Chinese Steamed Buns Recipe

Flour: The base of the dough, providing structure and texture.

Sugar: Adds a touch of sweetness to the buns.

Instant yeast: Helps the dough rise and become fluffy.

Warm water: Activates the yeast and helps form the dough.

Milk: Adds richness and a slight sweetness to the dough.

Vegetable oil: Keeps the dough moist and tender.

Baking powder: Ensures the buns are light and airy.

Salt: Enhances the flavor of the buns.

When kneading the dough, ensure that you use the heel of your hand to push the dough away from you, then fold it back over itself. This technique helps develop the gluten structure, making the buns light and fluffy. If the dough feels too sticky, lightly dust your hands and the surface with flour, but be careful not to add too much, as this can make the buns dense.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the buns a chewier texture.

• sugar - Substitute with honey: Honey adds a slight floral sweetness and can help keep the buns moist.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used if dissolved in warm water first, though it may take slightly longer to rise.

• warm water - Substitute with warm vegetable broth: Vegetable broth can add a subtle depth of flavor to the buns.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that provides a similar texture.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly richer flavor, though it may impart a hint of its own taste.

• baking powder - Substitute with baking soda and cream of tartar: Mix ¼ teaspoon baking soda with ½ teaspoon cream of tartar to replace ½ teaspoon baking powder.

• salt - Substitute with soy sauce: Soy sauce can add a bit of umami flavor, though it will also add moisture, so adjust the liquid ingredients accordingly.

• Allow the steamed buns to cool completely at room temperature before storing. This prevents condensation from forming, which can make the buns soggy.

• For short-term storage, place the buns in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days. Reheat by steaming for 5-10 minutes until warm and soft.

• For longer storage, wrap each bun individually in plastic wrap to prevent freezer burn. Place the wrapped buns in a resealable freezer bag or an airtight container. Label with the date and freeze for up to 2 months.

• To reheat frozen buns, remove the plastic wrap and place the buns in a steamer. Steam over medium-high heat for 15-20 minutes until heated through. Alternatively, you can microwave the buns by wrapping them in a damp paper towel and heating on high for 1-2 minutes.

• If you prefer a crispy exterior, you can reheat the buns in an oven. Preheat the oven to 350°F (175°C). Place the buns on a baking sheet and cover with aluminum foil to prevent drying out. Bake for 10-15 minutes until heated through.

• For added flavor, consider brushing the buns with a bit of sesame oil or soy sauce before reheating. This can enhance the taste and give a slight sheen to the buns.

• If you have leftover filling from the buns, store it separately in an airtight container in the refrigerator for up to 3 days. Use it as a topping for rice or noodles, or as a filling for dumplings.

• When reheating buns with fillings, ensure the filling is heated thoroughly to avoid any risk of foodborne illness.

• Steaming Method

  1. Fill a pot with water and bring it to a gentle boil.
  2. Place the steamed buns in a steamer basket lined with parchment paper.
  3. Cover and steam over medium heat for about 5-7 minutes until the buns are heated through.

• Microwave Method

  1. Wrap each steamed bun in a damp paper towel.
  2. Place the wrapped buns on a microwave-safe plate.
  3. Microwave on medium power for 30-45 seconds. Check and add more time if needed, in 10-second increments.

• Oven Method

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the steamed buns in aluminum foil to prevent them from drying out.
  3. Place the wrapped buns on a baking sheet and heat for about 10 minutes.

• Pan Method

  1. Heat a non-stick pan over medium-low heat.
  2. Add a small amount of vegetable oil to the pan.
  3. Place the steamed buns in the pan and cover with a lid.
  4. Heat for about 5 minutes, turning occasionally to ensure even heating.

• Mixing bowl: A large bowl used to combine the flour, sugar, and instant yeast, and later to mix in the wet ingredients.

• Measuring cups: Used to measure out the flour, warm water, and milk accurately.

• Measuring spoons: Essential for measuring the sugar, instant yeast, vegetable oil, baking powder, and salt.

• Wooden spoon: Useful for mixing the ingredients together until a dough forms.

• Kneading surface: A clean, flat surface where you can knead the dough until it becomes smooth and elastic.

• Kitchen towel: Used to cover the dough while it rises to prevent it from drying out.

• Steamer: A device used to steam the buns, ensuring they cook evenly and stay moist.

• Parchment paper: Lining the steamer with parchment paper prevents the buns from sticking.

• Knife: Used to divide the dough into equal portions.

• Timer: Helps keep track of the rising and steaming times to ensure the buns are perfectly cooked.

Prepare ingredients in advance: Measure and prepare all ingredients ahead of time to streamline the cooking process.

Use a stand mixer: Utilize a stand mixer to knead the dough efficiently, saving you from manual labor.

Warm environment for rising: Place the dough in a slightly warm oven to speed up the rising process.

Pre-cut parchment paper: Cut parchment paper squares in advance to quickly line the steamer.

Batch steaming: Steam multiple buns at once to reduce overall cooking time.