Trying out @chez.jorge steamed buns recipe because I watched his live IG and the fluffy buns were too hard to resist 😅 I made them into the folded buns (Chez Jorge also had a folded steamed buns recipe on his website here). He is such a talented vegan recipe developer. Please do check his website out!

We made his fluffy steamed buns for our regular char siew fillings. Kiddos love this combo. This folded buns can be easily used for sandwiching any fillings of your choice. Very versatile sandwich buns. Easier to make then regular sandwich bread as well.

For the char siew fillings. I was experimenting to cook it in our thermomix but I ended up 😅 over blended and it turn into blended mushy char siew instead. Well at least they still tasted great. 🌟

The folded buns recipe only makes about 8 buns (won’t be enough to feed 3 adults and 3 kids) so we also made another batch of our current favorite steamed buns . Finished everything within 2 days and I didn’t manage to take photos after steaming 😅 was too busy with kiddos as it was late evening after everything is done. Kids had it for hightea and had it again for their after dinner “dessert” so only left a few for our breakfast the next morning. 🤣

Ingredients:

• 220g pao flour
• 4g baking powder
• 15g castor sugar
• 14g vegetable oil (I used canola oil)
• 3g instant yeast
• 120g water

Others:
– some vegetable oil for brushing
– cut-out parchment paper or some steamed buns liner paper

Steps:

1. In a stand mixer bowl, combine all ingredients except vegetable oil.
2. With a hook attachment, mix the ingredients into a shaggy ball and slowly drizzle in the vegetable oil. Let it knead for about 5-7minutes until getting a smooth dough.
3. Shape it into a taut ball and place in a lightly oiled bowl, cover and let it proof for about 1 hour at 30 deg celcius or until doubled.
4. After proofing, de-gas and lightly knead a few times to get rid of big bubbles.
5. With a rolling pin, flatten the dough to get a big sheet of about 1cm thickness.
6. Use a round cutter (we used kid’s bowl of about 10cm diameter) to cut out the circular dough. Lightly brush one side of the circular dough with vegetable oil (try to choose the less smooth side of the dough), stretch the circular dough a little to form an ellipse before folding over (the side with vegetable oil is supposed to be inside to prevent sticking of this folded buns). Place this folded dough on the cut-out parchment paper. Repeat this for the rest of the dough.
7. Let shaped buns proof for another 30 minutes.
8. Steam for 12 minutes and let buns rest in steamer for 5 minutes before removing from steamer.