👥6 people
⏲️30m
🕐12m
🍽️main meal
Steamed buns are a wonderful bread option when paired with many different Asian flavors or try your own twist with something creative.
Ingredients
- For The Dough:
- ½ cup water
- ½ teaspoon active dry yeast
- 1 cup all-purpose flour
- 1 ½ cups cornstarch
- ½ cup sugar
- 1 teaspoons baking powder
- 1 ½ tablespoons lard, well chilled
Method
- To Make The Dough: In the bowl of a stand mixer fitted with a dough hook, combine the yeast and 1 cup lukewarm water (about 90°F). Set aside until small bubbles begin to form, about 10 minutes.
- Meanwhile, in a medium bowl, sift the flour, cornstarch, sugar, and baking powder. Add the flour mixture and lard to the yeast mixture and mix on low speed until a shaggy dough forms, about 6 minutes. Increase the speed to medium-low and mix until smooth and elastic (8-10 minutes). (Dough will be quite firm and gummy.) Let rest at least 10 minutes.
- Cut a sheet of parchment paper into twelve 2-inch squares. Set aside.
- Divide the dough into 12 even pieces (about 2 ounces each), then round and smooth each piece slightly on one side. Place one ball on a clean workstation and drape the remaining balls with plastic wrap. Starting with the smooth, rounded side facing down, roll the dough gently with a rolling-pin into a 3-inch circle. Use the edge of your hand to pound the outer edge of the circle slightly thinner than its center. Place 2 generous tablespoons of filling into the center, then fold the edges around the filling to cover and form a sphere. Pinch the edges closed tightly and evenly, being careful to avoid getting any sauce on the seam. Transfer the bun to a square of parchment paper, seam side up, and cover with more plastic wrap. Repeat with the remaining buns, filling, and parchment squares. Let the buns rest for 1 hour at room temperature before cooking (they will puff up a bit, but not double in size).
- Set up an Egg with indirect heat and preheat to 350.
- Uncover the buns. Using kitchen shears, make 3 cuts in the knotted crown of the bun, each going out from the center (like a peace sign). Mist the buns lightly with a spray bottle of cold water, and transfer them to the hotel pan, leaving space between each. Cover with plastic wrap.
- Place on indirect heat and cook until the buns are puffed up and no longer tacky, about 12 minutes.
- Remove to a platter or serving tray, and cover with a towel. Serve warm.
