Siopao (Steamed buns)! Can't stop my bread making addiction!
I'm already at my dorm for more than two weeks but the bread baking addiction hasn't stopped. I really need to get my hands on some dough manipulation or else...! They say to stop an addiction you must identify your danger zones; when you are most likely to do the thing you are addicted in like when you don't have something to do for two days because of your work schedule from 4 consecutive sleepless nights because new bread baking ideas are plaguing your mind like mad piranhas swarming on an unsuspecting prey! And did I mention that I brought my flour and yeast with me in my dorm? Of course with my other ingredients and utensils too! So instead of resting from all the tiring work and sleeplessness I decided to make bread. I don't have my clay pot here with me but I HAVE TO MAKE AND EAT BREAD! I checked my stuff and yes! I have my little bamboo steamer that endured my adventures for three years with me! I shall make some steamed buns to pacify the "bread making beast" inside me.
I made the pork and mushroom stuffing and the dough on my first rest day. The dough has the lightest enrichment; mid-strength flour, a bit of white sugar, salt, yeast and oil. I fermented it for 2 hours at room temperature then divided it into balls before putting it in the fridge. The next day I let the dough warm up for an hour before stuffing. Because of the long rest, they are so easy to roll and pleat. By the way I am trying to improve my pleating to make it more beautiful.
Finally this steamed bread of mine is not the snowy-white cloud-fluffy kind you get in dim sum restaurants. It soft and chewy with a bite and has an elastic skin. It is hearty enough to support the fragrant and juicy pork meatball inside.
I've used some red cupcake liners instead of parchment squares for convenience and to add some festive look to my buns. I hate steamed buns as a child but loved them as I grew up. I'll try the pot sticker method next time for fried sipao / ShengJianBao to recreate a favorite! Thank you very much!
Comments
You have no oven (as your name says)! That is terrible for someone who discovered that bread-baking can lead to a strong passion. :)
Thank you for the inspiration with these steamed buns! I looked up a recipe and will definitely make these next week. My daughter loves them! I very often make potstickers (they come out SO delicious) but have never thought of making these.
could you share the recipe?
200 g all-purpose flour (I used gold medal)
120 ml water (more or less is needed)
1 Tbsp sugar
3/4 tsp salt
3/4 tsp yeast
4 tsp oil
-Mix everything except the oil until combined then add the oil and knead until smooth and elastic.
-Let the dough rise for 2 hours at room temperature.
-Divide into 12 equal sized balls then let it rest in the refrigerator overnight.
-The next day roll into a flat circle then stuff with anything you want. Let it rest for 20 minutes.
-Steam over high heat for 20 minutes.
*Steaming depends on the size. If you decide to make larger ones, let's say 6 large buns; I would steam it longer perhaps open one to make all are cooked throug.
*The steamer I have is a bamboo one so condensation is not a problem. I've steamed buns in metal steamers before and I always put a cloth on the lid so no water will drip on the buns.
*For the stuffing, I didn't measure at all. I just threw in stuff that I like in the pork. I also let my instinct guide me for filling buns when should I stop putting the filling.
Thanks!
These look so tasty, I'm drooling. The cupcake liners appear festive, will try those next time.
Do not know if you have access to a "crockpot" slow cooker. Have baked cakes and simple breads in a big oval crockpot. Quick breads too. Cooker is large enough to hold a metal loaf pan. Yeasted crust not crisp but by releasing steam (lid slightly ajar with bamboo skewer inserted) it was satisfactory.
These look sooo good! I think I'll try to make some. :) Thanks for the tip when using a metal steamer, I only have a pot that I use for steaming and not a bamboo steamer.