I love making home-made buns and usually make a large batch of it and freeze them up. The filling can be savory or sweet and it all depends on what I have in hand or sometimes just some plain ones like these to eat it with some stew pork. I am not too comfortable eating store bought buns or mantau as I know they put ammonia and other additives to it in order to keep them soft. No doubt these buns do harden a bit when it cools down but you can always steam them up again before you eat it. They are as good as new. These soft and fluffy steamed buns can be eaten plain, with your favorite spread or with any gravy. They are best served hot, straight out from the steamer.
250 gram Pau flour or Hong Kong flour
1 ½ tsp dried yeast
120-150 ml lukewarm water
50 gram sugar
1 tbsp shortening
1 1/2 tsp baking powder
1/2 tsp salt
1. In a stand mixer bowl combined 120ml lukewarm water, sugar and yeast. Stir and let it rest for 10 minutes or until the yeast activates. You can see bubbles forming.
2. Sieve flour, baking powder and salt into mixing bowl. Using the dough hook attachment, turn the mixer on low speed and slowly add in the yeast mixture. If the dough is too dry you can add a bit more water to it.
3. Let the dough knead for 5 minutes and add in the shortening. Continue to knead for 2 minutes. 4. Turn out the dough into work surface and give a few knead with hands. Cover with a damp cloth and let it rest in a warm place for about 45 minutes or till double in size. Knock down dough to expel some air, transfer to a lightly floured surface and knead give it a few knead.
5. To shape the flowers you can refer to EasyChineseFood on Youtube or from here
6. After shaping it let the buns rest for 15 minutes. Bring water to a boil in a steamer. Steam the rose buns over high heat for 15 minutes. Serve warm.