STEAMED BUN DOUGH RECIPE RECIPES

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STEAMED BUNS RECIPE | MYRECIPES



Steamed Buns Recipe | MyRecipes image

This recipe goes with: Brown Butter Lobster Rolls

Provided by Andrew Taylor and Mike Wiley

Total Time 2 hours 32 minutes

Yield Makes about 15 buns

Number Of Ingredients 9

¼ cup granulated sugar
1 cup warm water (110°F)
1 (1/4-oz.) envelope active dry yeast
1 tablespoon instant nonfat dry milk
1 tablespoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
3?¾ cups (about 15 1/4 oz.) all-purpose flour
6 tablespoons unsalted butter, melted

Steps:

  • Stir together sugar, warm water, yeast, and instant dry milk in bowl of a heavy-duty stand mixer; let sit 3 minutes.
  • Stir together salt, baking powder, baking soda, and 1 cup of the flour in a separate bowl. Add flour mixture to yeast mixture, and beat on low with dough hook until incorporated. Stop mixer, and add 1 1/2 cups flour. Beat on low until incorporated. Gradually add melted butter, beating until incorporated. Increase speed to medium, and gradually add remaining 1 1/4 cups flour, beating until dough pulls away from sides of bowl.
  • Transfer dough to a lightly floured surface, and knead until dough is completely smooth and slightly tacky to the touch but not sticky, about 10 minutes. (Knead in more flour, if necessary.)
  • Place dough in a lightly greased bowl, and cover with plastic wrap. Let rise in a warm place (80°F to 85°F), free from drafts, until doubled in bulk, about 1 hour.
  • Punch down dough, and shape into 15 (1 1/2-inch) balls. Flatten balls into 3-inch-long logs. Place logs, 1/2 inch apart, on a parchment paper-lined baking sheet. Cover with plastic wrap, and let rise until doubled in bulk, about 1 hour.
  • Steam buns, in batches, in a covered steamer basket over boiling water until tender, about 12 minutes. Remove basket, and cool, uncovered, 3 minutes. Refrigerate in an airtight container up to 3 days, or freeze up to 2 weeks.

SIOPAO (FILIPINO STEAMED BUNS) RECIPE | ALLRECIPES



Siopao (Filipino Steamed Buns) Recipe | Allrecipes image

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

3?? cups all-purpose flour
½ cup white sugar
½ teaspoon salt
1 (.25 ounce) package active dry yeast
1 cup lukewarm water
¼ cup vegetable oil
1 teaspoon vegetable oil, or as needed

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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