Delicate Chinese steamed buns

Delicate Chinese steamed buns

Ingredients

• Wheat flour - 240 g
• Corn starch - 1 tbsp.
• Sugar - 50 g
• Yeast - 5 g
• Vegetable oil - 15 g
• Milk - 170 g
• Cocoa powder - 1 tbsp.

Directions

1. To prepare Chinese steamed buns, prepare all the products in advance. Sift flour if necessary. Yeast in this recipe should be used fast-acting, which is added directly to the flour.
2. Pour the milk into a small saucepan and heat on the stove until warm enough. Remove milk from heat. Pour flour into a deep bowl. Add sugar, yeast and cornstarch to flour. Mix everything well with a whisk. Try not to replace corn starch with flour. Although it is used in small quantities, it plays a very important role in the recipe. During baking, starch absorbs excess moisture and makes the dough more friable. If it is not possible to add corn starch, then you can replace it with a cheaper one, potato starch. The texture will be slightly different, but this is acceptable.
3. Pour warm milk into flour with sugar and yeast and mix well.
4. Add odorless vegetable oil to the dough and knead. The dough will be quite viscous and sticky. Divide the resulting dough into two equal parts. It is better to use a kitchen scale. In one part, add 1 tbsp. flour and knead the dough for 5 minutes. Set the dough aside.
5. Add cocoa powder to the second part of the dough and knead the dough well. Cover the prepared dough with a clean cotton towel and leave for 10 minutes.
6. Cover the table with a sheet of parchment. Put one piece of dough on parchment and roll it into a rectangle, 4-5 mm thick. Set the dough sheet aside. Take another sheet of parchment and roll out a second piece of dough on it, of the same size and thickness. Carefully cover the white dough with chocolate. Remove the parchment from the top and roll a little with a rolling pin. There should be no excess air between the two layers of dough. Roll up the dough rectangles. Divide the roll into 8 equal parts.
7. From a sheet of parchment, cut out eight small rectangles, slightly larger in size than the resulting bun blank. Put each blank on a piece of parchment and transfer with it to a double boiler. There should be enough space between the buns, as they expand well during cooking.
8. Steam Chinese buns for 25 minutes. Remove the finished buns from parchment sheets and serve. If desired, the buns can be sprinkled with a little powdered sugar. As you can see, the buns are made very simply, they taste great. These buns are convenient to take with you to school or on the road. Chinese steam buns are ready. Bon appetit!