Steamed Chinese Rice Buns

How to make steamed Chinese rice buns?

1. Pour the dry yeast into a bowl, add sugar here. Heat the water to a warm state, pour it over yeast and sugar. Leave the mixture for 10-15 minutes until the foam cap appears.

2. When the reaction passes, sift wheat and rice flour to the yeast, add salt and vegetable oil. Knead the dough. The dough can be kneaded manually, or you can use an electric mixer with special attachments-hooks.

3. Cover the dough with a towel or cling film, leave for an hour. It should double in volume.

4. Sprinkle the work surface with flour, lay out the dough, mix. There should be no air bubbles left in the dough. To expel the air to the maximum, roll out the dough thinly, then fold it and roll it out again.

5. Divide the dough into six parts. From each piece, form buns, collecting a kind of bag. Place the workpieces on a steam strainer. Cover with a lid, leave for half an hour.

6. Use a knife to make notches on the surface of the buns. Using a silicone brush, lubricate the surface of the buns with egg yolk.

7. Pour water into the bowl of the slow cooker (about one or two glasses), select the Steam program. When the water boils, place the strainer with the buns on the bowl, close the lid. Cook for 20 minutes, this time is quite enough.

8. After the beep, do not rush to open the lid, leave the buns for 5-7 minutes. Immediately they are a little sticky, but after 10 minutes they stabilize.

Serve on the table, help yourself to health!

Keep in mind that the cooking time and mode are indicated approximately in the recipe. All slow cookers work differently and even the same models of the same manufacturer may have their own characteristics. Before you start cooking a new dish for you in a slow cooker, carefully study the instructions for it, and then in practice try to cook dishes that are familiar to you first, and then new ones, choosing the mode and time individually for your own technique. 

Be prepared for the fact that flour may need more or less than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

Important: how to properly replace dry yeast with pressed yeast, in which liquid it is better to breed, why you need to be able to distinguish active yeast from instant and other useful tips read in an article about yeast .