BEST STEAMED BUNS RECIPE – HOW TO MAKE CHINESE BAOZI AT HOME
Provided by: DELISH.COM
Categories: weeknight meals,winter,meat,steamed
Total time: 4 hours 40 minutes
Prep time: 25 minutes
Cook time: 0S
Yield: 1 dozen
|2 tbsp. cornstarch|
|6 tbsp. water|
|1 tbsp. sweetened condensed milk or honey|
|3/4 c. milk, divided|
|1 tsp. instant yeast|
|3 1/3 c. all-purpose flour|
|3/4 tsp. kosher salt|
|1 1/4 c. finely shredded cabbage|
|1 tsp. kosher salt|
|1 lb. ground or minced pork|
|1/4 tsp. five spice|
|1/2 tsp. ground Szechuan peppercorns|
|1/4 tsp. ground coriander|
|1/4 tsp. ground white pepper|
|1/2 tsp. freshly ground black pepper|
|1/2 tsp. MSG (optional)|
|1/2″ ginger, finely minced|
|2 cloves garlic, finely minced|
|1/4 c. finely chopped chives or green onions|
|2 tsp. low-sodium soy sauce|
|1 tsp. toasted sesame oil|
|2 large carrots, shredded|
|8 oz. firm tofu or fish cakes, finely diced|
|1″ piece fresh ginger, grated|
|1 large clove garlic, grated|
|2 green onions, thinly sliced|
|3 tbsp. miso|
|1/2 tsp. freshly ground black pepper|
|1 tbsp. gochugaru or 1/2 tsp. ground cayenne|
|1 tbsp. toasted sesame oil|
|1 tbsp. toasted sesame seeds|
|1 c. dried adzuki beans, soaked overnight|
|1/2 tsp. kosher salt|
|2/3 c. granulated sugar|
|1/4 c. Chinese black vinegar|
|4 tsp. toasted sesame oil|
|1 tsp. finely minced fresh ginger (optional)|
|1/2 tsp. granulated sugar|
|Pinch kosher salt|
- For the pork filling
- For the miso carrot filling
- For the red bean filling
CHINESE STEAMED BUNS RECIPE | ALLRECIPES
Provided by: Carol Chung Chi Wa
Categories: Yeast Bread
Total time: 4 hours 45 minutes
Prep time: 30 minutes
Cook time: 45 minutes
Yield: 24 buns
|1 ¾ cups all-purpose flour, divided|
|¾ cup warm water, divided|
|1 tablespoon active dry yeast|
|1 teaspoon white sugar|
|2 tablespoons white sugar|
|1 tablespoon vegetable oil|
|¼ teaspoon salt|
|½ teaspoon baking powder|
- Mix together 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar in a large bowl. Allow to sit for 30 minutes.
- Mix in remaining 1 1/2 cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt. Knead until dough is smooth and elastic. Transfer to a greased bowl, roll to coat with oil, and let sit until tripled in size, 2 1/2 to 3 hours.
- Punch down dough and spread out on a floured board. Sprinkle baking powder evenly on surface of dough; knead for 5 minutes.
- Divide dough in half; set aside one half in a covered bowl. Divide remaining half into 12 equal pieces. Shape each into a ball; transfer each ball to a small square of waxed paper with the smooth surface facing up. Repeat portioning and shaping with remaining dough half. Cover all 24 dough balls and let sit until doubled in size, about 30 minutes.
- Bring some water to a boil in a wok, then reduce heat to medium and keep water at a low boil. Place the steam plate on a small wire rack in the middle of the wok, leaving at least 2 inches of space between the plate and the wok. Working in batches, place buns on waxed paper squares onto the steam plate, leaving 1 to 2 inches between buns.
- Cover and steam buns for 15 minutes. Carefully remove the lid, so condensation doesn’t drip onto buns. Continue steaming remaining buns until all are cooked.
Calories 44.4 calories, CarbohydrateContent 8.4 g, FatContent 0.7 g, FiberContent 0.4 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 35 mg, SugarContent 1.2 g
STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
Provided by: Jeremy Pang
Categories: Buffet, Side dish, Snack, Supper
Total time: 1 hours 4 minutes
Prep time: 40 minutes
Cook time: 24 minutes
Yield: Makes 18 buns
|525g plain flour, plus extra for dusting|
|1½ tbsp caster sugar, plus a pinch|
|1 tsp fast-action dried yeast|
|1 tbsp sunflower oil, plus extra for brushing and for the bowl|
|1 tbsp rice vinegar|
|1 tsp baking powder|
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they’re still warm.
Calories 119 calories, FatContent 1 grams fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium
PORK STEAMED BUNS RECIPE | BRIAN BOITANO | FOOD NETWORK
Provided by: Brian Boitano
Total time: 6 hours 35 minutes
Prep time: 10 minutes
Cook time: 2 hours 15 minutes
Yield: 12 buns
|1 (1/2 to 1-pound) rack spareribs|
|3/4 cup hoisin sauce|
|1 cup shredded cabbage|
|1 bunch scallions, thinly sliced|
|1 package active dry yeast|
|1/2 warm water|
|1 1/2 cups all-purpose flour, plus more for kneading|
|1 1/2 cups cake flour|
|3 tablespoons sugar|
|1/2 teaspoon baking powder|
|1/2 cup warm milk|
|1 tablespoon canola oil, plus more as needed|
- For the filling:
- Put the rack of spareribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
- Preheat the oven to 300 degrees F.
- Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminum foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
- When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.
- For the dough:
- Sprinkle the yeast over the warm water in a small bowl. After a few minutes, the yeast will begin to foam and bubble.
- In a large bowl, whisk together the flour, sugar, and baking powder. Make a well in the center of the dry ingredients and add the warm milk, canola oil, and the activated yeast. Work the dough to produce a shaggy mass. Turn it out onto a floured board or countertop and knead until the dough becomes smooth, soft, and pliable, about 5 to 10 minutes. Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 40 minutes to 1 hour. The mass should double in volume.
- For the assembly:
- To form the buns, remove the dough from the bowl and roll it into 1 long rope. Cut the rope into 12 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker then its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal.
- Arrange the buns on a parchment lined sheet tray and cover them with a clean kitchen towel. Alternatively, place the buns into a large 3-level bamboo steamer lined with parchment paper, 4 buns per level. Allow the buns to rest for 10 minutes.
- In the meantime, fill a bamboo or stainless steel steamer with water and bring it to a boil. Cut 12 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and into the steamer.