Description
Fluffy, pillowy buns perfect for savory fillings.
Endless possibilities for delicious combinations!
Ingredients
Units
Scale
- 2 1/2 cups (591 ml) all purpose flour
- 1 cup (237 ml) lukewarm water
- 2 tsp dry active yeast
- 2 tsp baking powder
- 1 tbsp sugar
- 1 tbsp vegetable oil
- a couple pinches of salt
Instructions
- Activate the yeast by dissolving it in warm water.
- In a large bowl, mix the remaining ingredients; whisk lightly to combine.
- Pour the activated yeast mixture into the mixing bowl and mix/knead the dough until combined.
- On a well-floured surface, knead the dough for 5–7 minutes. Add a little dry flour if the dough is too sticky.
- Transfer the dough to an oiled bowl, brush with more oil, cover with a kitchen towel, and let rise in a warm place for 1 1/2–2 hours, or until doubled in size.
- Once doubled, turn the dough out onto a floured surface, gently press to release air, and shape into a log. Divide into 4 equal parts (for larger buns) or 5 equal parts (for smaller buns).
- Shape each part into a ball, cover, and let rise in a warm place for 30 minutes, or until doubled in size.
- Roll each ball into an oval about 1/4 inch thick. Fold in half, place on parchment paper to prevent sticking, and repeat with remaining balls. Proof for another 30 minutes.
- Steam the buns in a steamer for 10 minutes.
- Remove the buns from the steamer and fill with your desired vegetables and sauces. Serve.
Notes
- For extra fluffy buns, use bread flour instead of all-purpose flour.
- If your dough is too wet, add a tablespoon of flour at a time until it becomes manageable.
- Store leftover buns in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Steaming
- Cuisine: Taiwanese
Nutrition
- Serving Size: 1 bun
- Calories: 200
- Sugar: 5
- Sodium: 150
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 4