A steamed bun is very traditional to Asian cooking, and making them is not nearly as daunting as you’d imagine. In fact, they’re really pretty simple. Best of all, you can serve them with almost anything.
Equipment
Steaming basket
Pastry brush
Baking paper
Ingredients
For the buns
500g plain flour
180ml water
1 tsp rice wine vinegar
Pinch of sugar and salt
7g dried yeast
Dash of milk
1 tsp baking powder
Oil for brushing
Filling (these are just suggestions. Feel free to be creative and try your own combinations)
Pork belly
Cucumber
Spring onion
Pickled carrot
Coriander
Mushrooms
Tofu
Kim chi
Method
Fillings Cut all the fillings into thin slices and arrange on a plate. Leave the vegetables in the fridge till needed, and prep any meat so it’s ready once the buns are cooked.
To make the buns Place the flour, sugar and salt in a mixing bowl. Warm a small amount of milk and add the yeast.
Then add the milky yeast to the flour and mix slowly. Add the water and rice wine vinegar and continue to mix for about five minutes (add a splash of milk if the mixture’s too dry).
Cover the bowl with a damp cloth and leave it for about 45 minutes to rise. Once the dough has risen to about double its size, knock it back and place it on a clean surface. Sprinkle with the baking powder and knead together. Roll the dough into about 12 – 15 even sized balls.
With a rolling pin, roll each ball into an oval shape then brush with oil. Fold each one in half then place onto a tray. Put the buns in a warm place, and leave them to rise for another 45 minutes.
Place a steaming basket (these can be found in most supermarkets) lined with some grease proof baking paper over a pan of water. When the water comes to the boil, gently place the buns into the basket and cook for about 6 – 7 minutes (you’ll have to cook them in a few batches). Once they have steamed serve warm with your choice of fillings.