Buns, bean paste, steamed
- Number of Servings: 24
Ingredients
For sponge starterWater, warmed 2/3 cupHong Kong flour 2/3 cup, Or cake flourYeast, Chinese 2 tbsp (1 packet)Sugar 4 tspFor doughWater, warm 1 cupSugar 5 tbspOil 2 tbspBaking powder 2.5 tbspSalt 0.5 tspHong Kong flour 3.5 cups, Or cake flourFilling: Bean paste, lotus paste etc. 1 tbsp per bun.
In breadmaker, mix all ingredients for sponge starter. When mixed, turn off machine and let sit for about 1 hour. Add ingredients for dough and start machine again on dough cycle.
When cycle is finished, knead the dough on a floured surface. Cut it into 24 pieces and roll each piece with your hands into a ball. Roll each piece out with a rolling pin, add filling and pleat and stretch dough to cover it, finishing with a twist. Place each bun on a square of parchment paper (about 3") or a muffin paper on baking trays. Place the trays in the unlit oven to prove, 60 minutes. When the buns look ready, place them in a steamer basket and steam for 20 minutes. Remove and allow to cool. Can freeze once steamed and cooled.
Serving Size: Makes 24 buns
When cycle is finished, knead the dough on a floured surface. Cut it into 24 pieces and roll each piece with your hands into a ball. Roll each piece out with a rolling pin, add filling and pleat and stretch dough to cover it, finishing with a twist. Place each bun on a square of parchment paper (about 3") or a muffin paper on baking trays. Place the trays in the unlit oven to prove, 60 minutes. When the buns look ready, place them in a steamer basket and steam for 20 minutes. Remove and allow to cool. Can freeze once steamed and cooled.
Serving Size: Makes 24 buns
Nutritional Info Amount Per Serving
- Calories: 150.4
- Total Fat: 1.6 g
- Cholesterol: 0.0 mg
- Sodium: 191.6 mg
- Total Carbs: 30.0 g
- Dietary Fiber: 1.8 g
- Protein: 4.0 g
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