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Whole Wheat Steam Bun (Straight Dough Method)

You will need a scale to measure out the ingredients!

Ingredients
  

  • 570.8 grams Whole Wheat Flour 100%
  • 342.5 grams Water 60%
  • 6.8 grams Instant Dry Yeast 1.2%
  • 45.7 grams Sugar 8%
  • 5.7 grams Baking Powder 1%
  • 28.5 grams Shortening 5%

Instructions
 

  • Scale all ingredients.
  • Dissolved yeast in water.
  • Mix until gluten is developed.
  • Place dough in a slightly grease bowl, cover with plastic wrap or lid. Bulk fermentation for 45 minutes to 1 hour at 30 deg °C / 86 °F.
  • After fermentation, remove dough and place it on the counter, degas and roll and shape into a log.
  • Divide and pre-shape into rounds of 90g.
  • Rest for 5-10 minutes.
  • Flatten into ball into disk. Roll the edges of each disk towards the center, keeping the middle thicker than the rim of the disk.
  • Place the filling in the middle.
  • Final shape into round balls or spiral pleating shape and place on a piece of parchment paper (2 ½ in by 4 in wide).
  • Proof at 30 deg °C / 86 °F for 30 minutes.
  • Steam for 12 minutes.
  • Serve immediately.