STEAMEDBUN RECIPES

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ANDREA'S STEAMED BUNS | ALLRECIPES



Andrea's Steamed Buns | Allrecipes image

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

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 24 buns

Number Of Ingredients 7

1?½ teaspoons active dry yeast
¾ cup warm water (100 degrees F (38 degrees C))
3 tablespoons canola oil, divided
2?½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt

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, CarbohydrateContent 11.2 g, FatContent 1.9 g, FiberContent 0.4 g, ProteinContent 1.4 g, SaturatedFatContent 0.2 g, SodiumContent 89.7 mg, SugarContent 1.1 g

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.

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Total Time 110 minutes
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Calories 297 kcal per serving
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Total Time 2 hours 32 minutes
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