Wednesday, October 20, 2010

Steamed Buns

I have been experimenting with breads and buns recently, all thanks to my new kitchen gadget- a Kenwood Chef that I bought from Tangs on Teachers' Day!  Bread-making is very much like a scientific experiment, you need to measure every ingredients accurately and follow the given dough recipe to a T.  Still, no success guaranteed as there are other factors, such as your oven type and temperature, the kneading and proofing time etc. I prefer the Chinese Steamed Bun, which is much easier to handle compared to making bread, the success rate is higher, plus it is steamed!

Here are two varieties of steamed buns that I made yesterday - red bean & sesame seed steamed buns, and spring onion pork floss steamed buns.







Red Bean & Sesame Seed Steamed Buns
(makes 8 servings)

Ingredients A
3g instant dry yeast + 1 tsp plain flour + 1 tsp caster sugar
1 tbsp water


Ingredients B
125g plain flour + 125g Hong Kong flour
150ml blended red bean*
30g caster sugar
20 - 30ml water

Ingredients C
15g cooking oil (I used canola oil)
Toasted black and white sesame seeds (for toppings)

* I drained cooked red beans plus a little red bean soup from leftover red bean soup for this recipe.  As I added mandarin orange peel in the red bean soup, the buns has a tinge of mandarin orange peel flavour.

Method:
  1. Combine Ingredients A and rest for 5 mins.
  2. Put Ingredients A and B together and mix well to form a dough.  Knead for 5 mins (by mixer) or 10 mins (by hand) to incorporate all the ingredients together.  
  3. Add cooking oil and knead for another 5 to 10 mins into a smooth dough.
  4. Cover dough with plastic wrap or damp towel and rest for 30 - 40 mins.
  5. Divide the dough into 8 equal portions and round up.
  6. Lightly brush each dough with water on top and roll onto the toasted sesame seeds.
  7. Place each dough on lightly-oiled baking paper, put into a bamboo steamer or any steamed rack/plate (those with many holes in it) and rest for 40 - 50 mins or until doubled in size ( I placed the dough in a covered wok filled with warm water).
  8. Steam the buns for 12 min over high heat.  Reduce to low heat for another minute, turn off flame and KEEP COVER FOR ANOTHER MINUTE (if you lift up the cover immediately, cold air rushes in and will cause the buns to collapse!).
  9. Remove and serve hot.


Spring Onion Pork Floss Steamed Buns
(makes 8 servings)

Ingredients A
3g instant dry yeast + 1 tsp plain flour + 1 tsp sugar
1 tbsp water


Ingredients B
125g plain flour + 125g Hong Kong flour
30g caster sugar
75ml water + 75ml milk (any milk will do)
15g cooking oil (I used canola oil)

Fillings:
1 rice bowl pork floss (or more if you like it)
1 tbsp condensed milk
2 - 3 tbsp Japanese mayonnaise
1/3 bowl chopped spring onion
1 tbsp toasted sesame seeds

Method:
  1. Combine Ingredients A and rest for 5 mins.
  2. Put Ingredients A and B together, except for cooking oil, and mix well to form a dough.  Knead for 5 mins (by mixer) or 10 mins (by hand) to incorporate all the ingredients together.  
  3. Add cooking oil and knead for another 5 to 10 mins into a smooth dough.
  4. Cover dough with plastic wrap or damp towel and rest for 30 - 40 mins.
  5. Combine fillings ingredients and put aside.
  6. Roll the dough into a rectangular shape (approximately 15cm x 30cm).
  7. Spread fillings evenly across lengthwise (about 3cm away from you).
  8. Roll up the dough lengthwise and cut into 8 portions (about 3.5cm width each).
  9. Place each dough on lightly-oiled baking paper, put into a bamboo steamer or any steamed rack/plate (those with many holes in it) and rest for 40 - 50 mins or until doubled in size ( I placed the dough in a covered wok filled with warm water).
  10. Steam the buns for 12 min over high heat.  Reduce to low heat for another minute, turn off flame and KEEP COVER FOR ANOTHER MINUTE (if you lift up the cover immediately, cold air rushes in and will cause the buns to collapse!).
  11. Remove and serve hot.

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