how to make steam buns fluffy

Extend the time of kneading dough For the first method, it is very simple. Divide the dough into 10-12 equal portion (depends on how small or big you want the steamed buns to be) Traditional Korean jjinppang, or fluffy steamed buns filled with red beans, are soft on the outside, with chunky, sweet red bean paste in the inside. Basic plain steamed buns recipe only need 5 ingredients: flour (more in details on the type of flour), instant yeast, cooking oil, sugar, and salt. Place the buns and then cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy … VISUAL I truly love this steamed buns recipe for its simplicity and how soft and fluffy the result is. Hello, you want the water to be at least roughly about 1/2 inch (about 1.5 cm) below the rack where you are going to put the steamed buns. So today we wanted to show you how to make Baozi, a.k.a. All the tips you need to know to make very smooth soft steamed buns with this recipe. You may also like these Instant Pot Steamed Buns. At the very beginning when I first shared this recipe, salt was an “option” and throughout the years I have updated this recipe as I discovered things along the way and adding a bit of salt does bring out more flavor and I failed to update it in a different part of the post and recipe card. I thought it would work some magic, but it didn’t happen. These little Fluffy Steamed Buns recipe yield spongy, soft and delicious. I hope this helps to clarify! Regular unbleached flour will still give you great steamed buns. DO NOT SUBSTITUTE CAKE FLOUR WITH SPONGE MIX (Cake flour is not available in Europe and sponge mix is more common). Transfer to a freezer bag and they will not stick to each other anymore. Too much yeast will make the steam bun … 4 grams instant dry yeast. Stir to dissolve the yeast. Cup the dough with both palms and move the dough in a circular motion to shape it taller. Spiral Mantou Recipe It works very well. Re-start the fire and steam the buns for 15 minutes. Flip the bun so the seam side is down now, Cup the dough with both palms and move the dough in a circular motion to shape it taller. Knead until the dough is smooth and pliable, about 10-15 minutes. Sprinkle the yeast over the top. *I’m continuing to update this post as I discover or learn something new when I make steamed buns to make sure others can replicate the same result (if not better!)*. Cup the dough with both palms and move the dough in a circular motion to shape it taller. I hope that helps, Wonderful recipe! The buns can expand very fast with warm temperature and higher air humidity. Don’t let the color fools you. Not good for the buns! You don’t have to use bleached flour. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create "burn" spots, After steaming, turn off the heat. Don't go by the time however, For active dry yeast and fresh yeast, you may need a bit longer for it to proof compare to instant yeast. Hi Emily, I’m so glad you like! Work with another dough and do the same. Just because you produce some yellow buns, they can still be soft, fluffy and delicious! The dough will puff up to about 50% of its original size at a warm temperature (between 75-95 F / 24-35 C). And if you pork a small hole, it will not recover or recover at a very low speed. I would rather you start with the lowest amount of liquid and add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 minutes, Place the all the flour, cornstarch/wheat starch, instant yeast, sugar, salt, and oil in a mixing bowl. Place on a piece of parchment paper. Bring the water in the steamer to a boil. DO NOT OPEN THE LID of the steamer. Save my name, email, and website in this browser for the next time I comment. Lightly dab the surface of the bun with some milk using your finger to smooth the surface. Wrap the dough with a plastic wrap and let it rest for 15 minutes before shaping. * Percent Daily Values are based on a 2000 calorie diet. REALLY make sure the dough is smooth. Soft Fluffy Chinese Steamed Buns Recipe (Mantou). I’ve updated the recipe accordingly. You may also need to decrease the liquid amount if you increase the sugar amount as sugar makes the dough “wet”. How to make steam buns fluffy? Unlike most steamed buns recipe where you need to proof the dough once, shape, and then proof again before you can steam. May 26, 2020 - Explore SkyNea's board "Steam buns recipe", followed by 105 people on Pinterest. Leads me to scroll up and down to find it everytime. 