Steamed Buns

Name: Steamed Buns
Yield: Makes 5 0 Buns
Cuisine: Korean
Ingredients: 2½ tablespoons pork fat or white baking fat, at room temperature, plus more for shaping the buns, as needed; 2½ tablespoons pork fat or white baking fat, at room temperature, plus more for shaping the buns, as needed; 2½ tablespoons pork fat or white baking fat, at room temperature, plus more for shaping the buns, as needed; Rounded ½ teaspoon bicarbonate of soda; ½ teaspoon baking soda; 3 tablespoons non-fat dried milk powder; 1 tablespoon coarse sea salt; 600 g strong white flour; 6 tablespoons sugar; 1 tablespoon plus 1 teaspoon dried yeast; 350 ml water, at room temperature

Preparation info

Makes
5 0
Buns

Difficulty
Medium

Appears in

Momofuku

By David Chang and Peter Meehan

Published 2009

About

Okay, fifty buns is a lot of buns. But the buns keep in the freezer for months and months without losing any quality and if you cut the recipe down any more than this, there’s barely enough stuff in the bowl of the mixer for the dough hook to pick up. So clear out a couple of hours and some space in the freezer and get to work.

Ingredients

1 tablespoon plus 1 teaspoon dried yeast
350 ml

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Method

Combine the yeast and water in the bowl of a stand mixer fitted with the dough hook. Add the flour, sugar, milk powder, salt, baking powder, bicarbonating soda and fat and mix on the lowest speed possible, just above a stir, for 8 to 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, p

Ingredients

Method

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