Cocoa Steamed Buns and Dried Cranberry Buns

Name: Cocoa Steamed Buns and Dried Cranberry Buns
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Yield: 16 (for
Ingredients: 1.5 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon instant yeast; 1/2 cup clean water; 2 teaspoons oil; 1 g red kojic rice powder; 2 tablespoons dried cranberries; 1.5 cup all-purpose flour; 2 tablespoons granulated sugar; 1 teaspoon instant yeast; 1/2 cup clean water; 2 teaspoons oil; 1.5 tablespoons unsweetened cocoa powder

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Prep Time
2 hrs
Cook Time
mins
Total Time
2 hrs 30 mins
Servings
16 (for
Calories
117 kcal
Course
Main Course, Breakfast
Cuisine
Chinese

Cocoa Steamed Buns and Dried Cranberry Buns

Erica Bauer

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Some inspirations and ideas about how to customize plain Chinese steamed buns at home

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Ingredients

Servings

Steamed buns with dried cranberries

1.5 cup all-purpose flour , whisk flour before measuring
2 tablespoons granulated sugar
1 teaspoon instant yeast , can be increased to 1 and 1/2 teaspoon in winter
1/2 cup clean water
2 teaspoons oil , optional
1 g red kojic rice powder , or just a very small drop of red food coloring
2 tablespoons dried cranberries

Steamed buns with cocoa powder

1.5 cup all-purpose flour , whisk flour before measuring
2 tablespoons granulated sugar
1 teaspoon instant yeast , can be increased to 1 and 1/2 teaspoon in winter
1/2 cup clean water
2 teaspoons oil , optional
1.5 tablespoons unsweetened cocoa powder

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Instructions

In two separate bowls, mix the two dough ingredients together. And continue kneading for 10 to 15 minutes until smooth and elastic. If you have not made Chinese steamed buns and are unfamiliar with the process, please check this post for detailed information about how to make a dough.
Cover with wet cloth and wait for the first proof until the dough becomes double in size. This process may need 2-3 hours in summer days and 4-6 hours in winter. If your room temperature excess 28 degree C, place the dough in cooler places.
When the dough is almost double in size, transfer to a lightly floured board and then knead the dough forcefully for around 4-7 minutes until smooth again. This process will decide whether the buns can be smooth in surface.

To make cocoa steamed buns

Shape the dough into a long log around 5cm in diameter and then divide into 8 equal portions. Roll the two ends portions into small round buns (just for a better shape) and leave other portions the original condition.

To make buns with dried cranberries

Roll the dough into a large rectangle around 20cm long and 10cm wide. Then sprinkle the dried cranberries evenly on the wrapper. Leave around 10cm to two long edges empty. Then roll the wrapper up to form a long log. Tide the two ends carefully. Divide into eight portions too.

How to steam soft buns

Set up the steamer and place the buns in. To prevent the buns sticky to the bottom, you can either brush some oil on the bottom or lined the steamer with paper. Add cool water in wok and put the buns in the steamer to steam. Cover the lid and rest for around 10 minutes to 20 minutes (this is called second proofing and can let the bun softer.) A better solution tested by me is to turn on the fire and heat until steams begin to go up. And then turn off the fire immediately, wait for another 10-15 minutes and restart the fire.
Use high fire or medium fire to bring the water to a boiling and continue to steam for around 20 minutes after the water boils depending on the size of your buns.
Remove off the fire and wait for around 5 minutes before opening the lid.

Notes

The Nutrition Facts is based on each single bun.
The Nutrition Facts is based on each single bun.

Nutrition Information

Show Details

Calories 117kcal (6%) Carbohydrates 23g (8%) Protein 3g (6%) Fat 1g (2%) Sodium 2mg (0%) Potassium 46mg (1%) Fiber 1g (4%) Sugar 4g (8%) Calcium 4mg (0%) Iron 1.2mg (7%)