One of the recipes my great grandpa shared with me !
Steambuns are perfect for all occasions, whether as a treat for yourself or something to share with loved ones. There are so many fillings to choose from - or no fillings at all, if that takes your fancy.
PLAIN STEAMBUNS
260g All-Purpose Flour (Plain Flour)
46g Granulated Sugar (White Sugar)
4g Table Salt
4g Baking Powder*
3g Fast-Action Yeast
160g Whole Milk
10g Oil
* If you have no Baking Powder available, you can substitute this with 1.3g Bicarbonate of Soda !
Add all dry ingredients into a bowl and mix through until everything is blended together well.
Warm the milk until luke-warm and slowly add into the dry mixture.
Mix thoroughly until at a dough-like consistency and proceed to knead by hand.
Add the oil gradually and continue kneading until stretchy and minimally sticky.
Keep kneading the dough for 3 - 5 minutes (or until any cracks / splits are smoothed out).
Wrap in cling-wrap (cellophane wrap) and let it sit for 10 minutes.
Divide the dough into 8 equal balls of 70g each. Set aside excess dough.
Make 3 smaller dough balls from the excess (2 ears, 1 muzzle) and adhere them to the 70g ball.
Repeat for all.
Steam for 30 minutes on low heat
Steam for a further 12 minutes at boiling temperature.
Leave to sit for 5 minutes with lid slightly open and heat off.
Use an icing pen to draw on eyes and a nose.
CUSTARD STEAMBUNS
260g All-Purpose Flour (Plain Flour)
26g Granulated Sugar (White Sugar)
4g Table Salt
4g Baking Powder*
3g Fast-Action Yeast
160g Whole Milk
10g Oil
2 Medium Eggs
30g Granulated Sugar (White Sugar)
20g Butter
200g Whole Milk
20g All-Purpose Flour (Plain Flour)
24g Vanilla Syrup*
* If you have no Baking Powder available, you can substitute this with 1.3g Bicarbonate of Soda !
* If using Vanilla Extract, only use 4 drops.
DOUGH
Add all dry ingredients into a bowl and mix through until everything is blended together well.
Warm the milk until luke-warm and slowly add into the dry mixture.
Mix thoroughly until at a dough-like consistency and proceed to knead by hand.
Add the oil gradually and continue kneading until stretchy and minimally sticky.
Keep kneading the dough for 3 - 5 minutes (or until any cracks / splits are smoothed out).
Wrap in cling-wrap (cellophane wrap) and let it sit for 10 minutes.
Divide the dough into 8 equal balls of 70g each. Set aside excess dough.
FILLING
Crack both eggs, separating the yolks from the whites - set aside the whites.
Place the egg yolks into a saucepan and add sugar.
Mix the sugar with the yolks until a grainy liquid that's slightly lighter yellow in color.
Add butter and heat until melted while stirring to prevent burning.
Pour in the milk and stir until an even mixture.
Add the flour into the saucepan and whisk until smooth and lumpless.
Fold in the vanilla, making sure the flavoring is evenly distributed.
Let the mixture boil over a medium-low heat and stir to ensure the liquid doesn't stick and burn.
The mixture is ready when thick.
Place into freezer for 20 - 30 minutes.
Divide and round the filling into 8 even balls.
Freeze for 3 more hours.
STEAMBUN
Flatten each dough ball into a circle and thin the edges.
Place a filling in each and wrap finely.
Smooth the seams and round off the steambun.
Make 3 smaller dough balls from the excess (2 ears, 1 muzzle) and adhere them to the 70g ball.
Repeat for all.
Steam for 30 minutes on low heat
Steam for a further 12 minutes at boiling temperature.
Leave to sit for 5 minutes with lid slightly open and heat off.
Use an icing pen to draw on eyes and a nose.
CHOCOLATE STEAMBUNS
260g All-Purpose Flour (Plain Flour)
26g Granulated Sugar (White Sugar)
4g Table Salt
4g Baking Powder*
3g Fast-Action Yeast
160g Whole Milk
10g Oil
2 Medium Eggs
30g Granulated Sugar (White Sugar)
20g Butter
200G Chocolate (Any Brand)
200g Whole Milk
20g All-Purpose Flour (Plain Flour)
4 tsp Cocoa Powder
* If you have no Baking Powder available, you can substitute this with 1.3g Bicarbonate of Soda !
DOUGH
Add all dry ingredients into a bowl and mix through until everything is blended together well.
Warm the milk until luke-warm and slowly add into the dry mixture.
Mix thoroughly until at a dough-like consistency and proceed to knead by hand.
Add the oil gradually and continue kneading until stretchy and minimally sticky.
Keep kneading the dough for 3 - 5 minutes (or until any cracks / splits are smoothed out).
Wrap in cling-wrap (cellophane wrap) and let it sit for 10 minutes.
Divide the dough into 8 equal balls of 70g each. Set aside excess dough.
FILLING
Crack both eggs, separating the yolks from the whites - set aside the whites.
Place the egg yolks into a saucepan and add sugar.
Mix the sugar with the yolks until a grainy liquid that's slightly lighter yellow in color.
Add chocolate and melt thoroughly until no chunks are remaining.
Place butter in and heat until melted while stirring to prevent burning.
Pour in the milk and stir until an even mixture.
Add the flour into the saucepan and whisk until smooth and lumpless.
Fold in the cocoa powder, making sure the flavoring is evenly distributed.
Let the mixture boil over a medium-low heat and stir to ensure the liquid doesn't stick and burn.
The mixture is ready when thick.
Place into freezer for 20 - 30 minutes.
Divide and round the filling into 8 even balls.
Freeze for 3 more hours.
STEAMBUN
Flatten each dough ball into a circle and thin the edges.
Place a filling in each and wrap finely.
Smooth the seams and round off the steambun.
Make 3 smaller dough balls from the excess (2 ears, 1 muzzle) and adhere them to the 70g ball.
Repeat for all.
Steam for 30 minutes on low heat
Steam for a further 12 minutes at boiling temperature.
Leave to sit for 5 minutes with lid slightly open and heat off.
Use an icing pen to draw on eyes and a nose.
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THE COOKBOOK
Non-FictionI've enjoyed cooking, baking, stewing and overall just experimenting in the kitchen since I was young. My great-grandpa and I cooked together all the time, and a lot of my favorite recipes were passed on to me from him. I decided to compile all of t...
