Soft and springy brown sugar steamed buns with the perfect balance of sweetness from brown sugar and tang from dried cranberries. This recipe achieves tender texture and prevents collapse by using an optimized flour-to-water ratio of 0.6 and adding baking powder. With proper fermentation and steaming technique, even beginners can succeed.
dried cranberriesoptional; can substitute with walnuts, other dried fruits, or omit
80 g
Steps
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1
Dissolve brown sugar completely in warm water (about 40°C), stirring well. Once cooled to lukewarm, add yeast and stir thoroughly to activate it.
2
In a large bowl, combine all-purpose flour, salt, and baking powder; mix gently. Pour in the brown sugar and yeast water, mixing until no dry flour remains.
3
Oil your hands (rather than adding oil directly to the dough) and begin kneading. Knead until the dough becomes smooth and elastic, about 10 minutes. If too sticky, rest for 5 minutes before continuing. Aim for "three-light" (clean hands, smooth dough, clean bowl).
4
Place the kneaded dough in a bowl, cover with a damp cloth or glass lid, and let it ferment for 60-90 minutes (adjust based on room temperature) until the dough rises to 1.5 times its original size.
5
Once fermented, dust the work surface with flour. Remove the dough, dust it with flour, and use your hands or rolling pin to press down and expel air. Flip and continue dusting and rolling.
6
Continue rolling the dough into a rectangular shape. If it becomes difficult to roll, rest for 5 minutes to let it relax. Smooth out the edges as needed.
7
Brush water on the dough surface to increase stickiness and help with sealing. If adding fillings, spread dried cranberries (or other fillings) evenly over the dough now.
8
Starting from one end, tightly roll the dough into a log, avoiding air pockets. At the end, pinch the seam tightly and seal it.
9
Shape into an evenly thick log, trim the irregular ends, and cut into 10-12 equal portions. Place each on a steamer paper and arrange in the bamboo steamer.
10
Cover the steamer and let the buns undergo second fermentation at room temperature for 20-30 minutes (about 20 minutes in summer, 30 minutes in winter) until they puff up slightly.
11
Add cold water to the pot and bring to a boil over high heat. Once steam rises, reduce to medium heat and steam for 15 minutes. After steaming, turn off the heat and do not open the lid immediately. Let it rest for 10 minutes before opening to prevent the buns from collapsing or wrinkling due to temperature shock.
12
Remove the buns and let cool before serving. Gently pinch the bun—it should spring back immediately if successful. Store in an airtight container when refrigerated.
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