Whole Wheat Steam Buns (Sponge and Dough Method)
You will need a scale to measure out the ingredients!
- 456.6 grams Whole Wheat Flour 100%
- 264.8 grams Water 58%
- 6.8 grams Instant Dry Yeast 1.5%
- 114.2 grams Whole Wheat Flour 100%
- 77.6 grams Water 68%
- 45.7 grams Sugar 10%
- 5.7 grams Baking Powder 1%
- 28.5 grams Shortening 25%
- 728.3 grams Sponge 638%
Preparing Final Dough
Scale all ingredients.
Mix until gluten is developed.
Remove dough and place it on the counter, 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.