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Ingredients
- Makes 12 buns
buns:
425 g cake & pastry flour (or bao flour, if available)
25 g granulated sugar
2 ¼ tsp instant dry yeast
1 ½ tsp baking powder
½ tsp salt
1 cup warm water
1 tbsp white vinegar
crab salad:
300 g crabmeat
2 green onions (sliced)
½ cup finely diced celery
80 ml mayonnaise
15 ml lemon juice
½ celery salt
salt & pepper to taste
thin radish and cucumber slices (for assembly)
Recipe Courtesy of
Asian Food Network
Asian Food Network
Steamed Buns with Crab Salad
These delicate steamed buns (bao) are delightful, filled with a creamy crab salad and garnished with fresh radish & cucumber slices.
- Medium
- 30 min
- 200 min
- 15 min
- 4 steps
- 16 Ingredients
- Medium
- 4 steps
- 16 Ingredients
- 30 min
- 200 min
- 15 min
Instructions
-
Make dough
- Stir the flour, sugar, yeast, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment.
- Add the water and the vinegar and mix on low speed until the ingredients are combined (the dough will seem dense and dry, but is OK) and then increase the speed one level and knead for 10 minutes, until the dough feels elastic.
-
Knead dough
- Turn the dough out onto a lightly floured work surface and roll it out into a rectangle.
- Fold the pastry into thirds, rotate the dough 90 degrees and roll it out again into a rectangle, fold and repeat at least 8 more times (up to 20 times!
- Because of the low gluten content of the flour, it will not spring back. This step makes the air bubbles within the dough very small and fine.
-
Rest the dough
- After the final fold, roll the dough out into a rectangle about 38 cm long (16-inches) by 18 cm (7 inches).
- From the long side, tightly roll up the dough into a spiral shape.
-
Steam buns
- Bring a pot or pan, which a large bamboo steamer fits into, with 4 cm (1 ½-inches) of water to a boil.
- Place the steamer on top.
- Place 6 of the buns in the steamer, cover and let steam for 10 minutes without peaking. Remove the buns to a baking tray to cool and repeat with the remaining 6 buns. The buns should be used within 2 hours of steaming
-
Make crab salad & assemble
- For the crab salad, gently shred the crabmeat. Stir in the remaining ingredients and season to taste. Chill until ready to assemble.
- To assemble, slice open the bun on the top. Spoon in a little crab salad and arrange radish and cucumber slices.
Plate and Serve!
Serve within an hour of assembling.
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Ingredients
- Makes 12 buns
-
buns:
425 g cake & pastry flour (or bao flour, if available)
-
25 g granulated sugar
-
2 ¼ tsp instant dry yeast
-
1 ½ tsp baking powder
-
½ tsp salt
-
1 cup warm water
-
1 tbsp white vinegar
-
crab salad:
300 g crabmeat
-
2 green onions (sliced)
-
½ cup finely diced celery
-
80 ml mayonnaise
-
15 ml lemon juice
-
½ celery salt
-
salt & pepper to taste
-
thin radish and cucumber slices (for assembly)
Nutrition
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