Chinese Steamed Buns ~ Plain
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
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
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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
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.
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.
Member Ratings For This Recipe
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