Servings: 2
Cooking / Steaming Temperature: 90.C
Serving Temperature: 0 to 5.C
Cooking Time: 18 minutes
Prep Time: 7 minutes
Total Time: 25 minutes
INGREDIENTS
300gm all-purpose flour
2 1/2 tspn instant yeast
2 tblsp sugar
150ml water or 20ml more if needed
a tiny pinch of salt (around 1.5% of the dough)
PREPARATION
Prepare warm water around 35 °C and melt the sugar in and mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chop sticker.
Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
When the dough is double in size, get paste ball out and punch the air out.
Then roll the dough into a long log around 1 inch in diameter or any size you want.
Scatter some flour on your board and cut the log to small sections you like. Brush some oil on the bottom of each bun.
Add cool water in wok and put the buns in the steamer to steam. Cover the lid and rest for around 10 minutes to 20 minutes (this is called second proofing and can let the bun softer.)
Use high fire to bring the water to a boiling and continue to steam for around 20 to 25 minutes after the water boils depending on the size of your buns.
Remove off the fire and wait for around 5 minutes before opening the lid.
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