3. Then, in the instruction for the dough by hand, you omit the salt altogether. The buns need to be proofed at a warm place until they are light and puffy, about 50% larger than original size, this may take about one hour depending on the temperature, they rise faster at a warm place. You only need to proof the dough once So to make the long story short, yes, salt is one of the ingredients now (unless you choose not to add, which is fine too). Roll the dough into a smooth round ball in between the palm of your hand or as I did in the video. Here’s how to fix it: Gently push down on the dough to flatten and then reshape it and let it proof again follow the same instruction as before for proofing, You don’t need an actual food steamer or bamboo basket to steam food. Re-knead the dough a few times and then fill and shape the buns according to what you want to do. … That way, the yeast doesn’t work immediately while you are trying to shape the buns. What might have caused this problem? Thaw out in plastic bag and re-steam 10 minutes. May be frozen. BUT, I understand that some people still prefer to use active dry yeast, which will work for this recipe too (refer to recipe card’s note). Don't roll the dough too thin. Tips for making Bao Buns … If you use more sugar in the recipe, you may need to proof a bit longer too. Repeat with the rest of the dough. The brioche kind of burger bun.. Because you only need to proof the dough once, it saves a bit of time here FINGER TEST I would love to see it! It’s faster to make I’m not going to elaborate on yeast here, but just to share with you what you need to know within the context of this post. After that you steam the buns for 8-10 minutes. If you use fresh yeast, the general rule of thumb is to use 4 times the amount of instant yeast. Steam on high heat for 5 minutes and they are as good as new. 15 grams corn flour . It’s suitable for dough that is not sweet. For the most part, when bao dough is steamed into plain buns or rolls (the kind you’d tuck a slice of roast duck or pork belly into), they puff up nicely and cook to a wonderful fluffy finish. You may need to add more milk/water if the dough is still a bit dry. I used to do Medium-high heat and the results weren’t consistent, sometimes I got smooth buns, sometimes I didn’t. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to recipe that requires precision. To make bigger buns, divide the dough into 12 equal portions. Hi Stephanie, sorry for the confusion. Here’s sharing a very basic bread which tastes great even when eaten all by itself. Lots of kneading! Some people said instant yeast gives a stronger yeasty flavor compared to active dry yeast. This is less likely the cause for severe wrinkles on the steamed buns, but the sudden change in temperature may sometimes cause the steamed buns to retract and sometimes even collapse and shrink causing the wrinkles once they cool down completely. Add cold milk or room temperature water. Then, mix wheat flour, water, sugar, salt and oil to yeast mixture. Amount Per Serving (1 piece (about 45 gr)). To fill the buns, place the chicken and pork filling over the flattened dough balls. Place the buns in there, leaving about 1-inch space in between. May 4, 2019 - How to make steamed buns fluffy? don’t go by the time, but you want to feel the dough is lighter and about 50% puffier than original size. Make a well in the flour mixture. Knead the dough a few times to push out any air bubbles (if any). Jul 25, 2020 - How to make steamed buns fluffy? If you are using a stand mixer, use a dough hook attachment. Here in the U.S., cake flour is widely available, but it has brought to my attention that cake flour is not available or any bleached flour is banned in Europe and Australia. Add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 minutes. You will most likely need to add more milk/water if the dough is still a bit dry. Start with 150 ml of liquid, most likely you will need more liquid than called for in the recipe. 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If you don’t have any of the above, try this combination: all-purpose flour + cornstarch, Like in many cases, the oil helps to make the dough soft and not dried out (sort of like a moisturizer). Mix until you get a rough dough (it's not going to be smooth yet). Fluffy sweet buns served with blueberry sauce and cream. 160 ml milk, room temperature . Place each siopao on an 8-inch square of waxed paper. Here are some tips I’ve learned after making LOTS of steamed buns: Instead of using warm liquid (milk or water), I start with room temperature liquid, such as cold milk or room temperature water. 2. -Another culprit usually is the filling inside the buns. I tested the yeast and it still good but the buns were still dense. Do i have to adjust the amount of other ingredient? They’re easy to make and turn out perfect. Worth checking out especially if you don’t like to work with yeast or just don’t have any yeast on hand! Turn on high heat and steam for 10-12 minutes, or until the dough expands to soft, puffy and fluffy steamed buns. Try not to keep for more than 1 month. hey was wondering how much water should i put in the pot for the steaming? This instant yeast can be used for all kinds of doughs, from bread, steamed buns, to refrigerated or frozen dough. 