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The Perfect Steamed Buns Every Time

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We're teaming up with our friends NEFF to to show you how to make steamed buns that are smooth on the outside and soft and fluffy on the inside. It's a fool proof method that will get perfect results every time!

The Dry Mix

  • 530g middle gluten wheat flour (swapsies, plain flour)
  • ½ teaspoon salt
  • 7g fast action dried yeast
  • 40g caster sugar
  • 15g baking powder

The Liquid

  • 50g milk
  • 200g - 250g warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, a little less water is required)
  • 25g vegetable or sunflower oil

Preparation

  • Using a free-standing mixer with a dough hook attachment (if available), pour in the measured out ‘Dry Mix’ ingredients.

  • Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it.

  • Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draft free location (like inside a room temperature oven) for 1 – 1.5 hours.

  • Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming.

  • Steam times will vary between 8 – 15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).

HIRATA BAO: THE SANDWICH SHAPE

  • Roll the proved bao dough out until completely flat to roughly 4mm thickness. Then cut either into rectangles or circles. If cutting circles, once the circles have been cut, roll each individual round piece out further to make elongated oval shapes.

  • Once all the shapes have been cut out, lightly brush over the top of each pastry with a dab of vegetable oil. Then place an oiled chopstick across the centre of each pastry and fold one side over the top to form a ‘lip’before removing the chopstick. Once you have made the sandwich shapes, cover with a damp cloth and set aside to rest for a further 15-20 minutes. After resting, your sandwich is now ready to steam. Steam for 8 minutes in a covered steam basket inside your wok half filled with boiling water, without opening the lid to cook through and rise well.

Perfect Steamed Buns, Every Time!

In Collaboration with Curious Crab Productions and NEFF

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


The Dry Mix

  • 530g middle gluten wheat flour (swapsies, plain flour)
  • ½ teaspoon salt
  • 7g fast action dried yeast
  • 40g caster sugar
  • 15g baking powder

The Liquid

  • 50g milk
  • 200g - 250g warm water (depending on how humid your room feels- if the air feels very dry you’ll want to add a little more water, but if it is very humid, a little less water is required)
  • 25g vegetable or sunflower oil

Preparation

  • Using a free-standing mixer with a dough hook attachment (if available), pour in the measured out ‘Dry Mix’ ingredients.

  • Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high speed for a further 2 minutes until the dough has a smooth-yet-tacky feel to it.

  • Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat lightly with 1 tablespoon of vegetable oil, cover the bowl with a damp cloth and leave aside in a warm, preferably moist, draft free location (like inside a room temperature oven) for 1 – 1.5 hours.

  • Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming.

  • Steam times will vary between 8 – 15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).

HIRATA BAO: THE SANDWICH SHAPE

  • Roll the proved bao dough out until completely flat to roughly 4mm thickness. Then cut either into rectangles or circles. If cutting circles, once the circles have been cut, roll each individual round piece out further to make elongated oval shapes.

  • Once all the shapes have been cut out, lightly brush over the top of each pastry with a dab of vegetable oil. Then place an oiled chopstick across the centre of each pastry and fold one side over the top to form a ‘lip’before removing the chopstick. Once you have made the sandwich shapes, cover with a damp cloth and set aside to rest for a further 15-20 minutes. After resting, your sandwich is now ready to steam. Steam for 8 minutes in a covered steam basket inside your wok half filled with boiling water, without opening the lid to cook through and rise well.

Perfect Steamed Buns, Every Time!

In Collaboration with Curious Crab Productions and NEFF

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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