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For all the lovers of Chinese Steamed buns who need a healthy excuse to eat more steamed buns, here’s a simple and perfect Whole Wheat Steamed Buns Recipe that is made with 100% whole wheat flour. The key step in this recipe is preparing the tangzhong, a simple mixture of flour and hot water that softens and hydrates the whole wheat flour before it's added to the rest of the flour and dry ingredients. It's an extra step that does take time and patience, but my ultimate secret to making whole wheat steamed buns soft and tender.

100% Whole Wheat Steamed Buns (Healthier Chinese Tangzhong Baozi Dough)

All Purpose Veggies
adapted from Jean Sutherland's Whole Wheat Bread Recipe
5 from 1 vote
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Prep Time 2 hours
Cook Time 30 minutes
Course Breakfast
Cuisine Japanese
Servings 14 buns
Calories 160 kcal

Equipment

Ingredients
 
 

Simple Tangzhong

  • 1 cup white whole wheat flour (120 g)
  • 2 cups hot water , almost boiling
  • ¼ cup honey or maple syrup (84 g)

Bread Dough

Instructions
 

  • Prepare the tangzhong: in a medium glass mixing bowl, mix 1 cup of whole wheat flour with 2 cups of hot (almost boiling) water and honey/maple syrup using a whisk. Let the mixture sit at room temperature for 1 hour. Set aside.
  • In the bowl of a stand mixer, mix the other dry ingredients (bread flour, instant yeast, sugar, salt, vital wheat gluten and baking powder).
  • Add the prepared tangzhong mixture, and start to knead the dough at a low setting (speed 2) for about a minute.
  • Add water one tablespoon at a time*, until all the ingredients are just barely combined, with no dry ingredients remaining.
    *I used ¼ cup of water, but more may be needed depending on the protein content of the flour, as well as the humidity and temperature of the kitchen. Be sure to add one tablespoon at a time, so you don’t overhydrate the dough.
  • Add the olive oil, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
  • Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
  • Cover and let rise until doubled, about 90-120 minutes***
  • When the dough is ready, punch down the dough then remove from bowl. Place on a generously floured surface
  • Divide the dough into 12-16 equal sized portions
  • Wrap the dough pieces around prepared filling (meat and veggie filling, shredded cheese, etc) and place on a piece of parchment square, or a sheet of steamer paper.
  • Let rise for 40-60 minutes.
  • Meanwhile, boil water and prepare the steamer
  • Transfer the buns to the steaming pan and steam the buns for 15 minutes
  • Enjoy!

Notes

*Weigh your flour for the best results. 1 cup of bread flour = 120 grams / 4.23 oz. 
**seems like a lot, but the ½ cup of vital wheat gluten will help make these steamed buns fluffy and chewy like those made with white flour. I have not tried omitting this ingredient so substitute at your own risk!
***It's best if the bowl is put in a warm place, for example, inside a microwave oven with a bowl of hot water set next to the bowl.

Nutrition

Calories: 160kcalCarbohydrates: 30gProtein: 8gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 215mgPotassium: 53mgFiber: 4gSugar: 5gVitamin C: 0.03mgCalcium: 56mgIron: 1mgZinc: 0.1mg***Net Carbs: 26g
Keyword bread, steamed, whole wheat, yeasted
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