SIMPLE AND TASTY CHINESE STEAMED BUNS RECIPE | ALLRECIPES
These are the real Chinese steamed buns! They are so chewy, tasty and easy to make. They are light for you. Your family would be impressed! My fiance and I would make them for breakfast or snack. I am sure you will enjoy it.
Provided by Jean Miller
Categories Bread Yeast Bread Recipes
Total Time 1 hours 55 minutes
Prep Time 35 minutes
Cook Time 20 minutes
Yield 6 buns
Number Of Ingredients 5
Steps:
- Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.
Nutrition Facts : Calories 165.6 calories, CarbohydrateContent 34.6 g, FatContent 0.5 g, FiberContent 1.5 g, ProteinContent 5.1 g, SaturatedFatContent 0.1 g, SodiumContent 106.7 mg, SugarContent 2.2 g
SIOPAO (FILIPINO STEAMED BUNS) RECIPE | ALLRECIPES
This is my recipe for the the dough for the popular Filipino steamed bun with chicken and pork filling (link to recipe in footnotes). Serve hot with noodle soup.
Provided by lola
Categories Main Dishes Dumpling Recipes
Total Time 1 hours 45 minutes
Prep Time 30 minutes
Yield 16 servings
Number Of Ingredients 7
Steps:
- Mix flour, sugar, salt, and yeast together in a large bowl. Add water and 1/4 cup oil; mix into a dough. Knead until smooth and elastic, at least 10 minutes. Dust with extra flour if necessary.
- Warm up the oven for 1 minute. Turn oven off.
- Oil a large bowl; place dough inside and cover with cheesecloth. Place in the warmed oven until size has doubled, about 1 hour.
- Punch down dough. Keep in the oven until risen, at least 15 minutes more. Knead dough onto a flat work surface and divide into 12 golf-sized balls. Roll out each ball and fill with choice of filling (see footnote for my chicken and pork filling). Gather and twist the edges together to secure the filling.
- Place each siopao on a 3x3-inch piece of wax paper.
- Place siopao in a steamer and steam for 30 minutes.
Nutrition Facts : Calories 152.9 calories, CarbohydrateContent 26.3 g, FatContent 4 g, FiberContent 0.8 g, ProteinContent 2.9 g, SaturatedFatContent 0.6 g, SodiumContent 73.9 mg, SugarContent 6.3 g
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KEN HOM'S FOOLPROOF STEAMED BUNS RECIPE
From thehappyfoodie.co.uk
Cuisine Chinese
Combine the warm water and yeast and allow to sit in warm place for 2 minutes. The mixture should become slightly foamy. Add the sugar and the oil. Now combine the yeast mixture with the flour in a large bowl or alternatively, in a food processor, and mix until you have a smooth dough. Meanwhile, cut out 18 x 6cm (2½ in) squares of greaseproof paper.
Take the dough out of the bowl and knead it for a few minutes on a floured board. If it is still sticky, dust lightly with a few tablespoons of flour. Then form it into a roll about 45cm (18in) long and about 5cm (2in) wide. Take a sharp knife and cut the roll into equal segments. There should be about 18 pieces. Take a segment of dough and work it in the palm of your hand until it forms a smooth ball. Put the ball on a greaseproof paper square. Do the same with the rest of the pieces of dough, and put them, together with their paper bases, on heatproof plates. Cover the buns with a large sheet of baking parchment or greaseproof paper and then with a damp tea-towel, and let them rest for about 30 minutes in a warm place. After this period the buns should have doubled in size.
Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over a high heat, then carefully lower the plate of buns into the steamer or on to the rack (you may need to do this in batches). Turn the heat to low and cover the wok or pan tightly. Steam over a high heat for 15 minutes.
The steamed buns are now ready to be served with Crispy Sichuan Duck (recipe on page 176 of Ken Hom's Complete Chinese Cookbook), Beijing (Peking) Duck (page 182) or Tea-smoked Duck (page 183). Alternatively you can let them cool, then pack them into a plastic bag and freeze them. Be sure to thaw them completely before reheating. The best way to reheat them is to cover them with clingfilm and warm them in a microwave oven.
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