Recipe by Jackie Cameron
The steamed bun has a spongy texture unlike anything I have had before and it normally accompanies noodles or soup.
Yields : about 16
15 ml Instant Yeast
5 ml White Sugar
¼ cup Cake Flour
¼ cup warm Water
½ cup warm Water
1 ½ cups Cake Flour
¼ t fine Salt
30 ml White Sugar
15 ml Sunflower Oil
½ t Baking Powder
1) Allow the yeast, 5ml sugar, ¼-cup cake flour and the ¼-cup warm water to stand for 30 minutes
2) After the 30 minutes add the ½-cup warm water, 1 1/2 cup flour, salt, sugar and vegetable oil. Knead this for 5 minutes
3) Place this into a lightly oiled bowl and cover with a damp cloth. Allow proving until triple in size: 2 ½ - 3 hours
4) Punch this dough down onto a surface with a little flour to prevent sticking and the baking powder amount. Knead this for 5 minutes ensuring the baking powder is all incorporated
5) Roll this into a long log and cut buns off at about 25 g in size. (For a change: The dough can be flattened and filled with your favourite Chinese leftovers and then gathered up and pressed to seal around the edges. Then steamed to result in a stuffed Chinese steamed bun.)
6) Place these buns in the steamer, with about 1 or 2 inches between each bun, and allow rising until double in size about 30 minutes. Keep covered with a damp cloth
7) Steam the buns for 15 minutes and serve straight away
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