Chinese Fold-Over Buns
- 3 1/4 cups Hong Kong flour
- 1 cup water + 1-2 Tbsp more if needed
- 2 tsp SAF instant yeast
- 2 tsp baking powder
- 2 Tbsp non-fat dry milk powder
- 1/4 tsp fine salt
- 4 Tbsp powdered sugar
- 2 Tbsp vegetable or canola oil
- extra oil for coating proofing bowl
- stand mixer with mixing bowl and hook attachment
- large whisk
- large proofing bowl
- plastic wrap
- work surface
- bamboo steamer
- wok with slightly larger diameter than steamer OR a stockpot with exactly the same diameter as the steamer
- rolling-pin or scale
- parchment, to line steamer
Adapted from thirstyfortea.com
1.) Using the bowl of a stand mixer, place all the dry dough ingredients into the mixing bowl. Use a large whisk to stir all the dry ingredients together, so that they become evenly incorporated. Place the bowl in the stand mixer with a dough hook attachment and start to mix on low-speed. Add the water and oil. Continue to mix on low-speed. If the dough isn’t coming together after 3 minutes and looks dry, gradually add 1-2 Tbsp of water until the dough comes together. Continue to knead the dough on low for an extra 10-15 minutes until the shaggy mass becomes a soft and supple ball of dough.
Pull off a piece of the dough and conduct a windowpane test, where you gently try to pull the dough out into a very thin membrane-like sheet that does not tear. If you aren’t able to do this easily and the dough breaks apart, continue to knead the dough on low-speed for 2-3 more minutes, then try this windowpane test again. Passing the windowpane test means that the dough has been sufficiently kneaded.
2.) Transfer the ball of dough to a lightly oiled bowl to proof, coating all sides of the dough with some of the same oil. Cover the bowl lightly with plastic wrap. Let the dough proof in a warm, draft free place for 30-40 minutes or until the mass has doubled in volume.
3.) After the dough has doubled in volume, punch it down and transfer it to a work surface. Give the dough a few light kneadings, then roll the dough out into a rectangle, and portion it out into 12 equal pieces (see below). You can also use a scale if you prefer. Roll out each of the 12 dough pieces into a ball.
4.) Place any dough balls that you aren’t immediately using under clear wrap to prevent them from drying out. Roll each ball into an oval shape about a 1/4″ in thickness (just eyeball it). Try to keep the thickness of the dough even throughout in each piece. Fold one half of each oval onto itself to create a half-moon looking bun.
5.) Place buns in a bamboo steamer lined with parchment, then cover loosely with plastic wrap. Let the buns rise for about 15-20 minutes in a warm, draft free place, long enough for them to have just doubled in puffiness. Meanwhile, fill a large wok or stockpot up with water to a depth of 4″. Set the water on high heat to reach a full boil.
6.) Place bamboo steamer filled with risen buns on top of wok or stockpot, place steamer lid on, and steam the buns for about 8 minutes, or until they are light, fluffy, and puffy. Your Chinese Fold-Over Buns are now ready to be stuffed with a filling of your choice, or you can even eat them plain…enjoy!