CHINESE SUGAR BUNS

July 25, 2018

My bamboo steamer turned out to be the best investment I made in a long time. This little thing is running overtime lately. The only struggle is to find enough mouths to feed with all the dumplings and buns.
No matter if it’s a Chinese or an Austrian recipe it seems that the measurements are meant for restaurants or 50 people dinner parties.
I went for a small amount on this one. But you’ll still get 12 to 15 buns out of the dough.

CHINESE SUGAR BUNS

  • 280g flour
  • 1 package dry yeast
  • 2 tablespoons sugar
  • 150ml water [lukewarm]
  • 3 tablespoons brown sugar
  • ½ tablespoon sesame seeds

_ dissolve sugar in lukewarm water

_ mix in yeast and leave to froth for a few minutes

_ combine flour and water with a pair of chopsticks [or a fork]

_ once the dough comes together transfer to a clean surface and knead until dough is silky and smooth [add more water or flour if needed]

_ place dough into a bowl and cover with cling foil

_ leave to rise in a warm place [for about 1 hour – until double in size]

_ in the meanwhile carefully roast the sesame seeds [in a pan without oil]

_ grind the sugar until you have a fine powder and combine with the sesame seeds

_ divide dough into about 12 equally sized portions

_ roll each piece into a small ball and slightly press flat

_ place about ½ teaspoon sugar mix in the center and fold closed [bring in 3 sides of the circle and press tightly shut without trapping too much air inside]

[work fast or cover the resting dough with a wet cloth – the dough tends to dry out fast and then it won’t stick together well enough not to open back up in the steamer]

_ place each bun triangle on a small sheet of baking paper and transfer to a steamer

_ heat water to a boil and place steamer on top

_ steam for about 10 minutes [no peaking in-between]

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