Traditional Chinese steamed buns that can be filled up with your favourite ingredients

Servings: 2-4 buns
(123 kcal)

90 mins

  • 96g of Hong Kong Flour

  • 24g of Alchemy Fibre™

  • 1 teaspoon of kansui (alkaline water)

  • 0.05g (a pinch) of salt

  • 2 tablespoons of sugar

  • 1.2 tablespoon of shortening

  • 52ml of water

  • 2.5g of instant yeast

  • In a blender, blend salt, sugar, alkaline water and water for 1 minute until sugar is completely dissolved

  • Transfer the sugar solution into a mixing bowl. Add yeast into the solution and stir lightly to mix well

  • Sieve the flour into the mixing bowl. Using a dough hook attachment, mix the ingredients for 1 minute under low speed

  • Add in shortening and mix for another 6 minutes under low speed

  • Change the dough hook to paddle attachment and continue to knead the dough for 3 minutes under low speed

  • Cover the mixing bowl with cling wrap and allow dough to rest for 10 minutes

  • Divide the dough into 50 g portions and shape the individual dough pieces into balls

  • Cover the dough pieces with a cloth and allow the dough to proof for 1 hour (or until dough doubles in size)

  • Transfer the dough pieces onto a steaming tray and steam the buns for 10 minutes

  • After steaming, allow buns to cool for 10 minutes in the steamer basket before serving

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