Equipment

Kitchen scale

Bamboo steamer

Stand mixer (optional)

Chopstick or thin wooden dowel

Rolling pin 

Ingredients (makes 18 steamed buns)

• 250 grams all-purpose flour
• 250 grams Raising Oxen Buns & Rolls Flour
• 2.5 tsp baking powder
• 120 grams granulated sugar
• 10 grams salt

• 90 grams whole milk (room temperature)
• 90 grams heavy whipping cream (room temperature)
• 145 grams water
• 150 grams sourdough starter (or 1 tbsp active dry yeast)

Mix all of the ingredients together in a large bowl or the work bowl of a stand mixer until no dry flour remains and a shaggy dough has come together. Scrape dough out into a container with a tight-fitting lid and let rest for 30 minutes at a warm room temperature.

After 30 minutes pull the dough out onto a lightly floured surface. Lightly dust the top of the dough with flour if it feels a little sticky and knead for about 3 minutes or until the outside of the dough begins to feel smooth, dusting with more flour if it's still sticky. Place back into a container and cover and allow to rise for 1 hour. 

Repeat the kneading process above and place the dough back into the container for 90 minutes.

After 90 minutes have passed the dough ought to be ready to be divided and shaped. Divide the dough into 18 portions each weighing about 60 grams (2 ounces). Cup your hand over the dough portions and begin rolling over the work surface until you have a ball with a taut skin. Repeat with the remaining portions of dough. Cover the dough balls and allow to rest for 30 minutes. 

While you are waiting cut out 18 squares of parchment paper.

After 30 minutes roll each ball of dough into an oval shape that is about 4-5 inches long with a rolling pin. Brush the inside of each oval with vegetable oil and then place a chopstick (or thin wooden dowel) in the center of the oval and fold the top half over the bottom. Slide the chopstick out and place the shaped bun onto a square of parchment paper and cover with a clean kitchen towel. Repeat until each ball of dough has been shaped. Cover and rest for 1 hour. 

In the meantime, place a bamboo steamer over a pot of water and bring to a boil. When the resting period has passed load the buns into the steamer without crowding them (3 per tier). Steam the buns for 10 minutes and repeat with the remaining buns. 

Pour yourself a glass of Riesling, serve immediately, and fill with your preferred fillings (pork belly, SPAM, duck, mushrooms, etc) or allow to cool then freeze in a single layer on a parchment-lined baking sheet before loading into a freezer bag for later use. 

When reheating simply take the buns straight from the freezer and deposit into a bamboo steamer that is set over a boiling pot of water and set a timer for 10 minutes. 

These will keep in the freezer for several months but they never last that long in our house.