Steamed Vegetable Buns

I have been thinking of making steamed buns using Yudane method. As expected, the texture turned out to be very soft and moist yet with a little bit of chewiness. It so happened that I had yam bean (hicama) at home then was ideal as filling for the buns. You can may also use another filling of your choice like meat or other vegetables such as Chinese chives.

For other Steamed Buns, please click here for the recipes.

How To Get Smooth Steamed Buns:

Low hydration dough around 51% - 55% (depend on the type of flours used). High hydration and wet dough may make the buns wrinkle.
Try not to proof the buns too long. Over proofing will cause the buns collapse when steaming and get wrinkle.
Cover the lid of the steamer with a kitchen towel. This will prevent steamer water dropping on the bun, to get a smooth skin.
Steam the buns at medium or medium low heat. High heat will cause the buns rise very fast and collapse, and the buns will not come out with smooth top.
Sudden temperature change will cause the buns shrink and get wrinkle. It is always advisable not to open the lid immediately after steaming. Once it’s done transfer the bamboo steamer away from the hot water and let it stand for another 5 minutes before removing the cover.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

Recipe - Steamed Vegetable Bun (Vegetable Pau)

Yields: 15 Buns

INGREDIENTS:

Vegetable Filling

350g yam bean (jicama or sengkuang), peeled, sliced thinly and cut into thin strips or grated

8 - 10 dried shitake mushrooms, soaked in hot water for 1 hour, cut off stem and sliced thinly

1 cup coriander, chopped (optional)

1 cup (250 ml of water

4 cloves garlic, minced

3 shallot, sliced thinly

3 tbsp cooking oil

Salt to taste

Dough for Bun

Yudane:

80g pau flour (low protein flour)

80g boiling water

Main Dough:

320g pau flour (low protein flour)

25g caster sugar

1/4 rounded tsp salt

4.2g instant yeast

150 – 170g water (reserve 20g first, add in one tablespoon at a time if dough is too dry)

25g vegetable oil (I used olive oil)

15 pieces (3” X 3”) baking parchment paper

Green AmeriColor for decoration

METHOD:

Vegetable Filling

In a wok, heat up the oil, add the slices shallot and garlic, fry until fragrant.
Then add in mushroom and yam bean, stir fry until the vegetable are soft. Then add in water, bring to boil. Lower the heat and simmer until liquid is reduced, around 10 minutes.
Season to taste with salt or soy sauce if you want. Lastly, add in the coriander and stir. Transfer to a bowl. Set aside to cool.

Dough for Bun

Yudane:

Add pau flour in a bowl, pour the boiling water and mix well with spatula or spoon.
Cling film and place in the fridge for at least 4 hours or overnight.
Take out from the fridge 30 minutes before using to return to room temperature.

Main Dough:

In a bowl of electric stand mixer, add in all the ingredients including yudane dough. Knead the dough until all come together, around 8 - 10 minutes with the dough hook attached.
Cover the bowl with kitchen towel or cling wrap and let the dough rest for 60 minutes.
Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log. Cut and divide into 15 equal portion, approximately 46g per portion.
Shape each dough into a ball. Flatten the ball with your palm or small rolling pin into a circle. The edges should be thinner than the centre. Place about 1 1/2 to 2 tablespoon of vegetable filling in the centre. Gather up the edges to seal and shape into round ball. Place the bun on the prepared parchment paper.
Spread the buns on the bamboo steamer about 1 inch apart as the dough will rise. Let the buns rise until 60% - 70% from its original size about 15 to 20 minutes in semi warm area.
Paint a green dot on top of each bun with tooth pith. This is optional.
Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the bun, to get a smooth skin. Steam for 10 to 12 minutes over the medium heat.
Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the buns will not shrink after cooling down.

Vegetable Filling

Making the dough and bun

NOTE:

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

How do I know my buns have risen enough?

1. You should feel lighter when you lift the buns up.

2. The buns should increase about 50% than their original size.

3. If you are unable to judge by just looking at the dough, you can do the finger poke test:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.