Steam buns - gua bao originally come from China, but are used across large parts of the East and are often filled with long-roasted meat.
60 g butter
2.5 dl milk
2 teaspoons dry yeast
60 g sugar
450 g mel
2 teaspoons bakingpowder
1/2 ts salt
Here's how you do it:
Melt the butter in a saucepan and add the milk. Pour butter, milk, sugar and yeast into a bowl or in the food processor and stir until the yeast and sugar are dissolved. Stir in flour, baking powder and salt and knead well until you have a smooth and even dough. Place the dough in a bowl greased with a little rapeseed oil. Cover with plastic wrap and let it rise for a minimum of 2 hours.
Knead the dough again, divide it into 16 equal parts, which are rolled out into small bowls. Cover the bowls with plastic wrap and let them rise for another hour.
Cut out 16 sheets of 10 x 10 cm, of baking paper.
Roll out the bowls into oblong pieces, spread a little oil on one side and place one half over the other. Place them on a piece of baking paper and cover with plastic wrap. Let them rise for 30 minutes.
Use a steamer, bamboo kettle or fish kettle. Boil water in the bottom of the pan (the water should not reach the grate). Place the buns on the rack, put on the lid and steam them for approx. 4 minutes, or until they have inflated and are thoroughly baked. Lift the buns onto a plate and cover with a damp dish towel so they stay warm for serving. When all the buns are ready, they can be stored in the dish towel in the steam boiler until they are to be used.
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