ANDREA'S STEAMED BUNS
For tender results, use a moderate-protein all-purpose flour, such as Gold Medal® or King Arthur®, when making these buns. This recipe uses both yeast and baking powder to ensure they rise in the steamer. Serve slightly warm or at room temperature, filled with your favorite fillings.
Provided by Andrea Nguyen
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 2h10m
Yield 24
Number Of Ingredients 7
Steps:
- Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
- Pulse flour, sugar, baking powder, and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers.
- Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
- Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.
- Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
- Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
- Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
- Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.
Nutrition Facts : Calories 67.8 calories, Carbohydrate 11.2 g, Fat 1.9 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.2 g, Sodium 89.7 mg, Sugar 1.1 g
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Anas Adawe
a.anas37@hotmail.comThese steamed buns were a delicious and easy-to-make treat. I will definitely be making them again.
Nour Eid
n_e@hotmail.frI've made these buns several times and they always turn out perfect. They're a great way to use up leftover pork.
JP lovezlife
l.jp@gmail.comThese buns were a bit too sweet for my taste.
Bissk Moses
b33@gmail.comI made these for a potluck and they were a big hit! Everyone wanted the recipe.
Nasren Akther
a.nasren@hotmail.frThe dough was a bit sticky to work with, but the buns turned out great.
292 315 Md Nurul Amin Sikder
2.sikder40@yahoo.comThese were the best steamed buns I've ever had! I will definitely be making them again.
Julian Davis
jdavis60@gmail.comI'm not a big fan of steamed buns, but these were actually pretty good.
Courage banda
b63@hotmail.frThese were a lot of work, but they were worth it! They were so delicious.
Joziah Dameron
joziah.dameron47@yahoo.comI found the recipe a bit confusing to follow, but the buns turned out well in the end.
Sayeed Rahman
sayeed77@hotmail.frThe buns were a bit dry for my taste, but the filling was delicious.
Raaxo Xuseen
rxuseen75@hotmail.co.ukI made these for my family and they were a big success! Everyone enjoyed them.
Rebecca Freeman
f_r@hotmail.comThese were a hit at my party! Everyone loved them.
Sabiha Saheed
saheed_sabiha70@aol.comEasy to follow recipe. The buns turned out great! Thank you for sharing.
Carmi Luc
c-luc52@yahoo.comDelicious! The buns were light and airy, and the filling was flavorful. I especially liked the contrast between the sweet dough and the savory filling.
Mina Limbu
mina@hotmail.comThese steamed buns were so fluffy and soft! I loved the sweet and savory filling. Will definitely make these again.