These Chinese Sausage Buns are a tasty throwback and very Chinese treat that you seldom see anymore. On Tasty Geography class everybody loved these salty and fluffy Chinese buns.
Chinese Sausage Buns (Lop Cheung Bao)
- July 19, 2018
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- 3/4 cup warm water
- 1 teaspoon instant yeast (3g)
- 1 tablespoon granulated sugar (12g)
- 1 tablespoon plus 1 teaspoon canola oil
- 2 cups all purpose flour (you can use bleached flour if you like) (272g)
- 2 tablespoons cornstarch (20g)
- ¼ teaspoon salt (3g)
- 1/8 teaspoon baking soda (1g)
- 10 lop cheung Chinese sausages
- 10 pieces of parchment paper, cut into 3 x 4 inch rectangles
- Step 1
- In a small bowl whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast “blooms” and foams (about 15 minutes). Stir in 1 tablespoon oil and set aside.
- Step 2
- Whisk together the flour, cornstarch, salt, and baking soda in a medium-sized bowl, and stir in the yeast mixture using a spatula. After the dry and wet ingredients are incorporated, knead the dough with your hands until the dough becomes smooth and soft. If the dough looks sticky , add a bit more flour 1 tablespoon at a time, and continue kneading until the dough is smooth and soft. The dough should be soft, but not sticky.
- Step 3
- Coat the dough with 1 teaspoon of oil and cover with plastic wrap. Let the dough proof at room temperature until it has doubled in size (about 1 hour).
- Step 4
- While the dough is proofing, prepare your steaming device/setup of choice. (Check our Chinese cooking tools page for steamer setup options using a steamer rack in a wok or a multi-level ymetal steamer, both of which we use regularly in our kitchen.) Place the lop cheung (Chinese sausages) on a heatproof plate and steam for 10 minutes. Let cool.