When I saw this recipe from Ellie, I had taken a mental note that I will try it one day.
On Sunday, I woke up slightly earlier to go to the wet market to buy a roast duck. And I already thought of making these buns to go with the duck rather than the usual white rice.
We then invited my MIL and SIL over for dinner.
I started making the dough late. I’d shortened the resting and proofing time a little so that we could still have dinner as usual at 7:30pm; with the duck reheated, other dishes cooked, and buns ready.
The buns turned out to be extremely nice and soft. I’m not sure if I had kept to the original resting and proofing time, will it be even softer and fluffier. This is something I will definitely try to make again, so I’ll tell you next time.
♥Momofuku Steamed Buns Recipe♥
Adapted from Ellie of Almost Bordain
Makes 50 buns
1 tbsp plus 1 tsp active dry yeast
1 1/2 cups water, at room temperature
4 1/2 cups bread flour
6 tbs sugar
3 tbs non-fat dry milk powder
1 tbs sea salt
1/2 tsp baking powder (rounded)
1/2 tsp baking soda
1/3 cup canola oil (original recipe calls for rendered pork fat or vegetable shortening at room temperature), plus more for shaping the buns, as needed
1) Fix your stand mixer with the dough hook. Mix all dry ingredients in the bowl of your stand mixer, then add in the water and the oil. At lowest speed possible, ’stir’ the dough for 8~10mins.
2) The dough should gather together into a neat, not-to-tacky ball on the hook. When it does, oil a medium mixing bowl, and put the dough in, cover it with dry kitchen towel. Let it rise until double in bulk, about 1hr 15mins. (I used only 1hr)
3) Turned the rested dough onto a clean work surface. Using a scraper or a knife, divide the dough in half then divide each half into 5 equal pieces.
Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total.
They should be about the size of a ping-pong ball and weigh about 25g.
Roll each piece into a ball.
Cover the little dough balls with kitchen towel and allow them to rest and rise for 30 minutes. (I used only 15mins)
4) Cut out fifty 10cm squares of parchment paper
5) Coat a chopstick with whatever fat you’re working with (and repeat with each bun made).
Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 10cm-long oval.
Lay the greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape.
Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper.
6) Put it back under the dry kitchen towel and form the rest of the buns. Let the buns rest for 30-45 minutes. They will rise a little. (I used only 30mins)
7) Set up a steamer on the stove. Working in batches so you don’t crowd the steamer, steam the buns on the parchment squares for 10 minutes.
Note 1 : You can use the buns immediately (reheat them for a minute or so in the steamer if necessary) or allow to cool completely, then seal in plastic freezer bags and freeze for up to a few months. Reheat frozen buns in a stovetop steamer for 2-3 minutes, until puffy, soft and warmed all the way through.
The buns were delicious on their own, or filled with different fillings. For Sunday dinner, it was duck meat and lettuce.
The following morning, my eldest had hers with slices of parmessan cheese for breakfast.
And I had mine with toasted seaweed.
My youngest didn’t want any. She prefers High 5 bread. o.O”