Chinese sugar buns are easier to make than you might think—don’t be afraid to give them a try. Follow my step-by-step recipe, and you won’t fail.
Chinese Sugar Buns: A Childhood Favorite
Growing up, I was always surrounded by buns, and they come in so many delightful varieties.
I remember the juicy pork buns with their thin, delicate wrappers, bursting with flavor. I also enjoyed vegetable buns, which are light and refreshing, and soup dumplings (xiaolongbao, which are undoubtedly a type of bun in China) that release a savory broth with just a gentle bite.
Today’s Chinese sugar buns hold a special place in my heart.
Compared to the more common round buns, like red bean paste buns, their cute triangular shape always brings a smile to my face. The sweet brown sugar filling melts in my mouth, filling me with a moment of pure happiness.
Ingredients:
For the Brown Sugar Filling:
- 100 g brown sugar
- 10 g all-purpose flour
- 10 g edible oil (lard or cooking oil)
- 10 g toasted sesame seeds
For the Dough:
- 500 g all-purpose flour
- 3 – 5 g active dry yeast
- 5 g white sugar
- 260 g warm water
Instructions:
1. Prepare the Brown Sugar Filling
- In a bowl, combine 100 grams of brown sugar with 10 grams of all-purpose flour.
- Add 10 grams of edible oil (lard or cooking oil) and 10 grams of toasted sesame seeds.
- Mix everything until well combined. Set aside for later use.
2. Prepare the Dough
- In a large mixing bowl, add 500 grams of all-purpose flour.
- Sprinkle 3 – 5 grams of active dry yeast and 5 grams of white sugar over the flour.
- Gradually pour in 260 grams of warm water while stirring the mixture.
- Mix until a rough dough forms and no dry flour remains.
3. Knead the Dough
- Transfer the dough to a kneading mat or a clean surface.
- Knead the dough using the palm of your hand to push and fold it. Initially, the dough may feel sticky or tear, but keep kneading.
- Continue kneading for about 2 – 3 minutes until the dough becomes smooth and elastic. The dough should be soft, slightly tacky, and smooth.
4. Divide the Dough
- Shape the kneaded dough into a log.
- Cut the dough into equal portions, depending on the size of the buns you want to make. Typically, you can divide it into 9- 11 pieces.
5. Shape the Buns
- Knead each portion into a smooth ball.
- Roll each ball into a round sheet, making sure the thickness is even.
- Brush a small amount of water around the edges of each sheet.
- Place a generous amount of the prepared brown sugar filling in the center of the sheet (adjust the filling amount based on your taste preferences).
- Fold the edges of the sheet towards the center to encase the filling and pinch the corners tightly to form a triangular shape.
6. Proof the Buns
- Cover the buns with plastic wrap or a damp cloth to prevent drying.
- Allow the buns to proof in a warm, draft-free area until they double in size and feel light when lifted. This typically takes about 30 minutes to 1 hour.
7. Steam the Buns
- Prepare the steamer by adding enough water to the bottom to ensure a consistent steaming process. Make sure the water is not at a level where it could touch the buns directly.
- Place the shaped buns on parchment paper to prevent sticking and arrange them in your steamer, leaving enough space between each bun for expansion.
- Bring the water to a boil over medium heat. Once the water is boiling, start the timer and steam the buns for 15 minutes.
- Once the steaming time is up, let the buns sit in the steamer for an additional 3 minutes to finish cooking.
Tips for Success
- Brown Sugar Granules: If using large granules of brown sugar, consider rolling it out with a rolling pin to make it finer, which helps it dissolve better during steaming.
- Flour Proportion: Ensure you use the correct amount of flour in the filling. Too much flour can affect the melting of the sugar.
- Steaming Time: Make sure to steam the buns long enough for the filling to melt properly. Adjust steaming time based on the size of the buns and the power of your steamer.
FAQ
What is One-Time Proofing?
One-time proofing involves shaping the buns and allowing them to proof just once before steaming.
This method differs from traditional approaches that might involve two proofing stages, like with my Brown Sugar Mantou recipe. After shaping the buns, let them proof until they double in size, then steam them immediately.
How long should I proof the buns?
The proofing time for Chinese sugar buns depends on the ambient temperature and the condition of the dough. In a warm environment, proofing usually takes about 30 minutes to 1 hour. The dough should double in size and feel light and airy when lifted.
If the environment is cooler, you may need to extend the proofing time. Conversely, if the dough rises quickly, you can reduce the proofing time. Monitor the dough closely to ensure it reaches the desired level of fermentation.
Chinese Sugar Buns Recipe
Ingredients
For the Brown Sugar Filling:
- 100 g brown sugar
- 10 g all-purpose flour
- 10 g edible oil lard or cooking oil
- 10 g toasted sesame seeds
For the Dough:
- 500 g all-purpose flour
- 3 - 5 g active dry yeast
- 5 g white sugar
- 260 g warm water
Instructions
Prepare the Brown Sugar Filling
- In a bowl, combine 100 grams of brown sugar with 10 grams of all-purpose flour.
- Add 10 grams of edible oil (lard or cooking oil) and 10 grams of toasted sesame seeds.
- Mix everything until well combined. Set aside for later use.
Prepare the Dough
- In a large mixing bowl, add 500 grams of all-purpose flour.
- Sprinkle 3 - 5 grams of active dry yeast and 5 grams of white sugar over the flour.
- Gradually pour in 260 grams of warm water while stirring the mixture.
- Mix until a rough dough forms and no dry flour remains.
Knead the Dough
- Transfer the dough to a kneading mat or a clean surface.
- Knead the dough using the palm of your hand to push and fold it. Initially, the dough may feel sticky or tear, but keep kneading.
- Continue kneading for about 2 - 3 minutes until the dough becomes smooth and elastic. The dough should be soft, slightly tacky, and smooth.
Divide the Dough
- Shape the kneaded dough into a log.
- Cut the dough into equal portions, depending on the size of the buns you want to make. Typically, you can divide it into 9- 11
Shape the Buns
- Knead each portion into a smooth ball.
- Roll each ball into a round sheet, making sure the thickness is even.
- Brush a small amount of water around the edges of each sheet.
- Place a generous amount of the prepared brown sugar filling in the center of the sheet (adjust the filling amount based on your taste preferences).
- Fold the edges of the sheet towards the center to encase the filling and pinch the corners tightly to form a triangular shape.
Proof the Buns
- Cover the buns with plastic wrap or a damp cloth to prevent drying.
- Allow the buns to proof in a warm, draft-free area until they double in size and feel light when lifted. This typically takes about 30 minutes to 1 hour.
Steam the Buns
- Prepare the steamer by adding enough water to the bottom to ensure a consistent steaming process. Make sure the water is not at a level where it could touch the buns directly.
- Place the shaped buns on parchment paper to prevent sticking and arrange them in your steamer, leaving enough space between each bun for expansion.
- Bring the water to a boil over medium heat. Once the water is boiling, start the timer and steam the buns for 15 minutes.
- Once the steaming time is up, let the buns sit in the steamer for an additional 3 minutes to finish cooking.
Video
Nutrition
