Description
Delicious Spring Onion Steamed Buns for Your Next Feast
Ingredients
Scale
- 500 grams Plain (all-purpose) flour
- 30 grams Skim-milk powder (Can substitute with whole milk powder)
- 10 grams Baking powder
- 20 grams White sugar (Can use coconut sugar)
- 7 grams Instant dry yeast (Adjust for fresh yeast)
- 5 grams Sea salt
- 30 ml Vegetable oil (Any neutral oil)
- 300 ml Warm water (Not too hot)
- 100 grams Spring onion (Can substitute with scallions)
- 20 grams Ginger (Can substitute with garlic)
- 5 grams Sea salt
Instructions
- In a large bowl, mix together the flour, skim-milk powder, baking powder, sugar, and yeast. In a separate bowl, whisk the vegetable oil and warm water. Make a well in the dry mixture and pour the liquids in. Stir gently.
- Use your hands to knead the dough until it comes together, approximately 5 minutes. Add extra flour if it sticks. Cover and let it rest in a warm place for about 90 minutes, or until doubled in size.
- While the dough rises, stir together the finely chopped spring onion, ginger, and sea salt in a small bowl.
- Lightly oil your work surface, then punch down the risen dough. Knead for another 5 to 10 minutes, roll out to 1 cm thickness, and cut out rounds using an 8 cm cutter.
- Place a heaped teaspoon of the spring onion mixture in the center of each round. Fold the sides up to the center, twist to seal, and make smooth by rolling in your palm.
- Prepare a steamer and steam the buns for 10-12 minutes until fluffy and cooked through. Serve warm.
Notes
- Prep Time: 60 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bun
- Calories: 120
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 2 g
- Saturated Fat: 0 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 0 mg
Keywords: Spring Onion Steamed Buns