Thursday, November 3, 2011

Steamed Bun Dough


Another wonderful tested recipe from this book called Chinese Buns by Lee Kian Seng which I believe many of you may have already tested some of his wonderful creations. I must say his recipes are really good and genuine. Very often, recipes books have ingredients and secrets that are kept away from us and we simply couldn't get it correct. I've yet to try out everyone of this products but I am not hesitating to try more of his recipes.

The Author has this basic dough which is very versatile, you can make any kind of steam buns using this particular recipe. I did a step further by using more active form of raising agents and dividing them into 2 steps, namely the Starter dough using Quick Acting Yeast and the main dough using Double acting baking powder. I've also modified the recipe to my liking.

Original recipe from the book Chinese Buns


Basic Dough Recipe by Author

300g Hong kong Flour
5g Instant yeast
5g baking powder
70g Sugar
3g Shortening
120ml to 140ml Water (using more water will yield a softer dough)
  1. Mix well dough ingredients, knead dough till smooth
  2. Roll dough into long strip, cut into 20 small pieces, roll in flat sheets
  3. Wrap in the fillings, make into a Bao shape. Leave to rise for 30 minutes
  4. Steam over high heat for 5 minutes




I've modified the recipe into 2 different methods and both yield almost similar results, but I feel that the start dough method produces better buns. And I must say, using the stand mixer to knead the dough is a lot easier.

Pandan Swirl Bun ~ Starter dough method

Here's how I do it

All in a bowl method

300g Hong Kong Flour (sifted)
1 tsp Quick acting instant yeast (comes to about 6g)
1 tsp Double acting baking powder
70g Sugar
10g Shortening (may use oil if you don't have shortening)
120ml - 130ml Water (More water will make a softer bun, but you will need to know how to handle the stickiness of the dough)

  • In a stand mixer bowl or any large bowl, combine hong kong flour, quick acting instant yeast and double acting baking powder together
  • Dissolve 70g of sugar in a bowl with 120ml water
  • Make a well in the flour mixture and pour in the sugar solution. Combine well and gather into a dough. Add a tablespoon of water if it is too dry.
  • Add the shortening and knead until a smooth dough (Dough should be soft and may even be a little sticky, but it is okay)
  • Place dough in a greased bowl and prove it for 45 minutes or until almost double in size
  • Knead dough a couple of times and roll into a long strip. Cut into 30g pieces
  • Roll into a flat disc and spoon in filling and shape accordingly
  • Leave to rest for about 10 minutes before steaming at high heat for 6 to 8 minutes (small buns, 10 - 12 mins for medium buns or those with raw meat fillings)

Starter Dough Method

Starter dough
140g Hong Kong Flour (sifted)
1 tsp Quick acting instant yeast (comes to about 6g)
90ml Warm water (about 40 degree, test by pouring water over wrist ~ should be warm. Similar to temperature suitable for making baby's formula milk)


Main dough
160g Hong Kong Flour (sifted)
1 tsp Double acting baking powder
70g Sugar
3 tbsp Water
10g Shortening (may use oil if you don't have shortening)
Starter dough

  • In a mixing bowl combine all the starter dough ingredients together and form a dough. Do not have to knead until very smooth. Cover with cling wrap and set aside to let it prove for 30 to 45 minutes
  • In a small bowl, dissolve 70g of sugar with 3 tablespoons of water. (It is okay that sugar may not be totally dissolved)
  • In a stand mixer bowl or any large bowl, combine hong kong flour and double acting baking powder together. Make a well in the middle
  • Pour in the sugar solution and mix slightly. Add the starter dough and combine well to form a dough
  • Add the shortening and knead until a smooth dough (Dough should be soft and may even be a little sticky, but it is okay)
  • Place dough in a greased bowl and prove it for 30 minutes
  • Knead dough a couple of times and roll into a long strip. Cut into 30g pieces (small buns)
  • Roll into a flat disc and spoon in filling and shape accordingly
  • Leave to rest for about 10 minutes before steaming at high heat for 6 to 8 minutes (small buns, 10 - 12 mins for medium buns or those with raw meat fillings)

** Cover the lid of the steamer with a piece of cloth to prevent water from dripping onto the Bao, or else the Bao will disfigure




Reflections:
  1. All in one bowl method yields satisfactory results, soft and fluffy but uneven skin texture (See the Luncheon Meat Bun)
  2. Starter Dough method yields more fluffy and nice skin texture
  3. Because we are using double acting baking powder, so don't be too greedy to add too much filling because it is going to spill out when steaming.
  4. If you are using stand mixer, it is okay to add a little more water because the machine will knead at such fast speed that the dough will dry up pretty fast
  5. And if you a using manual method to knead the dough, do not add in too much water when it appears too dry. Add a little at a time. Total amount of water shouldn't be more than 120ml + 1 1/2 tbsp (All in a bowl method) and 90ml + 3 tbsp (Starter dough method)




Here's some of the Buns that I've tried making


Chives n meat Bun ~ Starter dough method

Red Bean Bun ~ Starter dough method

Luncheon Meat Bun ~ All in a bowl method





Steps in the Starter dough method


Starter dough after 30 minutes of proving



Sugar solution poured into the middle


Starter dough added to the main dough


Main dough after resting for 30 mins


Roll into a long strip


Cut into 30g pieces


Roll out into a flat disc


Add small spoonful of filling


Fold the edges of the dough





Every individual has his/her method of shaping a bun, this is a short video on my method of folding and shaping a bun.

video

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...