Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to make a special dish, steamed cheesy tuna bao buns. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
This bao bun recipe makes light, fluffy and pillowy steamed buns which are perfect for stuffing with your favourite fillings. Bamboo steamers are great for steaming bao buns and Asian grocery stores tend to stock a large variety of sizes at inexpensive prices. Soft and fluffy steamed bao buns filled with crispy Korean chicken - with full step-by-step instructions and video!
Steamed Cheesy Tuna Bao Buns is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. Steamed Cheesy Tuna Bao Buns is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can have steamed cheesy tuna bao buns using 22 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Steamed Cheesy Tuna Bao Buns:
- Take Dough
- Get 1 cup warm water
- Get 1 envelope fast acting dry yeast
- Make ready 3-1/2 cup all purpose flour 1/4 cup is for dusting
- Take 3 tablespoons peanut oil
- Take 1/4 teaspoon salt
- Make ready 2 tablespoons sugar
- Make ready 1-1/2 tablespoon double acting baking powder
- Take As needed water to steam buns with
- Prepare Filling
- Prepare 16 ounces canned tuna
- Make ready 1/4 cup fire roasted peppers
- Get 1 teaspoon ground paprika
- Get 1/2 teaspoon granulated onion powder
- Prepare 1 tablespoon parsley flakes
- Make ready 1 teaspoons dill weed
- Prepare 2 teaspoons chives
- Prepare 1/3 cup mayonnaise
- Make ready 1 teaspoon yellow prepared mustard
- Get 1 teaspoon minced garlic
- Take 3 large boiled eggs
- Take 1/2 cup shredded extra sharp cheddar cheese
Tasty filling with fluffy wrapper, homemade bao buns are super comforting! Steamed tuna bao buns are a type of steamed bread from American-Asian cuisine. Assemble buns: Take a piece of dough slightly larger than a golf ball and flatten in your hand, you don't want this too thin. Add filling and fold closed by pinching around the edges (google "folding bao" for help with.
Instructions to make Steamed Cheesy Tuna Bao Buns:
- Mix the warm water and sugar stir till sugar is dissolved. Add the yeast to the mixture stir till yeast is dissolved. Let the yeast bloom about 5-6 minutes.
- Mix the salt, and flour. Add the flour mixture to the yeast mixture and mix. Knead for 10 minutes. If sticky add a bit of dusting flour till no longer sticky. Form a ball.
- Add dough to an oiled bowl and coat the dough with oil. Cover and let rest for 1 to 1-1/2 hours it should double in size.
- When it's risen push your fist into the dough and work in the baking powder by kneading for 5 minutes.
- Let it rest 10 minutes. Divide into 10 equal portions and form balls.
- Drain the tuna. Chop the eggs and peppers. Shred the cheese.
- Mix all the filling ingredients together.
- Roll the balls into disc. Start the steaming water. Add the filling to one of the disc.
- Press and twist the disc shut add the bao bun to the steamer seam side down. Repeat till steamer is full.
- Steam for 15 minutes till the buns are done. Repeat till all are steamed.
- Let rest 10 minutes and serve. I hope you enjoy!
These steamed bao buns are one of our favorite recipes to make on a date night in. I prep the filling while Jack mixes up the dough. Making these steamed bao buns is our idea of the perfect Valentine's date. See, Jack and I enjoy going out to eat, but never on Valentine's Day. Chinese steamed buns can be stuffed with various types of fillings or unstuffed.
So that is going to wrap it up with this special food steamed cheesy tuna bao buns recipe. Thank you very much for your time. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
