Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Steamed Buns Recipe

 Steamed Buns Photo : Jackie Cameron

Steamed Buns
Photo : Jackie Cameron

Steamed Buns

The steamed bun has a spongy texture unlike anything I have had before and it normally accompanies noodles or soup.

Yields : about 16

Ingredients :

15 ml Instant Yeast

5 ml White Sugar

¼ cup Cake Flour

¼ cup warm Water

½ cup warm Water

1 ½ cups Cake Flour

¼ t fine Salt

30 ml White Sugar

15 ml Sunflower Oil

½ t Baking Powder

Method :

1) Allow the yeast, 5ml sugar, ¼-cup cake flour and the ¼-cup warm water to stand for 30 minutes

2) After the 30 minutes add the ½-cup warm water, 1 1/2 cup flour, salt, sugar and vegetable oil. Knead this for 5 minutes

3) Place this into a lightly oiled bowl and cover with a damp cloth. Allow proving until triple in size: 2 ½ - 3 hours

4) Punch this dough down onto a surface with a little flour to prevent sticking and the baking powder amount. Knead this for 5 minutes ensuring the baking powder is all incorporated

5) Roll this into a long log and cut buns off at about 25 g in size. (For a change: The dough can be flattened and filled with your favourite Chinese leftovers and then gathered up and pressed to seal around the edges. Then steamed to result in a stuffed Chinese steamed bun.)

6) Place these buns in the steamer, with about 1 or 2 inches between each bun, and allow rising until double in size about 30 minutes. Keep covered with a damp cloth

7) Steam the buns for 15 minutes and serve straight away

Please post your comments and any food-related questions below.

I look forward to hearing from you.

 jackie cameron

Jackie Cameron
Head Chef
Hartford House
+27 33 263 2713