This is a heart warming plain steamed bun that is soft and fluffy when served warm or at room temperature. Great for sandwiching spicy twice cooked pork, or any meaty dishes with strong flavors.

Recipe is as follow:

Ingredients

• 1/2 pack of bun flour mix (equivalent to 500g low gluten flour & 5g yeast)
• 250ml water
• 30g caster sugar
• 2 tbsp condensed milk
• 1 tsp baking powder
• 3 tbs sesame oil (or vegetable oil), for brushing

Chinese steamed bun flour mix – low gluten

Method

• Pour 450g flour into a mixing bowl (reserve 50g for dusting the work surface & add to the dough with the condensed milk)

• Mix sugar in 150m water, pour the mixture into the flour
• Stir yeast in 100ml water, pour the mixture into the flour
• Knead for 5-10 minutes or until the dough is smooth (I used a bread machine for this process); add a little more water if required
• leave the dough aside, covered in cling wrap, for 3 hours
• After 3 hours, knead the dough briefly; spread the dough on the work surface, evenly spread the baking powder on top; knead the dough for 3 minutes
• Add condense milk to the dough and a little more flour, knead the dough for 3 minutes or until smooth; leave the dough aside, covered with cling warp, rest for 30 minutes
• After 30 minutes, roll the dough into a sausage, cut into 10 pieces

• Cut out pieces of approx 1.5 inch long, place over a piece of baking paper (non stick paper)

• Place buns in a steamer, leaving plenty of space in between each bun; let the buns rest again for 15 minutes

• Starting with cold water, steam the buns for approximately 20-30 minutes (depending how thick the buns are)
• When steaming is completed, don’t open the lid immediately – leave the buns in the steamer for 1-2 minutes to ‘settle’ before opening the lid.
• Best serve warm.