“It is quite a lengthy process making Chinese steamed buns. Perhaps this is why I’m one of the few people in London who does it! It’s amazing though quite how many you can make if you’re being efficient – especially if there are two of you, and you’ve had a bit of practice.”
– Lisa Meyer, Yum Buns 

Recipe: Yum Bun Chinese Steamed Buns
Makes 25 buns

750g strong bread flour
40g fresh yeast
1 tsp baking powder
1 tsp bicarbonate of soda
60g vegetable baking fat, or lard
2tbs skimmed milk powder
50g caster sugar
1tsp table salt
400ml water 

Bamboo steamer with lid

Suggested filling: slow roasted belly pork, hoisin sauce, cucumbers, spring onions & shiracha

  1. Weigh all the dry ingredients in a large mixing bowl. Use your fingertips to rub the fresh yeast and fat into the flour until it resembles fine breadcrumbs.
  2. Add the water while stirring. When the dough begins to come together, place it onto a floured board and knead for 10 minutes until it comes together in a smooth ball, which bounces back when gently poked. If the mixture is sticky, add a little flour. If the mixture is too dry, add a little more water.
  3. Lightly grease a mixing bowl and place the smooth ball of dough into it. Cover with a clean and dry tea towel, and leave to prove for about 1 and a half hours – until the dough has doubled in size.
  4. Divide the dough into four equally-sized logs. Cut each log into 50g amounts. Roll each 50g into a smooth ball, and place it on a lightly-floured tray, leaving enough space for the ball to double in size. Cover with cling film, and leave to prove for about 30 minutes – until the balls are about twice their original size.
  5. On a lightly-floured work surface, use a rolling pin to roll each ball into 15cm ovals. Lightly brush the side facing-upwards with oil, and then fold the dough bun in half.
  6. Place the buns on individual grease proof squares back on the tray. Cover with cling film and leave to prove for about another 30 minutes until they have puffed up.
  7. Pour 400ml of water into a large saucepan, and bring to the boil.
  8. Place the buns in a steamer basket with enough space to swell. Place the steamer basket over the pan of rapidly-boiling water and steam the buns for 10 minutes.
  9. To serve, reheat the buns in a steamer for 3-4 minutes.
  10. Stuff with your choice of fillings – at Yum Bun the most popular is slow roasted belly pork, hoisin sauce, cucumbers, spring onions & shiracha.

Click HERE to read the full interview with Lisa Meyer from Yum Buns
www.yumbun.co.uk