Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, steamed buns. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. 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.
Steamed Buns is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Steamed Buns is something which I have loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can cook steamed buns using 27 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Steamed Buns:
- Get A. For the buns
- Take 265 ml water
- Get 25 ml vegetable/corn oil
- Take 50 g sugar (1/4 c)
- Make ready 500 g any low protein flour (7-9%)
- Get 1 1/4 tsp double acting baking powder
- Take 1 1/4 tsp dry instant yeast
- Take B. Filling 1 - vegetarian
- Take 400 g bok choy - finely chopped
- Prepare (Mix with 1/4 tsp of fine salt)
- Prepare 100 g fresh shiitake mushrooms
- Take (Washed. Drained. Finely chopped)
- Make ready 1 tbsp soy sauce
- Take 3 tbsp sesame oil
- Take Dash ground white pepper
- Make ready to taste Salt or chicken cube/granules
- Take B. Filling 2 - chicken char siu
- Get 350 g (or more) chopped chicken char siu
- Get (Char Siu recipe on previous post)
- Prepare 3 tbsp finely chopped yellow onion
- Prepare 3 tbsp cooking oil
- Get 3 tbsp oyster sauce
- Make ready 3 tbsp corn flour + 3 tbsp water
- Get 2 tbsp castor sugar
- Make ready 2 tbsp chinese cooking wine
- Get 1 tbsp sesame oil
- Get 1 tbsp dark soy sauce (or 2 tbsp - adjust)
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns.
Steps to make Steamed Buns:
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest the buns in warm mist for 40mins or until the dough look puffy.
- 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.
- 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.
Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. 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. Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou.
So that is going to wrap this up for this special food steamed buns recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
