Steamed Buns by David Chang

Category: Special bread
Steamed Buns by David Chang


wheat flour / grade 360 gram
water 190 gram
powdered milk 1.5 tbsp. spoons
salt 1 tsp
baking powder 1/4 teaspoon
soda 1/4 teaspoon
pressed yeast 20 grams
sugar 1.5 tbsp. spoons
lard 20 grams

Cooking method

  • Steamed Buns by David ChangDissolve yeast in water. The lard should be very soft, or you can melt it and let it cool. The batch was made in KhP (5 * 5 * 7). Add all ingredients as directed and knead the dough. The dough is soft, but not sticky at all. Stretch - fold the dough and ferment. Cover the dough with plastic wrap or a towel. Fermentation for 90 minutes.
  • Steamed Buns by David ChangDough at the beginning of fermentation.
  • Steamed Buns by David ChangDough at the end of fermentation.
  • Steamed Buns by David ChangDivide the dough using scales into pieces of 25-27 grams.
  • Steamed Buns by David ChangRoll the pieces into balls. Cover with plastic wrap and leave for 30 minutes.
  • Steamed Buns by David ChangCut about 10 * 10 squares from baking paper according to the number of blanks, about 25 pieces.
  • Steamed Buns by David ChangGrease a wooden stick (I took a Chinese one for food) with lard. Lubricate the table with lard. Any other fat can be used.
  • Steamed Buns by David ChangHand knead the ball into an oval.
  • Steamed Buns by David ChangRoll out 3-5 millimeters thick.
  • Steamed Buns by David ChangPut a greased stick in the center.
  • Steamed Buns by David ChangFold over yourself. Do not press down.
  • Steamed Buns by David ChangTake out the stick and transfer the blank onto a square of paper. Thus, shape all the buns. Place the blanks under a plastic wrap or towel and leave to proof. Proofing for 30-40 minutes. I started making the first buns in 30 minutes.
  • Steamed Buns by David ChangPour water into a steamer pan, bring to a boil, put a grid for cooking. The fire is minimal. Transfer the buns on paper to a double boiler and place them at a distance from each other. Cover and cook for 10 minutes. I could take a two-deck steamer or a multicooker, but they have very intense steam, and we need very moderate steam. You can use the mantle. In it, the process will proceed much faster.
  • Steamed Buns by David ChangThis is what the finished buns look like. They keep their shape and do not lose volume.
  • Transfer the buns to a wire rack to cool. We remove the paper.
  • Steamed Buns by David ChangThe cooled buns can be filled with any ingredients without cutting them. Just slide the halves apart with your fingers.
  • Steamed Buns by David Chang
  • Steamed Buns by David Chang
  • Steamed Buns by David ChangChinese braised pork belly
  • Cooking is not difficult, the main thing is to do it with love for your loved ones.

The dish is designed for

25-26 pieces


I tried several times to cook steamed rolls according to different recipes. I didn't like the result at all. Then I spat on this business and decided never to try to make them again, because the taste of boiled dough, as I thought, was not worth my efforts. And so I decided again. And I didn’t regret it. Thanks for the kick Light Svetlenki. By themselves, these buns are very tender, airy, but not very interesting in taste, for an amateur. Although in this version, they do not resemble dumplings without filling. But everything changes if you dream up a bit and fill them with some ingredients. But that's another story.I highly recommend it)
And anyone wondering about baking soda in yeast dough.

Baking soda is included in the recipes of not just yeast, but rather rich yeast dough containing a large amount of fat (margarine, butter, sour cream, etc.). In such a test, baking soda acts as a very effective emulsifier that allows you to combine components insoluble in each other (fats and water) into a single stable system. Thanks to the emulsifying effect, it is possible to obtain an unusually fluffy and uniform dough structure. The crumb of products made from such dough turns out to be more finely porous and tender.

The second interesting "soda effect" is the direct effect of this substance on the gluten of flour.Under the influence of baking soda, wheat gluten becomes weaker and more elastic. Remember the original recipe for making lagman noodles. Moistening the dough pieces with a baking soda solution helps to stretch them into thin and long noodles.

The effect of weakening gluten makes it possible to successfully use soda in recipes for making yeast pizza dough. Soda and yeast dough can be easily rolled into a thin layer that will not shrink during baking and will taste very delicate. A small addition of baking soda will help you easily roll out not only the pizza base, but also any other tortillas.

Baking soda can also influence the properties of the water used to knead the dough. Under the influence of soda, hardness ions are bound and water softened. Soft water makes gluten weaker. In addition, calcium and magnesium ions bound to carbonates become less available for yeast nutrition. As a result, yeast fermentation processes slow down. Organic acids gradually released during fermentation will destroy carbonates and convert calcium and magnesium into a soluble form again, but this will take some time.

