Chinese Steamed Buns Recipe

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

Sugar: Adds a slight sweetness to the dough and helps activate the yeast.

Instant yeast: A leavening agent that helps the dough rise and become fluffy.

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

Milk: Adds richness and a tender texture to the buns.

Vegetable oil: Keeps the dough moist and adds a subtle flavor.

When kneading the dough, make sure to 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, resulting in a smoother and more elastic dough. 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.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the buns denser.

• sugar - Substitute with honey: Honey adds a different sweetness and moisture to the dough.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and sweetness.

• instant yeast - Substitute with active dry yeast: Active dry yeast can be used but needs to be dissolved in water first.

• instant yeast - Substitute with baking powder: Baking powder can be used for a quicker rise, though the texture will be different.

• warm water - Substitute with warm milk: Warm milk can add richness and a slightly different flavor to the dough.

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

• milk - Substitute with almond milk: Almond milk is a good non-dairy alternative that adds a slight nutty flavor.

• milk - Substitute with coconut milk: Coconut milk adds a rich, creamy texture and a hint of coconut flavor.

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

• vegetable oil - Substitute with melted butter: Melted butter adds richness and a buttery flavor to the dough.

• Allow the steamed buns to cool completely at room temperature before storing or freezing. This prevents condensation, 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 5-7 minutes until they are warm and soft again.

• For long-term 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.

• When ready to enjoy, remove the desired number of buns from the freezer. Allow them to thaw at room temperature for about 30 minutes. Reheat by steaming for 10-12 minutes until they are fully warmed through and soft.

• If you prefer a quicker method, you can microwave the frozen buns. Place a damp paper towel over the buns and microwave on medium power for 1-2 minutes. Check and add additional time if necessary, but be careful not to overheat as this can make the buns tough.

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

• If you have leftover buns that are starting to dry out, you can repurpose them by slicing and toasting them. Serve with a spread of butter or jam for a delightful twist on a classic treat.

• Steaming Method:

  • Place a pot of water on the stove and bring it to a gentle boil.
  • Arrange the steamed buns on a steaming rack or in a bamboo steamer, ensuring they don't touch each other.
  • Cover and steam for about 5-7 minutes until the buns are heated through and soft.

• Microwave Method:

  • Wrap each steamed bun in a damp paper towel.
  • Place the wrapped buns on a microwave-safe plate.
  • Microwave on medium power for 30-45 seconds. Check if they are warm enough; if not, continue in 10-second intervals.

• Oven Method:

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

• Pan Method:

  • Heat a non-stick pan over medium-low heat.
  • Add a small amount of vegetable oil to the pan.
  • Place the steamed buns in the pan and cover with a lid.
  • Heat for about 2-3 minutes on each side until they are warm and slightly crispy on the outside.

• Air Fryer Method:

  • Preheat the air fryer to 300°F (150°C).
  • Place the steamed buns in the air fryer basket, ensuring they are not overcrowded.
  • Heat for 3-5 minutes, checking halfway through to ensure they are warming evenly.

• Mixing bowl: A large bowl used to combine the flour, sugar, and yeast, and to mix the dough ingredients together.

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

• Measuring spoons: Used to measure the instant yeast and vegetable oil.

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

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

• Kitchen scale: Optional, but helpful for dividing the dough into equal portions.

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

• Parchment paper: Used to line the steamer to prevent the buns from sticking.

• Plastic wrap: Used to cover the dough while it rises to prevent it from drying out.

• Timer: Useful for keeping track of the rising and steaming times.

• Pastry brush: Used to lightly oil the bowl where the dough will rise.

Use a stand mixer: Save time by using a stand mixer to knead the dough instead of doing it by hand.

Pre-measure ingredients: Have all ingredients pre-measured and ready to go before starting the recipe.

Double the batch: Make a double batch of dough and freeze half for future use.

Quick rise method: Place the dough in a warm oven (turned off) to speed up the rising process.

Use parchment squares: Cut parchment paper into squares ahead of time to save on prep work when placing buns in the steamer.