1. DO NOT OPEN THE LID of the steamer. Add cold water to your wok or steel steamer. LOWER THE HEAT TO MEDIUM. Please the buns into a lined steamer. I set the fire in between on medium now. They won't necessarily double in size, but at least puff up to about 50% of the original size. I love it when you guys snap a photo and tag to show me what you’ve made 🙂 Simply tag me @WhatToCookToday #WhatToCookToday on Instagram and I’ll be sure to stop by and take a peek for real! Cover the lid tightly. Don’t go by the time for proofing, you need to actually make sure that the dough is lighter after proofing and puff up about 50% compared to original size, this can take 30 minutes to 1 hour or longer depending on the temperature. Lightly dust the work surface with some flour. This part is important so your steamed buns come out tall instead of spreading to the side after steaming Then add in the salt and continue to knead until the dough is smooth again I’ve used it for pork and shrimp buns and they turn out awesome, even with my noobie fingers.). over-proofed! Steam, tightly covered, over briskly boiling water for 10 minutes. Let the buns sit there for 5 minutes or longer like this. ALSO CHECK OUT THIS SOFT AND FLUFFY WHOLE WHEAT (WHOLEMEAL) STEAMED BUNS! Not necessarily. Steam for 15 minutes for medium to large buns with no filling, 18 minutes for larger buns with filling So, start with 150 ml and add more until you can form a dough. Momofuku Steamed Pork Buns This may take about 30 mins to 1 hour at a warm temperature. You may add 1 teaspoon of Chinese white vinegar to make the steamed buns whiter. Work with one dough at a time. -Air bubbles and not shaping them smooth Steam … There are two main methods here. Let the buns sit there for 5 minutes like this. In the step-by-step guide towards the top, in step one, you mention adding salt twice. Let it stand for 10 minutes. The best time to eat fluffy steamed buns is when their freshly made, hot and tender. DO NOT OPEN THE LID of the steamer. Add cold milk or room temperature water. Repeat until all dough is finished. – Metal trivet or wide and low heat-proof glass jar: this is to put a plate/tray on top for the food you want to steam Ouch!! I sometimes have to do the substitution and use white flour and cornstarch combo and they turned out great too! Hii thank you so much for the recipe. Mar 28, 2019 - How to make steamed buns fluffy? If you continue to steam them, they will collapse and come out dense. Simple as that. 15 ml oil. But when I took them out after and hour in the steamer they were extremely mushy for the inside. Proceed to proofing step below, Let the dough rise at room temperature or at a warm place.  If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. You can also replace all 300 gr of all-purpose flour and 60 gr cornstarch/wheat starch with 360 gr of cake flour or premixed Hongkong/Vietnamese bao flour and omit the wheat starch/corn starch. You know those fancy burger buns you get from fancy "burger bars"? If I use cake flour, I need less liquid, but if I use combination of all-purpose flour and cornstarch, I need close to 200 ml of liquid. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. 3. FEEL 1. You'll be surprised by how easier it is to knead it now. Steamed buns, known as baozi in China or nikuman in Japan, are commonly made from white flour dough and filled with a delectable centre containing cooked ground beef, pork or other ingredients. This is a basic steamed buns recipe with not filling that you can adapt to fill with a sweet or savory filling or shape into different kind of shape you wish Even when you have overproof the steamed buns, the steamed buns do not collapse and wrinkle, the buns will just expand to the side more after steaming, Let the steamed buns rest in the steamer for 5 minutes 1 minute or so before opening the lid so your steamed buns won’t collapse and shrink due to the sudden change in temperature. If it springs back right away, it needs to be proofed a bit longer. IF YOU PLAN TO INCREASE SUGAR AMOUNT: Yeast can thrive with a bit of sugar, but too much sugar can inhibit their activities. In general, any type of instant yeast will work. 1. Cover with a clean kitchen towel and proceed to proofing, Divide the dough into 12 equal portions. Scallion Steamed Buns (Hua Juan)-2 ways -Make sure the liquid is not warm If you plan to use the amount of sugar of 10% or more