Description
Soft and fluffy Asian steamed buns made from a yeast-leavened dough, perfect for filling with savory or sweet ingredients. These buns are steamed to perfection, resulting in a light texture and slightly sweet flavor, ideal for a traditional dim sum treat or creative fillings.
Ingredients
Dough Ingredients
- 1 cup warm water (105°-115°), divided
- 1 teaspoon active dry yeast
- 3 tablespoons + 1 pinch sugar, divided
- 2 tablespoons nonfat dry milk
- 3½ cups cake flour
- 1½ teaspoons baking powder
Other
- Canola oil for brushing bowl
- 16 pieces of 3- by 2-inch parchment paper
Instructions
- Activate Yeast: Stir together ¼ cup warm water with yeast and a pinch of sugar. Let stand until foamy, about 5 to 10 minutes. If the mixture doesn’t foam, start over with new yeast. Then whisk in nonfat dry milk and the remaining ¾ cup warm water.
- Mix Dough: In a bowl, stir together flour and remaining 3 tablespoons sugar. Add the yeast mixture and mix with a fork until a dough forms, without adding baking powder yet. Knead the dough in the bowl by hand until all flour is incorporated. Transfer to a floured surface and knead until the dough is elastic, smooth, and soft, about 5 minutes. Form into a ball.
- First Rise: Place dough in a large bowl brushed with canola oil, turning to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place for about 2 hours or until doubled in size.
- Incorporate Baking Powder: Punch down the dough and transfer it onto a lightly floured surface. Flatten slightly into a disk. Sprinkle baking powder over the center. Gather the edges and pinch to seal in the baking powder. Knead with minimal flour until fully incorporated, about 5 minutes. Return dough to the bowl, cover, and let stand for 30 minutes.
- Prepare Dough Portions: Cut 16 pieces of parchment paper, each 3 by 2 inches. Form dough into two equal rounds. Cut each round into 8 equal pieces. Lightly dust pieces with flour and roll into balls. Place dough balls on a baking sheet, cover loosely, and let rest for 30 minutes.
- Shape Buns: Roll one dough ball into a 6- by 3-inch oval, dusting lightly as needed. Pat between your palms to remove excess flour. Place a piece of parchment paper over half the oval, then fold the other half over it. Place the bun with parchment onto a baking sheet lined with parchment paper and cover loosely. Repeat with remaining dough balls. Let buns rest, loosely covered, for about 30 minutes until slightly risen.
- Prepare Steamer: Line a steamer rack or bamboo steamer with parchment paper to prevent sticking. Fill a large pot or wok with water up to ½ inch below the rack and bring to a boil, then reduce heat to simmer.
- Steam Buns: Place buns in the steamer, ensuring they do not touch. Cover tightly and steam for about 3 minutes until buns are puffed and cooked through. Remove buns with tongs, discard parchment, and wrap buns loosely in kitchen towels to keep warm. Repeat steaming with remaining buns, adding boiling water as needed.
- Storage & Reheating: Buns can be steamed and cooled completely, then chilled tightly wrapped in plastic wrap up to 1 day, or frozen for up to 1 week. To reheat, wrap buns in a dampened kitchen towel and foil, then heat in a 350°F oven until soft and warmed through, about 15 minutes.
Notes
- Buns can be made ahead and stored chilled or frozen for convenience.
- Use parchment paper between buns to prevent sticking during steaming.
- Ensure water in the steamer does not touch the buns to maintain texture.
- Be gentle when folding dough to maintain airiness in the buns.
- Adjust resting and proofing times depending on room temperature for optimal rise.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Steaming
- Cuisine: Asian
