What to do with leftover Bak Kwa during Chinese New Year? Try my Bak Kwa Steam Buns.
These steam buns are cottony soft and fluffy and taste so good with smoky sweet savoury Bak Kwa.
Easy breakfast idea – Kids love these steamy buns. Prepare these steams buns in advance and freeze them. When you want to prepare breakfast, just remove from the freezer and steam.
Bak Kwa is barbeque pork similar to meat jerky. It is traditionally given as gifts and eaten during Chinese New Year in Malaysia and Singapore.
FREQUENTLY ASKED QUESTIONS (FAQ)
I do not have a bamboo basket, how do I steam the buns?
The bamboo basket is ideal for steaming because of water condensation. If you don’t have a bamboo basket, recommend to wrap the cover with a cloth to avoid the water from dripping onto the buns
Can I substitute baking soda for baking powder?
The answer is NO. You cannot use baking soda because the steam buns will become yellow
Why does my bun have yellow specs?
Yellow specs are caused by the baking powder. There are two reasons for this. The main reason is the type of baking powder. I had this experience before and I realised that some baking powders are made from wheat flour while some are made from cornstarch. It is recommended to choose baking powder made from cornstarch to avoid the yellow specs. Second reason might be because the baking powder was not kneaded well with the dough.
Why is my bun skin not smooth?
When flattening the dough, gently use some pressure to remove as much air bubbles as possible.
Another reason might also be due to the baking powder used. Based on my experience, different baking powder give different results.
How to keep Steamed Baozi?
Let the steam bun cool to room temperature. Recommend to keep baozi in an airtight container, then place it in the fridge or freezer. Leave some space between each buns as it tends to stick to each other when frozen.
If kept in the fridge, it can last for about 3-5 days. When ready to eat, remove from fridge and steam for about 10 minutes on high heat (NOTE: time based on water preboiled before steaming). Serve warm to enjoy.
If kept in the freezer, it can last for about 1-2 weeks. When ready to eat, remove from freezer and steam for about 15 minutes on high heat (NOTE: time based on water preboiled before steaming). Serve warm to enjoy.
Why is my baozi not as soft and fluffy when cold or at room temperature?
Baozi becomes tougher when left at room temperature or cold. Baozi is always served warm or right after steaming from the steamer.
Once its cold, steam the baozi again to enjoy the soft and fluffy baozi when its warm
Can I use all purpose flour to substitute Hong Kong flour?
It’s not ideal to use all purpose flour to substitute Hong Kong flour because the the texture of the baozi is very different. All purpose flour will produce more chewy buns. Hong Kong flour will produce soft finer texture.
If you want to use all purpose flour, do these changes:
- Only rest the dough for 5 minutes
- Proofing time may take longer compared to Hong Kong flour
- Do not preboil water before placing the buns in the wok to steam
Can I use all cake flour to substitute Hong Kong flour?
The answer is NO.
What is the best flour to substitute Hong Kong flour?
There may be other brands that sell flour specifically for making baozi. They are usually labelled as pau /bao flour, low gluten flour. You may be able to find it at the Chinese Supermarket or Specialty Baking Supplies Shops. In Malaysia, I get Hong Kong flour from Bake with Yen
- 4 slices Bak Kwa 肉干 4片
- 180 grams Hong Kong flour 香港水仙面粉 180克
- 20 grams wheat starch 澄粉 20克
- 25 grams icing sugar 糖分 25克
- 1/4 teaspoon baking powder 泡打粉 1/4茶匙
- 1/2 teaspoon yeast (instant) 速溶酵母 1/2茶匙
- 105-110 ml water (room temperature) 105-110 毫升水，室内温度
- 15 ml vegetable oil 菜油 15毫升
- Cut Bak Kwa into strips, about 2.5 cm
- Add all the dry ingredients into a bowl. Then add water and form a dough. Transfer to a working surface.
- Add oil in 3 batches. Knead until you get a supple dough and if you press the dough, it will slowly spring back. About 10 minutes.
- Cover and rest dough for 15 minutes.
- Knock off air bubbles. Divide to 7 equal pieces 47-48 grams each. Cover the dough with a cloth or plastic wrap so that it doesn't dry out.
- Roll each dough into a ball and cover with a cloth. Please refer to video for illustration.
- Using a rolling pin. Flatten dough (take the first dough shaped into a ball) into an oblong shape, about 16 cm length. Use a scraper, cut the top half into strips.
- Place the bak kwa strip onto the flattened dough. Then roll the dough so that the meat strip is in the centre of the bun. See video for better illustration.
- Place onto a baking paper and then onto a steam basket. Cover and proof until the dough looks plump about 1.5-2 times bigger. Approximately 40 minutes. My room temperature was 29°C.
- While waiting, preboil water in a wok. Steam on high heat for 10 minutes.
- Off stove. Wait for 5 minutes. Do not open the lid as the buns might shrink.
- Serve warm.
- Water content depends on the quality of the flour i.e. the water absortion rate for the flour.
- When flattening the dough, gently use some pressure to remove as much air bubbles as possible.
- Wok has to be filled with water and the water at boiling point before placing the steam basket to steam.
- Make sure the level of the steam basket is above the water level
- Best eaten warm. Baozi is soft and fluffy when its warm
As a member of affiliate programs, I earn from qualifying purchases at no extra cost to you. Thanks so much for the support.