Going forward, I'll switch to this Hungarian steamed buns recipe when making Chinese steamed buns. Unlike my previous chinese recipes, this produced buns which were so light and fluffy! It has to be said that they are best eaten hot out of the steamer. If you do have left over, then re-steam for short few minutes to soften it again.
Gőzgombóc
serves
: 6 pcs.
You must go to the source for a detailed pictorial at Aprosef
Ingredients
:-
Dumpling
250gm
Flour
15gm
yeast
20gm
sugar
1
gm salt
1/2 egg yolk
1/2 egg (size “m”)
125ml
Milk (2.8%)
10gm
butter
1
lemon zest
Stuffing
60gm
plum jam, thick divided into 6
To
serve with
egg
custard
ground
poppy seeds
Preparation
:-
- Mix all ingredients for dumplings, knead until a smooth round shape. Place shaped dough in a greased bowl. Grease also the top of dough. Coer with cling film. Let it rest at warm place for 60 mins. Or until size doubled.
- Once dough doubled in size, roll out and divide into 6 smaller balls. Use you hand flatten it a bit and wrapped in the portioned jam. Take note the jam should be stuffed in centre to avoid leakage. Close dough by pinching it. Shape into nice round.
- Set aside the stuffed dough. Cover with cling film. Meanwhile set the steamer and when water is boiling. Steam dough on high heat for 15 mins.
- Serve with custard and sprinkle with ground poppy seeds.
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