Steamed buns

I like to make steamed buns as they are slightly different from regular buns that you would see in the bakeries in Europe. The main difference is that these are steamed, instead of baked. This results in a light, fluffy texture when you bite into them.

These Oriental buns are ubiquitous in China, where the dough is filled with pork and steamed up to make Cha Siu Buns. They are also known as Bao, which is the Chinese word for a bun. There is a restaurant I visited in Soho, London called Bao that has a cult following. The buns at Bao, which are folded in half and steamed before the fillings are added. These buns, otherwise known as Gua Bao, are commonly found in Taiwan. These buns have been gaining popularity around the UK in the past decade because they give a different take to the traditional oriental steamed buns.

This recipe I have included here is for the Taiwanese Gua Bao. I love the look of these buns as you can see the fillings oozing out of the bun. It reminds me of the phrase, eating with your eyes, meaning that we choose foods that look appealing to eat. I believe that these buns fit with the ethos, adding an element of fun, whetting appetites. You can also customise these buns by adding a bit of colour using beetroot juice, matcha powder, or even cocoa powder.

Steamed buns

Makes about 16 buns. Time: 20 minutes plus 1.5 hours proving time.

Method

Place all of the dry ingredients into a large mixing bowl and mix.

Slowly add the water, milk and oil into the dry ingredients and mix the dough in a food procesor until the dough starts to form. This will take about 10 minutes.

Dust thesurface of a table with flour and knead the dough for a few minutes until it is smooth and does not stick to your hands. this will take 10 minutes.

Shape the dough into a ball and place back into the mixing bowl. Oil the surface of the dough and let it rest for an hour. The dough is ready when it has doubled in size.

Dust the surface of the table with flour, and roll the dough with a rolling pin. With a round cookie cutter cut into the dough, and brush the surface with vegetable oil and fold it in half. Allow dough to prove for a further 20 minutes.

Glaze the surface of the dough with milk and place into a steamer for 10-15 minutes.

Allow buns to cool and then place your own fillings in the steamed buns. Enjoy!