Steamed Bun & Fried Bun Recipe
This white and golden brown is one of the famous dishes in most Chinese restaurants. The white buns are tender and soft, while the golden brown buns are crispy and aromatic. You can dip the buns with condensed milk for a better taste.
500g low-gluten flour
4g baking powder
4g dried yeast
25g bread improver
1. Use peanut oil or vegetable oil to fry buns. Do not use pork oil, otherwise, it may cause sour taste.
2. Spending more time on kneading the dough, it helps to make buns tender and aromatic.
Add low-gluten flour and baking powder into a bowl. Add sugar, dried yeast, bread improver, and water into another bowl. Mix well until sugar melt.
Mix both the low-gluten flour mixture and sugar mixture. Knead until evenly.
Knead until the dough is smooth and tender.
Use a plastic wrap to cover the dough. Let it sit for 10 minutes.
Use a rolling pin to make the dough flat and thin.
Cut into 30g small doughs and make it into the shape of buns.
Place buns into a steamer. Let it sit for 30 minutes. Use high heat to steam for 8 minutes. Allow cooling. Then fry half of the cooked buns over 150℃ until golden brown. Place both white and golden brown buns into a plate. Serve.