You can easily make Hong Kong-style bun at home, I use the same recipe for all buns. Delish's June Xie took inspiration from her mother and grandmother's cooking to create a steamed bun recipe—and it led her on a journey to discovering what authenticity means. 1. T… Your dough might be a tiny bit drier/stiffer because butter has a bit of water in it. Your results should still be pretty tasty though! The crust is perfectly brown and flaky. Scottish Cream Buns. Using the heels of either one or both of your hands, push down on the dough and then away from you. Just make sure to give the dough enough time to rise until doubled in volume and it should turn out great :). Sweet Dough Recipe. I can actually submit a half-decent entry for this!” Then it occurred to be that being stuck on campus, it means I am currently without my bread making ingredients/tools. 45 g fresh yeast (if using dry use a 3rd of the amount) 335 g sugar. Dividing the dough equally by weight is important for ensuring uniform baking. Other issues may be that they have been baked for too long or at too high a temperature. on Introduction. Cream Of Spinach Soup Recipe. Dough kneader (bread machine, stand mixer, cheap labour…) After the dough has doubled in size, carefully remove the cover and with the dough still in the proofing container, punch it down with your knuckles. You’ll get a feel for it after the first couple tries. There are many ways to make steamed custard buns. Thanks, Reply Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. I just wanted to know what can be done to make it softer. However, if the roux turns grey in the fridge, chuck it and make a fresh batch! For the knotted rolls in the cover photo, take your dough piece and roll it into an oblong stip about 6 inches or 15 cm in length. Cook over low to medium heat and use a whisk to stir continuously until it reaches 65 °C. on Introduction, Thank you so much for the amazing recipe, this actually the first comment i write to an internet recipe although, i 've been using internet recipes for like over 3 years now. Variations of it include the "Cream Horn", a pastry in a spiral shape, much like a horn, filled with cream. Other Chinese steamed recipes. Pastry brush, Get all your ingredients ready. Pre-heat oven to 190c. On the other hand, these do not last very long and get dry and hard quickly because they have no commercial additives. 125 g waterRest of the dough: Whisk the sugar and milk together in a large mixing bowl until the sugar is dissolved. Using a bun tray put bun cases in it. 25 g bread flour Beat in a whole egg, one at a time, adding a tbsp of flour with each. Instead, you'll get to see the results of my attempts to draw! 740 g warm water. I just used regular (dairy) butter because I think it tastes best for this application. Remove off the fire and wait for around 5 minutes before opening the lid. Add the fillings at the shaping stage. The bread is soft and pillow-y and just melts in your mouth with a slight sweet flavor. Regular flour may never reach the status because of its low gluten content no matter how long you knead, thus you may not get that soft, pillow-y bread you want in this recipe. The dough will also pass the windowpane test where if you take a small chunk of the dough and stretch it out, it will stretch to a paper thin “window” that you can see through. The filling: ▢ (If you are not using dry active yeast instead of instant, let it dissolve in the milk and add it to the dough with the liquids). This isn't the ideal dough for steamed buns. One such popular steamed dish, which is made in China, is the Mantou, or the Chinese steamed bun. Re-steam before serving. If so, try troubleshooting the other issues. The kneading process forms gluten, which for various reasons, is responsible for the unique texture of bread. You can weigh everything before hand or tare your scale as you add each new ingredient to the mixing vessel (this won’t work for the eggs though).For the water roux (the secret to soft, moist bread! 1500 g bread flour (or any hard flour) 5 g salt. Serve warm or re-steam to soften before serving. They will only keep for a couple days, after which, moistness and softness will become less than optimal. refrigerated for 3 days and frozen up to 1 month. I will definitely make buns again using the recipe. Add 1/4 cup … I would like to use them for sandwiches but found them a little sweet. Dough:. It usually takes me around 12 to 15 minutes to complete the kneading. Adding 1.5 to 2% of the flour weight can tighten the gluten network and improves the volume of the finished buns. https://www.ohmyfoodrecipes.com/chinese-steamed-custard-buns They are a type of Chinese pastry that has either butter cream or whipped cream filling down the middle with coconut sprinkles on the outside. Turn into small bowl. 7 years ago This will produce a taught skin on the surface of your down. I've been through many failed loaves and rolls, but It all comes together with a bit of perseverance : ). Take note of the total weight with the dough and then cover it with a damp tea towel or plastic wrap. When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Place the whole thing in a warm place. I made it? I have heard that Chinese ppl use lard (pig fat) to make breads and pastries. Hi, can you plz tell which type of butter? If you want to add milk to improve your steamed buns, use 180g milk for 300g all purpose flour. 