Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 96.9
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 90.0 mg
  • Total Carbs: 16.6 g
  • Dietary Fiber: 0.6 g
  • Protein: 1.9 g

View full nutritional breakdown of Chinese Steamed Buns ~ Plain calories by ingredient
Report Inappropriate Recipe

Chinese Steamed Buns ~ Plain

Submitted by: CICIPUREBRED
Chinese Steamed Buns ~ Plain

Introduction

Much of the time is idle time; waiting for the yeast and dough to proof. It's not super easy, but not terribly hard either. But it's worth it, they come out light, soft and fluffy; nothing like those generic ones from the supermarket. Excellent for dipping curries or for soaking up sauces and gravies. Much of the time is idle time; waiting for the yeast and dough to proof. It's not super easy, but not terribly hard either. But it's worth it, they come out light, soft and fluffy; nothing like those generic ones from the supermarket. Excellent for dipping curries or for soaking up sauces and gravies.
Number of Servings: 12

Ingredients

    1 tbsp of active dry yeast
    7 tsp of white sugar
    1/4 cup of water
    1/4 cup of flour
    1/2 cup of warm water or milk for best results
    1.5 cups of flour
    1/4 tsp of salt
    2 tbsp of vegetable oil
    1 tsp of baking powder DON'T mix into dough until step 9 after dough has risen

    * *I find a 50/50 ratio of bread flour and cake flour works best for this recipe; if not all purpose flour is fine

SparkPeople Sponsored Video


Directions

1. Melt the sugar in 1/4 cup of warm water; add yeast and wait 5 min
2. Stir yeast and wait 10 min to proof
3. In a bowl, combine the yeast mixture with 1/4 cup of flour
4. Cover bowl and allow mixture to rest for 30 min
5 Then add the remaining 1/2 cup of warm water, 1.5 cups of flour, 1/4 tsp of salt and 2 tbsp of vegetable oil to the mixture.
6. When it resembles a dough; turn onto a floured surface and knead for 10 min
7. Coat dough lightly with flour and return to bowl and cover. Allow dough to rise to triple it's original size (1.5-3 hrs)
8. Then turn dough out onto a very lightly floured surface and flatten with your hands
9. Sprinke the 1 tsp of baking powder over the dough evenly; and knead for about 5 min to evenly distribute
10. Divide dough into half and return the half not in use to bowl and coverl
11. Divide each 1/2 dough in 12 equal parts; shape each part into a smooth ball then put each one on a piece of 7 x 7 cm wax/parchment paper. Let stand covered until doubled in size (about 30 min)
12. Bring water to a boil in a pot/wok and place a wire rack in the pot and then the "steam-plate"; place as many buns your steam plate as it can comfortably allow. Don't forget to give 2 cm of space between buns and about 4 cm between the plate and water.
13. Steam for 15min; continue steaming until all the buns are cooked
14. Enjoy!
Cooked bun freeze reasonably well; but that rarely ever happens in my house.


Number of Servings: 12

Recipe submitted by SparkPeople user CICIPUREBRED.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Thanks for adding this recipe! I'm in South Korea right now and your recipe just saved me about 15 min of logging in what I guessed would be the individual ingredients. :) - 7/10/09

    Was this review helpful?   yes  No