steamed brioche

Directions

1. Mix the yeast with 1 tablespoon of sugar in the water. Let it rest for 15 minutes. ⏱ 15 min
2. sift the flour with the remaining sugar. ≈ 2 min
3. Add the flour, sugar, and salt (if using) to a bowl. Mix well. ≈ 4 min
4. Gradually add the water while constantly stirring. You should obtain a smooth, even dough. If the dough is too wet, add a few spoonfuls of water. ≈ 3 min
5. Knead the dough for 5 to 10 minutes. The dough should become firmer, and a finger pressed into it should leave an indentation that slowly closes. The surface of the dough should be smooth and slightly shiny. ⏱ 10 min
6. Coat the bottom of a large bowl with a thin layer of sesame oil, then place the dough inside. Gently roll the dough in the bowl to coat it with oil. ≈ 3 min
7. Let the dough rest in a warm place for one to one and a half hours, or until it has doubled in size. Resting the dough in a cool place will result in a finer texture. ⏱ ≈ 20 min
8. Knead the dough again. If you wish, let it rest again before kneading it further. A double fermentation results in a finer, more tender texture. ⏱ ≈ 20 min
9. roll out the dough to form an oval shape. ≈ 4 min
10. Evenly sprinkle the baking powder over the dough and knead it again. ≈ 10 min
11. Divide the dough into two long rolls and cut each one into 6 pieces. This will give you 12 pieces of dough. ≈ 8 min
12. Roll each piece of dough into a ball. You can bake these buns directly over steam to create mantou. ⏱ ≈ 10 min
13. Roll out a ball of dough into a 15 cm diameter disc, making sure the edges are thinner than the center. ≈ 10 min
14. Roll the dough into a ball using your thumb and index finger, then place it on a surface. ≈ 3 min
15. Using two fingers, press the dough into the indentation to a depth of 2.5 cm. ≈ 3 min
16. Place a spoonful of filling into the well that has formed. ≈ 3 min
17. While maintaining this position, use your other hand to fold the edges of the dough, creating a fan-like pleat. ≈ 3 min
18. Bring the ends together to close the bun, then twist to seal it. ≈ 3 min
19. Place each bun on a sheet of baking paper. If you place the closure at the top, the bun will open like a flower. If you place it at the bottom, the bun will be smooth. ≈ 3 min
20. Allow the brioche to rise for 1 hour. The dough should be elastic to the touch. ⏱ 1 hr
21. Place the brioche in a steamer basket, ensuring they do not touch each other. ⏱ ≈ 10 min
22. Steam the brioche for 10 to 15 minutes. ⏱ 15 min
23. After cooking, remove the steamer from the heat, but do not remove the lid. Allowing the steam to gradually evaporate prevents the brioche from becoming soggy when it comes into contact with cold air. ⏱ ≈ 10 min
24. Serve hot. ≈ 2 min