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Sunday, 21 July 2013

Steamed Bun with Red Bean Paste Filling 流沙豆沙包 Josephine's Recipes Episode 49

(A) Dough 
250 gm plain flour
2 tsp caster sugar
1 tsp vegetable oil
½ tsp instant dry yeast
(Allinson Easy Bake Yeast)
1/3 cup warm water
1/3 cup warm milk
a pinch salt

(B) Filling

1. Use a measure cup or a glass, pour in milk. Add ½ teaspoon of sugar and yeast mix well.
sit for about 20 minutes until bubbles arise.

2. Combine plain flour, 1½ teaspoon of sugar, oil, add the (1) yeast mixture, and water, stir in with teaspoon or woodspoon. Place them in a bowl, covered with a cling film. The fermentation usually takes about 1 hour. Please note: If you want light, fluffy buns, the dough should rise until it is puff or you try to make dough rise in a cooler spot, the rising will be sluggish. it should stay about the right temperature.

3. Transfer the soft dough on a wood chopping board then knead well on a lightly plain floured surface for 5 minutes until smooth. Cut into 3- 4 equal portions.

4. Shape each in round balls, then roll into a squarewrap with a rolling pin, with edges thinner than the middle. Wrap a spoonful filling inside, pinch seam tightly. Place on a greased baking sheet and turn up the edges of the base.

5. Leave to stand in a warm place or transfer to a steamer, covered for 5 minutes. Add cold water into steamer, steam buns over medium-high heat for 20 minutes. Rest another 5 minutes. After then, Serve hot and Enjoy!

For the warm milk, when you take the cold milk on your fridge, simply to put in microwave and heat for 26 seconds. That is so perfect to put the sugar and yeast together and sit in the oven 26 degrees for 20 minutes until bubbles arise.

Tips for freshly steamed buns:
Kept in the refrigerator two days; Foods kept constantly frozen at 0° F will keep safe indefinitely. (warm them up again before serve). If you don't like your buns taste heavy milk flavour, you can replace it with the same amount of water.

You can put them in the fridge if you want to, but there is no reason to put them in the fridge. They are best at room temperature or warmer, and they don't spoil easily at room temperature. They would probably get too dry to eat before they spoil at room temp.

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