Steamed Chinese Biscuits Recipe

This steamed Chinese biscuits is the base of many other steamed Chinese buns, real easy to make. If you are comfortable with it, hand knead it. Or not, use a stand mixer or hand mixer with a dough hook, turn on low speed (1-2) until dough formed, hand knead a few times. It will be just as good.

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Steamed Chinese Biscuits Recipe

Ingredients:

1 teaspoon                              Active Dry Yeast
1/3 cup + 1/2cup                   Warm Water (about 100F)
1/2 cup                                    2% Milk
1/4 cup                                    Sugar
3 cups + 3 tablespoons        All Purpose Flour (extra for dusting)
1/4 teaspoon                          Baking Soda
1 tablespoon                           Vegetable Oil

Cookware:
Cuisinart CSO – 300 Combo Steam and Convection Oven
Big Parchment Paper
Bamboo Steamer (optional)

Steps:

1. Mix 1/3 cups of water, a pinch of sugar and yeast together in a bowl, stir well and set aside for 5 minutes. (Pic 1)

2. In a big bowl, mix flour, sugar and baking soda. Then, make a small well in the middle of the flour mix,  add yeast water slowly while stirring to combine. Continue to add water, milk and oil (in that order) slowly and mix well to form a tacky but not sticky dough. (Pic 2)

3.  Dust flour on countertop heavily, knead the dough on the surface until smooth and elastic (if too wet, add 1 tablespoon of flour at a time), form it into a ball and cover with damp towel in room temperature for 1 hour. (Pic 3)

4. Line parchment paper on steamer or baking sheet. Cut another big parchment paper and set aside. (Pic 4)

5. Dust the countertop with flour, pull and roll the dough into a long log, evenly cut into 16 pieces. (Pic 5 -7)

6. Place 8 pieces in the steamer and cover, choose “Steam” function, set temperature to 210F and cook for 20 minutes, let it sit for 3 minutes before removing from oven. Repeat until all the biscuits are steamed. (Pic 8)

Pic 1.DSC_0002

Pic 2DSC_0018

Pic 3DSC_0082

Pic 4DSC_0083

Pic 5DSC_0087

Pic 6DSC_0088

Pic 7DSC_0089

Pic 8
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Stove Top Steaming Method:
If you don’t have a steam oven, don’t worry. Here’s the how to:

Bring 1 inch of water to a boil, add a metal rack for the baking sheet to sit on, steam for 20 minutes and stay covered for 3 minutes. Repeat for the rest of the buns.)

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About Little Panda Mommy

Mom of 3, wife, daughter, blogger, fiber artist, a cook, instructor, columnist, small business owner and creative director. Love to inspire others and be inspired.
This entry was posted in Asian Recipes, Breakfast choice, Chinese Food, Cuisinart CSO-300 Steam Oven Recipes, Easy Cooking, Healthy Eat, Hong Kong Style Recipes and tagged , , , , , , , . Bookmark the permalink.

2 Responses to Steamed Chinese Biscuits Recipe

  1. Pingback: Chinese Food | luckytravelblog

  2. Josephine chow says:

    為何我蒸出來的曼頭個表面好巢嘅?我是用明火蒸的。我有熄火等五分鐘,但味道很好,只是賣相唔得。

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