Steamed Chinese Sausage Buns (Lap Cheong Bao 臘腸包)
User Reviews
5
Steamed Chinese Sausage Buns (Lap Cheong Bao 臘腸包)
Description
Steamed Chinese Sausage Buns use bao flour and baking powder to create a dough that is soft and light after steaming. The yeast starter with warm water and sugar activates the dough's rise and contributes a subtle sweetness. The dough is divided into small portions, rolled into logs, then wrapped around halved Chinese sausage links.
After assembling, the buns rest in a warm spot to become puffy before being steamed on parchment to prevent sticking. The steaming method preserves moisture, yielding a tender dough encasing flavorful, slightly sweet and savory lap cheong sausage.
The buns are typically served warm as dim sum or a snack and pair well with soy sauce or chili sauce for dipping. They highlight the unique texture of steamed bread with the rich taste of cured sausage.
Recipe notes indicate scaling the batch from 6 mini buns to 12 mini or 6 full-length buns by doubling ingredients. The resting and steaming times are important to achieve the ideal soft and airy texture.
Ingredients
- 3 Chinese sausage cut in half, lap cheong 臘腸
Dough:
- 120 g bao flour 包粉
- 3 g baking powder
- 70 ml water warm
- 15 g granulated sugar
- 3 g active dry yeast
- 5 ml vegetable oil
Instructions
Make the dough:
- In a mixing bowl, whisk together bao flour (包粉) and baking powder.
- In a separate bowl, combine warm water, sugar and active dry yeast. Give it a stir and let it become bubbly.
- Add the activated yeast mixture into the flour mixture, add in the oil and knead until the dough becomes smooth and shiny.
- Cover the dough and let it rest for 10 minutes.
- Divide the dough into 6 equal portions, about 35-36g each.
- Roll each portion of dough into a thin log, about 7-8" in length.
- Take one sausage (lap cheong 臘腸) and working from one end, coil the dough around it, tucking in the ends.
- Place the sausage bun onto a small piece of parchment paper.
- Transfer bun onto a bamboo steamer (or metal steaming rack).
- Repeat with the remainder.
- Tip: Ensure the buns are evenly spaced out for dough expansion.
- Cover the buns with a lid and leave in a warm location until slightly puffy, about 20 minutes.
Steam the buns:
- Fill a large pot of wok with warm water.
- Place the steamer with the buns over the water.
- Turn on the steamer to high heat.
- Once steam begins to escape from the top of the lid, reduce the heat to medium and steam for 15 minutes.
- Turn off the heat, but leave the steamer on the heat for 5 minutes.
- Slightly open the lid about 1 inch to let the steam escape.
- Tip: Do not remove the lid until all the steam has evaporated.
- Once the steam has evaporated, remove the steamer from the heat and open the lid.
Notes
- This recipe produces 6 mini sausage buns; double the ingredients for 12 mini or 6 full-sized buns.
- Allow adequate proofing time until buns become puffy before steaming to ensure softness.
- Use parchment paper beneath each bun to prevent sticking during steaming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 325mg | 14% |
| Potassium | 132mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 32IU | 1% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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