These easy to make Chinese buns become lovely and fluffy when steamed
(38 votes)
Cook: 2 Hours 30 Mins
Serves: 12
Price: 3p per serving
Nutritional Information
Each 59g serving contains
Energy
758kj
181kcal
758kj
181kcal
9%
Fat
3.0g
3.0g
Low
4%
4%
Saturates
0.6g
0.6g
Low
3%
3%
Sugars
1.7g
1.7g
Low
2%
2%
Salt
0.37g
0.37g
Med
6%
6%
of your reference intake.
Typical energy values per 100g:
1284kj/307kcal
Typical energy values per 100g:
1284kj/307kcal
Ingredients
2tbsp caster sugar
7g sachet Asda Easy Bake Yeast
500g self-raising flour
150ml whole milk
3tbsp vegetable oil
Method
1
Put 1tbsp of the caster sugar and the yeast in a small bowl. Stir in 1tbsp warm water until the sugar has dissolved, then set aside for 5 mins.
2
In a separate bowl, stir together the rest of the caster sugar, flour, milk and 1tbsp oil. Stir in the yeast mixture, plus 100ml warm water, and mix into a dough.
3
Knead on a lightly floured surface for 12 mins until the dough is smooth and less sticky. Put it in a lightly oiled bowl, cover with oiled clingfilm and leave to prove in a warm place for 1 hr or until doubled in size.
4
Once the dough has proved, remove it from the bowl and discard the clingfilm. Roll the dough into a thick sausage shape, then cut it into 12 even pieces.
5
Roll each piece of dough into a ball. Use your hands to flatten the balls into oval shapes, about 2cm thick.
6
Use 2tbsp vegetable oil to brush both sides of all the buns, then fold over. Put each bun into a paper muffin case on a baking tray. Cover with oiled clingfilm and set aside to prove for 30 mins.
7
Put 2-3cm of water in a pan or wok and bring to the boil. Put the buns, 3 or 4 at a time, in a bamboo or metal steamer and set it over the pan.
8
Cover the steamer and cook for 8-10 mins until the buns are puffed. Remove and set aside to cool slightly. Repeat with the remaining buns. To serve, carefully open and add your chosen filling.
9
TIP: If you don’t have a steamer basket, heat 2-3cm water in a large, deep pan. Carefully set 2 heatproof mugs in the bottom of the pan and put a heatproof plate on top. Make sure there’s enough room above the plate so the buns won’t touch the lid of the pan. Cover and cook as you would using a steamer basket.