A guide to get perfectly steamed – Juicy Beef & Vermicelli buns 牛肉粉丝包

Ripe into these buns and you will find juicy and fragrant beef filling lightened with vermicelli noodles through out. Take a bite and you will be instantly satisfied. A perfectly steamed bun can be both comforting and nourishing.

But have you ever put perfectly shaped steamed buns into the steamer and only to have them come out all wrinkled, flat or with “dead” spots through out?

Steam bun dough seems to be an easy bread to master, it’s basically flour, water and yeast. Yet so many of us has trouble getting them to come out from the steamer all white, fluffy and plump.

So what happened? How can you prevent collapsed dough or “dead” or un-risen spots from forming in the bun? I have 6 tricks and tips that will make sure that you are greeted with soft, pillowy, fluffy steamed buns every time you open that lid!

1. Give enough time for fermentation and resting

I stick by a double proofing process. This means a bulk fermentation until it’s doubled in size first and then a second shorter proofing after the buns has been shaped. Time is need to let the gluten network develop and rest after kneading.

2. Knead the dough until smooth, twice!

Yes this part is annoying but kneading the dough smooth before fermentation and then again after the 1st proofing is really important. Strengthening the gluten strands helps the buns to stay in shape during steaming.

3. Leave the buns to rise uncovered after it’s been shaped

A small but important detail, but by leaving the shaped buns uncovered, you are drying out the exterior and forming a crust. This helps the buns to retain its shape during cooking. Not essential but definitely helps.

4. Using the right steamer

I like bamboo steamers because it absorbs condensation during the cooking process, so no excess moisture is transferred to the buns during cooking. Excess water that falls on the buns can interfere with proper rising and result in “dead” spots or wrinkling. If you are using a metal steamer, it is useful to wrap a cloth or kitchen towel around lid to achieve the same effect.

5. Do not steam over high heat

Start on high heat and bring up the steam. Once the steam comes through the steamer, turn the heat to medium to cook the rest of the way.

6. Do not lift the lid right away after it’s done steaming

Once the buns has had their time, remove from heat but leave the lid on for a couple of minutes. Then open a quack and slowly let the steam escape before removing the lid.

Follow all or some of these tips and I promise you will not be disappointed again.

Try it with my other bun recipes:

Veggie steam buns 蔬菜包
Saucy meat buns 酱肉包子
Ooey-Gooey Sesame filled buns 黑芝麻包
Pumpkin buns with pumpkin filling 南瓜蒸包
Birthday longevity peach buns 壽桃包.