← Nouns Cooking · Chinese

Ingredients

• 300 g plain flour
• 1 tsp instant yeast
• 30 g Sugar
• 1 tsp Baking powder
• 160 ml warm water
• 1 tbsp neutral oil
• condensed milk, for dipping (optional)

Method

1. Mix the flour, yeast, sugar and baking powder in a bowl. Add the water and oil and bring into a dough, then knead for 10 min until very smooth and silky.
2. Cover and leave in a warm spot to rise for 1 hour, until doubled.
3. Turn out the dough and knead for 3–4 min to press out all the air bubbles, which gives the buns a smooth surface.
4. Roll into a log about 4 cm thick and cut into 8 pieces. Set each on a square of baking paper in a steamer basket, leaving space to grow. Cover and rest for 15 min.
5. Steam over boiling water on medium-high heat for 12–15 min, until puffed and springy.
6. Turn off the heat and wait 5 min before lifting the lid, so the buns stay smooth. Serve warm.

Tips

• Use milk instead of water for richer buns (they will no longer be vegan); the condensed-milk dip also contains dairy.
• Freeze cooled buns and re-steam from frozen for 10 minutes.

Sources

Written in our own words after cross-checking these recipes:

Hungry Huy Marion's Kitchen