Pleated Steamed Buns
Pleated steamed buns, known as "baozi" in China, are a traditional Chinese dish especially popular in the northern regions. These buns are made by wrapping various fillings in a fermented dough and then steaming them. They are a common sight not only on family dining tables but also as street food and festive treats.
Pleated steamed buns get their name from their distinctive pleated appearance. These round buns feature delicate pleats on top, resembling small flower petals. When steamed, the buns have a soft exterior and juicy, flavorful fillings, offering a rich and satisfying taste.
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When making pleated steamed buns, paying attention to specific techniques and details can ensure that the buns are delicious and visually appealing. Here are some key points:
1.Ingredient Selection and Preparation
Flour: Use all-purpose flour, which is readily available in supermarkets. Its moderate gluten content is suitable for making buns.
Yeast: Choose active dry yeast or instant yeast, both of which can be found in the baking section of most supermarkets.
Water Temperature: Use warm water (98-104°F or 37-40°C) to activate the yeast, ensuring it is fully activated. In winter, you can use slightly warmer water.
Seasonings: Make sure to use high-quality seasonings, preferably from an Asian market. This includes light soy sauce, dark soy sauce, sesame oil, etc. These are often available in general supermarkets as well.
2.Dough Preparation
Kneading Technique: Knead the dough until it is smooth and elastic. This will ensure that the steamed buns are soft. The dough should be kneaded until it is smooth on the surface and bounces back when pressed.
Fermentation: During the first rise, cover the dough with a damp cloth or plastic wrap and place it in a warm area. You can use the proofing function on your oven or place the dough near a warm stovetop.
3.Filling Preparation
Filling Choices: Adjust the filling based on personal preference. Common fillings include ground pork, beef, and vegetables.
Mixing the Meat Filling: When adding water to the meat filling, do it in small increments, mixing until the meat absorbs the water and becomes sticky. This ensures a juicy filling.
Seasoning the Filling: Use fresh seasonings and adjust the salt and sugar to taste. You can also add other seasonings like black pepper to suit your taste.
4.Shaping the Buns
Rolling the Dough: Roll each piece of dough into a ball, then flatten it. Use a rolling pin to roll it into a round wrapper with thicker center and thinner edges, ensuring the bottom of the bun isn’t too thick, and the pleats aren’t too hard.
Pleating Technique: Pinch the edges of the wrapper with your thumb and index finger, rotating and pleating as you go. Practice will improve the uniformity and appearance of the pleats.
5.Steaming and Storing
Preparing the Steamer: Make sure there is enough water in the steamer. Use a steamer rack or parchment paper to prevent the buns from sticking.
Steaming Time: Steam the buns for 15-20 minutes. After steaming, turn off the heat and let the buns sit for 5 minutes before opening the lid to prevent them from shrinking due to sudden temperature changes.
Freezing and Storage: If you make a large batch, you can freeze the raw buns. Place the buns on a baking sheet, freeze them, then transfer them to a sealed bag for storage. When ready to steam, there's no need to thaw; just steam them a bit longer.
With these tips and attention to detail, along with practice and adjustments, you can create pleated steamed buns that suit your taste.
Buns can be enjoyed for breakfast, lunch, or dinner, and also make a great snack. They are often paired with dipping sauces like soy sauce, vinegar, or chili oil. You can also reheat them easily, making them a convenient option.
INGREDIENTS
MAIN INGREDIENTS
- For the Dough:
- 4 cups all-purpose flour
- 1 1/4 cups warm water
- 1 1/2 teaspoons yeast
- 1 teaspoon baking powder
- 2 teaspoons sugar
ACCESSORIES
- For the Filling:
- 9 ounces ground pork
- 4 teaspoons green onions, chopped
- 4 teaspoons ginger, minced
- 3/4 cup carrots, minced
- 3/4 cup cooked bamboo shoots, minced
- 1 tablespoon light soy sauce
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 tablespoon sesame oil
- 1 tablespoon salad oil
- 1 tablespoon dark soy sauce
DIRECTIONS
STEP 1
Chop 4 teaspoons of green onions, mince 4 teaspoons of ginger, 3/4 cup of carrots, and 3/4 cup of cooked bamboo shoots.
STEP 2
In a bowl with 9 ounces of ground pork, add 1 tablespoon of light soy sauce and mix well.
STEP 3
Gradually add water in three parts, mixing until the pork becomes sticky.
STEP 4
Add 1 teaspoon of salt and 1/2 teaspoon of sugar.
STEP 5
Drizzle in 1 tablespoon of sesame oil and 1 tablespoon of salad oil.
STEP 6
Add the chopped carrots, bamboo shoots, green onions, and ginger to the pork mixture.
STEP 7
Add 1 tablespoon of dark soy sauce and mix thoroughly.
STEP 8
In a bowl with 1 1/2 teaspoons of yeast, add a suitable amount of water (use warm water in winter) and stir until the yeast dissolves.
Tip:
When activating yeast, the water temperature should not be too high or too low. The optimal temperature is 98-104°F (37-40°C). In winter, you can use warm water to speed up the activation process.
STEP 9
In a bowl with 4 cups of flour, add 1 1/4 cups of warm water, the yeast mixture, 1 teaspoon of baking powder, and 2 teaspoons of sugar.
STEP 10
Stir until the mixture forms a shaggy dough.
STEP 11
Sprinkle some flour on a clean surface, transfer the dough, and knead until smooth.
STEP 12
Cover the dough with a damp cloth and let it rise for 1 hour, or until it doubles in size.
STEP 13
Divide the dough in half and roll each half into a long log.
STEP 14
Cut the logs into 1-ounces pieces.
STEP 15
Roll each piece into a ball, then flatten it. Use a rolling pin to roll each piece into a round wrapper, thicker in the middle and thinner at the edges.
STEP 16
Place a spoonful of filling in the center of each wrapper.
STEP 17
Pinch the edge of the wrapper between your thumb and index finger, creating pleats while rotating the bun.
STEP 18
Continue pleating until the bun is fully sealed, then gently pinch the top to secure the pleats. The raw buns are now ready.
STEP 19
Place the raw buns on a steamer tray.
Tip:
After shaping the buns, you can let them rise a second time if needed: cover them with a damp cloth and place them in a warm, humid area for 15-20 minutes. This will make the buns softer when steamed. The ideal temperature for this is 77-86°F (25-30°C).
STEP 20
Place the steamer tray over a pot of boiling water, cover with a lid, and steam the buns on high heat for 15 minutes.
STEP 21
Turn off the heat and let the buns sit for an additional 5 minutes. Open the lid, remove the buns, and enjoy!
Recipe analyzer
- Recipes: Pleated Steamed Buns
- Main Ingredients:16
- Servings per recipe:1
- Servings size:1.3 kg
-
Energy (calories)：3007 kcal
-
Protein：124.27 g
-
Fat：91.49 g
Why gray?
-
Carbohydrates：410.6 g
-
Protein: 17%514 kcal
-
Fat: 27%817 kcal
-
Carbohydrates: 56%1680 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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