Chewy and fluffy brown sugar walnut steamed buns


Chewy and fluffy brown sugar walnut steamed buns

These freshly steamed walnut and brown sugar steamed buns are absolutely amazing! Lifting the lid, the sweet aroma of brown sugar mixed with the nutty scent of walnuts fills your nostrils. They're soft yet incredibly chewy; if you squeeze them, they spring right back. The wheat flavor of the buns is infused with the subtle sweetness of the brown sugar, and the steamed walnuts become fragrant, soft, and creamy, blending perfectly with the chewy texture of the buns. Every bite is more delicious than the last; you could easily eat three without wanting more!

Ingredients

Steps

  1. Put 50g of brown sugar and 125g of water into a pot, turn on the heat and cook until the brown sugar is completely dissolved, then let it cool to 30 degrees Celsius for later use.
    Put 50g of brown sugar and 125g of water into a pot, turn on the heat and cook until the brown sugar is completely dissolved, then let it cool to 30 degrees Celsius for later use.
  2. Add 5g of lard, 250g of flour, 3g of yeast and 2g of salt to the cooled brown sugar water, pour it all into the mixing bowl, and knead it into a smooth dough.
    Add 5g of lard, 250g of flour, 3g of yeast and 2g of salt to the cooled brown sugar water, pour it all into the mixing bowl, and knead it into a smooth dough. Add 5g of lard, 250g of flour, 3g of yeast and 2g of salt to the cooled brown sugar water, pour it all into the mixing bowl, and knead it into a smooth dough. Add 5g of lard, 250g of flour, 3g of yeast and 2g of salt to the cooled brown sugar water, pour it all into the mixing bowl, and knead it into a smooth dough. Add 5g of lard, 250g of flour, 3g of yeast and 2g of salt to the cooled brown sugar water, pour it all into the mixing bowl, and knead it into a smooth dough. Add 5g of lard, 250g of flour, 3g of yeast and 2g of salt to the cooled brown sugar water, pour it all into the mixing bowl, and knead it into a smooth dough.
  3. Place the dough in a place with a temperature of around 30°C to ferment. Remember to cover it with plastic wrap to keep it moist! If it's cold, put the dough in the oven or a pot with a bowl of hot water underneath to ferment it until it doubles in size.
    Place the dough in a place with a temperature of around 30°C to ferment. Remember to cover it with plastic wrap to keep it moist! If it's cold, put the dough in the oven or a pot with a bowl of hot water underneath to ferment it until it doubles in size. Place the dough in a place with a temperature of around 30°C to ferment. Remember to cover it with plastic wrap to keep it moist! If it's cold, put the dough in the oven or a pot with a bowl of hot water underneath to ferment it until it doubles in size.
  4. Sprinkle dry flour on the work surface, take out the risen dough, add some more flour and knead it until you can cut it open with a knife and you can't see any obvious air holes on the side of the dough. This step is the key to a smooth surface for steamed buns!
    Sprinkle dry flour on the work surface, take out the risen dough, add some more flour and knead it until you can cut it open with a knife and you can't see any obvious air holes on the side of the dough. This step is the key to a smooth surface for steamed buns! Sprinkle dry flour on the work surface, take out the risen dough, add some more flour and knead it until you can cut it open with a knife and you can't see any obvious air holes on the side of the dough. This step is the key to a smooth surface for steamed buns! Sprinkle dry flour on the work surface, take out the risen dough, add some more flour and knead it until you can cut it open with a knife and you can't see any obvious air holes on the side of the dough. This step is the key to a smooth surface for steamed buns! Sprinkle dry flour on the work surface, take out the risen dough, add some more flour and knead it until you can cut it open with a knife and you can't see any obvious air holes on the side of the dough. This step is the key to a smooth surface for steamed buns!
  5. Roll out the kneaded dough into a thin sheet, brush it with a layer of liquid brown sugar syrup, then roll it up tightly, making sure there are no hollows, and then cut it into small pieces about 3 cm long.
