New Recipes Steamed Buns with Crab Salad - ★Cooking Recipes★

These delicate steamed buns (bao) are delightful, filled with a creamy crab salad and garnished with fresh radish & cucumber slices.
Directions for: Steamed Buns with Crab Salad

Ingredients

Buns

425 g (3 1/2 cups) cake and pastry flour (or Bao flour, if available)

25 g (2 Tbsp) granulated sugar

8 g (2 1/4 tsp) instant dry yeast

4.5 g (1 1/2 tsp) baking powder

3 g salt

250 mL (1 cup) warm water

15 mL (1 Tbsp) white vinegar

Crab Salad

300 g ( 10 1/2 oz) crabmeat

2 green onions, sliced

60 g (1/2 cup) finely diced celery

30 mL (2 TbsP) finely diced dill pickle, or dill pickle relish

80 mL (1/3 cup) mayonnaise

15 mL (1 Tbsp) lemon juice

2 mL (1/2 tsp) celery salt

Salt and pepper, to taste

Thin radish and cucumber slices, for assembly

Directions

Buns

1. Stir the flour, sugar, yeast, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Add the water and the vinegar and mix on low speed until the ingredients are combined (the dough will seem dense and dry, but is OK) and then increase the speed one level and knead for 10 minutes, until the dough feels elastic.

2. Turn the dough out onto a lightly floured work surface and roll it out into a rectangle. Fold the pastry into thirds, rotate the dough 90 degrees and roll it out again into a rectangle, fold and repeat at least 8 more times (up to 20 times!). Because of the low gluten content of the flour, it will not spring back. This step makes the air bubbles within the dough very small and fine.

3. After the final fold, roll the dough out into a rectangle about 38 cm long (16-inches) by 18 cm (7 inches). From the long side, tightly roll up the dough into a spiral shape. Cut the rolled dough into 12 equal portions and put these on a tray or plate, loosely cover, and let rest an hour (they will not double in size).

4. Bring a pot or pan,which a large bamboo steamer fits into, with 4 cm (1 -inches) of water to a boil. Place the steamer on top. Place 6 of the buns in the steamer, cover and let steam for 10 minutes without peaking. Remove the buns to a baking tray to cool and repeat with the remaining 6 buns. The buns should be used within 2 hours of steaming.

Crab Salad

1. For the crab salad, gently shred the crabmeat. Stir in the remaining ingredients and season to taste. Chill until ready to assemble.

2. To assemble, slice open the bun on the top. Spoon in a little crab salad and arrange radish and cucumber slices. Serve within an hour of assembling.

See more: Asian, Beverage, Lunch, Main, Seafood, Snack, Vegetables