I have left over baked meat balls in the fridge and wanted to use some as filling for Chinese steamed buns ; one of my favourites dum sum. Searching my bookmarks I decided upon Lily's layered pau's dough as I have all ingredients in my pantry.
I have tried making chinese steamed buns before without much success. I think it was due to my lack of natural touch for kneading. However, I'm satisfied with how this dough turned out. The scent of the buns when freshly steamed was very much like the ones I had at home. One negative was the dough wasn't leaven fully ; perhaps due to the old instant yeast I had in the pantry.
Chinese steamed bun
Dough
1 1/2 cups all-purpose flour
1 tsp yeast
1/2 tsp baking powder*
2 tbsp sugar
1/4 tsp salt
1/2 cup milk, warm
1 tbsp oil
To make the dough:
1) Mix together warmed milk, sugar and yeast. Set aside to ferment. It is ready when mixture is frothy.
2) In another bowl, mix flour and salt. Create well in the centre of the bowl and pour in the yeast mixture and oil.
3) Knead dough. let dough rise until it is double in bulk.
4) Before you divide the dough, roll the dough into a rectangle and mix baking powder with a little water and spread it onto the surface, roll it up and knead dough until it is well mixed and smooth. Then divide dough in to dough into 4 portions.
5) Spray or grease a pan with oil and line with parchment paper.
6) Roll each portion into thin circle and put in your choice of filling (it can be sweet or savoury) . Seal by pinching the edge together and place of steaming tray.
7) Brush top of dough with oil to prevent drying out.
8) Let it rest for 30 - 45 minutes and in the meantime, bring the water in a steamer to the boil.
9) When dough has rested and risen, put into steamer and steam on high heat for 35 minutes until a skewer comes out clean when pricked into the middle of the bun.
10) Let cake cool a bit and serve warm.
Read Lily's how-to on pleating bun
No comments:
Post a Comment