Pandan Steam Bun

Pandan  Steam Bun ( with chocolate filling)

Ingredients

for the dough

330g of flour(Bao flour)
60 g caster sugar
5g double action baking powder (1tsp)
( can use the normal baking powder)
25g shortening

1tsp instant yeast
180 ml pandan juice

For the filling
I used luxury dark chocolate spread

METHOD

1. Prepare the pandan juice. Blend 10 pieces of pandan leaves to make 100 ml juice.
2. Add in 1tsp yeast to the juice.Let it stand for 10 minute


3. Mix all the dry ingredients in a mixing bowl. Add  in the pandan yeast mixture.Stir with a fork.

4. Knead dough until smooth and non sticky.

5. Let it proof until double in size.
6. Next punch down  the dough and divide dough into 16 portions.
7. Flatten dough into round disc and spoon in the chocolate filling. Shape into ball. Place bun on a square
    baking paper. Let the bun proof again.
8. Steam buns for 10 - 15 minutes

                                                             viola the product

   

Do not put too much chocolate filling or else the hot chocolate will ooze out like this!!!!!

Spiral steam bun

Spiral steam bun

330g of flour(Bao flour)
60 g caster sugar
5g double action baking powder (1tsp)
( can use the normal baking powder)
25g shortening

2tbsp of cocoa or milo powder
1tsp instant yeast
180 ml water(lukewarm )

Method

1. Mix yeast with water.

2. Sieve flour with baking powder

3.mix well all the dry ingredients.

4. Pour in the yeast solution and mix.

5. Knead the mixture until you get a non sticky  smooth dough.

6. Let it proof  until it size is double.

7. Punch down the dough and knead again for 10 minutes.

8. Divide dough into half. Mix half of the dough with the chocolate / milo paste.

9. Flatten the two dough. Place the chocolate on top of the white dough.

10. Roll up like a Swiss roll.

11 cut the roll into 16 pieces.

12. Place on square baking paper.

13. Let the bun to proof until double in size

14. Steam buns in fast boiling water for 15 minutes.

CHAR SIEW BAO

Have been crazy over making bao lately.
This method is a simple direct method (using hand only). No machine needed

Ingredients
 For the dough

330g of Bao flour
45g caster sugar
5g double action baking powder (1tsp)
( can use the normal baking powder)
25g shortening
1tsp instant yeast
180 ml water(lukewarm )

For the filling

800g char siew
5 cloves of garlics
10 shallots
5 tbsp char siew sauce
Salt  and sugar to taste
Dash of white pepper
200 ml water
2 tbsp corn starch
2tbsp oil.

Method
1. Prepare the filling first. Cut char siew into about 3mm cubes.
2. Heat up 2 tbsp of oil in a wok. Add in  chopped garlics and onions. Fry till fragrance. Add in char
    Siew. Fry till you get the aroma.
3. Mix char siew sauce, corn starch, salt ,sugar and pepper with  200 ml of  water.
4. Add the solution into the wok. Fry till mixture is thicken.
5. Dish out and let it cool before using it.(normally I will prepare this in the morning and  do the Bao
    at night.
6. Prepare the dough. Mix yeast with water. Stir.
7. Siew Bao flour with baking powder into a mixing bowl.
8. Add in sugar and shortening. Mix well.
9. Add in yeast mixture and stir with a fork.
10. Knead the dough. It is sticky in the beginning. Keep on kneading until you get a smooth elastic
      dough. This will take about half an hour to 45 minutes.
11. Cover dough with a damp cloth. Let  it rise till double in size.
12. Next punch down the dough and knead it again on a floured surface.
13. Divide the dough into portion of 35 g each. Make it into round ball.
14. Flatten the dough into a round disc and put in the filling.
15. Pleat the bao and place it on a square baking paper.
16. Let it proof till double in size again.
17. Steam Bao in hot boiling water for about 15 minutes.

The end product

The dough
Char siew filling





 

Purple steam bao

Ingredients
250g steam purple sweet potatoes
250g lukewarm water
500g Pao flour
1 tsp double action baking powder
100g sugar
50g shortening.. Can use margarine/butter
11g instant yeast (I used mauripan)

Method
1. Steam the sweet potatoes over high heat for 15 min and mash them .Set aside to cool.

2. Mix 250g lukewarm water with the instant yeast and set aside.

3. In a large mixing bowl, combine everything except the oil or shortening, and mix to form a dough.

4. Once a rough dough is formed, add in shortening and knead until you get a smooth, non-stick dough.

5. Cover the dough with kitchen towel and let it proof in a warm place until doubled in size.(about 1 hour)

6. After 1 hour, punch down the dough and knead again for 1-2 min.

7. Divide dough into 35g portions and shape them into small dough balls.

8. Flatten the dough into a small circle, add in 1 heaped tsp of the desired filling, seal the dough and shape it round, then place each bun with the sealed side down on a square piece of baking paper.

9. Cover the buns with kitchen towel and let them proof in a warm place for another 30-40 min until doubled in size.
10. Steam buns for 15 minutes. The water must be boiling before putting in the bun for steaming.