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Chinese steamed buns
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Prep Time:
165 minutes
Cook Time:
30 minutes
Total Time:
195 minutes
Easy classic Chinese steamed buns, perfect for any special meal.
Ingredients:
  • 1 tsp instant dried yeast
  • 250ml (1 cup) warm water
  • 60g (1/4 cup) white sugar
  • 375g (2 1/2 cups) plain flour
  • 4.00 gm baking powder
  • 30g lard, chopped
  • Yeo's Sesame Oil, to brush
Instructions:
  • In a bowl, mix yeast, water, and 1 tablespoon of sugar and set aside for 15 minutes until slightly frothy. Make a well in the center of the flour and baking powder mixture in a separate bowl. Add the yeast mixture, lard, and remaining sugar. Stir until a slightly sticky dough forms.
  • Transfer the dough to a lightly floured surface and knead for 10 minutes until it is smooth and elastic. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 2 hours or until it doubles in size.
  • Transfer the dough onto a work surface and divide it into 2 pieces. Roll out one piece to a 20 x 30cm rectangle and brush it with sesame oil. Carefully roll up the dough tightly from the long edge, similar to a Swiss roll. Trim the ends and repeat with the other piece. Cut each roll into 8 pieces. Stack 2 pieces on top of each other and use a chopstick to create a flower-bud shape by gently pressing up through the center base of each roll. Place the rolls on baking paper on a tray and let them rise slightly, covered, for 30 minutes.
  • Steam the flower rolls in a large bamboo steamer, in 2 batches, over rapidly boiling water for 15 minutes or until puffed and fully cooked. Serve warm.

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