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
_ 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]