Chinese Steamed Buns

Chinese Steamed Buns


370 grams All-Purpose Flour
1 Cup Warm Water
2 Tbsp Sugar
1 ½ tsp Active Yeast
1 ½ tsp Baking Powder
1 Tbsp Vegetable Oil
Sesame Oil, for brushing

Steamer Basket
Parchment Paper, cut out 10 to 12 pieces of 4 ½ to 5 inch squares


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 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 into 5 to 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 ½ to 5 inches inch circle. Brush the surface with sesame oil and fold the dough in half. Place the dough on a parchment paper and let rest for 20 to 30 minutes.

Set the steamer on high heat and steam the buns over rapid boiling water for about 8 to 10 minutes.

Makes 10 to 12 Steamed Buns


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