Momofuku Steamed Buns Recipes
MOMOFUKU STEAMED BUNS
Yield 50 buns
Number Of Ingredients 9
Steps:
- 1. Combine yeast & water in the bowl of a stand mixer with a dough hook. Add flour, sugar, milk powder, salt, baking powder, baking soda, & fat and mix on the lowest speed possible for 8 to 10 minutes. The dough should gather together into a neat, not-too-tacky ball on the hook. When it does, oil a medium mixing bowl, put the dough in it, & cover the bowl with a dry kitchen towel. Put in a turned-off oven with a pilot light or other warmish place and let rise until doubled in bulk, about 1 hour and 15 min. 2. Punch dough down and turn out onto a clean surface. Using a bench scraper or a knife, divide dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a ping pong ball and weigh about 25 grams, or a smidge under an oz. Roll each piece into a ball. Cover dough balls with draped plastic wrap & allow to rest &rise for 30 min. 3. Meanwhile cut out fifty 4" squares of parchment paper. Coat a chopstick with fat. 4. Flatten one ball with palm of your hand, then use a rolling pin to roll it out into a 4-inch-long oval. Lay the greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, & put bun onto a square of parchment paper. Stick it back under the plastic wrap & form the rest of the buns. Let the buns rest for 30 to 45 minutes: they will rise a little. 5. Set up a steamer on the stove. Working in batches so you don't crowd the steamer, steam the buns on the parchment squares for 10 minutes. Remove parchment. You can use buns immediately (reheat them for a minute or so in the steamer if necessary) or allow to cool completely, then seal in plastic freezer bags and freeze for up to a few months. Reheat frozen buns in a stovetop steamer for 2 to 3 minutes, until puffy, soft and warmed all the way through.
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MOMOFUKU'S STEAMED BUNS | GOURMET TRAVELLER
2010-05-20 1. Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and …
From gourmettraveller.com.au
Servings 50Estimated Reading Time 3 mins
From gourmettraveller.com.au
Servings 50Estimated Reading Time 3 mins
- Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed possible, just above a stir, for 8-10 minutes. The dough should gather together into a neat, not-too-tacky ball on the hook. When it does, lightly oil a medium mixing bowl, put the dough in it, and cover the bowl with a dry kitchen towel. Put it in a turned-off oven with a pilot light or other warmish place and let rise until the dough doubles in bulk, about 1 hour 15 minutes.
- Punch the dough down and turn it out onto a clean work surface. Using a bench scraper or a knife, divide the dough in half, then divide each half into 5 equal pieces. Gently roll the pieces into logs, then cut each log into 5 pieces, making 50 pieces total. They should be about the size of a ping-pong ball and weigh about 25gm. Roll each piece into a ball. Cover the armada of little dough balls with a draping of plastic wrap and allow them to rest and rise for 30 minutes.
- Meanwhile, cut out fifty 10cm squares of parchment paper. Coat a chopstick with whatever fat you're working with.
- Flatten one ball with the palm of your hand, then use a rolling pin to roll it out into a 10cm-long oval. Lay the greased chopstick across the middle of the oval and fold the oval over onto itself to form the bun shape. Withdraw the chopstick, leaving the bun folded, and put the bun on a square of parchment paper. Stick it back under the plastic wrap (or a dry kitchen towel) and form the rest of the buns. Let the buns rest for 30-45 minutes: they will rise a little.
BEST MOMOFUKU PORK BUNS RECIPE - HOW TO MAKE STEAMED ...
2014-04-28 Remove the parchment. You can use the buns immediately or allow them to cool, then put them in plastic freezer bags and freeze for up to 2 months. Reheat the frozen buns in …
From food52.com
Reviews 86Servings 25Cuisine AsianCategory Appetizer
From food52.com
Reviews 86Servings 25Cuisine AsianCategory Appetizer
- Put the pork belly in a roasting pan that holds it snugly, fat side up. Combine 1/2 cup salt and 1/2 cup sugar in a small bowl and rub all over the pork. Cover with plastic wrap and refrigerate for at least 6 hours, and no longer than 24.
- Stir together the yeast and 1 1/2 cups room temperature water in the bowl of a stand mixer fitted with a dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed setting for 8 to 10 minutes. The dough should gather together into a ball on the hook. Lightly oil a large bowl and put the dough in it, turning it over to coat it with the oil. Cover the bowl with a dry kitchen towel and put it in a warm place and let the dough rise until it doubles in size, about 1 hour 15 minutes.
MOMOFUKU MUSHROOM STEAMED BUNS RECIPE | TASTING TABLE
2017-01-20 Make the steamed buns: In the bowl of a stand mixer, combine the water and active dry yeast. Allow the mixture to sit so the yeast can bloom, 10 minutes. Add the remaining steamed bun ingredients ...
From tastingtable.com
4.6/5 (52)Total Time 55 minsCategory Appetizer, Vegetable Main, VegetableCalories 56 per serving
From tastingtable.com
4.6/5 (52)Total Time 55 minsCategory Appetizer, Vegetable Main, VegetableCalories 56 per serving
HOMEMADE MOMOFUKU PORK BUN | 1. STEAMED LOTUS BUN. 2 ...
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Buns Combine the yeast and water in the bowl of a stand mixer outfitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, baking soda and fat and mix on the lowest speed possible, just above a stir, for 8-10 minutes.
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2014-05-28 Here's a step-by-step on how to shape the buns: After the first rise, divide the dough into 50 pieces, roll them into little balls, and let them rise again. Roll each ball into an oval and brush with oil. Lay a chopstick across the center and fold the bun in half over it. Gently remove the chopstick and transfer the bun to a square of parchment ...
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