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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.
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