We are rather fond of steamed buns. I have tried making several different recipes. This is the recipe that I like most.
I needed to post steamed buns because tomorrow I’m posting a fusion recipe for Barbacoa beef in a steamed bun instead of a tortilla. The flavors will blow your mouth away.
The best recipe I have tried is Momofuku’s Steamed Buns.
For this recipe you will need:
1 tablespoon plus 1 teaspoon active dry yeast
1 1/2 cups water, at room temperature
4 1/2 cups bread flour
6 tablespoons sugar
3 tablespoons non-fat dry milk powder
1 tablespoon kosher salt
rounded 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup vegetables shortening or rendered pork fat at room temperature.
At water to a large mixing bowl.
Sprinkle with yeast.
Add powdered milk.
Add baking soda and baking powder.
Using the dough attachment mix all of the ingredients.
If the dough seems a bit stiff drizzle in a tablespoon or two of water.
Continue to mix on lowest speed for 10 minutes or until the dough is smooth.
Lightly oil a large mixing bowl.
After rise time, remove dough from the bowl.
Cut dough in half.
Cut each half into quarters or 4 equal pieces.
Cut each quarter into thirds.
Shape each piece into a ball about the size of a golf ball.
Place on a parchment lined baking sheet.
Cover with plastic wrap and allow to rest for 30 minutes.
Now this rest time is very important. It allows the dough to relax which makes it a piece of cake to roll out.
While dough is resting, cut 24-25 squares of parchment. Approximately 3 x 4-inches.
Begin to heat water for steaming. I have an inexpensive bamboo steamer purchased at an Asian market. The cost was about $12. I have placed it on top of a large pot that is filled about 4-inches of water.
I really splurged and bought a double decker steamer so I can steam double the amount of buns.
Once the dough has rested for 30 minutes,
Roll dough into an oval shape.
Fold in half and place on a piece of parchment.
Place in steamer. Make sure the water is simmering and the steam has begun to rise throughout the steamer.
Place the lid on and steam for about 10 minutes.
The buns will be soft and tender.
Carefully remove buns from steamer and repeat with any extra dough.
Remember steam burns do please be careful.
That’s it. Your buns are steamed!
Steamed buns give a traditional Asian flair to your favorite sandwich or taco recipes.
- 1 tablespoon plus 1 teaspoon active dry yeast
- 1 1/2 cups water at room temperature
- 4 1/2 cups bread flour
- 6 tablespoons sugar
- 3 tablespoons non-fat dry milk powder
- 1 tablespoon kosher salt
- rounded 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup vegetables shortening or rendered pork fat at room temperature
Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda, and fat and mix on the lowest speed possible for 8-10 minutes. The dough should gather together into a neat, not-too-tacky ball on the hook. When it does, lightly oil a mixing bowl, put the dough in it, and cover with a dry cloth. Let rise in a warm place for 1 hour 30 minutes.
Punch the dough down and turn it onto a clean work surface. Cut dough in half. Cut each half into fourths and each fourth into thirds, until there are 24 balls of dough. Place on a parchment lined baking sheet. Cover with plastic wrap and allow to rest for 30 minutes.
Place each ball on a clean surface and lightly roll into an oblong shape. Fold in half and place on squares (approx. 3 x 4-inch) of parchment paper. Place into a steamer, not overcrowding. Steam for about 10 minutes. Remove from steamer. Buns can be used immediately. Makes 24 buns
Buns can be made in advance. Allow to cool and place in resealable plastic bags. Buns can be frozen for a few months. Buns can be reheated by steaming for 2-3 minutes.
Recipe from: Momofuku