I’ve always wanted to (successfully) make steamed buns. I tried a couple times, but it never turned out the way I want it to, but this was before I started to bake bread. Now that I have more experience in the bread-making category, I decided to give steamed bread another go.
When coming straight out of the steamer, these were DELICIOUS! However, once cooled, they get kind of tough and chewy, but it’s nothing a little resteaming or microwave-heating won’t fix. 😛
Personally, I like the brown sugar version more than the green onion version (I don’t eat green onions), but I think it also depends on whether you like sweet buns or savory buns. 😛
I need to work on my rolling skills because I can’t roll the dough thin enough to make proper “flower petals”.
Chinese Steamed “Flower Rolls” (adapted from 姨媽‧姑姐‧記事簿)
300g All-Purpose Flour
100g Water (100g Milk)
1 tsp (3.5g) Baking Powder
1 tsp (3.5g) Active Dry Yeast
1/8 Cup Sugar (1/4 Cup (35g) Brown Sugar)
Canola Oil (Condensed Milk)
Green Onions, diced (optional)
1. In the bowl of a stand mixer fitted with the dough hook attachment, mix flour, water, baking powder, yeast, and sugar until clumpy.
2. Gradually add in the milk and mix until a smooth dough forms.
3. Cover with plastic wrap and let rise in a warm/moist area for 1 hour.
4. Place dough on a flat well-floured surface and roll dough to about 1/4-inch thick.
5. Brush dough with canola oil, and sprinkle with green onions.
6. Make 3 folds creating a 4-layer piece of dough. Cut into 6 equal pieces.
7. Place chopstick on the center of each piece so that the opened layers are visible to the left and right of the chopstick. Gather the layers on either side, stretch it away from the chopstick, twist, and tuck underneath the rest of the roll. (See video below.) Place tucked-side down onto a small piece of parchment paper.
8. Place rolls in steamer and let rise for 15-20 minutes.
9. Steam over boiling water for 10 minutes.