If you are a dim sum enthusiast just like I am, this post is for you. I decided to create the most delicious spirulina dim sum which look like a marbled bao bun. Of course, it has a soft and fluffy interior, perfect to be eaten as it is or with fillings of your choice.
I'm honestly obsessed with Chinese dim sum. I already created the most perfect jackfruit bao bun as well as Liu Sha Bao. I now added spirulina bao to my list of awesome steamed buns and I know you are going to love them. They are super easy to make!
What are spirulina dim sum
I'm going to start by saying that spirulina dim sum are steamed buns which contain spirulina in them. I make them to look visually stunning and have that marble effect. You will want to devour them immediately.
In case you don't know, spirulina is a biomass of cyanobacteria used as a dietary supplement or whole food. In dried powder format (which is how I use it for my dim sum) spirulina is a rich source of numerous essential nutrients and dietary minerals.
I use around 1/4 tsp of dried spirulina for every single steamed bun. But of course you can adjust this measurment to suit your own taste. It's important to note that spirulina has a specific taste and smell so too much will overpower your food. I always recommend starting with small amounts and building up from there.
How to make the best ever spirulina steamed buns
You won't believe how easy these are to make. And to prove it, I will help you make these steamed buns with step by step instructions and pictures to know exactly how to obtain that perfect marbled effect.
You will need, flour, warm water, yeast, sugar and salt. And of course, a little bit of spirulina. Ready? Let's get started!
In a bowl, mix the flour, warm water, yeast, sugar and salt together. Knead the flour until your dough becomes smooth and easy to handle
Place the elastic dough in a bowl and cover with a damp towel. Allow to proof for 40 minutes or until double in size. Line a steamer basket with parchment paper. When the dough has risen, remove from the bowl and place onto a lightly flowered surface.
Press on the dough to remove any pockets of air. Divide the dough into 12 equal pieces.
Roll each piece into a round disk. Dust the round disk with 1/4 tsp spirulina on the side facing up.
Roll the disk tightly into a log. Try and elongate the log by pressing and rolling it on the surface.
Twist the roll into a tight spiral, tucking the end underneath.
Flatten gently with your hand, then re-roll into a disk.
Repeat the roll, twist and flatten process three times.
Roll the dough into a ball and place inside the steamer. Repeat with the rest of your dough.
Allow the rolls to rise for another 20 minutes. Steam for 10 minutes and serve fresh with the dipping of your choice.
This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.