Steamed Buns

For approximately 15 buns:

•  1 tsp yeast
• 3/4 cup warm water
• 2 cups cake flour
• 2 tbsp sugar
• 1/2 tbsp salt
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1-1/2 tbsp lard or shortening - I would even recommend using rendered bacon fat
• 2 tbsp sesame oil

Useful products:

rice cooker with steamer

1. Combine yeast and warm water
2. Add flour, sugar, salt, baking powder/soda, and fat to yeast/water and mix for 8-10 minutes.
3. Oil a mixing bowl, put the dough in, cover, and let rise 1 hour.
4. Punch dough down, and turn out of bowl.
5. Divide in half, roll each half into a cylinder about 1" in diameter.
6. Use a sharp knife to cut at 1" increments, should produce about 15 chunks of dough.
7. Roll dough chunks into balls.  Let these rest and rise for 30 minutes.
8. Roll dough balls flat into ovals - try to do this in one swift motion.  The fewer folds and creases in the dough, the smoother the steamed bun will be.
9. Fold dough ovals lightly in half (so that the length is halved, width unchanged). Let rest 30 minutes. Optional: include a slice of ginger or other aromatic herbs
10. Steam buns on parchment paper over boiling water for 10-15 minutes, ideally on a rice cooker.

buns can be frozen or refrigerated and reheated days to weeks in advance.