Steamed Whole Wheat Chinese Buns
whole wheat buns in steamer
Sometimes it can be a challenge to get light and airy buns when baking with whole extraction whole wheat flour – but steaming makes it a breeze. These buns are the perfect thing to stuff with slow cooked pulled pork or other meat filling. Give them a try and you’ll be sure to add them to your baking repertoire on a regular basis.
Try to get the freshest whole wheat flour you can manage. Home ground is best but otherwise look for a supplier that can ensure the flour hasn’t been sitting around for a while. But, if you can pull off this recipe (and you can) you can build your own grain mill using these instructions.
Ingredients
- 2 1/3 cups fresh whole wheat flour
- 1 1/2 tbsp sugar
- 1 tsp quick yeast
- 1 cup milk
- 1 tbsp vegetable oil
- 1 tbsp rice vinegar
- 1 tbsp vegetable oil for covering do not include in the dough mix
Servings: buns
Instructions
- Mix wet and dry ingredients separately and then combine and incorporate.
- Kneed the dough for about 15 minutes until smooth
- Cover and allow to rise until doubled in bulk - roughly two hours but varies with temperature
- Kneed for about 5 minutes, then roll into a log about 1.5 inched in diameter.
- Cut into about 12 even pieces. Roll each one into a ball, then use a rolling pin to roll out into a disk about 3/8" thick.
- Brush vegetable oil on the top of each dough disk, then gently fold in half. Make sure you don't press the top into the bottom - you want to keep them separate.
- Place on a silicon sheet or other non stick surface and cover with a tea towel until doubled in bulk - roughly one hour.
- Place water in the bottom of your wok and bring to a boil.
- Gently place the buns in your bamboo steamer trays and place the steamer over the boiling water in the wok.
- Steam for roughly 15 to 20 minutes until the buns are no longer doughy.
- Re;move from the steamer and serve or cool on a wire rack.
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