Shandong Steam Buns

Introduction to Shandong Steam Buns

Shandong steam buns, also known as "Huajuan," are an iconic dish from the Shandong Province in China. These steamed delights are known for their unique twisted appearance and soft yet chewy texture. Rooted in traditional Chinese cuisine, Shandong steam buns have been a staple in local households for centuries, symbolizing prosperity and joy during festive occasions.

Ingredients

• Flour – 500g
• Warm water – 250ml
• Yeast – 7g (1 packet)
• Sugar – 30g
• Baking powder – 5g
• Salt – 5g
• Vegetable oil – 30ml
• Sesame seeds – optional, for topping

Preparation Steps

Step 1: Prepare the Dough

Start by dissolving yeast and sugar in warm water. Make sure the temperature of the water is between 32-38°C (90-100°F) to activate the yeast effectively. Let it sit for about 10 minutes until it becomes frothy. This step confirms the yeast is alive and active.

In a large mixing bowl, combine the activated yeast mixture with flour, baking powder, and salt. Stir the mixture until it begins to form a dough. Transfer it onto a floured surface and knead for approximately 10-15 minutes until the dough is smooth and elastic. If the dough is too sticky, add more flour as needed.

Place the dough into a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours. The dough should double in size.

Step 2: Shaping the Buns

Once the dough has risen, punch it down to release the trapped air and knead it briefly. Roll the dough into a large rectangle using a rolling pin. Brush a generous layer of vegetable oil onto the surface of the rolled-out dough.

Fold the dough into thirds by folding one side towards the middle and then the other. Rotate the dough 90 degrees and roll it out again into a large rectangle. Once again, brush with vegetable oil.

Starting from the short side, roll the dough tightly into a log. Cut the log into 2-3 inch pieces. Take each piece and use your fingers to twist it slightly, tucking the ends under to form a bun shape.

Step 3: Final Proofing

Line a steamer basket with parchment paper or a steaming cloth to prevent sticking. Place the shaped buns into the steamer, leaving space between them for expansion. Cover and let them proof for another 20-30 minutes until they puff up slightly.

Cooking Process

Step 4: Steaming the Buns

Fill a pot or wok with water, ensuring that the water level is below the steamer basket. Bring it to a boil, then reduce to a medium heat. Position the steamer basket over the boiling water and cover.

Steam the buns for 15-20 minutes. If you're unsure about the timing, use a cooking timer to keep track. Once the buns are cooked, turn off the heat and let them rest in the steamer for 5 minutes before removing. This will prevent the buns from deflating due to sudden temperature change.

Enjoying Shandong Steam Buns

Shandong steam buns are best enjoyed warm, either on their own or accompanied by a savory dip like soy sauce or vinegar. You can also have them alongside a hearty soup or stir-fried vegetables for a complete meal. Sprinkle sesame seeds over the buns before steaming for an added touch of flavor and texture.