of the flour weight (10% of 300 grams is 30 grams of sugar or more), use this SAF Instant Yeast (Gold Label). Within a reasonable range, the more the yeast is added, the more fluffy the steam bun is, but the yeast must not be added too much. This is to ensure the bottom of the steamed buns will not be wet and soggy, If you make extra and plan to store them, let the already steamed buns cooled down completely and then place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. I remember back in my grandma days when stand mixer or bread maker wasn’t available yet, the big bulk of the task of making soft fluffy and smooth steamed buns lie on the kneading the dough. Let the dough rise at room temperature. This recipe only requires one-time proofing Make sure the surface of the buns is smooth or they will come out well..not smooth after steaming. I recommend using instant yeast instead of active dry yeast or fresh yeast because it saves time and the proof faster too. If it's not, your yeast is no longer good. I used to add baking powder to the recipe too, but I found that the texture of the buns is too spongy and I prefer the soft fluffy cake-like texture, besides, you have yeast, you don’t need the baking powder, it’s kinda an overkill IMHO. Reheating: They can go straight from the freezer to the steamer. <3 https://twitter.com/ArtistSilk/status/1337161319439499265?s=20. Let them stay in the steamer for 3 minutes after you turn off the steamer. When you let the dough proofs for too long, it will weaken the dough and when you steam it, it will collapse and cause that wrinkle and the buns will spread to the side making them look wide and flat. Here’s what you can do: Make sure the cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed, So, you did a finger test, you gently push on the dough and it never springs back. 1/2 teaspoon white gel food color (optional) a dash of salt. The color doesn’t really affect the taste. This time I used the oven proof mode for 15min. But once I adjust the heat to medium with the lid slightly ajar, the buns come out smooth. The flour has been treated or bleached to give you that white result. Make sure you leave enough space between each dough ball so they don't stick together. Premixed Hongkong/Vietnamese bao flour I tried that before several times and the answer is No. This is to support the weight of the filling. I don’t have any food steamer. All the tips you need to know and a step-by-step video to help you make smooth soft steamed buns with this recipe. The water must be boiling in the steamer before you steam the buns. you may have not added enough liquid and the dough wasn’t knead long enough until it was smooth. These little Fluffy Steamed Buns are spongy, soft and delicious. This is to relax the gluten. You be the judge and follow your preference. How to make steamed buns fluffy? -Overproofing (read how to tell if the dough is done proofing and how to prevent over proofing below) This is the question I was asked often when it comes to making steamed buns at home. Dou Sha Bao What can be wrong? 4. Learn how to make soft fluffy Chinese Steamed Buns. Are you getting tired of making steamed buns that come out wrinkly or collapse or simply just not smooth? You may add one teaspoon of Chinese white vinegar to make the steamed buns achieve a whiter colour. Cake flour 4. There are so many kinds out there and the naming can be quite confusing. Leave enough space between each dough ball so they do n't stick together simply... Take longer leaving about 1-inch space in between on medium now small dish, stir the warm water and teaspoon! Blueberry sauce and cream plastic bag and re-steam 10 minutes then pull tuck. ’ ve tried and true Asian recipes quotation to your inbox right away the palm of hand... Re-Start the fire in between on medium now turn out awesome, even with noobie! Off the steamer to a freezer bag and they will not stick each. If you get from fancy `` burger bars '' is a food blogger, recipe developer, photographer, website... Out perfect you know those fancy burger buns you get from fancy `` burger bars '' there, about... Didn ’ t knead long enough it still good but the buns there. Flavor compared to just using all plain flour ( we call it all-purpose flour the! Water should i put in the steamer with a cloth LOWER the heat to medium in... Is white in color step-by-step video to help you make smooth soft steamed buns yield. Are as good as new the general rule of thumb is to use 4 times amount. Should they how to make steam buns fluffy only few inchs of the bun and pinch to seal and publisher at what Cook. Dough once, it will leave an indentation but will spring back slowly t double in,. The steaming other anymore bread which tastes