Chinese Steam Buns

These classic buns are easy to prepare,a great way to add healthy crabs to any meal without added sugars or oils and very filling. The buns best when paired with soups, like a replace for the dumplings in chicken and dumplings, but you can make them a complete meal by adding your choice of savor or sweet fillings. Kid friendly and party friendly these buns will be a hit no matter who you are feeding them to.



Ingredients
1 tbsp active dry yeast*
2 tsp sugar
1/4 cup flour
1/4 cup warm water (110 degrees to 120 degrees)
1 1/2 cup flour
1/4 tsp salt
1/2 water
2 tbsp sugar
1 tbsp oil
1/2 tsp baking powder
Asian Flare Spanish Spice Mix (optional)

Hardware

1 mixing bowl

1 large pot with lid

1 steam tray

Wax paper, cabbage leaves or other steam friendly material*

Tongs

Cooling area (plate, tray, rack, etc)

Cloth rag

Baking mat

Fork

Time 4 hrs
Preparation 3 1/2 hours
Cooking 30 minutes depending on size of buns
Yield 12-24 buns depending on desired size of buns



Time to get cooking!!!
Combine yeast, 1 tsp sugar, 1/4 cup flour and 1/4 cup warm water. A fork gets the job done nicely.

Let stand for 30 minutes.
Base should have doubled in size
Mix in remaining water, sugar, flour, salt and oil.
Knead until elastic and all flour has been incorporated
Grease mixing bowl and place dough into the bottom
Cover and place out of the way

• The microwave is the safest, out of the was place we have found, unless you plan on using it within the rise time frame. Do not put in fridge, it slows the rising process to almost a standstill

Let stand for 2 1/2 hours.
Dough should triple in size
Uncover and punch dough down
Sprinkle baking mat with baking powder and place dough into center
Knead dough for five minutes

• Setting a timer helps you to keep track and once it goes off you know your done!

Roll dough into a ball and divide into 12-24 individual dough balls depending on how large you want the buns to be. (Do 18 if you want to stuff the buns)
Place on baking mat (1/2 inch apart)
Let balls double in size, approx. 30 minutes
Place steam tray into bottom of pot and fill until water is slightly under tray.
Soak your chosen steam friendly material and place onto steam tray.

• Soaking the material ensures that the buns to not burn to the material itself and allows for more steam

Cover pot, until water begins to boil
Once water is at a boil and steaming place 4-5 buns into pot 1 inch apart
Cover with lid and let steam for 15 minutes

• Make sure to use cloth to remove lid and bring it towards you (this prevents steam burns, and they hurt!)

Remove buns with tongs and place into the cooling area
Repeat until desired number of buns have been steamed.

• Add more water before every new batch to keep the steam consistent

Season with choice seasonings or leave plain

Serving
Serving 2 buns
Serve with soup, eat alone or roll in seasoning

Storing and Reheating
You can store the dough in the fridge for 5 days or in the freezer for 2 weeks
Steamed buns can be stored in the fridge in a plastic or paper bag for 2-3 days before becoming hard
If your steamed buns do get hard either reheat in the microwave on a damp paper towel for 30 seconds or in the oven until soft.

Nutritional facts
Per serving
Calories 81
Fat 1g
Carbs 16 g
Protein 2 g
Compared to a popular used brand
Per serving
Calories 170
Fat 7g
Carbs 23g
Protein 4g
Nutritional difference
Calories -89
Fat -6g
Carbs -16g
Protein -3g

Cost
Recipe Cost (16 oz):  $0.90
Serving cost (0.7 oz): $0.08
compared to a popular used brand
Product cost on average (16.3 oz): $1.67
Product per serving cost on average (6 oz): $0.33
You save on average: per serving $ 0.25

Tricks
* 1tbsp active dry yeast equals 2 yeast packages