Imported from the web
Chinese Burger Buns
Soft, layered Chinese steamed buns made from a simple flour-and-yeast dough. The dough is rolled into sheets, brushed with oil, stacked, shaped into large balls, and steamed in a bamboo steamer.
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Ingredients
- 300 g All-purpose flour
- 5 g Yeast powder
- 200 ml Warm water
- Edible oil (For spreading over the rolled dough sheets)
Steps
- 1
Combine the all-purpose flour, yeast powder, and warm water to form a dough. Divide or cut the dough into portions.
- 2
Shape the dough portions into large balls.
- 3
Flatten each dough ball with a rolling pin to make a dough sheet.
- 4
Spread edible oil over one flattened dough sheet.
- 5
Place another dough sheet on top of the oiled sheet.
- 6
Repeat the oiling and stacking process two more times to build the layered dough.
- 7
Steam the assembled buns over high heat in a bamboo steamer for 10 minutes.
Notes
The source does not specify the amount of oil, the exact number of dough portions, or whether the dough should rest before shaping or steaming. Those details have not been added.
Nutrition per serving
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