Chinese Steamed Buns

*Note: The ingredients marked ‘sponge starter’ are separate from the ingredients marked ‘for dough’. To make these buns puffy and ‘spongy’–we need a ‘sponge starter’. It is basically a dough separate from the main dough to speed up the rising process thoroughly and the yeast begins a fermentation process before even mixing the main dough with the sponge dough. DO AS I SAY!! hehe…

You will need a steamer and 12 pieces of wax paper squares (about 3″x3″).

Here we go… This recipe makes 12 buns.

In a mixing bowl, mix all the ‘sponge starter’ ingredients together and let it sit for about an hour.

Once the sponge is puffed up with holes on the surface, it is ready. Add one teaspoon of baking powder, the salt, sugar, oil and flour to the ‘sponge’ bowl.

While you stir the dough, mix in some lukewarm water until the dough becomes smooth and no longer sticks to the bowl. You may not need all the water.

Knead the dough inside the bowl or on a large flat surface for about five minutes until satin-like in texture. Return dough to mixing bowl and tightly cover with plastic wrap and let rise for about 3 hours in a warm place.

At this time, prepare the steamer and the wax paper squares.

After the three hours are up, sprinkle the remaining 1 teaspoon of baking powder all over the surface of the dough and knead it in, gently but thoroughly.

Roll the dough into a log and cut in 12 equal pieces.

Shape each piece into a ball and place each ball seam-side down on a piece of waxed paper squares.

Cover the buns with a towel and leave to rise again for about 45 minutes. When they puff up and the surface looks smooth and sleek, you know they are ready.

Lower the buns into the steamer, leaving room for each one the space it needs to expand. Do not let them touch the sides of the steamer or one another. Be careful that the water from the steamer lid does not drip on the buns too much… It blisters and leaves an ‘orange peel’ effect. However, it does not change the taste.

Steam for 10 minutes. Remove and let them cool under a kitchen towel.