Steam Bun Secrets: Cooking The Perfect Buns

Steamed buns are a versatile dish that can be enjoyed as a savoury or sweet treat. They are a type of Chinese dim sum, typically made with a dough of flour, water, sugar, oil, and yeast, and can be filled with meat or vegetables. The process of making steamed buns involves mixing and kneading the dough, shaping it into balls, and then steaming them in a bamboo or metal steamer. The key to achieving soft and fluffy buns is to ensure gradual heating and cooling, and to avoid exposing the buns to cold air during and after steaming.

How to make the dough

Ingredients

You will need the following ingredients to make the dough for steamed buns:

• Flour (all-purpose, plain, or cake flour)
• Liquid (water, milk, or a combination of both)
• Sugar
• Yeast (active dry or instant)
• Oil (vegetable, canola, or sunflower oil)
• Salt
• Optional: baking powder, rice vinegar, cornstarch, or wheat starch

Method

• Combine the dry ingredients: Place the flour, sugar, salt, and yeast in a large mixing bowl. Stir to combine.
• Add liquid: Add the liquid (water and/or milk) to the mixing bowl. You may need to adjust the amount of liquid depending on the type of flour used.
• Mix and knead the dough: Use a stand mixer with a dough hook attachment or mix and knead the dough by hand. If using a stand mixer, start at low speed to prevent the flour from flying everywhere. Continue to knead the dough until it becomes smooth, elastic, and no longer sticky. This may take 12-15 minutes in a stand mixer or 20-30 minutes by hand.
• First proofing: Transfer the dough to a greased bowl and coat it with oil. Cover the bowl and let the dough rise until it has tripled in size. This may take 2-3 hours.
• Add baking powder (optional): After the first proofing, punch down the dough and spread it out on a floured surface. Sprinkle baking powder on the surface of the dough and knead it for a few minutes.
• Shape the dough: Roll the dough into a long log and cut it into equal portions. Shape each portion into a ball by rolling it between your palms.
• Second proofing: Place the dough balls on a baking tray or parchment paper, leaving some space between them as they will expand during proofing. Cover them with a clean cloth or kitchen towel and let them rise until they have doubled in size. This may take about an hour or longer, depending on the temperature.

How to shape the buns

Now for the fun part: shaping the buns!

First, you'll want to divide your dough into 10-12 equal portions, depending on how small or big you want your steamed buns to be. Work with one piece of dough at a time. Pull and tuck the dough from top to bottom, so the seams are at the bottom and the surface is relatively smooth.

Next, roll the dough into a smooth round ball between the palms of your hands. Make sure the dough is smooth. Cup the dough with both palms and move it in a circular motion to shape it into a taller bun. This step is important to ensure your steamed buns come out tall instead of spreading to the sides during steaming.

Lightly dab the surface of the bun with some milk or water using your finger to smooth the surface. Place the bun on a piece of parchment paper. Repeat this process with the remaining dough portions.

Let the dough rise at room temperature. If it's cold where you are, you can use your oven's "bread proof" function or turn on your oven to the lowest temperature, then turn it off after 15 minutes and place the shaped buns inside to proof. They should puff up to about 50% of their original size. This may take about an hour or longer in a warm temperature.

Now your buns are ready to be steamed!

How to cook the buns

Ingredients:

• 525g plain flour, plus extra for dusting
• 1½ tbsp caster sugar, plus a pinch
• 1 tsp fast-action dried yeast
• 1 tbsp sunflower oil, plus extra for brushing and for the bowl
• ½ tsp baking powder
• 200ml water
• 1 tbsp rice vinegar
• 1 cup of milk

Method:

• Mix together the flour, caster sugar and ½ tsp salt in a large bowl.
• Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water.
• Mix into a dough, adding a little extra water if needed.
• Tip the dough onto a lightly floured work surface and knead for 10-15 minutes, or until smooth.
• Put the dough in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hours, or until doubled in size.
• Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 minutes.
• Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18.
• In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 minutes.
• Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick.
• Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
• Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hour 30 minutes, or until doubled in size.
• Heat a large steamer over a medium-high heat.
• Steam the buns for 8 minutes until puffed up (you’ll need to do this in batches).
• Prise open each bun and fill with barbecue pork and pickled carrot and mooli. Eat while they’re still warm.

Tips:

• You can use a bamboo or metal steamer. A bamboo steamer is preferable as it absorbs condensation, preventing the food from becoming soggy due to dripping water.
• If using a metal steamer, cover the lid with a kitchen towel to prevent any condensation from dripping onto your buns.
• If you don't have parchment paper, you can use lettuce leaves or make your own perforated parchment.
• Leave at least 1" of space between the buns as they will expand while steaming.
• Resist the urge to open your steamer and check on the buns as any rush of cool air could make them collapse.
• If you are making fluffy yeasted buns, let the buns sit covered in the steamer for an extra 5 minutes after turning off the heat.
• If you have a brand-new steamer, wash it with soap then soak in hot water for 5 minutes before using. After each steam, wash the steamer with mild soap and warm water and then air dry.

