Description
Soft, pillowy steamed buns that lift like little clouds from the basket, lightly sweet, tender, and perfect on their own or stuffed with your favorite fillings.
Ingredients
- All-Purpose Flour: 3 1/2 cups (420 g)
- Instant Yeast: 2 1/4 teaspoons
- Granulated Sugar: 3 tablespoons
- Baking Powder: 1 teaspoon
- Warm Water: 1 cup
- Vegetable Oil: 2 tablespoons
- Salt: 1/2 teaspoon
Instructions
- Preheat Your Equipment: Line your bamboo or metal steamer with parchment squares and set aside.
- Combine Ingredients: In a bowl whisk flour, instant yeast, sugar, baking powder, and salt, add warm water and oil, stir until a shaggy dough forms.
- Prepare Your Cooking Vessel: Knead on a lightly floured surface for 8 to 10 minutes until smooth and elastic, place in a lightly oiled bowl, cover, and let rise 1 to 1 1/2 hours until doubled.
- Assemble the Dish: Punch down, divide into 12 pieces, shape into balls or fill and seal if using fillings, set each on a parchment square.
- Cook to Perfection: Arrange buns in the steamer with space between, steam over boiling water for 12 to 15 minutes until puffed and cooked through.
- Finishing Touches: Turn off heat and rest with the lid slightly ajar for 2 minutes to prevent wrinkling.
- Serve and Enjoy: Lift gently and serve warm with sauces or favorite fillings.
Notes
- Note: Keep buns covered with a damp towel while waiting to steam so they do not dry out.
- Proof in a warm, draft-free spot for the fluffiest texture.
- Do not overcrowd the steamer, buns need space to expand.
- For reheating, steam 5 minutes from the fridge or 10 minutes from frozen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breads
- Method: Steaming
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bun
- Calories: 140
- Sugar: 3 g
- Sodium: 95 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 0 mg