Sweets and drinksSteamed CakesChina15 minutes to prepare, 20 minutes to steam, 1 hour 15 minutes to rise and shape, 1 hour 50 minutes in total
For a household with small children, plain steamed milk buns are the easiest breakfast going. They come out white, light and open crumbed, fragrant with milk and good on their own. The difficulty is the surface, which wrinkles the moment the lid comes off too fast.
The dough rises for 60 minutes, then gets divided, shaped and rested another 15. Once the heat is off, the buns stay in the pot for 3 to 4 more minutes so they do not meet cold air all at once.
This batch weighs about 490g, at roughly 250 calories per 100g.
Method
Warm 155ml unsweetened oat milk until just tepid, stir in 4g yeast and wait 10 minutes for it to activate.
In a large bowl, mix 275g all purpose flour, 4g baking powder, 1/8 teaspoon salt and 36g kOBE Monk Fruit Blend, then pour in the yeasted milk with 15ml cooking oil and mix well.
Knead until the dough is smooth and elastic, then let it rise for 60 minutes.
Divide the dough into 10 to 12 pieces, shape them as you like, cover and rest for 15 minutes.
Set each bun on a small square of parchment and steam for 15 minutes.
Turn off the heat, leave the buns in the pot for another 3 to 4 minutes, then serve them hot.
Tips
Leaving the buns in the pot for a few minutes after the heat goes off keeps the surface from wrinkling in the sudden change of temperature.
Wipe the steamer lid dry or wrap it in a cloth so condensation does not drip onto the buns.
Warm the milk only to tepid, since hot milk kills the yeast and the dough will not rise.
A full 60 minute proof to double is right, and a finger pressed into the dough leaves a dent that stays.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.