Wholemeal Vegetable Steamed Buns 全麦菜包子
This is a healthy version of chinese steamed buns. It's soft, chewy and nutritious too with added wholemeal flour and toasted sesame seeds.
- Prep time
- 1 hr
- Cook time
- 15 min
- Yield
- 22 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 400 gram Pau flour (any low protein flour (cake flour))
- 100 gram wholemeal flour
- 1 tbsp instant yeast
- 1/2 tsp salt
- 100 gram sugar
- 3 tbsp shortening
- 250 gram water
- 2 tbsp white sesame seeds (toasted)
- 1 tbsp Black Sesame Seeds (toasted)
- 1 tbsp double action baking powder (sifted)
Instructions
- 1
Start by cooking the yam bean filling for these steamed buns.
- 2
To make the wholemeal buns, prepare all the ingredients needed to make the dough.
- 3
Also toast some black and white sesame seeds.
- 4
In a mixing bowl of a stand mixer, add in pau flour, wholemeal flour and salt.
- 5
Using a wire whisk, mix thoroughly the salt into the flour.
- 6
Then continue to add in sugar and the dry yeast.
- 7
Mix everything together.
- 8
Then mix in the black and white sesame seeds.
- 9
Lastly add in the shortening.
- 10
Place the mixing bowl onto a stand mixer with a dough hook affixed. Slowly add in the water.
- 11
Knead until a soft, smooth and elastic dough is formed, about 5 minutes. The dough should leave the bowl clean and does not stick to the fingers when touch.
- 12
Transfer the smooth dough onto a medium size bowl.
- 13
Cover with a piece of damp kitchen towel and leave the dough to rise until double in size, about 30 to 40 minutes.
- 14
When dough has doubled in size, sieve double action baking powder on the top.
- 15
Knead well to distribute the baking powder and until the dough is smooth again.
- 16
Cover with the damp towel and allow the dough to rest for another 15 minutes.
- 17
Then transfer the dough onto a floured surface. Roll into a cylinder and cut into small pieces.
- 18
Divide the big dough into small portions (22 pieces), each 40g
- 19
To make sure all the buns are of the same size, weigh each small dough.
- 20
Shape the small pieces of dough into small balls.
- 21
Roll to flatten out each small ball into a round shape.
- 22
Add 1 tablespoon of filling in the centre of the flattened dough.
- 23
Form pleats in dough by gathering the edges and pinch to seal.
- 24
Place finished buns on parchment papers or cupcake liners.
- 25
Leave to prove again for another 15 minutes.
- 26
Meanwhile prepare steamer to steam the bun by heating up water in a wok. Bring the water to a boil.
- 27
Place the buns on the steamer.
- 28
Cover and steamed over high heat for 15 minutes. When done, open the lid of steamer a little to let steam escape. Wait for about 5 minutes before removing buns from the steamer.
- 29
The buns will almost double in size when cooked. And we're done!
- 30
Immediately transfer the steamed buns to cool on wire rack.
- 31
Once cooled, trim the edges of baking liners on the buns, if required.
- 32
These soft and chewy buns are best eaten hot.