Kkotppang (Flower-Shaped Steamed Buns)

Ingredients

Equipment Needed

• •Steamer basket or bamboo steamer, at least 25 cm wide
• •Rolling pin
• •Chopstick for shaping
• •Parchment paper cut into 10 small squares

Instructions

1. 1

   Mix the dough

   Whisk the flour, sugar, yeast, and salt in a bowl. Pour in the lukewarm water and 1 tablespoon neutral oil, then mix until no dry flour remains. The dough should feel soft but not sticky enough to cling heavily to your fingers. If it is dry, add water 1 teaspoon at a time; if it smears, dust in flour 1 tablespoon at a time.

2. 2

   Knead until smooth

   Knead 8 to 10 minutes by hand, or 5 minutes in a stand mixer on low, until the dough is smooth and elastic. This kneading is not decoration. Weak dough tears when twisted, and torn layers make a bun that opens badly in the steamer.

   The dough is ready when you press it and it springs back slowly, not sharply. A sharp spring means it is tight and needs 5 minutes of rest before shaping.
3. 3

   Let it rise

   Cover the bowl and let the dough rise in a warm place for 50 to 60 minutes, until about doubled. Do not chase the clock alone. A cool kitchen may need 75 minutes, and an overheated kitchen will make the dough puffy but weak. The dough should look swollen and hold a finger dent for a moment.

4. 4

   Roll and oil

   Turn the dough onto a lightly floured surface and press out the air. Roll it into a rectangle about 30 by 24 cm. Brush the surface with 2 teaspoons neutral oil mixed with the sesame oil, if using. Use a thin coat only; too much oil makes the layers slide apart instead of holding the flower shape.

5. 5

   Fold and cut

   Fold the rectangle in half lengthwise, oiled sides touching, so you have a long strip about 30 by 12 cm. Cut crosswise into 10 even pieces, each about 3 cm wide. Set each piece on its cut side so you can see the folded layers.

6. 6

   Twist the flowers

   Press a chopstick lengthwise down the center of each piece to mark a deep groove without cutting through. Lift both ends, gently stretch the piece to about 10 cm, then twist once and pinch the ends together underneath. The top should open into ridged petals. Work firmly but lightly; crushed dough gives heavy buns.

7. 7

   Proof on paper

   Place each bun on a small square of parchment. Cover and proof 18 to 25 minutes, until the buns look slightly puffy and feel lighter when lifted. This second proof is what gives the soft pull. Skip it and you get bread that looks right but eats tight.

8. 8

   Steam gently

   Bring 3 cm of water to a steady boil in a steamer pot. Set the buns in the steamer with space between them, cover, and steam over medium heat for 12 minutes. Turn off the heat and leave the lid closed 3 minutes more. Opening the lid too fast shocks the dough and wrinkles the surface.

9. 9

   Serve warm

   Lift the buns out by their parchment squares and serve warm. They are plain on purpose. Split one open and tuck in gochu-japchae, stir-fried green peppers and pork, or use them beside a salty braise where rice would feel too heavy.

Chef Tips

• •Use instant yeast if you have it. Active dry yeast is fine, but dissolve it in the lukewarm water with 1 teaspoon of the sugar and wait 5 minutes before mixing.
• •A bamboo steamer gives the driest surface, but a metal steamer works if you wrap the lid in a clean kitchen towel so droplets do not fall onto the buns.
• •These buns are meant to be plain. Do not sweeten them into dessert bread. Their job is to sit beside something salty and glossy, and let that dish taste like itself.

Advance Preparation

• •Shape the buns up to 4 hours ahead, cover well, and refrigerate before the second proof. Let them sit at room temperature 25 to 35 minutes before steaming.
• •Steamed buns can be cooled, refrigerated for 2 days, or frozen for 1 month. Reheat from chilled for 5 minutes in a steamer, or from frozen for 8 to 10 minutes.

Frequently Asked Questions

Nutrition Information

1 serving (about 55g)