Steamed Buns

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{16 g} Makes 24

56 g plain bun’s

Makes 27.12

50 g plain buns

Start 3 hours before eating.

Dough

In a 1L cup melt butter for 1 minute in microwave, using residual heat if necessary.

35 g

butter(!5.0% !)

Add milk and microwave for 90-120 seconds, until it reaches 110F/43C, (stay below 120F/48C as to not kill yeast)

485 g ( 470 ml )

milk(!69.3% !)

Sift in to mixer bowl add liquids, then mix until smooth and elastic, 15 min.

700 g

flour(!100.0% !)

115 g

sugar(!16.4% !)

2 1/2 tsp {10 g}

instant yeast(!1.4% !)

1345 g 3570 Calories

Total(!266 Calories/100g !)(!192%!)

  • Let rise until doubled in volume 1 - 2 hrs.

  • Divide into 56g portions, roll flat, and fold over making a half circle. Place on 3"x3" waxed paper sheet inside covered steamer tray.

  • Let rise for no longer than 1/2 hour, any more will overproof and cause wrinkles.

  • Steam for 12 m over medium heat

  • Eat when cooled.

Note

Using Recess pieces chunks along with peanut butter would be quite tasty.

Filled Steamed Buns

  • While dough is rising make fillings.

  • Divide dough into 50g portions.

  • Roll flat, place approx 1 T filling in center, roll up and seal. Make sure the thin side is on the bottom. This prevents wrinkles.

Either by rolling edges thinner, forming and placing upside down, or rolling even, but placing seam side up.

Place on waxed paper or parchment squares. (5 cm x 5 cm) - Let dough rest for 1/2 hour max (don’t overproof or it will get wrinkly and collapse).

  • Steam for 12-15 minutes, 5-6 at a time on steamer.

  • Eat while warm.

Note

2014/11/18
Using unpulsed butter mixture and 60g of dough per black sesame bun works well, but maybe a little doughy. Trying for 50 grams next time. Peanut butter on its own doesn’t seem to work well. Should try and replace sesame with peanuts and see how that works out.
Note

2015/03/05
Making buns with only 50g is good, increasing milk to .67, increasing flour to 700 g. Makes dough a little sticker and less apt to come apart with fillings. Do not over proof !

Custard Filling

20 g

custard powder

100 g

cornstarch

100 g

sugar

206 g ( 200 ml )

milk

40 g

butter

100 g ( 2 )

large eggs

566 g 1390 Calories

total(!245 Calories/100g !)

Mix everything except for eggs, over medium to medium-high heat.

Whisking, mixing constantly, you can use stick, whisk or hand held mixer.

Cook until thickened and starch taste is gone.

Remove from heat, blend eggs in, thoroughly mix.

Cool to thicken. (overly cold filling will increase rise times when buns are formed)..

Custard Filling II

Enough for approx

{780 g} 12

buns.

100 g

Sugar

40 g

Cornstarch

64 g / 4

Egg yolks

259 g ( 250 ml )

Milk/half & half

2 tsp {8.7 g}

Vanilla extract

pinch

nutmeg

1252 g ??4480 Calories

total(!??358 Calories/100g !)

Prepare as pastry cream. Use 1 to 1 1/2 T per bun.

Black Sesame Paste

Mass Ratio 3:3:2 ⇒ Black Sesame Ground: Butter : Sugar

Grind seeds for 5 minutes in food processor along with sugar. Transfer to sealable container and add melted butter and mix. Do not process butter in food processor as it may introduce unwanted air into the filling which will cause overexcessive expansion and possible leakage.

To make enough filling for 12 buns:

90 g

Black Sesame

90 g

Butter,melted/softened

60 g

Sugar

240 g 1390 Calories

total(!578 Calories/100g !)

Process sugar and sesame together in food processor for 5 minutes, stopping midway through to clean out bowl. Add melted butter, mix gently and transfer to container and refrigerate.

Note

2019-04-16

Reducing baking powder by 1/3 to prevent possibility of overproofings and subsequent deflation.
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