(A) Gelatinised dough
1/3 cup (40g- all purpose plain flour)
30ml hot boiling water
1. Place flour in a mixing bowl.
2. .Add hot boiling water and mix with wooden spoon to form a rough
3. Cover bowl with cling film and leave dough to cool in the fridge
for at least 1 hour
(B) Starter dough
active dry yeast*
1 teaspoon white sugar*
¼ cup all-purpose flour
¼ cup warm water
instant yeast is used, reduced the yeast by 20% and add extra 1
tsp of sugar to avoid the yeast smell of over fermentation. (change
to 1tsp instant yeast Plus 1tsp extra sugar)
(C) Main Dough
1 1/3 cup (140g) all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
⅓ cup warm water
1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup
warm water. Allow to stand for 30 minutes.
2. Mix in starter yeast preparation in step1 in a mixing bowl.
Add in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and
vegetable oil. Tear the gelatinized dough into pieces and add to the
bowl . Knead until dough surface is smooth and elastic. Roll over in
a greased bowl, and let stand until triple in size, about 2 1/2 to 3
3. Punch down dough, and spread out on a floured board. and knead
for 15-20 minutes.
4. Divide into 5-6 parts. Shape dough into balls. Put each ball on a
wax paper square.
5. Roll each ball out into a circle, (like Won-Ton wrappers). Put 1
tablespoonful of prepared meat mixture in the center of each circle,
and wrap dough around filling. Place seams down onto wax paper
squares. Let stand 30 minutes to 1 hour or until doubled in
6. Bring water to a boil in wok, and reduce heat to medium; the
water should still be boiling. Place steam-plate on a small wire
rack in the middle of the wok. Transfer as many buns on wax paper as
will comfortably fit onto steam-plate leaving 1 to 2 inches between
the buns. At least 2 inches space should be left between steam-plate
and the wok. Cover wok with lid. Steam buns over boiling water for
如何包包子 How To Wrap a Chinese Bun
REMOVE LID BEFORE you turn off heat, or else water will drip back
onto bun surface and produce yellowish "blisters" on bun surfaces.
Continue steaming batches of buns until all are cooked.