    Roll out the kneaded dough into a thin sheet, brush it with a layer of liquid brown sugar syrup, then roll it up tightly, making sure there are no hollows, and then cut it into small pieces about 3 cm long. Roll out the kneaded dough into a thin sheet, brush it with a layer of liquid brown sugar syrup, then roll it up tightly, making sure there are no hollows, and then cut it into small pieces about 3 cm long. Roll out the kneaded dough into a thin sheet, brush it with a layer of liquid brown sugar syrup, then roll it up tightly, making sure there are no hollows, and then cut it into small pieces about 3 cm long. Roll out the kneaded dough into a thin sheet, brush it with a layer of liquid brown sugar syrup, then roll it up tightly, making sure there are no hollows, and then cut it into small pieces about 3 cm long.
  6. Brush a layer of oil on the steamer rack or line it with non-stick paper, place the cut dough pieces on it, pour hot water at about 60°C into the pot, and let the dough rise for a second time for 20 minutes. Before rising, make a cut in the middle of the dough, squeeze some liquid brown sugar syrup, sprinkle with chopped roasted walnuts, and wait until the dough has risen to 1.5 times its original size before steaming for 13 minutes. After turning off the heat, let it sit for 5 minutes.
    Brush a layer of oil on the steamer rack or line it with non-stick paper, place the cut dough pieces on it, pour hot water at about 60°C into the pot, and let the dough rise for a second time for 20 minutes. Before rising, make a cut in the middle of the dough, squeeze some liquid brown sugar syrup, sprinkle with chopped roasted walnuts, and wait until the dough has risen to 1.5 times its original size before steaming for 13 minutes. After turning off the heat, let it sit for 5 minutes. Brush a layer of oil on the steamer rack or line it with non-stick paper, place the cut dough pieces on it, pour hot water at about 60°C into the pot, and let the dough rise for a second time for 20 minutes. Before rising, make a cut in the middle of the dough, squeeze some liquid brown sugar syrup, sprinkle with chopped roasted walnuts, and wait until the dough has risen to 1.5 times its original size before steaming for 13 minutes. After turning off the heat, let it sit for 5 minutes. Brush a layer of oil on the steamer rack or line it with non-stick paper, place the cut dough pieces on it, pour hot water at about 60°C into the pot, and let the dough rise for a second time for 20 minutes. Before rising, make a cut in the middle of the dough, squeeze some liquid brown sugar syrup, sprinkle with chopped roasted walnuts, and wait until the dough has risen to 1.5 times its original size before steaming for 13 minutes. After turning off the heat, let it sit for 5 minutes. Brush a layer of oil on the steamer rack or line it with non-stick paper, place the cut dough pieces on it, pour hot water at about 60°C into the pot, and let the dough rise for a second time for 20 minutes. Before rising, make a cut in the middle of the dough, squeeze some liquid brown sugar syrup, sprinkle with chopped roasted walnuts, and wait until the dough has risen to 1.5 times its original size before steaming for 13 minutes. After turning off the heat, let it sit for 5 minutes.
  7. The fragrant walnut and brown sugar steamed buns are ready! Brown sugar walnuts and glossy white steamed buns are both my favorites 😀.
    The fragrant walnut and brown sugar steamed buns are ready! Brown sugar walnuts and glossy white steamed buns are both my favorites 😀. The fragrant walnut and brown sugar steamed buns are ready! Brown sugar walnuts and glossy white steamed buns are both my favorites 😀. The fragrant walnut and brown sugar steamed buns are ready! Brown sugar walnuts and glossy white steamed buns are both my favorites 😀.
Languages
Zähe und fluffige gedämpfte Brötchen mit braunem Zucker und Walnüssen - Deutsch (German) version
Chewy and fluffy brown sugar walnut steamed buns - English version
Bollos al vapor de nueces y azúcar morena, masticables y esponjosos - Española (Spanish) version
Brioches vapeur moelleuses et aérées aux noix et au sucre brun - Français (French) version
Bakpao kukus kenari gula merah yang kenyal dan lembut - Bahasa Indonesia (Indonesian) version
panini al vapore con zucchero di canna e noci, morbidi e soffici - Italiana (Italian) version
もちもちふわふわの黒糖くるみ蒸しパン - 日本語 (Japanese) version
쫄깃하고 폭신한 흑설탕 호두 찐빵 - 한국인 (Korean) version
ซาลาเปาไส้น้ำตาลทรายแดงและวอลนัท เนื้อเหนียวนุ่มฟู - แบบไทย (Thai) version
筋道暄軟紅糖核桃饅頭 - 香港繁體中文 (Traditional Chinese - Hong Kong) version