Thank you for coming to Phuongskitchen (Korean cuisine and cakes) I usually use whole wheat flour in crusty bread, sandwich. Never thought it gonna works for steam bun Will it lose its original steam buns flavor? Westerners eat whole wheat flour like Vietnamese people eat brown rice. Using whole wheat flour, so it is recommended to do Preferment dough 90gr water 2gr instant dry yeast ( or 6gr fresh yeast) 11% Protein 150gr whole wheat flour Mix well, knead until there is no more dry flour. Put the dough in warm place for Proofing in 1-1.5 hours depending on the climate My room temperature only 20 degrees Celsius In Summer , keep it in your kitchen, cover dough with food wrap In Winter, put the dough into microwave or oven without heat, add a cup of boiling water for humidity Main dough 120g all purposed flour Protein 9,5-10% 30gr corn starch 10gr milk powder 30g of fresh milk + 30g of yogurt. milk can be replaced with coconut milk. It is recommended to use coconut milk 33-35gr (but be careful, depending on type, some contain a lot of fat, less water ) 2g dry yeast (or fresh yeast use 6g) 75-80g sugar (25%, can be reduced to 15% if you are on diet ;) 3 gr salt 15gr lard (or cooking oil, shortening) P has a video tutorial on how to get pork the fat to make delicious buns 1 tsp = 3g baking powder (optional) Tear the dough into small pieces to make it blend better with other ingredients add all the ingredients at the beginning of the kneading Geer 2 of 10 means slow speed for 2 minutes Increase to 4 and knead for another 5 minutes Knead again by hand 2 minutes Press from the outside to the inside I will knead for about 1 minute more. Don't need to knead dough too smooth , is too tough. dough should not be stretched to window pane , but must be torn like this. Cover the dough with cling film and let it rest for 10 minutes Knead again by hand about 10 sec., let the dough relax for another 10 min The recipe makes 8 pieces, each dough piece is about 70g. The dough balls are rough, the buns is still delicious, but when steamed, the surface of the buns is not smooth Let the dough rest for 15 minutes before rolling the dough diameter 14 - 15 cm After rolling, cover, let the dough rest for a bit, then add the filling After the second piece is done, I will go back to the first piece, put the filling in Final proof as well as how 1st time. It takes about 45 to 60 minutes 15-17 minutes depending on the size of the bun and the filling you use The water in the pot is about 1/3 of the pot, the heat is medium high heat Kimchi melted cheese I introduced in Korean donuts Croquette This is homemade sausage. P also has a clip of making sausages. 3g Baking powder is not much, don't worry. It's not like you eat 8 buns at the same time :) After steaming, wait for it to cool so it can be refrigerated for a whole week Warm in the microwave for 1 minute before eating Put it in the freezer to keep it for 2-3 months See you again in the video clip next week