Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, xi'an steamed buns. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Xi'an Steamed Buns is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Xi'an Steamed Buns is something that I have loved my whole life.
Please the buns into a lined steamer. Add cold water to your wok or steel steamer. Use high fire firstly and then lower the fire after you see the vapor coming.
To begin with this recipe, we have to first prepare a few components. You can have xi'an steamed buns using 32 ingredients and 18 steps. Here is how you cook that.
The ingredients needed to make Xi'an Steamed Buns:
- Take Filling
- Get Fresh Carrot for texture and color inside optional
- Get 1/2 lb Pork
- Take 1/4 c Kimchi
- Make ready 1 tsp Dark Soy Sauce
- Prepare 2 tbsp Ponzu Sauce
- Make ready 1 tbsp Honey (Orange blossom if possible)
- Make ready 1 tsp Chinese All Spice
- Take Red Chili Flakes to preferred spice
- Prepare 1/2 tsp Rice Wine Vinegar
- Take Plain Dough for Marbled Steam Buns
- Take 560 g Plain Flour
- Make ready 11 g Instant Dry Yeast
- Make ready 1/2 tsp Salt(optional)
- Get 1 tsp Baking Powder
- Take 30 g Fine Sugar
- Get 30 g Vegetable Oil
- Prepare 320 g Whole Milk
- Make ready Darker Dough for Marbled Steamed Buns
- Make ready 280 g Plain Flour
- Prepare 5.5 g Instant Dry Yeast
- Take 1 tsp Baking Ppwder
- Take 15 g Fine Sugar
- Get 3 pg Vegetable Oil
- Get 160 g Whole Milk
- Prepare 1 1/2 tbsp Cocoa Powder
- Take Dipping Sauce
- Prepare 1 tbsp Ponzu Sauce
- Take 1 tsp Honey
- Take Medium Pinch of Kimchi
- Take Pinch Nutmeg
- Make ready Pinch Clove
Steamed buns tend to go firm and hard when they are cold. To regain their softness and fluffiness, you can simply reheat them in the steamer. An easy & quick way to make Mantou, Chinese steamed buns. My detailed instructions and tutorial video will help you to succeed.
Steps to make Xi'an Steamed Buns:
- Combine flour, yeast, baking powder, and sugar in a bowl, sift if preferred, into mixer bowl.
- Turn on slow speed and gradually add in milk.
- Mix for 1 minute, then turn speed up and mix for 6 more minutes.
- Knead dough lightly into a dome shape and then place in a lightly greased bowl with damp towel to cover and let rise for 1 1/2-2 1/2 hours.
- Combine and repeat above steps for darker dough mixture.
- Begin making marinade/sauce for pork by combining all sauce ingredients. Let sit for 30 minutes after combined.
- Begin cooking pork when you have about 10 minutes left for your sauce in a wok or pan at high/med-high heat, breaking into small pieces. Cook until done.
- Add sauce mixture and cook on high until it coats evenly. Reduce heat and simmer for 3 minutes.
- After dough has risen, remove from bowl and flatten, folding the top over itself twice, ending with a log.
- Repeat for darker side of the dough.
- Cut a small piece of dough from each log, and combine, rolling together. Fold/roll into a spiral, and repeat 3 times.
- Form dough back into a ball after combined to desired marble, and roll it flat.
- Once relatively flat, grab and lift one side and begin rolling out, spinning dough as you roll.
- Place carrot(optional) and pork mixture in the center, and begin pinching the outside together working in a circle motion until completely sealed. Pinch and twist.
- Form back into ball, then place on parchment paper.
- Fill steamer basket, and then turn heat on high until boiling, then lower to medium-low and cover with lid for 10-12 minutes depending on size of dumpling. (Cover glass and metal lids with towel to prevent condensation drips.
- Let sit in pan for 2 minutes, then carefully remove.
- Enjoy your perfectly made Xi'an inspired Steamed Buns!
A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. This is the best steamed bun recipe I've ever tried. I stuffed it with red bean paste like what I used to eat at home in Singapore and it tastes way better than that. A quicker way to enjoy Chinese steamed buns or baozi. The dough doesn't require yeast meaning no knead or proofing.
So that is going to wrap this up with this exceptional food xi'an steamed buns recipe. Thanks so much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
