Chinese Steamed Buns

Alice and Brenda
These steamed buns are soft, fluffy, and extremely versatile. You can fill them with something savory or sweet. Enjoy them for breakfast, lunch, dinner, or even dessert!
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Prep Time 2 hrs
Cook Time 25 mins
Total Time 2 hrs 25 mins
Course Appetizer, Breakfast, Dessert
Cuisine Chinese
Servings 12 buns

Ingredients
  

  • 3/4 cup warm water
  • 1 Tbsp granulated sugar
  • 1 tsp instant yeast
  • 1 Tbsp canola oil Any light oil will work. We used avocado oil
  • 2 cups all purpose flour
  • 2 Tbsp corn starch
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 24 pieces parchment paper Cut into 3x3 inch squares

Instructions
 

  • 1. Combine 3/4 cup warm water, 1 Tbsp sugar, and 1 tsp instant yeast in a small bowl. Mix to dissolve. Set aside for 15 minutes for yeast to bloom and foam. 
    2. Meanwhile, whisk together 2 cups flour, 2 Tbsp cornstarch, 1/4 tsp salt, and 1/8 tsp baking soda in the bowl of a stand mixer. *
    3. Once yeast is done blooming, add 1 Tbsp canola oil. Pour yeast mixture in with dry ingredients.
    4. Attach the dough hook onto the stand mixer and mix on low until ingredients are combined. (Use a spatula to scrape down the sides of the bowl) Then increase speed to high for 5 minutes. The dough should be smooth and pliable. It will be slightly tack but shouldn't stick to your fingers. 
    5. Roll it into a ball, cover it with plastic wrap, and let it proof in the bowl for about 1 hour at room temperature until it has doubled in size. **
    6. While the dough is proofing, cut up parchment paper into 3x3 inch squares.
    7. Once the dough has finished proofing, punch it down to release the air, then take it out of the bowl and knead it for a few minutes.
    8. Roll the dough into a log and cut into 12 even portions. Form each portion into a ball.
    9. Using a rolling pin, roll out each dough ball into flat ovals. About 1/4 inch thick. 
    10. Fold the dough in half and place a piece of parchment paper in between the dough to prevent them from sticking together. Place another piece of parchment paper on the bottom of the bun.
    11. Arrange the buns in the steamer, cover with a lid, and let them rest for 20 minutes. 
    12. Turn the stove on to high. When steam starts to appear, turn the heat down to medium and steam for 10 more minutes. 
    13. After 10 minutes, turn off the heat and let the buns rest for 5 minutes. DO NOT remove the lid! Removing the lid right away will cause the buns to deflate. 
    14. When 5 minutes are up, the buns are ready to be removed and enjoyed!

Notes

* If you don't have a stand mixer, fear not! A spatula and some elbow grease is all you need. After incorporating the ingredients with a spatula, knead the dough on a floured surface for 10 minutes.
**If your kitchen is too cold, it will take longer for the dough to rise. You can create a warm environment by preheating the oven to the lowest temperature. Then, turn off the oven and place the dough in to proof.
Keyword Bun, Gua bao, Panda, Steamed