How to make the filling

There are many different fillings you can make for your steamed buns, both savoury and sweet. Here is a recipe for a pork and cabbage filling, which can be made ahead of time and frozen.

Pork and Cabbage Filling

Ingredients:

• 1 (1/2 to 1-pound) rack of spare ribs
• 3/4 cup hoisin sauce
• 1 cup shredded cabbage
• 1 bunch of scallions, thinly sliced
• 1 tablespoon of canola oil, plus more as needed

Instructions:

• Put the rack of spare ribs into a large resealable plastic bag. Pour in the hoisin sauce, close the bag and toss gently to coat. Put the bag into a bowl and marinate the ribs in the refrigerator for 3 hours or up to overnight.
• Preheat the oven to 300 degrees F. Put the ribs into a sheet pan along with all the marinade. Cover the pan with aluminium foil, slide it into the oven and bake until the meat easily separates from the bone, about 2 hours. Baste them every 30 minutes during the cooking process. Remove the ribs from the oven and let them rest.
• When cool enough to handle, pull the rib meat from the bones and coarsely chop. Then, in a large bowl, toss the pork together with the cabbage and scallions. If the mixture seems too dry, add in a bit more hoisin sauce.

You can also try fillings such as:

• Barbecue pork and pickled vegetables
• Spiced hamburger and vegetables
• Lobster and ginger
• Miso-carrot mix
• Red bean paste

How to store the buns

Now that your steamed buns are ready, it's time to store them properly so they stay fresh and soft. Here are some detailed steps to guide you through the process:

Step 1: Cooling the Buns

Before storing, it's crucial to let the steamed buns cool down. This step ensures that condensation doesn't make the buns soggy or promote bacterial growth. Here's what you need to do:

• Use tongs or a spatula to carefully remove the buns from the steamer or cooking vessel, as they may still be hot.
• Place the buns on a wire rack or a clean, flat surface, ensuring there's enough space between each bun for proper air circulation.
• Allow the buns to cool completely at room temperature, which typically takes around 20 to 30 minutes, depending on their size.
• Avoid exposing the buns to direct sunlight or a humid environment, as this can affect their texture and freshness.

Step 2: Packaging the Buns

Once the buns have cooled, it's time to package them properly to maintain their freshness and prevent them from drying out:

• Prepare airtight containers or plastic zip-lock bags, ensuring they are clean and dry.
• If using containers, line the bottom with parchment paper or wax paper to prevent the buns from sticking.
• For zip-lock bags, place a piece of parchment paper or wax paper between each bun to prevent sticking.
• Arrange the cooled buns inside, leaving some space between them to avoid squishing.
• If storing different flavoured buns, use dividers or individual bags to prevent flavour mixing.
• For longer storage, you can also wrap each bun in plastic wrap or aluminium foil for extra protection.
• Seal the containers tightly or close the zip-lock bags securely to create an airtight environment.
• If using containers, label them with the packaging date to keep track of freshness.

Step 3: Storing the Buns

Now, you can store the packaged buns in the appropriate conditions:

• If you plan to consume the buns within a day or two, store them at room temperature in a cool, dry area, away from direct sunlight or heat sources.
• For longer storage, you have two options: refrigeration or freezing.
• For refrigeration, place the containers in the fridge, ensuring they are tightly sealed. Buns can generally be stored in the fridge for up to 3 to 4 days while maintaining their freshness.
• If you choose to freeze the buns, use freezer-safe containers or bags, and label them with the storage date.
• Frozen buns can be stored for up to 3 months without a significant loss in quality, but it's best to consume them sooner for optimal taste and texture.
• Minimise air exposure to prevent freezer burn, and avoid opening the container frequently.

Step 4: Reheating the Buns

When you're ready to enjoy your stored buns, reheat them gently to retain their softness and flavour:

• If the buns were stored in the refrigerator, reheat them by steaming. Place them in a steamer lined with parchment paper and steam for about 5 to 7 minutes, or until heated through.
• For frozen buns, thaw them overnight in the refrigerator before reheating.
• Reheat thawed buns using the steaming method for about 3 to 5 minutes, or until thoroughly heated.
• If you prefer a crispier texture, you can pan-fry the buns. Heat a small amount of oil in a non-stick skillet over medium heat. Place the buns flat side down and cook for 1 to 2 minutes on each side, or until golden brown.
• Once heated, remove the buns from the steamer or skillet and let them cool for a minute before serving.

By following these steps, you can ensure that your steamed buns stay fresh and delicious, whether stored at room temperature, in the refrigerator, or frozen. Enjoy your soft and fluffy buns anytime!

Frequently asked questions