Pumpkin Steamed Buns (南瓜包子)

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I prefer pumpkin steamed bun instead plain one. Since my kids dislike having pumpkin on its own, adding inside steamed bun is a great way to get them eat. They like burger therefore I prepare these flower buns to go with homemade chicken patties. With this recipe you can shape them into mantou or any other shapes you prefer.

Hungry baby... can't wait!

Adapted from Copycake Kitchen with changes

Pumpkin Steamed Buns (南瓜包子)

Yield 12 pieces; 65g each

Ingredients :

200g pumpkin (steamed and mashed)

80g castor sugar

5g instant yeast (1¼teaspoon)

100-110g water

450g pao flour (I used all-purpose)

½ teaspoon baking powder

½ teaspoon double action baking powder

22g shortening (I used corn oil)

Method:

1. In a big mixing bowl add in pumpkin puree, sugar, yeast and about half of the water. Stir to combine.

2. Add in pao flour, both baking powder and gradually add in the remaining of water. Mix with chopsticks until mixture resembles coarse meal.

3. Hands on and knead till form into dough. Add in oil and continue knead till smooth. Cover and leave aside for about 1 hour.

4. Divide into 65g each and shape into ball, set aside to rest for 15 minutes. Shape into flower as shown in the pictures.

5. Put the shaped buns inside steamer (without heat) to rest for 30-45 minutes (or until the dough is springy to touch).

6. Start steaming from cold water with medium heat. Once the water boiled, steam further 8 minutes.

7. Once the steaming time is over, off the heat. Leave the steamed buns inside the steamer for few minutes before open the lid.

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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com

Wholewheat Mixed Fruits Mantou/Straight Dough Method

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This mantou is firm and with chewy texture (扎实馒头) which I love it. This is great to serve as breakfast and as snack too. I love to munch on this mantou whenever hunger strike me :D

Wholewheat Okara Mantou (全麥豆渣饅頭)

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As I mentioned in early post I’m going to share recipe with okara in making mantou (steamed buns). This is not soft fluffy kind of buns. This mantou has firm and chewy texture (扎实馒头). It is best to serve hot or warm with or without spread. With the okara and soya milk in the dough it gave soya bean taste to these mantou. 

Vanilla Steamed Buns(Mantou)/ Straight Dough Method

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I'm using the same recipe as Char Siew Steamed Bun which add in baking powder after the 1st proving instead of adding at the beginning.

My hubby likes to sandwich with BBQ bacon

As for vanilla I had been curious how the taste looks like in steamed buns. Since I have my own homemade vanilla extract I can experiment with it! I would say the vanilla sense is not so obvious when the bun is hot. I only smell it the next day while I was about to reheat them for breakfast.

I more on sweet taste...butter and kaya!

Let me show you how this simple steamed buns are made!

 

Ingredients: (yield about 55g x 10 pieces)

(A)
2 cups all-purpose flour
1 cup low protein flour

2 tbsp sugar
1 tsp instant yeast
170 ml water

2 tbsp vanilla extract (homemade)


(B)
1/2 tsp double action baking powder
1 tbsp water

Methods:

1. Put flour, sugar and yeast in mixing bowl. Pour in water and vanilla extract. Knead till form soft dough. Cover and rest for 1 hour or double its size.

 

2. Transfer the dough on working surface, spread out the dough with hand.

 

 

3. Add double action baking powder and water in a small bowl. Stir with spoon and make sure is fully dissolved (only mix when about to use. Bubbles will appear as you stir). Pour the mixture on top of spread dough. Slightly knead till well combine.

* kneading with hands is sufficient.

 

 

4. Shape into ball. Divide into 10 portions as shown.

 

 

5. Shape each portion into ball and leave to rest for 10 minutes.  

 

6. Roll out into oval shape. Brush with some vegetable oil. Fold to close and place on greased paper. Leave to rest for 15-20 minutes.

* Some are steamed in round shape.

 

5. Start steam from cold water. After water come to boil steam further for 8 minutes. When done leave steamed buns inside the steamer few minutes before open the lid.

 

I'm sharing this post at Muhibbah Malaysian Monday hosted by 3 hungry tummies

Char Siew Steamed Bun with Easy Char Siew Filling/Straingt Dough Method

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After seeing easy version of char siew filling from Wendy I can't wait to try! It is easy because the pork is cooked once instead of going through baking and grilling process. If char siew (BBQ pork) is meant for direct consumption do try Chinese Roasted Pork (Char Siew) which I posted sometiems ago.

Recently I had been using this steamed bun recipe very frequently. Why? Because it is easy and yields soft buns although with straight dough method. I actually 'discover' this method by accident :D Initially I plan to add baking powder into the dough before 1st proving. I forgot! So I added in by dissolving double action baking powder into the dough before shaping just like making Smilling Char Siew Pau. It is pretty good ‘discovery’ huh? :D

I like to use all-purpose flour instead of pau flour. The reason is it is cheaper (in where I stay now). With the help of some portion of low protein flour (cake flour), instant yeast and baking powder it produce soft buns just like pau flour did. Of course this is only my personal view.

