Thursday, August 7, 2008

Steamed Bun

My first attempt of making Steamed Bun. The result... no bad oooh. I didnt have any other fillings and I was too lazy to make red bean (tausa) filling or any other fillings, so I just open a can of "kaya" or coconut jam and used it as the filling.
The recipe and ingredients are quite simple and easy to do actually, it just needed a long time waiting for the dough to rise.
Here is the recipe I tried:

What you'll need to make 24 buns:

1 tbsp active dry yeast
1 tsp white sugar
1/4 cup all-purpose flour
1/4 cup warm water

1/2 cup warm water or milk
1 1/2 cups all-purpose flour
1/4 tsp salt
2 tbsp white sugar
1 tbsp vegetable or peanut oil

Finish-up & cooking:
Steamer (I just used my wok as my steamer)
Parchment paper
Paper towel

1. In your mixing bowl, mix the water and flour from the "starter" stage, then sprinkle the yeast and sugar on top. (The water should be about 40C to make a good environment for the yeast.) Leave it for around 15-30 minutes.

2. Stir in the remaining water/milk (I used milk), flour, salt, sugar, and oil. Mix it into dough. Flour your work surface, turn the dough onto it, and knead it until it's smooth. Then grease a bowl lightly, return the doughball to the bowl, roll it around to coat the ball with grease, cover it, and let it stand for 2.5 - 3 hours or until has tripled in size.

3.Punch down the dough with the back of your fist, and then knead it for five minutes. Then put half of the dough back in the bowl and cover it again, and pull off bits of the dough you still have out and shape them into spheres (You can also add any fillings you prefer). You can put these on squares of parchment paper, to make them easier to handle later. You should end up with about a dozen rolls, unless you feel like varying the sizes. Take out the other half of the dough and do the same thing. Then cover the rolls - a deep pan will do, as will a "tent" made out of plastic wrap and four tall glasses - and let them rise for another half hour (I just covered with clean towels).

4. Take the basket out of your steamer and bring the water to a boil, then reduce the heat to a simmer. Place some buns, still on their paper, in the basket, leaving an inch between them. Place the basket in the steamer, put a paper towel over the top, and put the lid on over that. (This will prevent condensation from dripping back down on the buns and creating blisters. I didnt cover mine). Steam them over simmering water for 15 minutes, or until they are firm. Take them out and serve

There you go, easy right? Just need a long time to prepare though but very-very nice steamed buns :) .


  1. Hehehe ada bun suda sini, mcm sadap oh huuhuhu

  2. bukan macam sadap tu... memang sadap hahahhaha

  3. hehehehe poppet, menangis lah lau pan laupan kedai pau di Putrajaya!!!!! ada sudah saingan dorang!!!!!

  4. ala... blum sampai tahap mo bersaing dgn laupan2 tu la whimsi... mo buat berpuluh-puluh kali everyday mengkali baru dpt saing hehehehe