Still looking for my perfect and easy dough recipe for steamed buns… 🤣been testing different dough recipes which doesn’t require shortening , milk or sourdough starter…
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This time, I’m using a dough recipe which only uses flour, yeast and water. It has no salt , no sugar and no oil. It was ok to eat but a bit hard when the buns are cooled down. Any idea why? 🙁 luckily my kids love the buns especially the flavorful char siew 😅
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Adjusted recipe from @xgjmagicingredients
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Ingredients: (makes 16 mini buns of 35g dough)
Hongkong flour 360g
Boiling water 130g
Room temp water 90g
Yeast 3/4tsp
Char siew fillings 380g
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Steps:
1. In a bowl , pour boiling water to flour
2. Made a well in the middle and add in room temperature water. Sprinkle yeast and mix well with water before mixing with flour
3. Continue kneading until no dry flour
4. Divide into 16 balls of 35g
5. Let balls of dough rest for 10 minutes
6. Gently flatten the dough balls and fold in the edges to form a smooth surface for the outer skin of the buns
7. Use rolling pin to roll into circular sheet (thick in the middle) and wrap the charsiew fillings
8. Let bun rest for 45 mins before steaming
9. Steamed in boiling water for 12 mins and wait for 5 mins before uncover the lid.
