Best 2 Chinese Sweet Bun Dough Recipes
Take a bite of a fluffy Chinese sweet bun, and you'll be transported to a world of sweet, doughy flavors. These buns are a classic dim sum dish, and they're also popular as a snack or dessert. The dough is made with flour, sugar, yeast, and water, and it's filled with a variety of sweet ingredients, such as red bean paste, lotus seed paste, or coconut. The buns are then steamed until they're light and airy.
This article provides recipes for three different types of Chinese sweet buns:
* **Steamed Red Bean Buns:** These buns are filled with a sweet red bean paste made from adzuki beans. The paste is smooth and creamy, with a slightly nutty flavor.
* **Steamed Lotus Seed Buns:** These buns are filled with a sweet lotus seed paste made from dried lotus seeds. The paste is smooth and creamy, with a slightly floral flavor.
* **Steamed Coconut Buns:** These buns are filled with a sweet coconut filling made from grated coconut, sugar, and condensed milk. The filling is rich and creamy, with a tropical flavor.
CHINESE STEAMED BUNS
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. 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. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Time 4h
Yield 24
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- 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. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
CHINESE BAKED SWEET BREAD DOUGH
Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. This can be made plain or used for chinese buns (bao). The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat. Be creative!
Provided by blucoat
Categories Breads
Time 38m
Yield 20 buns
Number Of Ingredients 6
Steps:
- Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.
- Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.
- Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
- Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
- Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.
- If preparing filled buns: Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.
- If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of filling in the; middle; put left thumb over the filling. With your right hand, bring up edge and make a pleat in it.
- Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour.
- Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes.
Nutrition Facts : Calories 172.5, Fat 9.1, SaturatedFat 1.4, Cholesterol 12.3, Sodium 10.2, Carbohydrate 19.4, Fiber 0.7, Sugar 2, Protein 3.2
Tips:
- Use active dry yeast that is not expired. Old yeast may not activate properly, resulting in a dough that does not rise.
- Make sure the water is warm, but not hot. Hot water can kill the yeast.
- Dissolve the sugar in the warm water before adding the yeast. This helps to activate the yeast.
- Let the dough rise in a warm place for at least an hour, or until it has doubled in size. A warm oven with the light on is a good place to let the dough rise.
- Punch down the dough and let it rise again for 30 minutes before shaping it into buns.
- Bake the buns at a high temperature (375 degrees Fahrenheit) for a short amount of time (15-20 minutes). This will help to create a crispy crust.
- Brush the buns with melted butter or milk before baking to give them a golden brown color.
Conclusion:
These Chinese sweet buns are a delicious and easy-to-make treat. They are perfect for breakfast, lunch, or a snack. With a few simple ingredients and a little bit of time, you can enjoy these delicious buns at home.
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