Steamed BBQ Beef Bun
Steamed BBQ Beef Bun
Savor this quick and easy recipe by Anna Olson from Bake with Anna Olson.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 30 minutes
  • Cooking Time 20 minutes
  • Yield 8 servings
Ingredients
  • Beef Filling:
  • 1½ cups diced cooked Beef (such as braised pot roast or roast beef)
  • ¼ cup Ketchup
  • 2 tablespoons granulated Sugar
  • 2 tablespoons Cider vinegar
  • 1 tablespoon Light soy sauce
  • 1 tablespoon Hoisin sauce
  • 1-inch piece fresh Ginger, finely grated
  • 1 teaspoon Chinese 5-spice powder
  • Buns:
  • 1¼ cups All-purpose Flour
  • 1 cup Cake & pastry Flour
  • ⅓ cup granulated Sugar
  • 1 tablespoon Baking powder
  • 6 tablespoons 2% Milk
  • 3 tablespoons Water
  • 2 tablespoons Vegetable oil
Method
  1. For the filling, place the beef in a small saucepan and add the ketchup, sugar, vinegar, soy sauce, hoisin sauce, ginger and 5-spice and stir occasionally over medium heat until the sauce reduces a little, about 5-7 minutes. Set aside to cool
  2. For the dough, sift the flours, sugar and baking powder into a large mixing bowl. Add the milk, water and oil and stir this with a wooden spoon until it becomes too difficult to do so. Turn the dough out onto a work surface and knead the dough by hand until it feels smooth and elastic, about 5 minutes. Set this back in the bowl, cover the bowl with plastic wrap and let the dough rest on the counter for an hour
  3. On a lightly flour work surface, cut the dough into 8 equal pieces. Roll each piece to as close to ¼-inch (6 mm) as possible, then using a 4-inch (10 cm) round cutter, cut out a circle. To fill each bun, hold a piece of dough in the palm of your hand and shape it with your fingers to make it more like a cup. Put a tablespoonful of the beef filling in the centre and then pinch the edges of the dough up and around to seal it in – it does take a bit of practice to make precise folds, so have patience. Place each bun, with the pinched end up, on a 2-inch (5 cm) square piece of parchment paper
  4. Fill the bottom of a wok or other large pot that will hold a large bamboo steamer with water and bring this to a full boil over high heat. Arrange 4 buns into the steamer (if you have 2 baskets, you can stack them, with 4 buns in each). Cover and steam for 13-15 minutes – the buns will open up as they steam – this is expected. Remove the steamed buns with tongs and serve within 40 minutes of steaming.
  5. The buns can be assembled up to 4 hours before steaming and kept refrigerated

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