Chinese Steam buns for breakfast by Javier. Great recipe for Chinese Steam buns for breakfast by Javier. I've always liked Chinese food, and the steam buns are always my favorites for a quick snack. This recipe has a stuffing made by me (not Chinese), you can change it for a more traditional stuffing.

I highly recommend using a Bamboo Steamer to steam Chinese steamed buns or Chinese Baozi. They can bring a bamboo armoa to the food. Place the bun on a tray lined with baking paper. You can have Chinese Steam buns for breakfast by Javier using 18 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Chinese Steam buns for breakfast by Javier

It's of Dough.
You need 2 cup of all-purpose flour.
Prepare 1/4 tsp of salt.
Prepare 1/2 tsp of baking powder.
It's 1 tbsp of olive oil.
Prepare 1/2 cup of warm water.
You need 2 tbsp of sugar.
You need 2 tsp of active dry yeast.
It's 1/4 cup of warm milk.
It's of Stuffing.
You need 3 slice of bacon.
It's 3 of eggs.
It's 1 tbsp of bell pepper.
It's 1 tsp of garlic.
Prepare 1 tbsp of onion.
Prepare 1 tsp of soy sauce.
You need 2 tbsp of chopped broccoli.
You need 1 tsp of worcestershire sauce.

Repeat with the remaining dough and filling. Usually, two buns for breakfast are enough. Some stores sell steamed buns in a small basket with about eight small steamed buns in it. For most Chinese, eating a basket of steaming stuffed buns and a bowl of porridge marks the most satisfying beginning of a day.

Chinese Steam buns for breakfast by Javier instructions

For the dough: Mix well warm water and sugar. Then add the yeast and let it rest (covered) in a warm place for 15 minutes. Mix flour with baking powder and salt. Sift this mix and put it in a bowl. Add the mixture of water, yeast and sugar to the mix of flour, salt and baking powder. Add warm milk and olive oil and mix it well together. Let it rest for an hour, covered, in a warm place..
For the stuffing: Boil 3 eggs for 20 minutes. Chop: bacon, bell pepper, onions, garlic and broccoli. Cook all these chopped ingredients in a frying pan at medium heat with soy sauce and Worcestershire sauce (can be replaced for 1/4 teaspoon of sugar and 1/2 teaspoon soy sauce) for 10 minutes or until bacon is well cooked. Remove from fire and put it in a bowl and mix with the hardened eggs (chopped)..
Cooking the steam buns: Stretch the dough and cut it in small circles ( about the size of the palm of your hand or 2-3 inches or 5 to 7.5 cm in diameter). Take a dough circle and hold it by the palm of your hand. Add about a teaspoon or two of the stuffing to the circle and close it taking all the edges of the circle together. Put the bun in an oiled paper and let it rest for 10 minutes. Steam cook the buns for 15 minutes..
Storing: Store them in the fridge and microwave them any time later..

Chinese breakfast is very different from Western breakfast, but it provide wide options from rice porridge to Youtiao, from steamed buns to baked buns, from fresh soy milk to soups. Soy milk and youtiao (豆浆油条) Made the Chinese steam pork buns but had a few issues. Added the baking powder in with all the dry ingredients. When I steamed the buns they turned brownish colour which I noted other followers also mentioned. The Easy Way to Make Soft, Airy Chinese Steamed Buns Steamed buns: pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey.