Taiwanese Steamed Buns (饅頭)

Ingredients

• 3 cups All-Purpose Flour
• 1/4 cup Sugar
• 1 teaspoon Instant Dry Yeast
• 1 cup Water
• 1 tablespoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, combine 3 cups of All-Purpose Flour, 1/4 cup of Sugar, and 1 teaspoon of Instant Dry Yeast.
2. 2Gradually add 1 cup of Water and 1 tablespoon of Vegetable Oil to the dry ingredients. Mix with your hands or a spoon until a shaggy dough starts to form.
3. 3Turn the dough out onto a clean, lightly floured surface. Knead the dough for 5 to 7 minutes, pressing and folding it until it becomes smooth and elastic to the touch.
4. 4Lightly grease a clean bowl with a tiny bit of vegetable oil (if you have any leftover, otherwise use nothing). Place the kneaded dough into the bowl, turning it once to coat the surface. Cover the bowl with a clean kitchen towel or plastic wrap and let it rest in a warm place for 1 hour, or until the dough has visibly doubled in size.
5. 5Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface and divide it into 6 equal portions. Roll each portion into a smooth, round ball.
6. 6Prepare your steamer. Line a steamer basket or trays with parchment paper. Place the 6 shaped buns onto the prepared steamer lining, ensuring they have a little space between them.
7. 7Fill a pot or wok with about 5.08 cm of water and bring it to a rolling boil over medium-high heat. Carefully place the steamer basket with the buns over the boiling water. Cover the steamer tightly and steam for 15 to 20 minutes, or until the buns are puffed up, feel firm to the touch, and sound hollow when tapped lightly.

Related Guides