How to Steam Chinese Bun
This tip can work for anything you want to steam. And you don’t need a steamer. You just need a pot or wok that is deep in shape, or something similar with a lid.
If you like to eat Chinese buns like me, you can easily buy some frozen ones from Asian supermarkets. Granted there are a couple of Chinese bakeries around me to choose from, frozen Chinese buns allow me to pop my head in the freezer anytime I want to give me a nice little surprise that I have breakfast for the next day. Also, frozen Chinese buns are much cheaper than the ones you get from those fancy bakeries.
But you may not have a steamer. Have no fear, you don’t need one to make your rock solid Chinese buns into nice, soft and delicate buns to enjoy.
Chinese Bun “Recipe”
Ingredients
- Chinese buns
- water
Directions
- For best results, remove the frozen Chinese buns from the freezer and place it in the refrigerator the night before.
- Next day, fill the pot or wok about half way with water.
- Use some sort of rack that would fit in the wok. If you don’t have a rack, you can also use some sort of aluminum stand that would fit in the wok and that you can place a plate on top of the stand.
- Put the bun on the rack or plate.
- Turn heat to high, cover and leave it for about 10 minutes.
- If the wok is boiling too crazily, turn the heat down to medium high.
- Remove from heat. Chinese buns should be nice and soft.
- Serve immediately.
- For a plain Chinese bun, I like to spread some butter on it for extra flavor (Americanize it!).
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