Friday, February 24, 2012

Pork Floss Layered Steamed Buns (肉松青葱千层糕)







I have not prepared any steamed buns for several months, ever since the start of my weekend baking class.  With so much time and energy spent on baking cakes and breads, who have spare time for steaming buns?  Moreover, I really dislike keeping many different packets of flour in the kitchen .... bread flour, plain flour, rice flour, top flour, corn flour, glutinous rice flour, tapioca flour etc.... and now for making this steamed bun.... another packet of Hong Kong flour!  

Bought a packet Bee Cheng Hiang's pork floss recently.  Other than eating it as a snack, I love to add some pork floss as toppings for steamed eggs, omelettes, steamed tofu;  as fillings for sandwiches,bread rolls etc.  For this recipe, I used my favorite combination of pork floss with chopped spring onion.





Ingredients

(A) Mix together and set aside for 5 minutes:
3g instant dried yeast
1 tsp plain flour
1 tsp sugar
1 tbsp water

(B)
130g plain flour
120g Hong Kong flour
30g sugar
130ml to 150ml water
1 tbsp cooking oil (or can use 15g shortening)

* I used half the dough portion for this layered bun and the other half portion for making another bun.

(C) Filling:
3/4 cup pork floss
1/2 cup chopped spring onion

Method:
1) Combine (A) and (B) together, except for cooking oil,  in a mixer.  Knead for about 5 minutes.  Add cooking oil and knead for another 10 minutes to a smooth dough.  Cover and let it rest for about 30 to 40 minutes.

2) Roll out the dough into a rectangular shape (about 1/2cm thick) and divide into two portions.  Sprinkle pork floss/chopped spring onion on one portion and place the other dough sheet on top.

3) Gently roll out the dough again and divide into two portions.  Again, sprinkle filling on one and cover with the other piece.  Repeat process for another time, then sprinkle some black sesame seeds on top.

4) Place the layered dough on a steamed plate, lined with lightly-greased baking paper.  Cover and let it rest for another 40 to 45 minutes.

5) Steam on high heat for about 12 minutes.  Reduce to low heat for another minute, turn off heat and keep cover for another minute.  Remove bun from steamer and let it cool.

6) Cut into smaller portions for serving.


Notes:
1) Though I have used quite a handful of pork floss, the buns still taste rather bland.  I thought of squeezing some Japanese mayo and/or condensed milk in-between layers to enhance the flavour.  But this might not work well for this layered buns, cos the grease from the mayo/condensed milk may prevent the dough layers from sticking together!  

2) Alternatively, season the chopped spring onion with a little salt, sugar and pepper.





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