Steamed buns, or baozi, are a beloved staple in many Asian cuisines, renowned for their soft, pillowy texture and delightful versatility. From savory fillings like char siu pork to sweet options like red bean paste, the possibilities are endless. These fluffy delights are surprisingly simple to make at home, requiring minimal ingredients and equipment, making them a perfect weekend baking project for both seasoned bakers and enthusiastic beginners. Their delicate sweetness and airy interior provide a comforting and satisfying experience.
Forget complicated recipes and long fermentation times! This recipe offers a quicker method, using baking powder for a rise that's just as impressive. Ready to discover the secrets to perfectly fluffy steamed buns? Let's dive into the easy step-by-step process outlined below.
Tools Needed
- Whisk
- Sieve
- Rolling pin or cup
- Steamer
- Mixing bowl
- Plastic wrap
- Baking sheet or parchment paper
Ingredients
- Flour (all-purpose and bread flour): 500g
- Sugar: 150g
- Baking powder: 9-10g (1.5 tsp)
- Egg white: 35g
- Salt: 1/4 tsp
- Lemon juice: 2 tsp
- Unsweetened fresh milk: 170g
- Ground meat: 300g
- Seasoning powder: 1.5 tsp
- MSG: 1/2 tsp
- Pepper: 1 tsp
- Oyster sauce: 1 tbsp
- Cassava: 200g (grated and drained)
- Carrots: 50g (shredded)
- Onions: 50g (finely chopped)
- Green onions & cilantro: 50g (finely chopped)
- Quail eggs: 2-3 (optional)
- Coating powder (flour): null
Step-by-Step Instructions
Step 1. Prepare and Rest the Dough
- Combine flour, sugar, baking powder, egg white, salt, lemon juice, and milk in a bowl. Whisk vigorously until the mixture is foamy and the sugar dissolves (approx. 10 minutes).
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic (7-10 minutes).
- Wrap the dough in plastic wrap and let it rest for 30 minutes.
Step 2. Prepare the Filling
- Combine ground meat, sugar, seasoning powder, MSG, salt, pepper, oyster sauce, grated cassava, shredded carrots, chopped onions, and green onions/cilantro. Mix well.
Step 3. Assemble and First Steam the Buns
- Divide the dough into equal portions. Roll each portion into a circle. Place filling (and quail eggs, if using) in the center and wrap tightly.
- Steam the buns for 15 minutes over high heat. After 8-9 minutes, briefly open the lid to release steam and odors. Close and continue steaming.
Step 4. Second Steam for Enhanced Flavor and Texture
- Let the buns cool completely. Add lemon juice and peel, plus vinegar to the water in the steamer. Steam for another 10 minutes over medium heat; vent after 5 minutes.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Using fresh milk makes the buns whiter and more fragrant.
- Sift the flour to prevent clumping and improve the buns' appearance.
- Add extra flour if the dough is too sticky.
- The long stirring time helps dissolve the sugar and evaporate the smell of baking powder.
- Steaming with lemon juice and vinegar helps eliminate the baking powder smell and keep the buns white.
Nutrition
- N/A
FAQs
1. Can I use self-raising flour instead of all-purpose flour and baking powder?
Yes, self-raising flour already contains baking powder, so you can omit the baking powder from the recipe. Just be sure to adjust the amount of flour slightly as self-raising flour absorbs liquid differently.
2. My buns are flat, what went wrong?
This usually means insufficient leavening. Ensure you've used the correct amount of baking powder and that it's fresh. Also, overmixing the dough can knock out the air, resulting in flat buns.
3. How do I know when the buns are cooked?
The buns are cooked when they're plump and bouncy to the touch. Gently press the top; if they spring back, they're ready. You can also check the bottom for a slightly golden hue.
With this quick and easy recipe, creating perfectly fluffy steamed buns is now within everyone's reach. Enjoy these delightful treats as a comforting snack, a delicious side dish, or even a creative base for your favorite fillings. Happy baking!