Chinese Steamed Buns Recipe

All-purpose flour: The main ingredient for the dough, providing structure and texture.

Instant yeast: Helps the dough rise, making the buns light and fluffy.

Sugar: Adds a touch of sweetness to the dough.

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

Milk: Adds richness and tenderness to the buns.

Vegetable oil: Keeps the dough moist and adds a slight richness.

When kneading the dough, use the heel of your hand to push it away from you, then fold it back over itself and give it a quarter turn. This technique helps develop the gluten structure, making the dough smooth and elastic. If the dough feels too sticky, lightly dust your hands and the work surface with flour, but be careful not to add too much as it 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.

• 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.

• sugar - Substitute with honey: Honey adds a subtle flavor and moisture, but reduce the liquid in the recipe slightly to compensate.

• warm water - Substitute with warm milk: Using warm milk instead of water can make the buns richer and softer.

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that will still provide the necessary moisture.

• vegetable oil - Substitute with olive oil: Olive oil can be used for a slightly different flavor profile and similar moisture content.

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

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

• For longer storage, wrap each bun individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents freezer burn.

• Place the wrapped buns in a resealable freezer bag or an airtight container. Label the bag with the date to keep track of freshness. Freeze for up to 2 months.

• When ready to enjoy, remove the desired number of buns from the freezer. Let them thaw at room temperature for about 30 minutes.

• Reheat the thawed buns by steaming them over medium heat for 10-12 minutes or until heated through. Alternatively, you can microwave them on a microwave-safe plate covered with a damp paper towel for about 1-2 minutes.

• If you prefer a slightly crispy exterior, you can also reheat the buns in a preheated oven at 350°F (175°C) for about 10 minutes after thawing.

• Steaming Method:

  1. Fill a steamer with water and bring it to a boil.
  2. Place the leftover Chinese steamed buns on a plate or directly in the steamer basket.
  3. Cover and steam for 5-7 minutes until the buns are heated through.

• Microwave Method:

  1. Wrap each 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, ensuring the buns are warm but not dried out.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the buns in aluminum foil to prevent them from drying out.
  3. Place the wrapped buns on a baking sheet and heat for 10-12 minutes.

• Pan Method:

  1. Heat a non-stick pan over medium heat.
  2. Add a small amount of water to the pan and place a lid on top to create steam.
  3. Place the leftover buns in the pan, cover, and heat for 5-7 minutes, turning occasionally to ensure even heating.

• Mixing bowl: A large bowl used to combine the flour, yeast, and sugar, and later to mix in the liquids to form the dough.

• Measuring cups: Essential for accurately measuring the flour, water, milk, and vegetable oil.

• Measuring spoons: Used to measure the precise amounts of yeast and sugar.

• Wooden spoon: Useful for initially mixing the ingredients together before kneading.

• Clean surface: A flat, clean surface for kneading the dough until it becomes smooth and elastic.

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

• Knife: Handy for dividing the dough into equal portions after it has risen.

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

• Steamer: Used to steam the buns, ensuring they cook evenly and remain soft and fluffy.

• Timer: Helps keep track of the rising and steaming times to ensure perfect results.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: If you have a stand mixer, use it to knead the dough instead of doing it by hand. This will save you time and effort.

Double the batch: Make a double batch of dough and freeze half for future use. This way, you only need to steam the buns when you want them.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.