Sunday, July 08, 2007

Steamed buns

I have been longing for things that I miss from Malaysia.
This is another such recipe,Chinese-style steamed buns.
Making char siu from scratch is sort of a bother for me.
It does take time to cook.Anyhow,this Pau Was soft and fluffy.Yummy!
but I wasn't happy with the filling that I made.
Maybe I should make Tau Sa time.!


300g All purpose Flour (scoop out 4 tbsp flour)and replace cake flour
4 TbspCake flour
11/2 Ttsp Instant Yeast

30g Sugar
225ml Warm Water/milk
1tbsp White Vinegar
1tbsp Butter or Shortening

(1)Mix Ingredients A to combine into a mixing bowl.
(2)Make a well in the centre.
(3)Add vinegar,water and sugar together.
(4)Pour the liquid gradually into the dry ingredients.
(5)Add in shortening.Mix and knead into a smooth and soft dough.
(6)Cover it with cling film and leave aside to proof for 2 hours.
(7)Roll out dough on a lightly floured surface into a long log.
(8)Divide into 10 portions.
(9)Roll out into a thin round skin and add in your favourite filling into it.
(10)Then pleat to seal the bun and place the bun on a greaseproof paper.
(11)Set aside and proof for 30minutes.
(12)Steam over medium boiling water for 10-12 minutes.

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