Easy, fool proof recipe to making the fluffiest and softest chinese steamed buns which are served as 'Dim Sum'https://www.nyonyacooking.com/recipes/steamed-chinese-bunsI love chinese steamed buns, especially when they are freshly made. The thing about these buns is that they go really well with either a sweet or savoury filling. As for me, I love it plain. When I first attempted the recipe, I was so disappointed because it was difficult and yet did not turn out to be at all fluffy. Using the flour sold at the local German grocer was a very frustrating experience. I refused to take the easy way out which was to just get the Hong Kong flour or a type of flour specially used for making chinese steamed buns. Being determined, I attempted to make this again several times using the flour sold at the local German grocer but failed miserably each time.Over the months, I kept experimenting and was on the verge of giving up when finally, I succeeded in making the most fluffy chinese steamed buns just as how I used to enjoy. Using wheat flour numbered 405 bought from the local German grocer, the buns came out perfectly. Please note that low gluten flour (ca. 8 - 11% protein) must be used to make these chinese steamed buns. If you are in Italy, wheat flour numbered 00 would be the right choice.You may have also noticed that the steamed chinese buns are slightly yellowish in colour. This is due to the unbleached flour which was used. Try adding a little vinegar or lemon juice to "whiten" the dough but it is really not necessary. Moreover, in my opinion, the vinegar or lemon juice might be too strong and spoil the original taste of the buns.You can place the shaped buns on baking paper or even on plain white paper. If you like to make these steamed chinese buns in advance, freeze them after steaming. Frozen buns can be steamed once again for about 8 to 10 minutes before consumption.Foodies need your help! Contribute to the subtitles here: http://www.youtube.com/timedtext_video?v=TtZrYx8F9HI&ref=shareRELATED RECIPE IDEAS:Singapore Style Chilli Crab:https://www.nyonyacooking.com/recipes/chilli-crabPandan Kaya:https://www.nyonyacooking.com/recipes/kaya-pandanWheat Porridge Dessert:https://www.nyonyacooking.com/recipes/wheat-porridge-dessertAsian Fruit Crêpes:https://www.nyonyacooking.com/recipes/asian-crepesMatcha Tiramisu Cake:https://www.nyonyacooking.com/recipes/matcha-tiramisuRose Flavoured Sago Cake:https://www.nyonyacooking.com/recipes/kuih-sago-roseCurry Puff:https://www.nyonyacooking.com/recipes/curry-puffNew Asian recipe ideas are published regularly. Click SUBSCRIBE and stay tuned.SOCIAL NETWORKS:Nyonya Cooking: http://nyonya.tv/nyonyacookingFacebook: http://nyonya.tv/facebookInstagram: http://nyonya.tv/instagramTwitter: http://nyonya.tv/twitterPinterest: http://nyonya.tv/pinterestThe idea behind Nyonya Cooking:Nyonya: Female descendants of a Chinese ethnic group who relocated to the Malay archipelago in the 15th century.Like a true Nyonya, Grace cooks real Asian food with fresh ingredients. #nyonyacooking
