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.
Stir.
Add powdered milk.
Add sugar.
and salt.
Add baking soda and baking powder.
Add shortening.
Add flour.
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
Steamed buns give a traditional Asian flair to your favorite sandwich or taco recipes.
Ingredients
- 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
Instructions
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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.
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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.
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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
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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 Notes
Recipe from: Momofuku
Delicious taste, but mine didn't rise as much. Wondering which brand of yeast you used. Thank you so much.
I use SAF instant yeast. It's possible I didn't roll my buns out as thin. I have a tendency to leave them a bit thicker.
You know, I have never noticed that at all. My buns have never browned. Not even a bit. They stay pretty white. I've never noticed an off taste. This is the best recipe I have come across so far. I hope you try it.
I read that baking soda can make the buns taste metallic and brown. Is that true?
This dough is so silky and luxuriant that at one point I didn't know if I could stop groping it long enough to get it formed into buns, and into the steamer. 🙂
I filled them with Korean BBQ beef and a quick Kimchi. There wasn't a crumb left after dinner.
Thanks for the great share.
I know what you mean. The dough is amazing. I made them tonight for some pork banh mi sliders. I kept asking my husband if he wanted to feel my dough? The bbq beef and Kimchi sound amazing. I'll give that one a try. Thanks for sharing a great idea.
Hilarious! As I was making small moaning sounds around a mouthful of bulgogi sliders, I told my husband that banh mi was next on the steamed bun menu. So. Many. Ideas!
Ha ha. My daughter has been making deli sandwiches out of the steamed buns as well. The freeze so well, also.
I love steam buns but my attempts to make them have always been disastrous. I will have to give your recipe a go!
This is the best recipe I have found. I hope you love it.