Ube Steamed Buns (Soft And Fluffy)
These soft and fluffy ube steamed buns are light, pillowy, and infused with the subtly sweet, nutty flavor of ube. An overnight poolish helps develop the dough’s flavor while giving the buns an airy, tender texture.
Ingredients · Servings 8 buns
- ¾ cup all purpose flour
- ½ cup water
- 1 g active dry yeast
- 3 ⅓ cups all purpose flour, plus more for kneading
- ¾ cup warm water, up to 110˚F (43˚C)
- 2 tablespoons granulated sugar
- 1 tablespoon neutral oil
- 4 g active dry yeast
- 1 teaspoon ube extract
Method · 10 h 10 min
- Make the poolish: In a small bowl, stir together the flour, water, and yeast until no dry flour remains. Cover the bowl and refrigerate at least 8 hours or up to 12 hours.
- The next day, in a large bowl or the bowl of a stand mixer, stir the poolish together with the flour, warm water, sugar, oil, yeast, and ube extract until a shaggy dough forms. If the dough is too dry, add water one teaspoon at a time. Knead by hand or with a dough hook attachment on medium speed until the dough is smooth and elastic, about 8 minutes.
- Shape the dough into a ball and place it in a lightly oiled large bowl. Cover with a clean kitchen towel and let rise in a warm spot until roughly 1½ times its original size, about 1 hour.
- Punch down the dough and divide it into 8 equal portions on a lightly floured surface. Shape each portion into a smooth ball and place each one on a small square of parchment paper in the steamer basket, spacing them apart to allow room to expand. Cover loosely with a kitchen towel and let proof until slightly puffy, 20 minutes.
- Fill the steamer pot with cold water. Wrap the steamer lid in a clean kitchen towel, pulling the corners up and over the top handle, then secure them with a rubber band or clip so the fabric stays snug and away from the flame. This catches condensation and prevents water droplets from dripping onto the buns as they steam.
- Place the steamer basket in the pot and cover with the prepared lid. Turn the heat to high. Once the water boils, reduce the heat to medium and steam the buns for 15 minutes.
- Turn off the heat and leave the buns in the steamer, covered, for 5 minutes before lifting the lid.
- Carefully remove the buns from the steamer and serve while still hot.
- Enjoy!
- 1 g active dry yeast (1 g)
- 4 g active dry yeast (4 g)
- Fat 2g
- Carbs 52g
- Fiber 1g
- Sugar 2g
- Protein 6g
Estimated values based on one serving size.