The ability of baking soda to neutralize acids is used when it is necessary to prevent peroxidation of the yeast dough. Adding 3-5 g of baking soda for each kg of flour allows you to ensure the normal acidity of the yeast dough for a period of up to three or even six hours of excess fermentation.

The addition of baking soda increases the stability of the yeast dough when stored in the refrigerator.

A well-known technique for producing yeast dough with a lamination effect using soda. To do this, the dough is rolled out into a layer 1.5-2 cm thick, sprinkled with soda a little, rolled up in an envelope and rolled out again and sprinkled with soda. The operation is repeated about 3 times. Products made from dough prepared in this way acquire an unusual crumb structure.

The addition of baking soda to the yeast batter for rusks ensures high fragility and good wetting of the finished products.

A small addition of soda to the yeast dough masks the characteristic yeast odor.

When including baking soda in yeast dough, it is very important to follow the recommended dosage of the recipe. Excessive baking soda gives the baked goods a yellow tint and impairs their taste.

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Angela, another masterpiece from the realm of fantasy!

Quote: ang-kay
if you dream a little

for some reason, the butt buns were recalled ... and then finally the association

Cool molding)))
I got used to making them out of dough for Pigody, and it doesn't smell like any dumplings. Straight buns with airy crumb. The main thing is to throw yeast and soda there.
Quote: Zhannptica
The main thing is to throw yeast and soda there.
And if you don't put soda, but only yeast, what will happen? I just never tried that before.

Added on Tuesday 08 Nov 2016 02:46

And, everything, I found it .. Soda in a fat dough acts as an emulsifier, and in the usual way it is used to weaken gluten.
Girls, Thank you. Try it. As far as I did not understand such rolls, but even then I gave up)
Angela!! Gorgeous recipe !!!
I have 2 questions for you ...
1. If HP kneads the dough for only 1h30min, then put it on for 90 minutes anyway. for fermentation ??
2. We do not have lard ... in general, what can be replaced ???
Olga, Thank you. I just kneaded in the HP on the "dough" program for 17 minutes, that is, not the whole cycle, but spent the whole fermentation outside.
Lard can be replaced with any other high-fat fat.
I may not have looked .... but I didn’t seem to see fat in the store: girl_cray1: something simpler is possible ???
Olga, fat is called butter and other butter, margarine, cooking oil, But they must be high in fat for this recipe, at least 72 percent.
Yes, lard is overheated internal pork fat or lard))) This is done independently or bought at the market from butchers.
Thank you!!! Got it !!
Angela, Thank you!!! I will try buns and I will definitely try pigodiki on such a test !!!! I love pigody: nyam: I will make kimchuhu and I will definitely try this dough.
Tanya !!Are you still doing kimchi ??? Where do you get the seasonings ?? Well done!!!
And still off topic ... I searched your boards with pictures. ... tell at least the company
zvezda, I'll cut in, can I? I did it with goose fat - in fact, this is the healthiest fat! Buy a goose, melt the excess fat, bake, after baking, collect the fat in the freezer too!
It is also an option!!!! Thank you!!!
Quote: zvezda

Tanya !!Are you still doing kimchi ??? Where do you get the seasonings ?? Well done!!!
And still off topic ... I searched your boards with pictures. ... tell at least the company
Ol, they bring me from Korea, my daughter studies at a university in Busan. He brings me in large packages (enough for a year). And she herself brought spices from Tay from Vietnam.
What kind of boards?
Quote: Tanyulya
I will try buns and I will definitely try pigodiki on such a test
Tanyulya, Thank you. I would be glad if you like it)
Quote: Rada-dms
I did it on goose fat
Olya, Thank you. I somehow forgot about him completely. I don't buy a goose, so I guess.
Tanya !! You said in some video that someone sent it, and even each in a box with a picture or a drawing .... can you remember ??
Mark's mom
Angela, please accept our gratitude for a very unexpectedly delicious roll
To be honest, I started cooking out of curiosity when I saw how they were inflated in a saucepan, I visited: yahoo
And my son liked
Thank you for your WORK AND TALENT

I'll insert the photo later
Inna, Thanks for the kind words. I am glad that everything worked out and I liked the result. Cook with love and pleasure)
When the Chinese border was just opened, and the whole Far East reached out to its neighbors to visit, to eat / see exotic things, the Chinese served such donuts for breakfast, Russian tourists did not like them, they quickly disappeared from the menu, and I loved it very much. Now I will do it myself, thanks for the recipe.
tati-ana, I will be glad if you like the rolls.
Thanks for the interesting recipe.
They resembled buns of the Transcarpathian cuisine - dumplings.
The lard recipe is here. 0

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