Recipe of Speedy Steamed Buns

Hello everybody, it is Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, steamed buns. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Continue steaming batches of buns until all are cooked. Known as 包子 (baozi) in Chinese, the steamed bun literally translates to "a little package"— at its core, it's a humble bread house that welcomes whatever your heart desires to stuff into it and can. Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou.

Steamed Buns is one of the most popular of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions daily. Steamed Buns is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this recipe, we must prepare a few components. You can cook steamed buns using 27 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Steamed Buns:

1. Get A. For the buns
2. Prepare 265 ml water
3. Get 25 ml vegetable/corn oil
4. Prepare 50 g sugar (1/4 c)
5. Get 500 g any low protein flour (7-9%)
6. Make ready 1 1/4 tsp double acting baking powder
7. Make ready 1 1/4 tsp dry instant yeast
8. Prepare B. Filling 1 - vegetarian
9. Take 400 g bok choy - finely chopped
10. Get (Mix with 1/4 tsp of fine salt)
11. Make ready 100 g fresh shiitake mushrooms
12. Prepare (Washed. Drained. Finely chopped)
13. Prepare 1 tbsp soy sauce
14. Prepare 3 tbsp sesame oil
15. Make ready Dash ground white pepper
16. Get to taste Salt or chicken cube/granules
17. Take B. Filling 2 - chicken char siu
18. Make ready 350 g (or more) chopped chicken char siu
19. Take (Char Siu recipe on previous post)
20. Prepare 3 tbsp finely chopped yellow onion
21. Get 3 tbsp cooking oil
22. Get 3 tbsp oyster sauce
23. Make ready 3 tbsp corn flour + 3 tbsp water
24. Get 2 tbsp castor sugar
25. Get 2 tbsp chinese cooking wine
26. Make ready 1 tbsp sesame oil
27. Make ready 1 tbsp dark soy sauce (or 2 tbsp - adjust)

Eat while they're still warm. " (shrimp dumplings), pork, steamed buns and many more served with traditional tea and water. The method of serving dim sum has changed slightly to ensure both safety and distancing. Steamed buns: pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey sauces. While the Chinese have been making mantou.

Steps to make Steamed Buns:

1. A. For the buns - Place ingredients in A (according to the order listed) into a bread maker. Use dough setting to knead & proof the dough. Note: this recipe here uses chicken char siu as filling; authentic taste of hawkers/restaurants steamed buns.
2. If Bread Maker is Not Available, knead dough by hand. Combine flour, baking powder, yeast, sugar in a large mixing bowl. Whisk dry ingredients until well mixed. Make a well in the flour mixture, add water & oil. Mix well & knead to form a dough. Transfer dough onto a lightly floured surface. Knead until an elastic and smooth dough is formed (around 15-20mins). Then let rise for 1 hour.
3. B. Filling 1. Vegetarian - combine the finely chopped bok choy with 1/4 tsp of salt. Allow to sit for 15mins at room temperature. Then divide it into 3-4 batches. Place each batch in the middle of a large muslin cloth & squeeze out its water content. Discard water or use this Pok choy water can be used to make green buns. Repeat the same with the remaining portions of the bok choy. Mix the rest of the filling ingredients into the squeezed bok choy until combined. Set aside.
4. B. Filling 2. chicken char siu - in a frying pan, heat up cooking oil, sauté the onion until fragrant. Add chopped char siu & stir fry for 1-2mins until well mixed. Add in cooking wine, oyster sauce, sesame oil, sugar, dark soy sauce. Stir to mix for few minutes. Add corn flour mixture. Mix until well combined and all turn thick & sticky. Taste filling & adjust accordingly but do not worry about strong seasoning as buns are plain in taste.
5. Note: this recipe yields 16 small buns. When the dough is ready, divide into 16 portions. Each weighing around 50g. Flatten each dough. Wrap 1-2 tbsp of filling inside each rolled dough. Repeat the rolling & wrapping steps with the rest of the dough & filling. wrap each bun up neatly & lightly shape/roll into round ball. Avoid pressing buns hard when rolling them into smooth balls. Place each bun on each paper cup liner or a small piece of baking paper with its seam sides down.
6. Rest the buns in warm mist for 40mins or until the dough look puffy.
7. In the meantime, prepare the steamer- set water to boil for steaming later. Steam bun over medium heat for abt 15-20mins until done. The steaming time varies if multiple layers of buns are steamed. The layer that is closest to direct steam will take lesser time to cook (around 15mins). When ready, remove the buns from the steamer & serve warm.
8. Left over can be refrigerated or kept in the freezer with cling wrap & cover. Allow buns to cool completely at room temperature before freezing. Wrap each bun in small bag before storing in the freezer. To consume, steam until hot & serve. Alternatively, refrigerated buns can also be microwaved for 15-30sec.

Steamed buns: pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey sauces. While the Chinese have been making mantou. How to make Chinese Steamed Bun Recipe - Step By Step The first step is to make the dough, mixing in warm water, yeast, sugar and cooking oil. In the photo below, the dough was sticking to the side of the bowl, we added another tablespoon of flour. Steamed pork buns (aka char siu bao) are a classic dim sum dish, a must order item at the restaurant.

So that is going to wrap this up with this exceptional food steamed buns recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!