59 g whipping cream I am very happy and proud with the results. 图片和文字未经授权,禁止转载和使用。. Professional bakers use a temperature and humidity controlled proofing box. all-purpose flour + 2 tbsp. STEP 1. (I like to butterfly a plastic fruit/veggie bag from the grocery store and use that). Could be a couple issues. Remove the buns from the oven and cool on a cooling rack for at least 5 minutes before consumption. If you’re not eating them right away, let them come all the way down to room temperature and place in an air-tight container. Before you rush out to buy ingredients, make sure you have all the essential tools. STEP 4. Proofing container (mixing bowl or other large container) Homemade Bao Buns. Probe thermometer Repeat a couple times for each bun. Then tie the strips into a knot. Reply This will flatten out the dough, which you then fold in half towards you and then turn 90 degrees. I'll try to get some photos up when I am reunited with my bread gear. on Introduction. 8 years ago First, the tops tend to be crisper first thing out of the oven and soften up a bit thereafter. but I changed the shapes.Everyone loved it. Stir it with your wooden spoon until combined. And mix the yeast with the water. At the very beginning, it might be a little bit sticky. This is the version with butter and egg for sweet teeth. Thank you. It will just take a bit longer, so don't despair!Shaping Tips The rolls will expand a bit more in the oven and take on a deep caramel colour. After much trial and error, this recipe seems to produce a product that is the closest to the soft, moist, and chewy texture of the buns sold at Chinese bakeries. The recipe uses very simple ingredients. Can you plz reply because I have allergies. Asian Sweet Bread is a staple in all Asian bakeries. I waited 2 hrs, can I leave the dough overnight? Place everything in a warm place and let  it rise until doubled (about 45 min, depending on the ambient temperature). Share it with us! You can definitely find this coconut & cream bun in bakery at China town. Hie, I tried this recipe yesterday. If you love those bakery style milk buns with cream then this recipe is for you! Thank you for all of the hard work you've put into getting the recipe just right and sharing it with the internet :), I tried last weekend it came up perfectly. 540 g bread flour Remove it from the heat and allow to cool to room temp. But to recreate the real-deal dim sum experience, you want a very soft bun with tiny air bubbles and a smooth surface. Leave some space among each one as the buns rise after steaming. soft and tasty. Then turn it out onto a lightly floured surface and gently press out any air bubbles. In the large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. 1. 4. on Introduction. Just a remanding, there is a sister bun of this milk yolk bun named as Liu Sa Bao which uses salted duck egg and thus providing a savory and salty filling. Those two versions are quite similar but different in tastes. BBQ Pork Buns 3. Pineapple Bun (Polo Bun) – Very popular bun in Asia. The rolls turned out super chewy and soft. Bowl scraper (stiff spatula works too) Cocktail Bun (雞尾包) Chinese Coconut Bun | Oh My Food Recipes (check out some pictures). Form the dough into a tight ball (see step 8 for tips on this) and place it seam down in a lightly oiled proofing container which you have weighed ahead of time! Try to keep the original shape. Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns). ChinaSichuanFood.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. 3 tablespoons cake flour (19g) ▢ If you want to make one, this Instructable may be of interest to you. The recipe is 25g flour and 125g water so it is around 150g, minus the evapourting during cooking process (perhaps), 144g is doable... however, I made it 50g flour and 150g water hehe, and it turned out a bit thicken so quickly... yet still, the buns turned out great. Round each piece … He or she will usually seek out the warmest place in your home to nap. Step 1. Alternatively, cook the mixture until it thickens and continue to cook for one additional minute. DIRECTIONS Preheat Oven to 350 degree Fahrenheit Coconut Filling: Process coconut and sugar in blender or food processor until very fine. Those little buns are also named as Lai Wong Bao. There will be less readily available sugar for the yeast for feast on, which will cuase the dough to rise a bit more slowly during steps 5 and 6. Thanks for sharing. 2. 3 years ago, Hi, reducing the amount of sugar should be fine. Your recipe has been the best bread recipe I've tried so far. I recently stumbled upon the bread contest and thought, “Whoa! Place the buns to a lined steamer one by one. The instructions are very clear and easy to understand. 63 g milk Use the dough hook attachment, and turn on the … or would that change the recipe? Coconut. Finally, place the baking sheet into the preheated oven and leave it there for 15-20 minutes (this may vary depending on your oven). Recipes-November 5, 2015. They are so delicious! My husband's family really love the buns? Stir in the flour, most of the beaten eggs (reserve about 1 tablespoon of egg … Weigh out the flour and water for the roux and mix well in a small saucepan. Now you will need to rub your butter into your flour and add your milk and yeast mixture. 11 g Instant yeast You probably already have them in your pantry. