Steamed Golden Pull-Apart Buns (or Steamed Flower Bread)
Steamed Golden Pull-Apart Buns (or Steamed Flower Bread)
Ingredients
For the Dough
- 3 large eggs
- 1 egg white
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons cooking oil
- 1 teaspoon active dry yeast
- 2 1/2 cups all-purpose flour
For Assembly and Garnish
- 1 egg yolk, reserved from large egg
- 1/4 cup honey, or light syrup, as needed for dipping
- 1 tablespoon sesame seeds, optional, for the bottom of the pan
Instructions
- 1
In a large mixing bowl, combine the three whole eggs and the one egg white (reserving the remaining egg yolk for later brushing). Add the granulated sugar, cooking oil, and active dry yeast. Whisk these wet ingredients together until well combined.
⏱️ 3 min
- 2
Gradually add the all-purpose flour to the wet mixture. Mix thoroughly with chopsticks or a spatula until a shaggy, crumbly dough forms.
⏱️ 2 min
- 3
Transfer the dough to a clean, lightly floured surface or a kneading mat. Knead the dough using a 'push and pull' technique for about 10-15 minutes until it becomes smooth, elastic, and can be stretched into a thin, translucent membrane without tearing (the 'windowpane test').
⏱️ 15 min
- 4
Roll the kneaded dough into a long, uniform cylinder. Using a dough scraper or knife, divide the dough cylinder into 12 to 15 equal-sized pieces.
⏱️ 5 min
- 5
Take one piece of dough and, using a rolling pin, roll it out into a long oval or 'cow tongue' shape. Then, starting from one end, tightly roll this flattened oval into a small cylinder. Cut this small cylinder in half crosswise to create two smaller spiral-shaped dough pieces. Repeat this process for all the remaining dough pieces.
⏱️ 10 min
- 6
Lightly grease a round steaming pan (such as a 9-inch cake pan or deep pie dish) with a thin layer of cooking oil. Optionally, sprinkle a layer of sesame seeds evenly on the bottom of the pan for added flavor and texture.
⏱️ 2 min
- 7
Dip the cut side of each spiral dough piece into the honey or light syrup, then arrange them in the prepared pan, spiral side up. Place them close together to form a flower-like pattern. Cover the pan loosely with a clean kitchen towel or plastic wrap.
⏱️ 5 min
- 8
Let the buns proof in a warm place until they have visibly doubled in size, which typically takes about 30-60 minutes, depending on the ambient temperature and yeast activity.
⏱️ 45 min
- 9
Once the buns are proofed, gently brush the tops of the buns with the reserved egg yolk. This will give them a beautiful golden color after steaming.
⏱️ 2 min
- 10
Fill a large steamer pot with water and bring it to a rolling boil over high heat. Carefully place the pan with the proofed buns into the steamer basket. Cover the steamer tightly.
⏱️ 5 min•🌡️ 212
- 11
Reduce the heat to medium-high and steam the buns for 15-20 minutes. It is crucial not to open the lid during the steaming process to prevent the buns from deflating.
⏱️ 20 min•🌡️ 212
- 12
Once steamed, carefully remove the pan from the steamer. Let the buns cool slightly in the pan for a few minutes before transferring them to a wire rack. Pull them apart gently and serve warm.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Steamed Golden Pull-Apart Buns (or Steamed Flower Bread)
Ingredients
For the Dough
- 3 large eggs
- 1 egg white
- 2 1/2 tablespoons granulated sugar
- 2 tablespoons cooking oil
- 1 teaspoon active dry yeast
- 2 1/2 cups all-purpose flour
For Assembly and Garnish
- 1 egg yolk, reserved from large egg
- 1/4 cup honey, or light syrup, as needed for dipping
- 1 tablespoon sesame seeds, optional, for the bottom of the pan
Instructions
- 1
In a large mixing bowl, combine the three whole eggs and the one egg white (reserving the remaining egg yolk for later brushing). Add the granulated sugar, cooking oil, and active dry yeast. Whisk these wet ingredients together until well combined.
⏱️ 3 min - 2
Gradually add the all-purpose flour to the wet mixture. Mix thoroughly with chopsticks or a spatula until a shaggy, crumbly dough forms.
⏱️ 2 min - 3
Transfer the dough to a clean, lightly floured surface or a kneading mat. Knead the dough using a 'push and pull' technique for about 10-15 minutes until it becomes smooth, elastic, and can be stretched into a thin, translucent membrane without tearing (the 'windowpane test').
⏱️ 15 min - 4
Roll the kneaded dough into a long, uniform cylinder. Using a dough scraper or knife, divide the dough cylinder into 12 to 15 equal-sized pieces.
⏱️ 5 min - 5
Take one piece of dough and, using a rolling pin, roll it out into a long oval or 'cow tongue' shape. Then, starting from one end, tightly roll this flattened oval into a small cylinder. Cut this small cylinder in half crosswise to create two smaller spiral-shaped dough pieces. Repeat this process for all the remaining dough pieces.
⏱️ 10 min - 6
Lightly grease a round steaming pan (such as a 9-inch cake pan or deep pie dish) with a thin layer of cooking oil. Optionally, sprinkle a layer of sesame seeds evenly on the bottom of the pan for added flavor and texture.
⏱️ 2 min - 7
Dip the cut side of each spiral dough piece into the honey or light syrup, then arrange them in the prepared pan, spiral side up. Place them close together to form a flower-like pattern. Cover the pan loosely with a clean kitchen towel or plastic wrap.
⏱️ 5 min - 8
Let the buns proof in a warm place until they have visibly doubled in size, which typically takes about 30-60 minutes, depending on the ambient temperature and yeast activity.
⏱️ 45 min - 9
Once the buns are proofed, gently brush the tops of the buns with the reserved egg yolk. This will give them a beautiful golden color after steaming.
⏱️ 2 min - 10
Fill a large steamer pot with water and bring it to a rolling boil over high heat. Carefully place the pan with the proofed buns into the steamer basket. Cover the steamer tightly.
⏱️ 5 min•🌡️ 212 - 11
Reduce the heat to medium-high and steam the buns for 15-20 minutes. It is crucial not to open the lid during the steaming process to prevent the buns from deflating.
⏱️ 20 min•🌡️ 212 - 12
Once steamed, carefully remove the pan from the steamer. Let the buns cool slightly in the pan for a few minutes before transferring them to a wire rack. Pull them apart gently and serve warm.
⏱️ 5 min