Chinese Hamburger Buns

Chinese Hamburger Buns


370 grams All-Purpose Flour
2 Tbsp Sugar
1 Cup Warm Water
1 ½ tsp Active Yeast
1 ½ tsp Baking Powder
1 Tbsp Lard or Vegetable Oil


Put the warm water in a measuring jug or bowl. Add sugar, stir to dissolve and add the yeast. Stir to mix. Set aside for 10-15 minutes or until the yeast mixture is frothy.

Place the flour and baking powder into a large bowl and mix well. Pour in the yeast mixture and add the lard or vegetable oil. Knead the dough for about 10 to 13 minutes until it is smooth and elastic. Place the dough in a lightly oiled bowl. Cover the bowl with a piece of cling film and set aside in a warm place for about 45 minutes to 1 hour or until the dough has doubled in bulk.

Place the dough on a floured board. Divide it into 2 portions; gently roll each piece into logs. Cut each log into 6 pieces. Continue with the other portion of dough. Gather the dough into round ball. Let the dough rest for about 10 minutes. Flatten each piece of dough with your palm, and then use a rolling pin to roll it out into 4-inch circle. Or flatten each piece of dough with your palm, and roll into a thin rectangular shape. Starting with the edge closest (the long end) to you and roll up the dough. Then roll it up again from one end like a snail, tuck the end and flatten the dough with your palm and then use a rolling pin to roll it out into 4-inch circle. Place the dough on a parchment paper and let rest for 20 to 30 minutes.

Heat a skillet or griddle over low heat. Place the buns in skillet or griddle and cook about 3 minutes, until golden brown on bottom. Then flip over and cook the other side for another 3 minutes. Transfer to a baking pan and serve warm or at room temperature.

Makes 12 Hamburger Buns


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