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log. Also, brushing a bit of butter into the crush as the nuns come out if the oven is a good truck to keep them soft.Good luck! Forming a tight ball is before proofing the dough is something that I’ve always been told is critical. Adapted from my Cinnamon Roll recipe Makes 18 Full printable recipe below. STEP 1 Place milk and 4 tablespoons butter in 2-cup glass measuring cup. In the baking pan, combine the bread flour, cake flour, Stir in margarine and egg yolk until paste-like consistency. 80 g whole milk powder. If you opt to use another fat/oil, you should be okay too. Continue to mix. Good luck! In a bread machine (the link goes to the one I have, but there are many less expensive ones) or stand mixer, place the lukewarm water, yeast and 1/2 tsp of sugar. Also, getting good gluten development and proofing sufficiently will contribute to both the crumb and crust texture, so the problem could run deeper. 7 years ago ¼ cup dry milk powder (30g) ▢ As a result, there will be no photos with the exception of the final product. For 14 more shaping inspiration, see http://tipnut.com/shaping-rolls/Other Ideas Your email address will not be published. * Percent Daily Values are based on a 2000 calorie diet. Dough cutter (upside down scraper or large non-serrated knife) https://www.jessicagavin.com/chinese-steamed-custard-bun-recipe First, let's make the dough using a bread maker. hallo dear friend,am so happy on what you have explained ,I don't know on how to make chocolate bread,can I get a copy of instruction on how to go through if possible. Gently peel off the towel/plastic sheet. Stirring with the wooden spoon will become futile soon, so just dunk your hands in and work the dough together. Shape the pieces into round rolls, braids, or any other desired shape. There is no specific amount of kneading time to achieve this stage. I am in search of a bakery in the DFW area that sells cream buns. Traditionally, Chinese buns are brushed with an egg wash to get that nice glossy look, so beat an egg and apply with a pastry brush. If the dough is sticky and hard to control, dust your board and hands. ), and the bao bun recipe below is one which I … Additionally, you may sprinkle on some sesame seeds after your have applied the egg wash. Repeat this process until the surface of the dough becomes smooth and feel tacky to the touch (if you quickly poke it with a clean finger, you should be able to remove your finger without dough sticking to it). This recipe will yield about 15 dinner roll-sized buns. Is the crumb soft and fluffy as expected? Large mixing bowl Can I use this dough for steamed buns with meat and vegetable fillings? Sadly, back in Zurich, bao buns were nowhere to found in the shops, nor restaurants (and this remains the case in 2019! 6 tablespoons butter (85g, softened) ▢ If you do not have a probe thermometer, just keep stirring until you notice that the whisk cuts through the thickened paste and exposes the bottom on the pan, leaving a trail behind. Start preheating your oven to 350 °F in the meantime. Place salt and flour in a large bowl. more for dusting. It was hard on the top. I usually get about 15 dinner roll-sized buns. The buns should have now doubled in size and are ready for baking. Ingredients. Add cold water to your wok or steel steamer. 5. When it is ready, you’ll notice a significant difference in its resistance to your kneading efforts. Have fun with this and don't be discouraged if it doesn't work out at first. You could give it a shot. All images & content are copyright protected. Tea towel or plastic wrapOptional: Will using less sugar affect the outcome? Prepare warm water around 35 °C and melt the sugar in. Sugar is optional. One way of doing this with a relatively small amount of dough (i.e. Scale STEP 2. Then knead the flour into smooth and soft dough. 6 years ago 1 tbsp flour (for dusting your work surface). 3 tablespoons caster sugar (38g, or superfine sugar) ▢ Xiao Long Bao Recipe—Chinese Steamed Soup Dumplings The dough for Xiao Long Bao does not need yeast and fermentation. my bread tuned out so soft and tasty , it's only one thing the amount of roux made was about 118 gms and were suppose to use 144 gms, I got stuck of course and all I did was that I added some more water, the bread was amazing , I didn't't actually get it like urs or the buns in the pic but all in all its so tasty, What do u think I should do to get ur same texture as well?? Log in. 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Reply 3 years ago on Introduction, my friend and I made your bread recipe this weekend your or! You want to make breads and pastries time from start to finished will! These do not want sugar, just skip it n't despair! Shaping Tips be when. Cooling rack for at least 5 minutes before opening the lid before opening lid... With butter and egg for sweet teeth and are ready for baking to Chinatown and have tried authentic dim... Water in it those two versions are quite similar but different in tastes to soft, moist bread in... Shape each part into 1 inch thick long log just melts in your home to nap and rest for minutes! Mix well and set aside for around 1 hour or until the sugar in there is specific! Which is made in China, is the first couple tries cooling rack for at 5. Cool on a cooling rack for at least 5 minutes before opening the.. And mix well and set aside for around 5 minutes before consumption, whipping cream,!... 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