How to make delicious and super easy papparoti bread using a steamer without an oven

How to make Papparoti Bread using a steamer

• 1

  Mixing the dough

  First, add 230g of flour type 13 into a bowl, then use a spoon to create 3 small holes. Gradually add 4g of instant yeast, 3g of salt, and 30g of sugar into each hole and mix well.

  Tip: Adding the ingredients separately into each hole is to prevent the yeast from drying out due to direct contact with salt. This can kill the yeast or weaken its activity.

  Next, create a large hole in the middle and add 110ml of unsweetened fresh milk and 1 egg. Stir the milk and egg mixture well, then start mixing to bind the dough into a uniform mass.

  

  

  

  
• 2

  Kneading and proofing the dough for the first time

  Dust a little dry flour on the table, then place the dough on top and knead it using the Folding and Stretching technique.

  First, fold the dough over, then use the heel of your hand to press and stretch the dough away. Note to press and stretch the dough away, not down. Next, rotate the dough by 90 degrees and repeat the two steps above for 15 minutes.

  When the dough starts to become smooth, add 30g of unsalted butter on top of the dough, then repeat the kneading action for another 10 minutes until the dough forms a consistent, smooth, and elastic mass.

  How to tell if the dough is ready:

  • The dough does not stick to the hands: When pressed, it feels slightly sticky, but when you lift your finger, the dough does not stick to your hands.
  • The dough is smooth and elastic, can be stretched into a thin sheet without tearing
  • Check the dough with the Windowpane test: tear off a piece of dough, stretch it out. If the dough forms a thin membrane, does not tear easily, and light can pass through, it is ready.

  Next, grease a bowl with a layer of oil, place the dough inside, cover tightly with plastic wrap, and let it rise for 60 minutes until the dough doubles in size.

  Tip: You can check if the dough has risen properly by pressing deeply into the dough with your hand. If the indentation remains, it is ready; if not, it means the dough needs more proofing.

  

  

  

  
• 3

  Dividing the dough and proofing the dough for the second time

  After proofing, you briefly knead the dough to push out all the air bubbles. Then, divide the dough into 6 equal parts, each weighing 70g, and roll them into balls.

  Next, place each portion of dough into a tray, cover tightly with plastic wrap, and let the dough rest for 10 minutes.

  Tip: To make the dough easier to roll out, you should let it rest for about 10 – 15 minutes to allow the gluten strands in the dough to relax!

  Divide 18g of salted butter into 6 equal parts, each part weighing about 3g.

  Next, roll out each portion of dough thinly, place the salty cheese filling in the center, then pinch the edges of the dough together tightly and roll it into a ball. Once shaped, cover the buns with a cloth or plastic wrap and proof for the second time for about 30 – 40 minutes until the dough doubles in size.

  

  

  

  
• 4

  Make the frosting layer

  Put 3g of instant coffee, 5ml of boiling water, 35g of powdered sugar, and 40g of all-purpose flour into a bowl. Next, separate 1 egg to get 25g of egg white and add it to the bowl. Mix well until you have a smooth, thick mixture.

  Then, add 1/2 teaspoon of pure cocoa powder and 40g of softened unsalted butter at room temperature, and continue mixing until the mixture becomes thick and smooth.

  

  

  

  
• 5

  Frost and steam the cake

  Put the frosting you just made into a piping bag, then pipe the frosting in a spiral shape on about 1/2 of the cake.

  Next, place the cake into a small mold and cover it tightly with a sheet of aluminum foil. Place the cake mold into the steamer and steam over medium heat for about 18 minutes. Remove the cake and let it cool before enjoying.

  Tip: If you want a crispy crust, after steaming, take the cake out and place it in a non-stick pan, cover it tightly, and lightly grill each side on low heat for 5 minutes to make the crust crispy!

  

  

  

  
• 6

  Final Product

  The Papparoti cake made with a steamer, although it has a crust that is not as crispy as the oven-baked version, is undeniably delicious. The cake is perfectly cooked and filled with the fragrant aroma of coffee, the crust is soft, chewy, and rich, harmoniously blended with the salted butter filling that is irresistible.