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Martin Yans Golden Chinese Baked Buns

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Ingredients

Adjust Servings:
1/4 cup warm water (105 f)
1 tablespoon sugar
1 1/4 ounces active dry yeast
2 cups all purpose flour
2 cups bread flour
1 cup warm milk plus (105 f)
2 tablespoons warm milk (105 f)
1/2 cup warm water (105 f)
1/2 cup sugar plus
1 tablespoon sugar

Nutritional information

205.8
Calories
39g
Calories From Fat
4.3g
Total Fat
2.2 g
Saturated Fat
49.5mg
Cholesterol
21.2mg
Sodium
35.6g
Carbs
1.4g
Dietary Fiber
8.5g
Sugars
6g
Protein
1410g
Serving Size (g)
1
Serving Size

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Martin Yans Golden Chinese Baked Buns

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    Sorry but this was really terrible. I halved the recipe and the buns turned out super salty! I think the proportion of the yeast was wrong coz there wasn't any salt called for in the recipe.

    • 58 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Martin Yan’s Golden Chinese Baked Buns (Baos), This is a recipe from Martin Yan’s television show Chinatowns. A great snack or light lunch or as dim sum. Filling can be sweet, for example custard or a paste made of condensed milk and butter or savory-BBQ pork is a common one. Experiment! Note: Prep time does not include the time needed for the dough to rise., Sorry but this was really terrible. I halved the recipe and the buns turned out super salty! I think the proportion of the yeast was wrong coz there wasn’t any salt called for in the recipe., This recipe is perfect! The dough seems like it is too wet, but when you start working with it, it’s very nice. I made Ridgely’s Chinese Barbeque Pork Chinese Barbeque Pork for the filling and it was just like the ones we’ve purchased! I will be making these often! Thank blucoat for sharing this….it’s excellent!!!


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    Steps

    1
    Done

    Stir the 1/4 Cup Warm Water (first Amount), 1 Tablespoon Sugar (first Amount) and Yeast Together in a Large Bowl Until the Sugar Is Dissolved. Set Aside Until the Mixture Begins to Bubble, About 10 Minutes.

    2
    Done

    Stir the All-Purpose Flour and Bread Flour Together in a Medium Bowl. Stir the Warm Milk, 1/2 Cup Water, 1/2 Cup Plus 1 Tablespoon Sugar, Butter and Yolk Mixture Into the Yeast Mixture Until Well Blended. Stir in the Flour Mixture, Half at a Time, and Mix Until You Have a Soft Dough, 3 to 4 Minutes. Cover the Bowl With Plastic Wrap and Place in a Warm Location. Let the Dough Rise, Until Roughly Doubled in Size, 2 to 3 Hours.

    3
    Done

    Preheat the Oven to 350f.

    4
    Done

    Turn the Dough Onto a Floured Cutting Board. With a Sharp Knife, Divide the Dough Into 15 Roughly Equal Pieces. Roll a Piece of Dough Out on a Floured Surface to a 4-Inch Circle. Place 1 1/2 Tablespoons of Desired Filling Into the Center of the Dough Circle. Gather the Edges of the Dough Over the Filling, and Twist Them Together to Seal. Place the Bun, Seam Side Down, on a Parchment Paper-Lined Baking Sheet. Repeat With the Remaining Dough.

    5
    Done

    Brush All Exposed Surfaces of the Buns With the Beaten Eggs. Bake Until Golden Brown, 15 to 18 Minutes. Serve Warm.

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    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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