The Yummy Steamed Buns
This simple, easy to follow, practical, homemade recipe of The Yummy Steamed Buns will give a cotton soft and fluffy steamed bund that is really nice not only for you but also for all of the members in your family! Do try!!
These steamed buns need only 4 main ingredients such as all purpose flour, whole milk, sugar and yeast. Especially for the milk, besides using whole milk, it is also possible to use water, soy milk, low fat milk or skim milk.
If you want to have a whiter steamed buns, 1 teaspoon of Chinese white vinegar is added to the water inside your steamer before you steam the buns.
How many calories per serving?
This recipe yields 8 buns and every bun has only 183 calories.
- Course : main course
- Cuisine : asian (chinese)
- Keyword : steamed bun
- Prep time : 20 minutes
- Cook time : 10 minutes
- Additional time : 1 hour
- Total time : 1 ½ hour ( 1 hour and 30 minutes)
- Servings : 8 buns
- Calories : 183 calories
Ingredients :
- 1 cup of milk
- 1 teaspoon of active dry yeast
- 2 ½ tablespoons of sugar
- 350 grams of all-purpose flour (12.3 oz or more or less 2 ¾ cups)
Instructions :
- The milk, yeast, and sugar are put into the bowl of a stand mixer attached with a dough hook. The mixture is stirred with a pair of chopsticks or a spoon.
- The flour is added to the yeast mixture. Speed 1 is turned on and the ingredients are kneaded until smooth dough is formed for more or less 6 minutes. If the dough begins to “climb up” the dough hook, the stand mixer is stopped and the dough is pushed down to the bowl.
- The dough is removed and it is covered with plastic wrap and it is let rest for 5 minutes.
- The dough is rolled out with a rolling pin from bottom to top on a thinly floured surface.
- The dough is turned horizontally and it is rolled from bottom to top.
- The dough is kept rolling to form a 14×10” rectangle.
- The dough is rolled up into a log, from left to right. Be sure to tuck and roll the dough so a tight log is formed.
- The log is rolled out several times or until the surface becomes smooth and reaches 12-inch in length.
- The dough is chopped into 8 equal-sized pieces using a sharp knife. Each piece of dough is removed to a 3×4-inch parchment paper. Each piece of dough can be rolled into a round ball after chopping.
- The dough is placed into a steamer. The lid of the steamer is covered and it is let rise for 60 minutes or until the dough balls expand in size. Be sure to leave sufficient space between each dough ball so they don’t stick together.
- The water is added to the base of the steamer. 1 teaspoon of Chinese white vinegar can be added to make the steamed buns whiter. The lid is covered strongly.
- The high heat is turned on and they are steamed for 10-12 minutes or until the dough becomes bigger to soft and fluffy steamed buns. The heat is turned off and the steamed buns are served warm.