Steamed Buns

Photograph of steamed buns on plate.

Filling:

  1. In a bowl, mix:
    • 300 g Cooked Chicken (shredded or chopped).
    • 30 g Mayonnaise.
    • 50 g Hoisin Sauce.
  2. Refrigerate.

Dough:

  1. In a large bowl, mix:
    • 2 g Baking Soda.
    • 4 g Instant Yeast.
    • 30 g Sugar.
    • 400 g Flour.
  2. Slowly add 300 g Warm Water (105-110F), while mixing.
  3. Optionally, to reduce kneading, cover and refrigerate overnight.
  4. Add 15 mL Canola Oil.
  5. Work by hand until well combined.
  6. Dump onto well-floured surface and knead for about 10 minutes (1 or 2 minutes if left overnight).
  7. Shape into ball, cover with dampened towel, and let rest for 1 hour.

Construction:

  1. Divide into 8 pieces.
  2. Shape each piece into a 4-5 inch disk, thinner at the edges.
  3. Top with 45 g of meat.
  4. Gather edges, pleat, and twist to seal.
  5. Put on wax paper and cover with damp towel.

Cooking:

  1. Put buns, with individual wax paper, onto tray and steam for 30 minutes at 210°F.