This is a very popular steamed bun dough recipe which I noticed several blogger friends have tried and shared. By chance, I came across the similar recipe in a food magazine [sorry, can't remember which one].
These buns are very soft, fluffy and light. I have made them into croissant shape with a sprinkle of brown sugar inside. I wouldn't mind making these again especially when I'm not in the mood to prepare any pau fillings... Fast and easy, lol.
These buns are very soft, fluffy and light. I have made them into croissant shape with a sprinkle of brown sugar inside. I wouldn't mind making these again especially when I'm not in the mood to prepare any pau fillings... Fast and easy, lol.
[makes 16 buns]
250 gm pau flour - sifted
20 gm wheat flour
50 gm icing sugar
50 gm pumpkin puree
100 ml water
1/2 tsp vinegar
1/2 tbsp instant yeast
1 tbsp shortening
some brown sugar
Using a Dough Mixer or Hand Knead
- Combine all the ingredients [except shortening] in a mixing bowl. Knead until soft [about 5-10 minutes]. Then add in the shortening, continue to knead until soft, smooth and elastic.
- Shape into a ball and cover to rest for about 30 minutes or until double in size.
- Punch down dough and remove dough to a floured surface, divide into 2 round balls. Take one portion, roll into a rectangle, then cut into tall triangles. Sprinkle some brown sugar on each triangle.
- Roll up each triangle into a croissant. Place on parchment or greased proof paper in the steaming tray.
- Leave to prove for 20-30 minutes or until double in size.
- Steam over high heat for 10 minutes in a steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes they may be a little wrinkle - probably because of proofing time but the texture is unaffected].Serve immediately or reheat before serving.
I'm sharing this post with Aspiring Bakers#31 - Bao Ho-Chiak - May 2013 event hosted by Miss B of everybodyeatswell in Flanders.
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