Brown Sugar and Longan Steamed Buns

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Prepare the brown sugar syrup: Heat the dark brown sugar with a small amount of hot water over medium heat, allowing it to caramelize and thicken. Add the remaining hot water and mix until combined. Cool to 30-35°C before using.
   ▶ ≈0:16
2. 2
   Add the cooled brown sugar syrup and fresh yeast to the flour mixture. Mix until combined, then add the oil once the dough begins to form. Continue kneading until the dough comes together.
   ▶ ≈1:19
3. 3
   Gently knead the dough until smooth, then let it rest for 5-15 minutes to relax. Cover with a damp cloth to prevent drying.
   ▶ ≈2:27
4. 4
   Prepare the longans: Soak them in the remaining brown sugar syrup (or whiskey) to absorb flavor and soften slightly.
   ▶ ≈2:43
5. 5
   Divide the dough into two equal portions. Using a rolling pin or pasta maker, repeatedly press and flatten the dough until it becomes a smooth rectangle, approximately 40 cm × 25 cm.
   ▶ ≈3:02
6. 6
   Brush water on the dough surface and distribute the soaked longans evenly, leaving the short ends clear. Slowly roll up from the near end, pressing as you go to ensure even width and tight sealing.
   ▶ ≈5:03
7. 7
   Cut the rolled dough into 5 cm segments. Arrange the bun blanks on the steamer basket with spacing to allow room for expansion.
   ▶ ≈6:24
8. 8
   Let the buns proof in a warm location (around 38°C) for approximately 45 minutes until they swell to about 1.8 times their original size.
   ▶ ≈7:07
9. 9
   Bring water to a rolling boil. Place the proofed buns on the steamer and cover. Insert a spatula at the edge to allow steam circulation. Steam for about 12 minutes, then wait 1 minute before opening the lid to prevent the buns from shrinking.
   ▶ ≈7:25
10. 10
    Remove the cooked buns and let them cool. Repeat the steaming process for remaining batches. Serve warm and enjoy.
    ▶ ≈8:17