fermented bean curd rolls

How to Make Steamed Flower Buns with Fermented Bean Curd

Steamed flower buns with fermented bean curd (fu ru) are a savory, fluffy dim sum favorite, loved for their unique umami flavor and beautiful spiral design. Here’s a simple guide to making them at home.

Ingredients:

- 300g all-purpose flour

- 150ml warm water (or milk for softer buns)

- 3g active dry yeast

- 20g sugar

- 5g salt

- 2-3 fermented bean curd blocks (mashed into a smooth paste with 1 tbsp oil)

- Optional: A pinch of white sesame or five-spice powder for dusting.

Steps:

1. Activate yeast: Mix yeast and sugar in warm water; let sit for 5-10 minutes until frothy.

2. Make dough: Combine flour and salt in a large bowl. Pour in yeast mixture and knead into a smooth, elastic dough (about 10 minutes). Add oil and knead until glossy.

3. First proof: Place dough in an oiled bowl, cover, and let rise in a warm spot for 1-2 hours until doubled in size.

4. Shape buns: Punch down dough, divide into 8 equal portions. Roll each into a thin rectangle. Spread a thin layer of fermented bean curd paste, leaving a border. Roll tightly like a swiss roll, then coil it into a spiral. Place on parchment paper.

5. Second proof: Cover and let rise for 30 minutes.

6. Steam: Arrange buns in a steamer. Steam over high heat for 15-18 minutes. Turn off heat and let sit for 5 minutes before opening.

Serve warm with congee or tea. The fermented bean curd adds a rich, salty-sweet depth, making these buns irresistibly addictive!