Phuong's Kitchen: Korean Cuisine and Cakes - Steamed Buns

Jul 16, 2024

Phuong's Kitchen: Korean Cuisine and Cakes

Whole Wheat Flour in Steamed Buns

  • Traditionally used for crusty bread and sandwiches.
  • Concerns about losing original steam bun flavor.
  • Comparable to how Vietnamese eat brown rice.

Preferment Dough

  • Ingredients:
    • 90g water
    • 2g instant dry yeast (or 6g fresh yeast)
    • 150g whole wheat flour (11% protein)
  • Instructions:
    • Mix and knead until no dry flour remains.
    • Proof for 1-1.5 hours in a warm place.
      • Summer: kitchen with food wrap.
      • Winter: microwave/oven (no heat), add a cup of boiling water for humidity.

Main Dough

  • Ingredients:
    • 120g all-purpose flour (9.5-10% protein)
    • 30g corn starch
    • 10g milk powder
    • 30g fresh milk + 30g yogurt (coconut milk as alternative)
    • 2g dry yeast (or 6g fresh yeast)
    • 75-80g sugar (can reduce to 15% for diet)
    • 3g salt
    • 15g lard (or cooking oil, shortening)
    • 1 tsp = 3g baking powder (optional)

Mixing and Kneading

  • Tear dough into small pieces for better blending.
  • Kneading stages:
    • Slow speed (2/10) for 2 minutes.
    • Increase speed (4/10) for 5 minutes.
    • Hand knead for 2 minutes; press from outside to inside.
    • Knead 1 minute more; dough should tear, not be smooth.
  • Rest dough:
    • Cover with cling film, rest for 10 minutes.
    • Knead by hand for 10 sec, rest for another 10 minutes.
  • Portioning:
    • Divide into 8 pieces, approx. 70g each.
    • Let dough rest for 15 minutes before rolling (14-15 cm diameter).

Adding Filling and Final Proof

  • Cover rolled dough, let rest, then add filling.
  • Sequential filling process:
    • Finish second piece, fill first piece, repeat.
  • Final proof:
    • 45-60 minutes depending on bun size and filling.

Steaming

  • 15-17 minutes based on bun size and filling.
  • Water in steamer: 1/3 of the pot, medium-high heat.
    • Kimchi melted cheese, homemade sausage, etc.

Post-Steaming Storage

  • Cool before refrigerating (up to 1 week).
  • Warm in microwave for 1 minute before eating.
  • Freeze for 2-3 months storage.

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