Steamed Milk Bun 蒸牛奶馒头

 

Came across a video (link to the video can be found at the end of the page) on steamed bun, followed its method but using my recipe to test. Happy to see the steamed buns have smooth skin after steaming, and maintain its soft crumb even after cooling down.

The buns still tasted better when serve warm.

Used the steamed buns to make some tall sandwiches with thick luncheon meat, tamagoyaki, and thin slices of kyuri, or Japanese cucumber. My delicious lunch 😋

Yield: 6 small buns

INGREDIENTS

60g plain flour plus/plain flour, unbleached

50g cake flour, unbleached

10g fine sugar

1g instant dry yeast

1g baking powder

10g multigrain soy pulp*

10g natural yeast/sourdough, 100% hydration #

50g milk, cold

5g egg white

5g water, to be added depending on dough condition

about 1/4 tsp rice bran oil, for coating the dough

Some potato starch for coating the shaped dough

* multigrain soy pulp can be replaced by about 5g milk.

# natural yeast can be replaced by 5g each of plain flour plus, and water, plus a two drops of vinegar.

DIRECTIONS

1. Mix plain flour plus, cake flour, fine sugar, instant dry yeast, baking powder in a mixing bowl.

2. Gradually stir in the natural yeast, multigrain soy pulp, cold milk, egg white and water. Stir in one direction till the mixture resembles bread crumbs. Knead and add the remaining liquid ingredients slowly till it forms into a big lump.

Coat the dough surface with about 1/4 tsp of rice bran oil, cover, and place in the mixing bowl to rest for about 10 to 15 minutes.

3. Knead the dough into a smooth dough. The dough is relatively harder and less moist than bread dough. A stiffer dough will allow the bun to keep its shape after steaming.

4. Divide the dough into 6 portions, about 33g each. Let the dough rest for about 10 minutes before shaping into smoother dough balls again.

Coat the shaped dough with a thin layer of potato starch.

Place the dough over a small piece of paper. Cover the shaped dough with a light towel, and let them proof for about 60 minutes.

60 minutes later, the shaped dough is puffier.

5. Steam the buns over boiling water in a steamer for about 10 minutes. When buns are about done, you can smell the nice aroma of bun. Turn off the heat, without opening the lid, let the buns simmer for about 5 minutes.

End of steaming and simmering.

Transfer the buns to cool down over a wire rack. Try to keep the buns in closed container or rice cooker to prevent the skin from drying up.

6. Serve the buns warm for better taste 😋

Reference: 發麵只加酵母就錯了，饅頭店老闆教我訣竅，10分鐘發好面，超實用