包子 Steamed Chinese Buns Recipe

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包子 Steamed Chinese Buns
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Ingredients
7
Count
Nutrition
529
Calories
Total time
240
Minutes
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Ingredients:

  • 11/2 cup
  • 3 tsp. active dry yeast (or 1 packet)
  • 1 tsp. baking powder. must be double-acting (i.e. has a raising agent that works at high temperature).
  • 1/2 tsp. salt , if desired.
  • a little bit of sesame oil for step 7

Directions:

  1. Making the Dough
  2. Stir yeast and 1 tablespoon of sugar into 1 cup of the warm water. Let stand for 15 minutes. Skip this step if your yeast does not need proofing (it will say so on the packet)
  3. Sift the flour and sugar together.
  4. If you pre-mixed the yeast, add to the flour and the rest of the sugar in a mixing bowl.
  5. If you didn’t pre-mix the yeast, mix flour, salt if desired, and the sugar, then mix in yeast in a mixing bowl. Add 1 cup of the water in a steady stream, mixing constantly.
  6. Mix together. The dough will begin to form a ragged clump. If the dough does not stick together, add a small amount more water.
  7. Knead dough for 5-10 minutes. The dough will stiffen, and should spring back slowly when indented with a finger. The surface should be smooth and slightly shiny.
  8. Coat the bottom of a large bowl with the sesame oil to give a thin film, and place the dough in the bowl. Roll over so it is coated with the oil.
  9. Allow dough to rise and double in volume in a warm place for 1-11/2 hours, or in a cool place like a fridge for 2-3 hours. A slow rise in a cool place will produce a finer texture.
  10. Punch dough down. If you wish at this point, you can allow it to rise and double again, in a warm or cool place, and punch down again. A double rise also results in a finer, more tender texture.
  11. Form into a large pancake shape.
  12. Sprinkle the baking powder evenly across the dough, and knead again, until the same consistency as before it rose. Water from the yeast’s respiration may have made the dough softer, so add a bit more flour if needed.
  13. Divide the dough into two long rolls, and cut each into 6 pieces.
  14. Roll each piece of dough into a ball. If you are making plain baozi, go straight to Step 20 now. If making filled baozi, then flatten each ball into a 6-inch disc.
  15. Shape the disc so that it is significantly thicker in the centre than at the edges.
  16. Position one hand as if you were holding a normal drinking glass, and place a disc of dough over the top.
  17. Using two fingers, push the centre of the disc down by about 1 inch.
  18. Place 1 dessert spoon of filling ( Cantonese Bbq Pork) into the well you just made in the dough.
  19. Still holding your hand in position, use your other hand to fold the edges of the dough together, in a sort of pleated fashion.
  20. Pinch edges together and twist (so that you twist a small portion at the top right off) to close the baozi.
  21. Place each baozi on a square of parchment paper, 3 inches to a side.
  22. Allow to rise in warm place 1 hour. The dough should end up springy to the touch.
  23. Cooking
  24. Place buns in a steamer. Try to position so they do not touch one another. It will almost certainly require several batches to steam all the buns, unless you have lots of steamers, or a very big one. You can put them seam up (opening flower effect) or seam down (smooth, round top).
  25. Steam buns over gently boiling water for 20 minutes.
  26. After this time, remove the pan and steamer from heat, but don’t remove the steamer from the pan, or lift the lid of the steamer. By allowing the steam to subside gradually like this, you prevent the dough from collapsing on contact with the cold air.
  27. After a few minutes, carefully lift the lid and remove the bun gently from the steamer.
  28. When cool enough to handle, remove parchment paper from bottom of buns.
  29. Serve warm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 528.72 Kcal (2214 kJ)
Calories from fat 26.82 Kcal
% Daily Value*
Total Fat 2.98g 5%
Sodium 301.54mg 13%
Potassium 165.84mg 4%
Total Carbs 107.54g 36%
Sugars 6.3g 25%
Dietary Fiber 3.55g 14%
Protein 17.64g 35%
Iron 5.5mg 31%
Calcium 54.3mg 5%
Amount Per 100 g
Calories 111.8 Kcal (468 kJ)
Calories from fat 5.67 Kcal
% Daily Value*
Total Fat 0.63g 5%
Sodium 63.76mg 13%
Potassium 35.07mg 4%
Total Carbs 22.74g 36%
Sugars 1.33g 25%
Dietary Fiber 0.75g 14%
Protein 3.73g 35%
Iron 1.2mg 31%
Calcium 11.5mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
    Points
  • 14
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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