CookPal AI
Chinese Steamed Buns

Chinese Steamed Buns

Cost $5, save $20

Source: Recommended by CookPal

  • 195 Min
  • 24 Servings
  • $5

INGREDIENTS

  • Dry Ingredients

    • 1 ¾ cups all-purpose flour, divided
    • 1 teaspoon white sugar
    • 2 tablespoons white sugar
    • ¼ teaspoon salt
    • ½ teaspoon baking powder

  • Wet Ingredients

    • 💧 ¾ cup warm water, divided
    • 1 tablespoon vegetable oil

  • Leavening Agent

    • 🍞 1 tablespoon active dry yeast

STEPS

1

Mix together 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar in a large bowl. Allow to sit for 30 minutes.

2

Mix in remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt. Knead until dough is smooth and elastic.

3

Transfer dough to a greased bowl, roll to coat with oil, and let sit until tripled in size, 2 ½ to 3 hours.

4

Punch down dough and spread out on a floured board. Sprinkle baking powder evenly on surface of dough; knead for 5 minutes.

5

Divide dough in half; set aside one half in a covered bowl. Divide remaining half into 12 equal pieces.

6

Shape each into a ball; transfer each ball to a small square of waxed paper with the smooth surface facing up. Cover all 24 dough balls and let sit until doubled in size, about 30 minutes.

7

Bring water to a boil in a wok, then reduce heat to medium. Place buns on waxed paper squares onto the steam plate and steam for 15 minutes per batch.

8

Carefully remove the lid so condensation doesn't drip onto buns, preventing blemishes on surface.

NUTRIENTS

Per 1 serving

🔥

44

Calories

  • 1
    Protein
  • 8
    Carbs
  • 1
    Fats

💡 To avoid yellow blisters on bun surfaces, open the lid carefully after steaming.Dough must be elastic to ensure a soft texture after steaming.Divide dough equally for consistent size and cooking duration.Use a wok with a well-sized steam plate for optimal results.Ensure water remains at a low boil during steaming to avoid overcooking.