Steam Buns - Airy Asian buns you can fill with delicious flavors!
Steam Buns have been popular for a while and it is not without reason. These small delicious and extremely airy buns are perfect for filling with good flavors. This is a Chinese dish and has taken off all over the world thanks to star chef David Chang and his restaurant chain Momofuku who have this as one of their signature dishes. I like to fill the steam buns with delicious meat, vegetables and good Asian sauces. I must admit that I have tested a number of different recipes before I came up with a recipe that is both easy to make and that tastes exactly the way I want.
Ingredients
The recipe is for 8 Steam Buns
- 2 dl lukewarm water
- 2 tsp dry yeast
- 2 tbsp sugar
- 300 gram wheat flour
- 1 tsp salt
- 1 tsp baking powder
- 1 tbsp sunflower oil
Step 1
Here, the order is important to get the best possible result. Start by pouring 2 dl tempered water (around 37 degrees) into a measuring cup or bowl. Add sugar and yeast. Stir well and put plastic over. Now the rise starts and after about 15 minutes you will see that it foams well. If it does not, just start again because then the steam buns will not rise afterwards. Mix together flour, salt and baking powder in a bowl.
Step 2
Pour the yeast mixture into a food processor with the kneading hook on.
Step 3
Sift the flour mixture into the bowl.
Step 4
Run at low speed for 6 minutes before adding the oil. You can quickly see that the oil settles a little on the outside of the dough. Therefore, add a few teaspoons of flour to get the oil well into the dough. Let stand for another 5 minutes. The dough should drop the edge of the bowl and be pliable.
Step 5
Find a bowl and grease with a little neutral oil. Form the dough into a large ball and place in the bowl. Cover the bowl with plastic and let the dough rise for at least 1 hour. The dough should be about twice as big as it was. When the dough has risen, place it on a clean kitchen workbench. Knead the dough a little and roll it out into a sausage. Divide into 8 equal pieces.
Step 6
Roll these into nice round buns. The dough can dry out quickly so I brush on a little oil before I let them rise for about 30 more minutes.
Step 7
Use a rolling pin gently to make the buns a little flatter without pushing out all the air.
Step 8
Brush with oil and fold gently.
Step 9
Place on a baking paper and place in the steam oven. It is important that the steam oven is running when you insert the buns. You can also use a Chinese steam basket. You can buy this at many kitchen stores for 100-200 kroner. The buns should be steamed for about 6 minutes.
Serve hot and fill with lots of delicious flavors. Here it's just a matter of being creative.
