There are a few things I've learned from all my trials when making steam buns. The first and most important thing is to ignore all recipes that only call for yeast. You won't get the same amazing rise that way.
The other important thing is to use this kind of flour.
This post has been submitted to Yeastspotting.
Char Siu Bao
- 1 ½ tsp yeast
- ¾ cup warm water
- 2 Tbsp shortening or vegetable oil
- 1 Tbsp sugar
- 2 tsp baking powder
- 12.5 oz flour
- 2 cups chopped braised pork. Char siu is best, but any leftover pork will work
- 1 Tbsp hoisin
- 1 Tbsp soy sauce
- 1 ½ tsp honey
- 1 Tbsp sesame oil
- handful of scallions
- 1/2 cup blanched mustard greens
- Proof yeast with water for 10 minutes
- Mix sugar, flour, shortening and baking powder together. Add yeast mix
- Stir until combined and knead 5 minutes until smooth/elastic
- Let dough rest 45 minutes to an hour until doubled in size.
- While dough is rising, braise mustard greens, chop meat and greens, and mix all filling ingredients together. Adjust seasoning according to taste. Filling should be wet.
- Divide dough into 8 pieces. Flatten dough, making it slightly thinner around the edges
- Spoon 2 Tbsp filling and pleat the top to seal. Place on parchment paper squares
- Steam for 15 minutes (no peaking!) and eat immediately
Note: Buns can be wrapped in plastic wrap and frozen. Then just microwave for 90 seconds wrapped in a damp paper towel for a quick snack.
Note 2: Vegetarian filling with mushrooms, daikon, tofu, vinegar and the other filling ingredients are awesome too. Use any leftovers to make any buns you desire.