Asian Steamed Buns
User Reviews
4.2
Asian Steamed Buns
Description
Asian Steamed Buns are made with a dough that combines cake flour, sugar, active dry yeast, and nonfat dry milk, creating a lightly sweet and tender crumb. Water activates the yeast, and the dough is kneaded until elastic and smooth, then left to rise until doubled in size. Baking powder is incorporated later to add lift and lightness before shaping and steaming or baking. The technique results in buns that are soft, fluffy, and slightly sweet, suitable for fillings or as a side.
The recipe relies on temperature-controlled water to activate the yeast properly, along with a two-step rising process to develop texture. The inclusion of dry milk powder adds richness and improves the softness of the dough. Brushing the dough bowl with oil prevents sticking during the rise.
These buns can be served filled with savory ingredients or steamed and eaten plain as a bread alternative. Their soft texture pairs well with dipping sauces or main dishes, making them versatile for various meals.
As a storage tip, these buns freeze well when wrapped tightly and can be kept frozen for 2 to 3 months without losing quality.
Ingredients
- 1 cup water warm 105°-115°, divided
- 1 teaspoon active dry yeast
- 3 tablespoons sugar 1 pinch, divided
- 2 tablespoons nonfat dry milk
- 3½ cups cake flour
- 1½ teaspoons baking powder
- canola oil for brushing bowl
Instructions
- Stir together ¼ cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk in dried milk and remaining ¾ cup warm water.
- Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.
- Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.
- Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes.
- Cut 16 (3- by 2-inch) pieces of parchment paper.
- Form dough into 2 equal rounds. Cut each round into 8 equal pieces. then lightly dust the dough with flour and roll them into balls. Place the dough balls on a baking sheet and cover loosely with plastic wrap. Let the dough rest for 30 minutes before continuing.
- Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then place one of the small pieces of parchment paper over half of the bun and fold the other half over the parchment. Place bun on a piece of parchment paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.
- Line a steamer rack or bamboo steamer (that will fit inside your pot or wok) with parchment paper to prevent sticking.
- Set a large steamer rack (bamboo steamer) inside a pot (or wok) and add enough water to reach within ½ inch of bottom of rack, then bring to a boil. Reduce heat to a steady simmer. Place buns in steamer rack (do not let buns touch). Cover tightly and steam until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns loosely in kitchen towels to keep warm. Steam remaining buns in batches, adding boiling-hot water to skillet as needed.
- Notes: Buns can be steamed and cooled completely, then chilled, wrapped tightly in a double layer of plastic wrap, up to 1 day or frozen up to 1 week. (Thaw wrapped frozen buns in refrigerator.) Reheat buns, wrapped in a dampened kitchen towel and wrapped tightly in foil, in a 350°F oven until soft and heated through, about 15 minutes.
Notes
- Freeze baked or unbaked buns wrapped well to keep for 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 61g | 20% |
| Protein | 10g | 20% |
| Fat | 1g | 2% |
| Sodium | 16mg | 1% |
| Potassium | 237mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 86mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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