The Repurposing Life

How to Make Steamed Bun Dough

Yields: enough dough for 8 large (or 6–8 small) buns
Prep Time: 30 minutes
Rest Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

• 1 ⅛ cups flour (all–Purpose, enriched, bleached preferred; see note below)
• 1 ¾ tsp. baking powder
• ¼ cup powdered sugar
• 3 Tbsp. milk (real dairy works best, but for a fully vegan dish, substitute with a high–fat plant–based milk like coconut)
• 2 Tbsp. water
• 1 ½ Tbsp. peanut oil (if allergic to peanuts, substitute avocado, sunflower or olive oil)

Instructions

1. Mix flour, baking powder, and powder sugar together on work surface. Make a well in the center and add milk. With fingers combine with flour mixture. After milk has been absorbed, add water and with fingers continue to work the dough. Add peanut oil and, again, continue to work the dough.
2. Using a dough scraper, gather the dough with one hand and begin kneading with the other. Knead for 10 minutes. If the dough is dry, sprinkle with water and continue to knead, until the dough becomes elastic. If the dough is wet, sprinkle a bit of flour on the work surface and on your bands and continue working.
3. When dough is elastic, cover with a damp cloth and allow to rest at least one hour. Then dough will be ready for use. Note: This dough must be used within 3 hours of making. It cannot be frozen.

Note: Organic all–purpose enriched and bleached flour is the best American flour for this dough. Bleached flour is necessary to ensure the snowy white color. If you prefer, you can substitute unbleached flour as a healthier alternative.