Friday, November 4, 2011

Wholemeal Steamed Buns with Longan and Raisins Filling/ Sponge Dough Method

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I still have leftover dried longan from my confinement. Therefore I added into these mantou. In order to get my sons having them is to add raisins as well. The result came out very well! I like the sweetness and fragrant from the dark brown sugar and the filling too. This definitely is one of my favourite steamed buns. Hope you all will try out!

Ingredients: yield about 60g x 14 
~Syrup
100g dark brown sugar
100ml water

~ Filling
50g dried longan
50g raisins (chopped and set aside)

~Steamed Buns
(A) Starter dough
100ml lukewarm water
2½ tsp yeast
1 tbsp sugar
130g plain flour

(B) Main dough
320g plain flour
50g wholemeal
1/4 tsp salt
*200ml mixture of syrup and water (refer below)
2 tsp baking powder
½ tsp vinegar
* Mix just about to use

1 tbsp vegetable oil


Methods:
~ Syrup and dried longan filling
1. Boil the brown sugar till melt. Sift to remove any impurity.

2. While is still warm, pour some over the dried longan and leave aside till soft (I soak about an hour).

3. Drain the longan and mix them with the chopped raisins.

4. Keep the syrup for the dough. Add water if needed to get *200ml of syrup.

~ Steamed Buns
(A)Starter Dough
Put all into kneading bowl. Mix all till form dough. Cover and keep aside for 10 minutes.

(B)Main dough
1. Put all ingredients from (B) except oil into the starter dough bowl. Knead till all form into dough. Add the oil and continue knead till form smooth dough. Cover and rest for 1 hour or double its size.

2. Transfer the dough to working surface. Slightly knead to remove excess air bubbles. Divide the dough into 60g each. Shape into balls and rest for 10 minutes.
3. Flatten balls into oval shape. Spread the filling in the center and wrap. Place on parchment paper and rest in steamer for about 15-20 minutes.

4. Bring the water to boil. Steam at medium heat for 12 minutes. Once the steaming time is over, off the heat, leave the pau inside the steamer for 1 minute before open the lid.

6 comments:

  1. Great idea of adding longan and raising in the bun!

    ReplyDelete
  2. I still have lots of longan too from my confinement.
    Hmm... I think this bun will be great as a confinement breakfast.

    ReplyDelete
  3. Today i made pau too, but mine is red bean pau. Adding longan, sound good too.

    ReplyDelete
  4. Ah Tze,
    Thanks.

    Wendy,
    Sometimes I will have them as my main course :)

    Sonia,
    I found that adding longan and raisins together give more flavour to the buns. Do try.

    ReplyDelete
  5. adding the sweetened longan is a good idea indeed!

    ReplyDelete
  6. Hi... when to mix the starter dough and main dough? A bit lost here.

    ReplyDelete

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