Oooo, look at those buns
Oooo, look at those buns takes around 4 hours and 10 minutes from beginning to end. This recipe serves 24. One portion of this dish contains around 3g of protein, 3g of fat, and a total of 137 calories. For 11 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 80 people were impressed by this recipe. A couple people really liked this bread. This recipe from Jessica Gavin requires active yeast, baking powder, granulated sugar, and lard. Taking all factors into account, this recipe earns a spoonacular score of 21%, which is not so super. Try Lotus Leaf Buns: Homemade Steamed Buns Made to Be Filled, Skinny Gluten Free Hamburger Buns (like One Buns!), and Buns? Rolls? Muffins? Bread Machine Apple Breakfast Buns Muffins for similar recipes.
Servings: 24
Preparation duration: 240 minutes
Cooking duration: 10 minutes
Ingredients:
2 ¼ tsp Active dry yeast
Baking powder mixed with 1 ½ tbsp water
50 g butter
50 g Cornstarch
10 g custard powder
1 large egg, slightly beaten
4 cups All-purpose flour
½ cup Extra-fine granulated sugar
100 ml milk
1 tbsp Oil
50 g Sugar
¼ cup Warm water (105 deg. F)
2 tbsp Lard or shortening
Equipment:
pot
rolling pin
kitchen towels
Cooking instruction summary:
Combine custard powder, cornstarch, and sugar in a small pot.Add in milk, and stir mixture over low heat until mixed, then add butter.When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.Let cool and set aside when ready to use.Dissolve sugar in warm water, sprinkle yeast over; let stand 2-3 minutes, and then stir to mix well. Let set until it starts to foam, 10 minutes.Sift flour and make well in the center. Combine lard, extra fine sugar, yeast mixture, and milk; mix well. Combine liquid mixture with the flour; gradually incorporate the flour with the liquid to make dough.Knead the dough for 10 minutes, sprinkling with flour as necessary.Use the oil to grease the dough; cover and let rest in warm area 1 ½ hours or until double in size.Punch dough down and flatten out to about ¾ inch thick. Spread the baking powder mixture evenly on the dough (this acts as a stabilizer). Roll dough up and knead about 15 minutes, or until smooth and satiny. The dough should be firmer than regular white bread dough.Cover and let rest 30 minutes.Divide the dough into four equal parts. Roll one part by hand to form a rope approximately 9 inches long and 1¼ inches in diameter.Mark into 6 equal parts, 1 ½ inch long.Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away briskly to break off a small dough piece. Continue breaking until you have 12 pieces.Flatten each piece of dough with your palm.Using a rolling pin, roll each into a round disk, making quarter turn with each roll.Roll to leave the center thick; thinner edges are easier to pleat.Place about 1 tbsp of filling at the center of each dough round, flat side up.Gather the edges by first pleating counterclockwise, then twisting to seal securely.Let rest, covered for at least 30 minutes.Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.
Step by step:
1. Combine custard powder, cornstarch, and sugar in a small pot.
2. Add in milk, and stir mixture over low heat until mixed, then add butter.When butter is dissolved, turn off heat, and keep stirring while gradually adding the egg.
3. Let cool and set aside when ready to use.Dissolve sugar in warm water, sprinkle yeast over; let stand 2-3 minutes, and then stir to mix well.
4. Let set until it starts to foam, 10 minutes.Sift flour and make well in the center.
5. Combine lard, extra fine sugar, yeast mixture, and milk; mix well.
6. Combine liquid mixture with the flour; gradually incorporate the flour with the liquid to make dough.Knead the dough for 10 minutes, sprinkling with flour as necessary.Use the oil to grease the dough; cover and let rest in warm area 1 ½ hours or until double in size.Punch dough down and flatten out to about ¾ inch thick.
7. Spread the baking powder mixture evenly on the dough (this acts as a stabilizer).
8. Roll dough up and knead about 15 minutes, or until smooth and satiny. The dough should be firmer than regular white bread dough.Cover and let rest 30 minutes.Divide the dough into four equal parts.
9. Roll one part by hand to form a rope approximately 9 inches long and 1¼ inches in diameter.Mark into 6 equal parts, 1 ½ inch long.Holding the dough with one hand, grip at the first mark with the thumb and index finger of the other hand and tear away briskly to break off a small dough piece. Continue breaking until you have 12 pieces.Flatten each piece of dough with your palm.Using a rolling pin, roll each into a round disk, making quarter turn with each roll.
10. Roll to leave the center thick; thinner edges are easier to pleat.
11. Place about 1 tbsp of filling at the center of each dough round, flat side up.Gather the edges by first pleating counterclockwise, then twisting to seal securely.
12. Let rest, covered for at least 30 minutes.Steam on high heat for 8 to 10 minutes. Do not uncover the steamer any time during the steaming. If a flat lid steamer is used, wrap the lid in a kitchen towel to prevent condensed steam from dripping on the buns.
Nutrition Information:
covered percent of daily need
