Andrea’s Steamed Buns are a type of Chinese steamed bread that is traditionally filled with various savory ingredients like braised pork belly, tofu, or vegetables. The buns are soft, fluffy, and tender with a slightly sweet flavor. They’re typically served warm and can be enjoyed as part of a larger meal or as a snack.
Key Ingredients and Tips:
- Yeast and Baking Powder Combination: This recipe uses both yeast and baking powder, which helps the buns rise and achieve the desired light and fluffy texture. The yeast gives a slight fermentation flavor, while the baking powder helps them rise quickly.
- All-Purpose Flour: The flour used should be moderate-protein to ensure tender buns. Brands like Gold Medal® or King Arthur® are recommended for the best results.
- Folding Technique: One unique feature of this recipe is the “folding” style of bun. Instead of the usual round buns, this technique involves folding the dough over itself, which results in an elegant, crescent-shaped bun once steamed.
How to Serve:
- The buns are commonly filled with Chinese Braised Pork Belly or Taiwanese Fried Tofu for added flavor. You can also use other fillings like roasted meats or vegetables, making them very versatile.
Storage and Reheating:
- If you have leftover buns, they can be stored for up to 3 days in an airtight container or frozen for up to a month. When reheating, you can steam them again or microwave with a damp towel to keep them moist and soft.
Andrea’s Steamed Buns
Servingsservings
4
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Prep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
1 ½ teaspoons active dry yeast
¾ cup warm water (100°F / 38°C)
3 tablespoons canola oil (divided)
3 tablespoons canola oil (divided)
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
Directions
- Prepare the Yeast Mixture:
Stir together yeast and warm water in a small bowl. Let it stand for 5 to 10 minutes.
Whisk in 2 tablespoons of the oil. - Make the Dough:
Pulse the flour, sugar, baking powder, and salt in a food processor a few times to combine.
While the machine is running, slowly pour the yeast mixture through the feed tube. Continue processing until the dough forms into a ball, is nearly clean from the sides of the bowl, and is medium-soft and tacky (but not sticky). - Knead the Dough:
Turn the dough onto an unfloured counter and gather it into a ball. If it feels stiff, wet your hands and knead in the water from your hands.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise in a warm place for about 45 minutes or until it has nearly doubled in size. - Prepare the Buns:
Cut twenty-four 3-inch squares of parchment paper.
Put the remaining 1 tablespoon oil in a small bowl.
Cut the dough in half. Roll one half into a rope (about 1 ½ inches thick and 14 inches long) and cut it into 12 equal pieces.
Roll each piece into a ball, then flatten it with your palm into a disk about 1/3 inch thick.
Using a rolling pin, roll each disk into a thin oval (about 2 ½ inches wide by 4 ½ inches long).
Brush half of each oval with oil, then fold it in half to form a bun. - Steam the Buns:
Set each bun on a parchment square and place them on a bamboo or metal steamer tray, spacing them about ¾ inch apart.
Let the buns rise for 20 to 30 minutes, or until they are about 1 ½ times the original thickness.
In the meantime, bring water to a rolling boil in a steamer pan or pot.
Steam the buns over the boiling water (2 trays at a time) for 8 minutes, or until puffy and dry-looking. - Cool & Serve:
The buns can be stored in an airtight container for up to 3 days or frozen for up to 1 month. To refresh, you can re-steam thawed buns or microwave them with a damp double layer of paper towels.
Notes
- You can fill the steamed buns with Chinese Braised Pork Belly or Taiwanese Fried Tofu for a delicious treat!
