It's been a loooong while since I made cute steamed buns! I finally decided to play with dough again because I had some leftover yuzu tea from a kid's chiffon cake class.
I adapted the recipe from teacher Meiji's book and you can see the last time I tried character bun based on her book over here. Yes it's been a good 6+ years since then. That's why I am out of practice and struggled with working fast enough for smooth surface. I decided to knead the dough by hand as usual which wasn't such a good idea if I wanted the surface to be really smooth. That's despite using cold liquid. If you use a standmixer, please double the amount in the recipe as it is easier for the mixer to handle a larger volume of dough.
I shared the recipe in the caption of my reel but will copy and paste it in the blog for those of you who have difficulty reading captions on Instagram. Please watch the reel to have a view of the process.
Capybara Yuzu Tea Steamed Buns
Ingredients:
(Makes about 7 mini buns)
85g cold yuzu tea*
15g caster sugar
A pinch of salt
1/3 tsp (1g) instant yeast
6g neutral flavoured oil
150g plain flour
1/4 tsp + 1/8 tsp cocoa powder
Extra water & flour as needed
* Blend 60g of yuzu jam with as much of the rind as you like with 60g hot water. Sieve through fine sieve. Reserve 85g & refrigerate for at least 2 hours before use.
Steps:
1. Whisk first 4 ingredients together. Add flour & 1/4 tsp cocoa powder
2. Knead until dough is smooth & elastic. I hand kneaded but it's better to use a standmixer to work faster for a smoother finishing. Double the recipe if using standmixer. Add water/flour if the dough is too dry/sticky
3. Divide the dough into six-seven portions 30-35g each. Add 1/8 tsp cocoa powder & a little water to the remaining dough to colour it darker brown. Keep any dough that is set aside loosely covered to prevent drying out
4. Shape the head from the light coloured dough. Place on a piece of parchment. Add the snout & ears, sticking them on by brushing the surface of the dough with a little water
5. Set in a warm, moist enclosed place (35-40C) to proof the buns until they expand to 1.5x original size (about 40 min for me)
6. Steam for 15 min over medium heat. Turn off heat & rest for 5 min before opening the cover. I used wooden steaming baskets to prevent water from dripping onto the buns. You may wrap the lid with a towel if you don't have the baskets
Enjoy while hot! These citrusy buns can be paired with any sweet breakfast spread or eaten on their own. Keep leftovers in the freezer in airtight condition & steam from frozen until hot. They taste as good as fresh!
with love,
Phay Shing
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