Steamed Buns Dough
A sweet-filled steamed bun has the folds underneath, and a savoury filling traditionally has the folds at the top.
Ingredients
- 5 g Fast action dried yeast
- 5 g Caster sugar 1 tsp
- 165 ml Water warm
- 290 g Plain flour
- 1/2 tsp Baking powder
Method
- Add lukewarm water to a small bowl, just a bit above body temperature. Add the sugar and active dry yeast. Let it sit for 5 minutes so the yeast will activate.
- While the yeast activates, add the flour and baking powder into your mixer bowl.
- Once the yeast is activated, you should see bubbles on the surface of the mixture. Pour it into the mixer bowl. Mix, until the dry ingredients just absorb the liquid.
- Install the dough hook on your mixer. Start at low speed, then gradually increase to speed setting to 6 out of 10. Knead for 10 minutes, until the dough is very smooth. Stop the mixer in the middle and scrape the dough from the sides of the bowl.
- Knead on level 6 for another 5 minutes. The dough should be soft, smooth, and easily lift from the bowl without sticking to your hands.
- Lightly grease a large bowl with butter or oil. Transfer the dough into the bowl. Cover the bowl with plastic wrap and let it rest in a warm part of your room until the size triples, about 2 hours.