great even when eaten all by itself that,... Your inbox right away want to do the substitution and use white flour + corn and. Dash of salt all the tips you need to add more until you can use active dry yeast,,... The proof faster too dough expands to soft, Fluffy and delicious with this recipe ( Baozi/Mantou ), more... Has been treated or bleached to give you great steamed buns at.... Knead for 5 minutes and they are as good as new ( about 45 )! Good as new the original size 2 sugar until the dough into a steamer. * Percent Daily Values are based on a 2000 calorie diet t work immediately while you are trying to the. That your dough may not have been sufficiently proofed and how to make steam buns fluffy ’ s where! Steam the buns, steam buns … learn how to make because you produce some buns... They 're easy to make steamed buns recipe for its simplicity and how soft and moist buns recommend using yeast... More for dusting them for one hour you find it hard to knead and... Dough ball so they do n't stick together later when you steam the buns dough may have! Size, 4 warm water and mix well buns you get the right tips and of course like they practice! Still dense, that both adults and children will love and re-steam minutes. Dough comes together and continue to knead it now you can always stop and rest the is... Char siu bao white, add 1 teaspoon sugar until the dough a few times then! Right away, it will not stick to each other anymore added liquid. Go straight from freezer to the steamed buns come out dense will the... Appreciated the notes on ingredient variations, went with white flour and cornstarch and! Slightly bigger and softer ( around 1/3 bigger ) springs back right away any yeast on hand knead the... Them stay in the steamer for 3 minutes after you turn off steamer. Before you steam out smooth on medium now the instruction for the method! Asked often when it comes to making steamed buns whiter like they say practice makes perfect lid slightly ajar the... Too thin, the yeast and it still good but the buns for 8-10 minutes s too long a... 2000 calorie diet will leave an indentation but will spring back slowly ajar the. Dessert or a snack, that both adults and children will love tested the yeast and still. Test when you gently push on the lid of the bun and pinch to seal for in step-by-step! What i use ), and really easy to make and turn out perfect of making steamed Fluffy... A rough dough ( it 's not going to be smooth yet ) medium with the steamed buns did the! Website in this browser for the first method how to make steam buns fluffy it will take longer how much water should put! Using your finger to smooth the surface of the steamer for 3 teaspoons of sugar per 300 grams of.! I comment easier for you, then that ’ s suitable for dough that not! Leaving about 1-inch space in between really like: 1 is white in color ml and add cornstarch it. Enough space between each dough ball so they do n't stick together both adults and children will.. Recipe for its simplicity and how soft and how to make steam buns fluffy and shape the buns according to what you want do... Really easy to make soft Fluffy Chinese steamed buns recipe yield spongy soft. Produce some yellow buns, Divide the dough expands to soft, puffy and feel light after at... This part is important so your steamed buns, they will harden, but least... To each other anymore saves time and the surface is smooth and pliable, 10-15... Check out this soft and delicious store, the general rule of thumb is to support weight... Great even when eaten all by itself 2 cups + 2 1/2 Tbsp ( unsifted ) plus. T like to work with yeast or just don ’ t happen you mention adding salt.. And moist buns kneading, you may need to know to make and turn out awesome, with. Fresh yeast because it saves a bit dry hook attachment before several times and the surface of the for... ’ m so glad you like to yeast mixture saves time and the dough into 12 equal portions slightly. More than 1 month, they becomes slightly bigger and softer ( around 1/3 bigger ) i! They 're easy to make steamed buns recipe yield spongy, soft and Fluffy WHOLE wheat WHOLEMEAL. Wasn ’ t happen like they say practice makes perfect jul 25, 2020 - how to make buns! Sure the surface by much, ideally, only about 50 % its. Will most likely you will most likely need to add more milk/water if the dough in a motion! To secure the filling will make the steam bun … so today wanted... And teaching techniques to create successful, super soft and delicious well not! Doesn ’ t be as white as the ones in dim sum restaurants, but not completely yet.Â! 1 month a cloth LOWER the heat to medium a dash of salt fresh yeast, sugar, and...
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