Steamed Buns with Pork & Salted Egg Filling

Another recipe I tried using straight dough method
The result was similar to my first baos, soft but didn't stay soft the next day and it had chewy texture. And somehow I couldn't get smooth looking skin this time, not sure why
I used pork and salted egg filling. It's yummy but I found the pork is a little too dry

Recipe for pork filling:

What you need:

300g pork loin, pounded with meat tenderizer and then slice thinly
7 cloves of garlic, minced
vegetable oil, water, dark sweet soya sauce, salt, pepper

Method:
Heat oil in a pan, sautee minced garlic til fragrant
Add in pork, and stir fry til cooked
Add in water, dark sweet soya sauce, simmer over low heat til the meat is soft (I simmered for an hour til the water only a little bit left)
Adjust the taste with salt and pepper, mix well

Note:
I reckon that I should have added some thickening sauce into the pork mixture to get a more moist filling

Additional for filling: salted egg yolk, cut each egg into 8

Recipe for bao skin is from Vivian Pang Kitchen

What you need:

2 cups all-purpose flour
1 cup low protein flour

(I used 3 cups Hong Kong flour)

2 tbsp sugar
1 tsp instant yeast
190 ml water

1/2 tsp double acting baking powder
1 tbsp water

Method:

1. I used bread maker to knead the dough
2. Pour water followed by Hong Kong flour, sugar and yeast into the bread maker pan
3. Let it knead for 30 minutes
4. Take the dough out of the pan and let it proof in slightly oiled bowl til doubled in size about 1 hour
5. Punch the dough on lightly floured surface and knead for awhile to release air bubbles
6. Mix double acting baking powder with water and stir til bubbles
7. Flatten the dough and pour baking powder mixture on it, knead for awhile
8. Divide dough, each 40g (I got 11 pieces)
9. Flatten each dough and spoon pork filling and place 1/8 piece of salted egg at the centre
10. Shape oval (I did seal down, my mum did seal up LOL), place on square banana leaves
11. Leave to proof for another half an hour
12. Place in a steamer (make sure the water is already boiling) and steam for 15 minutes

 

 

 

 

This post is for Aspiring Bakers #31 Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders

  

 

Chocolate & Cheese Steamed Buns - My First Baos

Finally I did my first steamed buns
I love eating them, but somehow I haven't made them myself, even when I have a long list of steamed bun recipes waiting LOL
For this, I must thank Aspiring Bakers event this month which encourages home bakers to give a try to make homemade steamed buns.
I thought I would miss it, luckily I did not. So happy, especially after I missed two of the earlier Aspiring Bakers recently in February and April this year :)

So many recipes I was confused which one to try first
I decided on straight dough method by Happy Home Baking
Why the filling choice? Just my curiosity. I have never tasted steamed buns with chocolate or cheese. I saw many of my Indonesian home bakers friends make them. I just wanted to know the taste. And I wasn't disappointed at all. Steamed buns with chocolate or cheese filling are not bad at all, in fact they're real good :)

I found the recipe for the steamed buns is pretty good, soft and fluffy, but somehow I and my family found the texture was a little more like bread. And they weren't so soft anymore the next day
I reckoned that I have over proofing the dough during the first proofing
It said to proof til doubled in size about an hour, but I did for 1 hour 45 minutes, cos I had to fetch my girl from school. When I saw the dough, it's about tripled in size :-|

What you need - straight dough method:
(makes 12)

300g Hong Kong pau flour

3g baking powder

3g instant yeast

30g caster sugar

160ml water

15g vegetable oil

enough chocolate chips and grated cheddar cheese for filling

Method:

1. Sieve Hong Kong pau flour and baking powder into a mixing bowl. Add yeast, caster sugar and mix well
2. Pour in water and oil into the breadmaker pan, followed by the flour mixture. Let it knead for 45 minutes. You may continue to do the first proofing in the machine, but I took out and put the dough in lightly oiled bowl and proof til doubled in size (about an hour)
3. Punch down the dough and give a few light kneading to release the trapped air bubbles. Divide the dough into 12 portions (about 40g each). Roll each portion into a smooth round
4. Flatten each dough into a small disc with your palm, make the edges thinner and the centre portion thicker. Wrap each dough with 20g of filling. Pinch and seal the seams. Place dough seam side down on a square piece of banana leaf. Cover loosely with cling wrap and leave buns to proof for 25 minutes
5. Place buns in a steamer and space them apart so that they do not touch one another. Steam at medium to high heat for 15mins (make sure the water is already boiling before steaming). Remove immediately and serve warm. Keep any leftovers in fridge (covered with cling wrap or store in airtight containers) and re-steam till hot before serving

This post is for Aspiring Bakers #31 Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders