STEAMED BUNS
2 min readThese buns are a staple of Taiwanese street food stalls，steamed in the form of mini sandwiches and filled with a variety of braised meats and condiments.However，the superstar status of this type of bun is due to a restaurant in New York City called Momofuku，which took it and turned it into a mainstay of Chinese restaurants not only in NYC but in London and beyond.
Makes 15 buns
INGREDIENTS
300g low-gluten（bun）flour，plus extra for dusting
3g baking powder
3g fast-action dried yeast
60g sugar
4g white vegetable fat，at room temperature
about 200ml water，depending on how absorbent your particular brand of flour is
1.Combine the flour and baking powder in a bowl，then mix in all the remaining ingredients until you have a dough.
2.Knead the dough on a lightly floured work surface for about 10 minutes until smooth and elastic.
3.Divide the dough into 30g portions and roll each one into a ball.
4.Knead each ball（see Chef’s Tip），then flatten to form a round 2cm thick and fold over to form a sandwich.
5.Cover with a damp tea towel and leave to rise in a warm place for about 45 minutes-the surface of the dough should be smooth and shiny.
6.Steam over a high heat for 8-10 minutes until the buns are cooked through and puffed up.Serve filled with your choice of braised meats and condiments.
CHEF’S TIP
Although with this recipe you can be 99 per cent sure that your steamed buns will taste amazing，they may not look quite the part when they first leave the steamer，having a wrinkled surface.In order to prevent this，you need toremove all the air from the dough before moulding into the required shape by kneading on a lightly floured work surface for an extra few minutes.
