Simple And Tasty Chinese Steamed Buns Recipes

STEAMED BAO BUNS

Steps:

• Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using).
• Measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn't be boiling hot.
• Using the dough hook on medium speed, mixing the liquid ingredients into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe.
• Once you have a sticky dough, continue kneading the dough on medium speed until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.
• Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.
• Place the ball of dough back into the (clean) mixing bowl.
• Cover the bowl with some cling film or a re-usable bowl cover.
• Place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.
• Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.
• Then roll out the dough until it is about 1 cm in height.
• Use your hands to rub some oil onto the surface of the dough.
• Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough.
• Re-roll the dough as needed.
• Place these rounds onto a small sheet of baking paper - I like to use plain white cupcake wrappers which I flatten with a rolling pin.
• Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape.
• Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. After this time, the bao buns should have puffed up slightly.
• Meanwhile, prepare the steamer on the stove (see Kitchen Notes below).
• Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.
• Serve the buns immediately.

CHINESE STEAMED BUNS

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

CARNITAS STEAMED BUNS RECIPE BY TASTY

Steps:

• For the slow cooker carnitas: Combine the spices in a bowl and rub all over the pork shoulder.
• In your slow cooker, place onions and jalapeños. Place pork shoulder on top of the onions and jalapeños. Add the lime juice, orange juice and garlic cloves.
• Cover and cook low for 8 hours or high for 4 hours.
• For the buns: Dissolve instant yeast, sugar and warm water in a small bowl. Let it proof/activate for 5 minutes or until bubbly or foamy.
• Sift together the dry ingredients (flour, salt and baking powder).
• Add the yeast mix to the dry ingredients, knead to form ball of dough.
• Place ball of dough into greased bowl, cover and proof dough for 1 hour or until double in size.
• Punch down dough, roll out and cut into golf ball sized pieces. Cover and rest the golf ball sized dough balls for 15 minutes.
• When slow cooker carnitas are done, pull apart with a fork and transfer to a separate bowl. Keep the juices in the slow cooker and use it for a dipping sauce later.
• When ready, prepare your steamer over high heat.
• Flatten each dough ball, add about a tablespoon of pulled carnitas to the center and pull the sides of the dough around the filling.
• Place seam side down on a piece of parchment paper. Steam for 15 minutes.
• Serve with the slow cooker juices as a dipping sauce. If the dipping sauce has too much fat, skim the fat.
• Enjoy!

SIMPLE AND TASTY CHINESE STEAMED BUNS

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.