[Yield 80 buns]

INGREDIENTS [Steamed buns]

68 grams whole milk

33 grams granulated sugar

2.5 grams dry yeast

375 grams all purpose flour

140 grams extra large eggs

100 grams of day old dough

Pinch Kosher salt

115 grams unsalted butter, cut into small pieces

METHOD

In a pot over low heat, warm the milk. Add the sugar and stir to dissolve. Once the milk reaches a temperature of 105 to 115 degrees F, remove from the heat and add the yeast. Let proof for approximately five minutes.

Put the flour into a mixer bowl and make a well in the center. Gradually add the proofed milk and mix well. Using the dough hook and the mixer on speed 4, add the eggs one at a time until each is fully incorporated. Then gradually add the day-old dough. Add the salt, then gradually add the butter. Mix until the dough is smooth and comes away from the sides of the bowl. Finish the dough by kneading by hand and forming into a ball.

Lightly oil a bowl and place the ball of dough inside. Cover tightly and refrigerate overnight.

Take the dough out of the refrigerator and allow to come to room temperature.

Cut dough into portions of 10 grams each. Roll each portion to form a ball/bun.

Line a sheet pan with parchment paper and place the buns on the pan. Cover the buns and allow to proof for two hours. (Hold at room temperature for 30 minutes, and ferment at 89.6°F for three hours.) Place buns in a covered container to store.

INGREDIENTS [Pickled Cucumber]

1 cup rice wine vinegar

1/2 cup mirin

salt

cucumber

METHOD

Combine all the ingredients in cryovac bag. Vacuum for 15 minutes at 99%.

INGREDIENTS [1 Bun’s crab filling]

1/2 t mayo

1 ring pickled cucumber

1 t king crab

1 drop sesame oil

3 drops ginger oil

1/2 t Brunoise shallot

[Combine all ingredients]

ASSEMBLY [For each steam bun]

 ½ shiso leaf

1 ring pickled cucumber

Crab salad

Steam the buns for 16 minutes on electric burner. Split and layer shiso leaf, cucumber and crab salad.