Ingredients:
Dough:
- 150g All-Purpose Flour
- 20g Wheat Starch
- 30g Icing Sugar
- 1/4 tsp Baking Powder
- 1/4 tsp Active Dry Yeast
- 90ml Water (Room Temperature)
- 20ml Vegetable/Olive Oil
Dough Spread:
- 1 Tbsp Vegetable/Olive Oil
Preparation:
1. Cut the wax paper into 2.5x2.5 inch square pieces. Set aside.2. In a bowl, add all the ingredients in the order provided.
3. Mix them well with silicone spatula.
4. Knead the dough on the kneading surface for 6 minutes
Putting Everything Together:
1. Add water to the steamer.
2. Transfer the dough pieces (with wax paper) to the steamer. Cover it with the lid and steam them for about 15 minutes.
3. Put out the fire. Do not remove the lid and let them sit in the steamer for another 10 to 15 minutes.
4. Transfer the buns to the plate and they are ready to serve!
3. Mix them well with silicone spatula.
4. Knead the dough on the kneading surface for 6 minutes
5. Dough will weigh about 300g. Divide the dough into 5 equal pieces of 60g each.
6. Form each dough piece into the round shape
7. Using the rolling pin, flatten the dough. To begin with, place the rolling pin at the center of the dough. Push it forward once. Return the rolling pin to the center again and push it backward once. This will complete the first round of rolling. The dough should be in oval shape. Repeat this for a couple of more times until the dough thickness is about 1/4 inch thick.
8. Gently brush the entire dough surface with the oil.
9. Fold the dough into half. The dough should be in half dome shape now.
10. Gently press the dough surface with the rolling pin to smoothen it. Make sure only the bottom 2/3 portion is pressed. This is to make sure the top portion is slightly thicker while the bottom 2/3 is a bit more flattened.
11. Place it on a wax paper piece. Set aside and cover it with the plastic wrap
12. Repeat Step#7 through 11 for the remaining dough pieces
13. On a cutting board, cover all dough pieces with the plastic wrap and proof the dough for about 2-3 hours in a warm place. Depending on the temperature, it might take a little less time or a little more time. The warmer the shorter the proof time. When it is ready, the dough will look puffy and smooth on the surface. To test the dough readiness, gently touch the dough with a finger and it should bounce back.
Putting Everything Together:
1. Add water to the steamer.
2. Transfer the dough pieces (with wax paper) to the steamer. Cover it with the lid and steam them for about 15 minutes.
3. Put out the fire. Do not remove the lid and let them sit in the steamer for another 10 to 15 minutes.
4. Transfer the buns to the plate and they are ready to serve!
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