If I ever see steamed buns on a menu when we go out I HAVE to order them they are just so so delicious but who knew they were so easy to make at home? Not this gal.
When I first got a new Electrolux oven with a Steam function this was definitely first on my list of recipes I wanted to try and let me tell you, they did not disappoint! The Steam function made it soooo quick and easy to cook them as well because I was able to fit them all into the oven at the same time unlike when you use a steamer basket! It is a really simple dough and you can fill them with whatever you fancy, for this recipe I just bought a roast chicken and shredded the meat and flavoured with some tamari and hoisin – simple simple simple!!
But absolutely cooking up for slow braised meat for filling would be incredible! Anywho, I hope you give them a go – you can use a steamer basket to cook the buns if you don’t have a steam oven also.
Thanks to Electrolux Australia for providing me with an Electrolux Multifunction Steam & Pyrolytic oven (EVEP618DSD)
Asian Steamed Buns with Shredded Chicken – serves 4-6
- 500g plain white flour
- 1 ½ tbsp caster sugar
- 1 tsp dried yeast
- ½ tsp salt
- 50ml milk
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 200ml water
- 1 tsp baking powder
- Meat from a roast chicken – shredded
- 2 tbsp hoisin sauce
- 2 tsp tamari
- 2 tbsp honey
- Shredded carrots
- Cucumber
- Chilli mayonnaise
- Herbs-coriander & mint
- Fresh chilli
- Red onion
- Combine the flour, sugar, salt together in a large bowl
- Warm the milk slightly and add to a bowl with the yeast and a pinch of sugar, allow the yeast to dissolve
- Add the milk mixture, oil, vinegar and water to the flour mixture
- Mix into a dough – adding extra water if needed
- Tip the dough out onto a floured surface and kneed for 10-12 minutes or until smooth
- Place the dough into a floured bowl and let rise for a few hours or until doubled in size
- Tip the risen dough out onto a floured surface and flatten down, sprinkle the baking powder over the surface and kneed for another 5 minutes to combine
- Divide the dough into 16 even sized pieces, rolling each piece into a ball
- Cut out 16 squares of baking paper for each bun
- Use a rolling pin to gently flatten each of the balls out into a circle, lightly grease one side of the bun with some mild oil, fold the buns over and place onto the baking paper and onto a tray
- Allow the buns to prove for another hour or so until puffy
- Pre heat steam oven to 170degrees Celsius
- Steam the buns for 8-10 minutes until nicely puffed and risen (alternatively use a steamer basket over bubbling water)
- While the buns are steaming place the shredded chicken into a frying pan with the hoisin, tamari and honey over a medium heat and cook stirring until the meat is hot and sticky- adding extra hoisin if you would like
- Serve the buns warm with the chicken and all other toppings!
