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How to Make Andrea's Steamed Buns - A Step-by-Step Guide

Andrea's Steamed Buns are a delightful and delicious addition to any meal. These soft, fluffy buns are filled with a tasty and savory mixture that will leave you craving for more. Whether you're enjoying them as a snack or serving them alongside your favorite Asian-inspired dishes, these buns are sure to be a hit with your family and friends.

What sets Andrea's Steamed Buns apart from other recipes is the attention to detail and the use of high-quality ingredients. The dough is perfec...

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Ingredients

  • 1 ½ teaspoons active dry yeast
  • ¾ cup warm water (100 degrees F (38 degrees C))
  • 3 tablespoons canola oil, divided
  • 2 ½ cups all-purpose flour
  • 2 tablespoons white sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Additional Time: 1 hr 10 mins
  • Total Time: 2 hrs 10 mins
  • Servings: 24
  • Yield: 24 buns

  • Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
  • Pulse flour, sugar, baking powder, and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers.
  • Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
  • Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.
  • Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
  • Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
  • Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
  • Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.

    • Nutrition

    68 cal.

    • Total Fat: 2g
    • Saturated Fat: 0g
    • Sodium: 90mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 0g
    • Total Sugars: 1g
    • Protein: 1g
    • Calcium: 25mg
    • Iron: 1mg
    • Potassium: 19mg

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