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Recipe: Baozi (Chinese Steamed Buns)
Similar Categories: Baozi, Chinese, Steamed, Buns
A common Chinese lunch or breakfast snack
1 dozen buns
3 cups bread flour
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons yeast
3/4 cup water
1 tablespoon peanut or vegetable oil
1 large egg
filling: Red Bean, Pork or Chicken
sesame seeds
Mix all ingredients. Let rise about an hour, punch down, and let rise
again until doubled in bulk. Knead. Divide into 12 equal pieces. Roll
into 4 inch round. Place the dough in the palm of your hand and fill
with 1 tablespoon filling. Gather up the sides around the filling and
twist the dough to seal. Place, twisted side down, on a piece of
aluminum foil. Cover and let rise in a warm, draft-free place about 15
minutes. Place the buns on the foil on a steamer rack over boiling
water. Leave at least 1 inch free space between the buns. Cover and
steam 15-18 minutes, until done. Sprinkle each bun with sesame seeds
if desired.
Sweet Red Bean Paste Filling for Steamed Buns
Sweet red bean paste can be bought in the store, and used straight
from the can for filling, but this is how to make it from scratch.
1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar
Place the beans and water in a saucepan, cover, bring to boil over
medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours,
or until beans are very soft. Strain the water from the beans, and
blend them into a puree in a blender or food processor. Press the
puree through a sieve, discarding the skins, which will be left in the
sieve. Place the puree in several layers of cheesecloth, and gently
squeeze to remove excess moisture. Place the thickened puree back into
the saucepan, together with the sugar and vegetable shortening, and
heat over low heat, stirring until it becomes a thick paste. Stir and
scrape vigorously so that it does not stick to the bottom. Remove from
heat and let cool before filling buns.
1 dozen buns
3 cups bread flour
2 teaspoons sugar
1/2 teaspoon salt
2 teaspoons yeast
3/4 cup water
1 tablespoon peanut or vegetable oil
1 large egg
filling: Red Bean, Pork or Chicken
sesame seeds
Mix all ingredients. Let rise about an hour, punch down, and let rise
again until doubled in bulk. Knead. Divide into 12 equal pieces. Roll
into 4 inch round. Place the dough in the palm of your hand and fill
with 1 tablespoon filling. Gather up the sides around the filling and
twist the dough to seal. Place, twisted side down, on a piece of
aluminum foil. Cover and let rise in a warm, draft-free place about 15
minutes. Place the buns on the foil on a steamer rack over boiling
water. Leave at least 1 inch free space between the buns. Cover and
steam 15-18 minutes, until done. Sprinkle each bun with sesame seeds
if desired.
Sweet Red Bean Paste Filling for Steamed Buns
Sweet red bean paste can be bought in the store, and used straight
from the can for filling, but this is how to make it from scratch.
1 1/2 cups red beans, washed well
4 cups water
1/2 cup vegetable shortening
1 cup sugar
Place the beans and water in a saucepan, cover, bring to boil over
medium high heat. Reduce heat to medium-low and cook for 1 1/2 hours,
or until beans are very soft. Strain the water from the beans, and
blend them into a puree in a blender or food processor. Press the
puree through a sieve, discarding the skins, which will be left in the
sieve. Place the puree in several layers of cheesecloth, and gently
squeeze to remove excess moisture. Place the thickened puree back into
the saucepan, together with the sugar and vegetable shortening, and
heat over low heat, stirring until it becomes a thick paste. Stir and
scrape vigorously so that it does not stick to the bottom. Remove from
heat and let cool before filling buns.
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