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Steamed buns by Raz Rahav

There are quite a few recipes for this Asian wonder on the net, but you got the best

Tags

• recipe

• Ban rolls

• Rolls

Walla!

Food

Wednesday, 16 June 2021, 06:00 Updated: 06:15

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The bun rolls, also known as buns or bao, are the same soft and steamed rolls.

They were born hundreds of years ago in the Far East, but thanks to their softness and ability to contain any filling perfectly, they have become a hit all over the world in recent years.

There are quite a few homemade recipes on the net for making the wonderful rolls, and this time we were privileged to receive the exact and perfect recipe from Chef

Raz Rahav

from OCD Restaurant, and Siemens' house chef.

If you want sure success in making Asian rolls, this is the recipe for you.

Looking for a recipe for decomposed meat to fill the bun with?

Enter the recipe of giving chopin to decomposed meat.

Want to fill the bun with Tunisian-style homemade pickled tuna?

Enter Ayala Jenny's recipe.

The main thing is romance

Blows, insights and breathing training with Raz Rahav

To the full article

Ban rolls

Recipe By: Raz Rahav, Siemens Home Chef, Walla!

Food

• ★

• ★

• ★

• ★

• ★

• 30 minutes work

• Over 8 hours in total

• Medium difficulty

• 20 units

• Asian

• vegetarian

• milky

• Pastries

• Breads

• kosher

Ban rolls (Photo: Courtesy of Simmons)

Conversion calculator

Ingredients

• • ½3 cups white flour (495 g)

  • 2 tablespoons dry yeast (14 g)

  • ⅓ White sugar (60 g)

  • 2 tablespoons milk powder (25 g)

  • 1 teaspoon baking powder (2.5 g)

  • 1 tablespoon salt (17 g)

  • 260 ml

  • 1 tablespoon milk (8 ml / g)

  • 45 grams of melted butter

To the conversion calculator

Prepare the dough for the bun rolls the day before

How to make bun rolls?

• 1 Mix the flour and yeast in a bowl and set aside.

• 2 In a mixer bowl with a kneading hook put the water, milk and butter and over them the flour and yeast mixture.

  Add the sugar, milk powder and baking powder and run slowly.

  Put for 5 minutes.

• 3 Add the salt and increase the mixer speed to medium.

  Put another 10 minutes.

• 4 Transfer the prepared dough to a greased bowl to rise for about 30 minutes and then leave to rise in the refrigerator overnight.

  It is important to cover the bowl with the dough in cling film so that it does not dry out.

• 5 Cut baking paper into squares slightly larger than the size of the bun rolls.

• 6 After overnight in the refrigerator divide the dough into 20 gram pieces and roll into smooth and beautiful balls.

  Place each ball of dough on a square of baking paper, cover and swell for about 35 minutes at room temperature.

  Alternatively, you can arrange the balls on a tray lined with baking paper and place in a controlled swell in an oven set at a temperature of 30 degrees for 35 minutes.

• 7 Meanwhile, boil water in a pot that fits the size of the bamboo steamer you have.

• 8 After rising, place the steaming basket over the pot and arrange the squares of baking paper with the dough balls at intervals so that they have room to rise.

  
  
  

  Cover the basket with a matching lid and sauté for 8-10 minutes or until the rolls are soft but firm (if larger rolls come out you will need more time).

  Alternatively, you can steam in an oven with a steaming mode - heat to 100 degrees in full steaming mode and steam for about 8-10 minutes.

• 9 Refrigerate well before cutting and filling.

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