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Ingredients
Yeast Mixture:
70 ml warm water
130 ml warm milk
7 g dry yeast
2 tbsp sugar
2 tbsp neutral oil
Flour Mixture:
310 g plain flour
3.5 g baking powder (½ tsp)
1.5 g salt (¼ tsp)
2 tbsp sugar
Equipment:
Rolling pin
3-inch cutter
Steamer
Pot
Tea towel
Baking paper
Steps
Activate Yeast: Combine yeast mixture ingredients in a bowl, stir, and leave for 10 minutes until frothy.
Make Dough: In a separate bowl, mix all flour mixture ingredients. Add the yeast mixture and knead for 10 minutes using a mixer or 15 minutes by hand. Shape dough into a ball, lightly oil the surface, cover, and leave to proof for 2 hours or until it has doubled in size.
Shape Buns: Roll out dough to a thickness of 5–6 mm, then cut out 3-inch circles using a cutter. Brush the circles with oil, fold them in half, and gently press with a rolling pin.
Prepare Steamer: Line your steamer with holed baking paper to prevent the buns from sticking. Attach a tea towel to the lid of the steamer to catch any drips.
Steam: Place buns in the steamer, making sure they do not touch each other. Steam over boiling water for 8 minutes, keeping the lid closed. Rest the buns for 1–2 minutes before serving.
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