Steamed Buns
- Prep time
- 1 hour
- Total time
- 4 hours
Ingredients
- 1 teaspoon active dry yeast
- 525 grams all-purpose flour
- 1 1/2 tablespoons superfine sugar
- 1/2 teaspoon salt
- 1/4 cup milk
- 1 tablespoon sunflower oil
- 1 tablespoon rice vinegar
- 1 teaspoon baking powder
- Prepared filling
Steps
- Whisk together the yeast and a pinch of sugar in 1 cup of warm water. Set aside until the yeast begins to bubble.
- In the bowl of a stand mixer or a large mixing bowl, mix together the flour, sugar, salt.
- Add the yeast mixture, sunflower oil, rice vinegar, and milk to the flour and mix until it comes together.
- Knead the dough with a dough hook or on a lightly floured surface for 10 to 15 minutes, until smooth.
- Place the dough in a lightly oiled bowl and allow to rise in a warm place for 2 hours, or until doubled in size
- Punch down the dough and sprinkle with the baking powder. Knead for another 5 minutes.
- Roll the dough into a long log and cut into about 18 pieces, depending on how large you want to make your buns.
- Form each piece of dough into a ball and roll it out, making it thinner at the edges.
- Place about a tablespoon of filling in the center, and pinch the dough into a parcel around the filling.
- Place the bun on a square of parchment paper, and repeat for each piece of dough.
- Cover the buns and allow them to rise for another one and a half hours, until doubled in size.
- Steam the buns for 8 minutes, until puffed and springy
- To store, freeze the cooked buns and re-steam them for 10 to 15 minutes.