Steam buns are made with filled with raisins or fruits. It is very soft and can be served dunked in any stew or served with a cup of tea.
Bread Dough
- 400 grams (14.1Oz) of high gluten flour
- 120ml of milk
- 30 ml of vegetable oil
- 1 egg
- 5 grams of yeast
- 40 grams (1.4Oz) of sugar
- 4 grams of salt
- Half a cup of raisins or boiled red beans.
Choux pastry
- 100 grams (3.5Oz) of high gluten flour
- 100 ml of water
Instructions
- In a small saucepan, add 100 grams of high gluten flour and 100 ml of water then mix well until the mixture starts to thicken. Heat the flour mixture over medium heat until it thickens then remove it and place the paste-like dough on a plate. This is called choux pastry and this choux is what will give the buns its tender texture.
- In a separate bowl, add flour, one egg, yeast, sugar, a pinch of salt and milk. Lightly mix just to bring everything together then add the choux pastry you made earlier together with vegetable oil then knead the dough until smooth. You can prepare everything in a stand mixer which should come together in about 5 minutes. If making by hand, make sure you knead the dough really well for up to 10 to 15 minutes.
- Place the dough on a lightly oiled dough, cover with a plastic wrap and let the dough proof in a warm place for about 60 minutes or until it doubles in size. Once risen, lightly knead the dough to remove the air in it then roll the dough into a log shape and cut it into 10 small dough of the same size.
- Knead the small dough into balls then lightly roll out the prepared dough and fill them with boiled red beans or raisins and wrap the filling then roll the dough from one end and line them on a prepared bread pan. Cover the dough again and let them proof for the second time for about 40 minutes. Bake the buns in a 340 degrees Fahrenheit oven (170C) for 30 minutes. Your buns should bake to a golden brown and will come out very soft.
