Whole Wheat Steamed Buns (Single Fermentation)
As I get older, I tend to prefer eating healthier foods, such as whole wheat steamed buns. Compared to white steamed buns, they may have a rougher texture, but the wheat aroma is rich, the more you chew, the more flavorful they become, and they offer a stronger feeling of fullness. If I have them for breakfast, I feel full after eating just two~
Ingredients
Steps
Mix all the ingredients in the recipe thoroughly, then knead the dough until it is smooth (hand-kneaded or machine-kneaded is fine). I used a bread machine on the knead dough setting. During summer, it’s best to use ice water or ice chips to avoid overheating the dough. Higher dough temperatures speed up fermentation, leading to larger air pockets and a rougher texture in the steamed buns. Ideally, keep the dough temperature below 28°C.
Divide the kneaded dough into 8 equal portions, each weighing approximately 62g. Add a small amount of dry flour to each piece, knead about 50 times. Make sure the dry flour is incorporated into the dough until the surface is smooth (the smoother and more elastic the dough, the shinier and finer the steamed buns will be, with a chewier texture). You can cut through the kneaded dough with a small knife to check; if the texture shows fine and even air holes with no large gaps, the kneading is sufficient.
Shape the kneaded dough pieces into smooth, round balls like buns and place them on oiled paper for fermentation. (The shaped buns can be made taller as they tend to flatten a bit during fermentation, which can affect their appearance.) The optimal fermentation temperature is 30-35°C. I use a steaming oven for this. Place a bowl of warm water (around 40°C) at the bottom of the oven, and let the buns ferment for about 20 minutes.
Fermentation time isn't the primary indicator; judge by appearance. Typically, the buns should rise to 1.5–2 times their original size.
Steam for 20 minutes, then leave for 3–5 minutes before removing from the steamer. (If using a traditional steamer, start with cold water. Turn to medium heat after bringing the water to a boil, and steam for 20 minutes.)
Whole wheat steamed buns are more prone to mold compared to white buns. If you can't finish them in one day, store them frozen in the fridge. When you want to eat them, steam directly from frozen for about 10 minutes, and they’ll return to their freshly steamed softness.