I am sharing today a lovely cute Chinese bun, my husband loves loves this dish. You could basically put anything you wish inside, feel free to use your imagination or whatever your family likes. In another separate recipe, I will also share the grilled pork that I used like in the picture below, Stay tune for more recipes coming up!
- 370g Flour
- 1 cup or (315g) warm water
- 1 ½ tsp yeast
- 2 tbsp sugar
- 1 ½ tsp baking powder
- 1 tbsp oil
- Additional oil (or sesame oil) for brushing
- In a large bowl, take ingredients from part A, mix together and wait for 10-15 min. This process will let the yeast work with the warm water. Be patient
- Then add the rest of ingredients of Part B in same bowl. Stir well all ingredients (Tip 1)
- Try to form a ball shape with your dough and knead 5-10 min, ensure to incorporate well. Wrap the top of your bowl with saran wrap and let the dough rest 1 hour.
- Take your dough after rested, divide it in 10-12 little balls (depends how big u like them). Let them rest for another 10 min. (Tip 2)
- After 10 min, flatten the balls in circle shape. Brush some oil on dough and fold your flat circle in half. Rest 20-30 min
- Put some parchment paper underneath each bun prior steaming
- Steam for 8-10 min (Tip 3)
- I like to use my food processor to make my dough, this save plenty of time and energy. Put your wet ingredients first, blend a few second, then add dry ingredients. Slow blend them all together the time it requires.
- If running out of time, the ball shape 10 min dough resting could be skip. The end result on bun is not very noticeable, but a little bit softer if you do rest.
- If you don’t have a Chinese bamboo steamer, I then suggest to cover your bun with a parchment paper while steaming. Just take a big piece of parchment paper and cover on top of your buns while steaming. This will ensure you get pretty buns. Because after steaming, as you uncover your lid, the difference in temperature inside and outside of your pan will shrink your bun. You don’t want that.