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+ servings
Cocoa Steamed Buns and Dried Cranberry Buns
Prep Time
2 hrs
Cook Time
30 mins
Total Time
2 hrs 30 mins
 
Some inspirations and ideas about how to customize plain Chinese steamed buns at home
Course: Breakfast, staple
Cuisine: Chinese
Keyword: Steamed Buns
Servings: 16 (for each type, making 8 buns)
Calories: 117 kcal
Author: Elaine
Ingredients
Steamed buns with dried cranberries
  • 1.5 cup all-purpose flour , whisk flour before measuring
  • 2 tablespoons granulated sugar
  • 1 teaspoon instant yeast , can be increased to 1 and 1/2 teaspoon in winter
  • 1/2 cup clean water
  • 2 teaspoons oil , optional
  • 1 g red kojic rice powder , or just a very small drop of red food coloring
  • 2 tablespoons dried cranberries
Steamed buns with cocoa powder
  • 1.5 cup all-purpose flour , whisk flour before measuring
  • 2 tablespoons granulated sugar
  • 1 teaspoon instant yeast , can be increased to 1 and 1/2 teaspoon in winter
  • 1/2 cup clean water
  • 2 teaspoons oil , optional
  • 1.5 tablespoons unsweetened cocoa powder
Instructions
  1. In two separate bowls, mix the two dough ingredients together. And continue kneading for 10 to 15 minutes until smooth and elastic. If you have not made Chinese steamed buns and are unfamiliar with the process, please check this post for detailed information about how to make a dough.
  2. Cover with wet cloth and wait for the first proof until the dough becomes double in size. This process may need 2-3 hours in summer days and 4-6 hours in winter. If your room temperature excess 28 degree C, place the dough in cooler places.
  3. When the dough is almost double in size, transfer to a lightly floured board and then knead the dough forcefully for around 4-7 minutes until smooth again. This process will decide whether the buns can be smooth in surface.
To make cocoa steamed buns
  1. Shape the dough into a long log around 5cm in diameter and then divide into 8 equal portions. Roll the two ends portions into small round buns (just for a better shape) and leave other portions the original condition.
To make buns with dried cranberries
  1. Roll the dough into a large rectangle around 20cm long and 10cm wide. Then sprinkle the dried cranberries evenly on the wrapper. Leave around 10cm to two long edges empty. Then roll the wrapper up to form a long log. Tide the two ends carefully. Divide into eight portions too.
How to steam soft buns
  1. Set up the steamer and place the buns in. To prevent the buns sticky to the bottom, you can either brush some oil on the bottom or lined the steamer with paper. Add cool water in wok and put the buns in the steamer to steam. Cover the lid and rest for around 10 minutes to 20 minutes (this is called second proofing and can let the bun softer.) A better solution tested by me is to turn on the fire and heat until steams begin to go up. And then turn off the fire immediately, wait for another 10-15 minutes and restart the fire.
  2. Use high fire or medium fire to bring the water to a boiling and continue to steam for around 20 minutes after the water boils depending on the size of your buns.
  3. Remove off the fire and wait for around 5 minutes before opening the lid.
Recipe Notes

The Nutrition Facts is based on each single bun.

Nutrition Facts
Cocoa Steamed Buns and Dried Cranberry Buns
Amount Per Serving
Calories 117 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 2mg0%
Potassium 46mg1%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 4g4%
Protein 3g6%
Calcium 4mg0%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.