A Healthier and Wholesome Version of Chinese Steamed Buns (包子)
Wholemeal Vegetable Steamed Buns is definitely a healthy version of Chinese Steamed Buns (Baozi). Why? That’s because it uses wholemeal flour and the filling for these buns is purely vegetable, with no meat at all. With the wholemeal grain, the texture of these buns may not be as refined and soft as the normal steamed buns. However, these buns are actually rather delicious, with a soft and chewy bite in every mouthful.
For the filling, do refer to our earlier recipe on Stir Fried Yam Bean.
Wholemeal Vegetable Steamed Buns 全麦菜包子
- 400 gram Pau flour, any low protein flour (cake flour)
- 100 gram wholemeal flour
- 1 tbsp instant yeast
- 1/2 tsp salt
- 100 gram sugar
- 3 tbsp shortening
- 250 gram water
- 2 tbsp white sesame seeds, toasted
- 1 tbsp Black Sesame Seeds, toasted
- 1 tbsp double action baking powder, sifted
- Start by cooking the yam bean filling for these steamed buns.
- To make the wholemeal buns, prepare all the ingredients needed to make the dough.
- Also toast some black and white sesame seeds.
- In a mixing bowl of a stand mixer, add in pau flour, wholemeal flour and salt.
- Using a wire whisk, mix thoroughly the salt into the flour.
- Then continue to add in sugar and the dry yeast.
- Mix everything together.
- Then mix in the black and white sesame seeds.
- Lastly add in the shortening.
- Place the mixing bowl onto a stand mixer with a dough hook affixed. Slowly add in the water.
- Knead until a soft, smooth and elastic dough is formed, about 5 minutes. The dough should leave the bowl clean and does not stick to the fingers when touch.
- Transfer the smooth dough onto a medium size bowl.
- Cover with a piece of damp kitchen towel and leave the dough to rise until double in size, about 30 to 40 minutes.
- When dough has doubled in size, sieve double action baking powder on the top.
- Knead well to distribute the baking powder and until the dough is smooth again.
- Cover with the damp towel and allow the dough to rest for another 15 minutes.
- Then transfer the dough onto a floured surface. Roll into a cylinder and cut into small pieces.
- Divide the big dough into small portions (22 pieces), each 40g
- To make sure all the buns are of the same size, weigh each small dough.
- Shape the small pieces of dough into small balls.
- Roll to flatten out each small ball into a round shape.
- Add 1 tablespoon of filling in the centre of the flattened dough.
- Form pleats in dough by gathering the edges and pinch to seal.
- Place finished buns on parchment papers or cupcake liners.
- Leave to prove again for another 15 minutes.
- Meanwhile prepare steamer to steam the bun by heating up water in a wok. Bring the water to a boil.
- Place the buns on the steamer.
- Cover and steamed over high heat for 15 minutes. When done, open the lid of steamer a little to let steam escape. Wait for about 5 minutes before removing buns from the steamer.
- The buns will almost double in size when cooked. And we're done!
- Immediately transfer the steamed buns to cool on wire rack.
- Once cooled, trim the edges of baking liners on the buns, if required.
- These soft and chewy buns are best eaten hot.