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Diffstat (limited to 'recipes/chinese-steamed-buns.txt')
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diff --git a/recipes/chinese-steamed-buns.txt b/recipes/chinese-steamed-buns.txt new file mode 100644 index 0000000..89e3630 --- /dev/null +++ b/recipes/chinese-steamed-buns.txt @@ -0,0 +1,20 @@ +Chinese steamed buns +source: https://georgeats.com/recipes/gluten-free-steamed-buns-no-xanthan-gum/ + + +160 g (1 cup)* white rice flour +40 g (1/2 cup) glutinous rice flour +20 g 1/4 cup cornstarch +20 g white sugar +8 g psyllium husk powder +3 g baking powder optional, for extra lift +4 g of xanthum gum +3.5 g (half sachet)* instant yeast +1 tablespoons oil +125 ml (1/2 cup) hot milk +125 ml (1/2 cup)* water + +Whisk together the dry ingredients in a medium non-reactive (glass or plastic) bowl. Add the wet ingredients and whisk until a smooth batter forms. It will be thin but don’t panic! The psyllium husk powder will absorb the excess liquid as it proofs. +Set aside for one hour or until the dough is puffy and able to be picked up and moulded into a ball. +While you’re waiting, cut 7 square pieces of baking paper out. They need to be big enough to hold each bun without it spilling off the paper. +Take a large pot and fill the base of it with water. Place a steel colander over the water, ensuring the water doesn’t touch the base. Have the lid ready to pop on top. Obviously, if you have a steamer basket or a preferred way of steaming, you’re welcome to use that. Set aside. |