Chinese Steamed Buns (one proofing method)

Basic Chinese Steamed Buns using instant yeast and a quicky one time proofing method

Course Chinese

Cuisine Northern

Keyword flour, staple food, steamed

Prep Time 1 30

Cook Time 20

Total Time 1 50

Servings

Calories 297kcal

Author Elaine

Add sugar and yeast to the water. Stir well and set aside for 5 minutes. If you do not want sugar, just skip it. Since we are using the single proofing method in this recipe, the key is not to activate the yeast before we finish the shaping process. So if your room temperature is higher than 18 degrees C. Use chilled water.
Add the liquid to the flour in a stand mixer bowl. And we start to make the dough. (If you plan to hand-knead, pour the water with yeast slowly into the bowl with flour and stir with a chopstick).
Knead for 1 minute at slow speed and then add oil. Then continue kneading for at least 10 minutes at slow speed until the dough is super smooth, elastic, and whiter in color.
I recommend using a stand mixer for single-proofing dough, as the warmth from hands can raise the temperature of the dough, leading to premature fermentation and further case the failure of the smooth surface.
If you don't have a stand mixer, wearing a plastic wrapper can stop the temperature from passing through the dough.

Slightly dust the operating board to avoid being sticky, then shape the dough into a smooth ball. Knead for around 1 minute or around.
Further, shape it into a long log. Try to make it as even as possible. Remove the two ends and use a very sharp knife to cut the log into smaller pieces (around 2 cm wide). Try to keep the original shape.

Divide the dough into 7-8 portions. And knead each piece for several minutes until the surface becomes super smooth. Then shape it into a round shape (check the video for the detailed process and tips).

Please the buns into a lined steamer. If it is warm, cover the lid and start the proofing process.
If it is very cold, remove the lid, place it in an oven, and place it in a large cup of hot boiling water. Cover the lid of the oven and let it rise inside.
It may take around 30 minutes to 1 hour for the proofing method. Check frequently until the buns are 1.5 times in size.

Use high fire first and then lower the fire after you see the vapor coming out from the lid. Steam for 13 to 15 minutes.
Remember to let it stand for another 5 minutes before opening the lid. Here we are, super easy, simple, and fluffy steamed buns.

When lifting the cover when the buns are steamed ready, do not drop any water on the buns.

Adding some salt can help to support the gluten network.

If you want to frozen the buns, steam them firstly and then wait until well cooled. Place in air tight bag and freeze for later use.