Basic steamed buns
Sunday 10 November 2013
This is my simplified version of the lotus-leaf bun. It makes enough for both the recipes on the following pages; if you're making only one of them, freeze any leftover buns for another time.
450g strong white bread flour
2 tsp dried instant yeast
1 tsp caster sugar
1 tbsp light-flavoured oil, plus extra for brushing
Put the flour, yeast and sugar into a bowl, stir to combine. Make a well in the centre then pour in the oil and 300ml tepid water and mix to form a soft dough. Tip on to a lightly floured work surface and knead for 1 minute, to bring it together. Place in an oiled bowl, cover with a cloth and set aside for 1 hour, or until doubled in size.
Punch any air out of the dough. Roll into a 60cm long sausage and cut into 12 equal pieces. Using a rolling pin, shape each into a 20cm x 8cm oval (see right). Brush with oil then place a chopstick in the middle to help fold in half. Place each bun on a piece of parchment paper on a tray and slip out the chopsticks. Cover with a damp tea towel and leave to prove for 20 minutes.
Set up a large steamer and steam the buns in batches, on parchment paper, for about 15 minutes, until puffed and cooked through. For best results, avoid peeking into the steamer as they cook. If not eating immediately, reheat by steaming again for a couple of minutes to serve.
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