Cocoa Steamed Buns and Dried Cranberry Buns
Some inspirations and ideas about how to customize plain Chinese steamed buns at home
- Prep time
- 2 hr
- Cook time
- 30 min
- Yield
- 16 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1.5 cup all-purpose flour ( , whisk flour before measuring)
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast ( , can be increased to 1 and 1/2 teaspoon in winter)
- 1/2 cup clean water
- 2 teaspoons oil ( , optional)
- 1 g red kojic rice powder ( , or just a very small drop of red food coloring)
- 2 tablespoons dried cranberries
- 1.5 cup all-purpose flour ( , whisk flour before measuring)
- 2 tablespoons granulated sugar
- 1 teaspoon instant yeast ( , can be increased to 1 and 1/2 teaspoon in winter)
- 1/2 cup clean water
- 2 teaspoons oil ( , optional)
- 1.5 tablespoons unsweetened cocoa powder
Instructions
- 1
In two separate bowls, mix the two dough ingredients together. And continue kneading for 10 to 15 minutes until smooth and elastic. If you have not made Chinese steamed buns and are unfamiliar with the process, please check this post for detailed information about how to make a dough.
- 2
Cover with wet cloth and wait for the first proof until the dough becomes double in size. This process may need 2-3 hours in summer days and 4-6 hours in winter. If your room temperature excess 28 degree C, place the dough in cooler places.
- 3
When the dough is almost double in size, transfer to a lightly floured board and then knead the dough forcefully for around 4-7 minutes until smooth again. This process will decide whether the buns can be smooth in surface.
- 4
To make cocoa steamed buns
- 5
To make buns with dried cranberries
- 6
How to steam soft buns