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4 Serves
66 Mins
19 g
88 g
5 g
In a large mixing bowl, combine the flour, salt, yeast, and warm water to form a shaggy dough.
Ingredients, vitamins, and health benefits
Bread Flour
Salt
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Vitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
309 µg / 400 µgCalcium
186 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
967 mg / 4,700 mgSodium
1528 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgFiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
79 gAlcohol
0 g
Transfer the dough to a clean surface and knead thoroughly until smooth and elastic.
Place the dough back into the bowl, cover, and let it rise in a warm spot until doubled in size.
Shape the dough into individual rolls or layered buns and let them proof for a final rest.
Arrange the buns in a bamboo steamer lined with parchment paper and steam over boiling water until cooked through and fluffy.
Active dry yeast
Warm water
Dough
Boiling Water
Vitamin A
790 µg / 900 µgVitamin C
64 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
309 µg / 400 µgCalcium
186 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
132 mg / 420 mgPhosphorus
236 mg / 1,250 mgPotassium
967 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
30
g70
g25
g
French
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
42 µg / 55 µgAlcohol
0 g