Steamed Miso Buns

My first experience with steamed yeast dough. For more Asian taste I added miso into dough, and made tangzhong. It’s great sticky and chewy buns with a little miso taste. Idea of miso buns is from The Butcher The Baker Blog.

Steamed Miso Buns

Yield: 12 servings

For tangzhong:

1/4 all-purpose cup flour
2/3 cup water

2 1/4 cups all-purpose flour
1/4 cup warm water
2 tbsp. miso paste (I used Minute Miso)
1 tbsp. honey
1 tbsp. butter, melted

For tangzhong: whisk flour with water in small saucepan, cook it in medium-low heat until the mixture starts to thicken up. Set aside, let cool.

Combine warm water, miso, honey, yeast and flour and knead the dough until smooth and elastic. Add melted butter and knead again.

Let rise in double, covered, about 1 hour.

Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Cover, and let rise in warm place for 45 minutes.

Make 3 circles from baking paper sheets, size of steamer rack. Spray with cooking spray.

Put 3- 4 buns on each with some space between, cover and let rise about 45 minutes.

Put buns with paper into steamer, cover and steam 15- 20 minutes. I used IKEA set saucepan and steamer with lid, covered with kitchen towel before lid to prevent water drips on buns.

1 serving is about 100 calories

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