Method. Ingredients. If you want to add milk to improve your steamed buns, use 180g milk for 300g all purpose flour. Make a loaf – instead of making individual buns, you can bake the dough in a 9x5” loaf pan. This will produce a more even texture and help to redistribute some of the sugars for the yeast to chow on. It was hard on the top. Let the dough rise until doubled in size. The recipe is 25g flour and 125g water so it is around 150g, minus the evapourting during cooking process (perhaps), 144g is doable... however, I made it 50g flour and 150g water hehe, and it turned out a bit thicken so quickly... yet still, the buns turned out great. Polo bun is tasty and crusty. Turn speed to medium and run the mixer for 15 more minutes. Thank you for all of the hard work you've put into getting the recipe just right and sharing it with the internet :), I tried last weekend it came up perfectly. The rationale is that this step results in a stronger gluten structure that allows more gases to be trapped in the dough during proofing. See Step 8 for kneading tips. Thanks, Reply You’ll get a feel for it after the first couple tries. I've been through many failed loaves and rolls, but It all comes together with a bit of perseverance : ). Preheat the oven to 190C, gas 5. Stir in margarine and egg yolk until paste-like consistency. It would be much better if you use bread flour(which has high gluten content). There are two types of yeast usually used to make steamed buns: In order to get a smooth mantou, the dough should be well kneaded in both stages. can i use regular white flour instead of bread flour? Regular flour may never reach the status because of its low gluten content no matter how long you knead, thus you may not get that soft, pillow-y bread you want in this recipe. Also, getting good gluten development and proofing sufficiently will contribute to both the crumb and crust texture, so the problem could run deeper. I have heard that Chinese ppl use lard (pig fat) to make breads and pastries. STEP 4. 144 g water roux (made from above ingredients) Additionally, you may sprinkle on some sesame seeds after your have applied the egg wash. Parchment paper Try to keep the original shape. I haven't figured out that dough yet. Form the dough into a tight ball (see step 8 for tips on this) and place it seam down in a lightly oiled proofing container which you have weighed ahead of time! Leave some space among each one as the buns rise after steaming. ¼ cup dry milk powder (30g) ▢ Make the Dough. Asian Sweet Bread is a staple in all Asian bakeries. 1 egg (for egg wash) 3 tablespoons caster sugar (38g, or superfine sugar) ▢ Hi, can you plz tell which type of butter? With the Tangzhong method, which make the bun … YOU might like my ' Vlog' channel https://www.youtube.com/channel/UC4sQ3_5cOrfoFl2cB89VcCw?sub_confirmation=1"WRITTEN RECIPE HERE. Baking tray/bread pan You can always add a tiny bit more of the liquid to keep the dough nice and soft. In the large mixing bowl, combine the bread flour, sugar, salt, and instant yeast. Now you will need to rub your butter into your flour and add your milk and yeast mixture. This will flatten out the dough, which you then fold in half towards you and then turn 90 degrees. There are many ways to make steamed custard buns. Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Sadly, back in Zurich, bao buns were nowhere to found in the shops, nor restaurants (and this remains the case in 2019! Whisk Best Steamed Buns Recipe - How To Make Chinese Baozi At Home Your results should still be pretty tasty though! 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