2 October, 2015
Steamed Buns
Steamed Buns
Makes: 8
Ingredients:
- 3 cups plain flour
- 1 cup warm water
- 2 teaspoons dried yeast
- 1 tablespoons caster sugar
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 300g chicken mince
- 1 teaspoon minced garlic
- 1 tablespoon brown sugar
- 1 teaspoon freshly grated ginger
- 1 teaspoon Chinese 5 spice
- 2 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
Method:
- Place flour in a mixing bowl and make a well in the centre
- In a small mixing bowl add the warm water, dried yeast, caster sugar, baking powder and salt using a whisk or fork to beat well until combined and becomes foamy from the yeast activating
- Pour the yeast mix into the well in the middle of the flour and use a wooden spoon to stir until well combined, use your hands to bring the dough together and knead on a lightly floured clean surface for approximately 8 minutes until the dough is silky smooth
- Place the dough in a clean bowl, cover with glad wrap and set aside in a warm place for 1 hour or until the dough has doubled in size.
- Heat 1 tablespoon of oil in a heavy based frying pan and brown the chicken mince while ensuring you break it up well with a wooden spoon for about 5 minutes
- Add the garlic, brown sugar, ginger and Chinese 5 spice and cook for a further minute
- Add in the oyster sauce, soy sauce and sesame oil and heat through while mixing well to ensure well combined
- Remove from the heat and set aside for 30 minutes to cool
- Returning to your dough punch the centre of your dough down to expel any gasses and then turn onto lightly floured surface and knead for another 5 minutes until perfectly smooth then divide into 8 equal portions
- Roll one portion of the dough to approximately 8cm diameter round circle about 1cm thick and place 1/8th of the chicken mix in the centre and bring the dough together to enclose the filling pinching edges together to seal, turn the bun over so the seal side is down and shape to a perfect round bun shape and place on a clean plate seal side down and scoring the top of the bun with a small cross then cover with a tea towel
- Repeat with the remaining portions of dough and chicken mix until you have all 8 buns
- Steam the buns in 2 batches in a bamboo steamer, steaming for approximately 13 minutes from boiling point
- Transfer to your serving platter and cover with plastic wrap while you steam the second batch.
Recipe Notes:
- Store in an airtight container in the fridge for a maximum of 2 days
- This recipe is freezer friendly
- The chicken mince can be interchanged for any type of mince
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.