AuthorLe-ThermiqueCategoryBreadsDifficultyIntermediate- Install the Kneading Blade.
- Weigh and place in the dry ingredients and follow by the wet ingredients.
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
- Cover the mixing jar with lid cover and lock with the measuring cup.
- Rest for 20 minutes.
Shape and fill the dough
- Roll it into a rope then divide into 10 equal portions. Approx. 54g each.
- Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4 inches (10cm), with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam.
- Place the filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This will make your steamed buns "taller". Repeat with the rest of the dough and filling.
Proofing 30 minutes
- Place the dough on the round baking paper and put into steamer large and small lined with cheesecloth to prevent sticking. Leave to rise for 30 minutes or so until they become very light & plump (no need to cover).
Steam 15 minutes
- Pour 500 ml water in the mixing jar, and close the lid. Place the large plastic steamer on the jar lid and follow by the small steamer. Close the plastic steamer lid. Select STEAM and adjust the timer to 15 minutes.
Serving Size buns
Servings 10
- Amount Per Serving
- Calories 161
- % Daily Value *
- Total Fat 4.3g7%
- Saturated Fat 1.1g6%
- Cholesterol 0mg
- Sodium 69mg3%
- Potassium 51mg2%
- Total Carbohydrate 27.4g10%
- Dietary Fiber 0.7g3%
- Sugars 6g
- Protein 3.4g7%
- Calcium 2%
- Iron 0%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Install the Kneading Blade.
- Weigh and place in the dry ingredients and follow by the wet ingredients.
- After weighing all the ingredients, select KNEAD for preset mode 10 minutes OR you may use 3 minutes manual setting for quick kneading.
Select preset mode R - KNEAD and run the auto setting : Timer: 3 Minutes / Speed: 3 then continue Timer: 7 Minutes / Speed: 2
or
- You may use manual setting for quick kneading.
Settings: Timer: 3 Minutes / Speed: 3 / Temperature: 37°C
- Cover the mixing jar with lid cover and lock with the measuring cup.
- Rest for 20 minutes.
Shape and fill the dough
- Roll it into a rope then divide into 10 equal portions. Approx. 54g each.
- Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4 inches (10cm), with a slightly thicker middle part. This is to support the weight of the filling. Don't roll the dough too thin. If you roll the dough too thin, the filling might make the steamed buns "wrinkle" later when you steam.
- Place the filling in the middle. Create a fold around the edge and then pinch to seal. Cup the dough with both palms and move the dough in a circular motion to shape it taller. This will make your steamed buns "taller". Repeat with the rest of the dough and filling.
Proofing 30 minutes
- Place the dough on the round baking paper and put into steamer large and small lined with cheesecloth to prevent sticking. Leave to rise for 30 minutes or so until they become very light & plump (no need to cover).
Steam 15 minutes
- Pour 500 ml water in the mixing jar, and close the lid. Place the large plastic steamer on the jar lid and follow by the small steamer. Close the plastic steamer lid. Select STEAM and adjust the timer to 15 minutes.