莲蓉包 (steamed bao)

Still have more than half a pack of Hong Kong Flour and some leftover 蓉包 in the fridge after making mooncakes.  Decided to try out a steamed bao recipe which I found online. "包" is a popular snack that we would usually find at any coffee shops or Dim Sum outlets and the fact is that it is not an easy task to get the soft texture.  Lucky me....I manage to achieve the unique, soft, spongy texture!  :D

Part A (skin):
200g Hong Kong Flour (plus extra flour for dusting)
1/2 tsp dried yeast
2 tbsp caster sugar
100ml of warm water

 

Part B1 tbsp cooking oil

Part C (filling - up to what you want to put) (^.^)

Method

1. Sift Hong Kong flour twice.  Add yeast and caster sugar and mix well.
2. Make a well in the centre and add water, mix well to form a dough.
3. Knead the dough till smooth, this should take about 10 mins.
4. Add the vegetable oil and knead till the dough is smooth, this should take abt 10-15 mins.
5. Put the dough in a bowl, cover with a wet kitchen towel and proof for 45 mins.

6. After proofing, take the dough out and pressed it down to release the air bubbles.
7. Cut the dough into 8-10 parts and wrap the (C) filling.
8. Let it proofing for another 20 mins- 30 mins. (due to time constraints, I only proof for 15 mins)
9. Place the bun on paper square and steam for 15 mins.

Cinnamon Rolls & Japanese curry Bun

I love delicious Cinnamon Rolls ! Each roll are full of ground cinnamon, sugar and butter! Yummy...drooling just thinking about it.  Since Im going to bake some Japanese Curry Bun for the kids, might as well make some cinnamon rolls too. 

 Use Japanese Curry becos its not too spicy so kids can still enjoy curry bun.

Hammy & Cheesy Buns

今天想烘些面包给孩子们吃，Hammy & Cheesy buns!

~ before baking ~

Basic Sweet Dough

Ingredients:

• Instant Yeast - 11gm
• Water - 120gm
• Bread Flour - 350gm(sifted)
• Milk Powder - 3 tbsp.
• Castor Sugar - 60gm
• Fine Salt - 1/2 tsp.
• Large Egg - 1 no.
• Soften Butter - 40gm

Method:

1. Soften the Instant Yeast with warm water. Leave aside.
2. In a bowl, Mix well Bread Flour, Milk Powder, Castor Sugar & Fine Salt, make a well in the middle, pour in Yeast Mixture & Egg, then mix them together to form a soft dough.
3. Place Butter on the dough, knead butter into the dough & knead until butter has totally disappear, knead & spank the dough on the work surface until the dough has become soft & elastic, this process should take at least 20-30 minutes.
4. Before proofing, pinch a small piece of dough for a stretch test, pull & stretch it into a thin membrane, if it doesn't tear easily, that shows that the dough is well developed, and now you can leave the dough for proofing.
5. Place the dough into a mixing bowl or a big bowl, cover the bowl with a damp towel & let it proof in a warm place for 45 minutes.
6. Remove the dough from the bowl, press out the air from the dough & knead into a long dough, divide your desired portion & shape them into small dough before wrapping.