 

~Char siew filling easy version

Adapted and slightly modified from Wendy

Ingredients:

600gm pork belly (no skin)

*replace with pork leg
60ml light soy sauce (3 chinese soup spoon)
40ml dark soy sauce
20ml Chinese rose wine (I omit)
20ml oyster sauce
150gm sugar
20gm corn starch (1 heaped Tbsp)

1. Boil pork belly in 2 cups of water for 15 minutes or until cooked.
2. Fish out pork belly and let it cool down until it is manageable.
3. Retain 1 cup of the pork boiling water, cool and mix with cornstarch. Set aside.
4. Finely dice pork belly.
5. Return pork belly to pot (w/o oil) and cook until you can smell it being fragrant (that’s when the oil starts to ooze out)
6. Put in soy sauces, wine and oyster sauce. Cook until the pork looks dry.
7. Put in sugar and cook until it melts.
8. Put in cornstarch mixture and cook until the gravy thickens.
9. Put fillings into a bowl. Let it sit for 15 minutes and you will see some oil on the surface. Use paper towel corners to absorb the oil, if preferred.
10. Chill filling or freeze until time of use, remember to cover it to prevent drying out.

To divide into portions, after chilling, the filling will be firm, scoop them and form piles according to the weight required. Keep them covered and freeze until time of use

* I didn't divide into portions. I just take about a teaspoon of filling as I wrap the buns.

~ Pau dough (yield about 50g x 13 pieces)
(A)
2 cups all-purpose flour
1 cup low protein flour

2 tbsp sugar
1 tsp instant yeast
170-190 ml water

(B)
1/2 tsp double action baking powder
1 tbsp water

Methods:

1. Put flour, sugar and yeast in mixing bowl. Pour in water and knead till form soft dough. Cover and rest for 1 hour or double its size.



2. Transfer the dough on working surface, spread out the dough with hand.

3. Add double action baking powder and water in a small bowl. Stir with spoon and make sure is fully dissolved (only mix when about to use. Bubbles will appear as you stir). Pour the mixture on top of spreaded dough. Slightly knead till well combine.

* kneading with hands is sufficient.

 

4. Divide the dough into 50g each. Wrap each portion with char siew filling and seal tight. Place on greased paper and leave to rest for 15-20 minutes.

 

5. Bring the water to boil. Steam the buns at medium-high heat for 10 minutes. When done leave steamed buns inside the steamer few minutes before open the lid.

 

She is my baby girl who is about 1 year old now ^^ Sometimes have to aware of my little monster from attacking my food :D

I'm sharing this post at:

~Muhibbah Malaysian Monday hosted by 3 hungry tummies

~Recipe Box 13 hosted by Bizzy Bakes

~Full Plate Thursday by Miz Helen's Country Cottage

~ Yeastspotting

This coming weekend I will be back to my hometown visiting my parents. Therefore I won't be able to do posting or replying any queries. See you guys about a week times!

Blossom Mantou II (Moho Kuih/莫哦贵)/ Sour Dough Method

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I steamed these blossom mantou again! This time I tried Kristy's blossom mantou recipe. It works very well too.  

Ingredients :
~Starter Dough (yield around 400g starter dough)
250g all-purpose flour
180ml   water
1 tsp instant  yeast
(combine all ingredients & mix well then set aside to ferment overnight or at least 8 hours)
 
~Main Dough (around 8 buns)
(A)
300g  all-purpose flour
2 tbsp   shortening (replace with vegetable oil)
200g  starter dough
150g sugar (reduce to 110g)
 * for brown sugar mantou replace castor sugar with brown sugar. Make sure sieve before use.

(B)
100ml   water
1/4 tsp  lye water (omit)
2 tsp baking powder
 
*some food colouring
 
(kneading with stand mixer)
Methods:
1. Mix together ingredients (B) till baking powder dissolved.

2. Combine ingredients (A) & (B) into kneading bowl. Knead till form smooth dough.

3. Transfer the dough to working surface. For red dough remove small portion and add in food colouring. Shape into ball. Cover and leave to rest for 15 minutes.

4. Roll out the dough into rectangle. Place the coloured dough (shape into log first) in the center. Wrap and seal tight. Shape into log.

5. Without further fermentation, straight away divide into 8 portions by twisting the dough for separation. For better result do not use a knife.

*Refer here for the step

4. Place dough on parchment paper & rest for 15 minutes. Steam over high heat for 15-20 minutes. Leave to rest for few minutes before open the lid.

Note: I'm very happy with this time blossom mantou as they have "big smile" compare to last batch. For the last batch mantou the pressure of my steamer is not hot enough. This time I place my mantou directly on hot steaming water instead of steamer basket.  

Desiccated Coconut Steamed Bun/ Straight Dough Method

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I saw some desiccated coconut in my freezer. In order to clear I decide to use it as steamed buns filling. Another great recipe of stemed bun pastry I found and this time is from ReeseKitchen. Do drop by her blog for more interesting fillings!

Adapted from ReeseKitchen

Source from 快乐厨房别刊

Ingredients:

(A)

4g instant yeast

160g water

(B)
280g pau flour or low protein flour

120g cornflour

80g sugar
40g shortening (I used vegetable oil)

(C)

10g double action baking powder

~ Filling
Fresh desiccated Coconut

Sugar

Pinch of salt

* Put all into a pan and cook till all the sugar dissolved. Set aside to cool.

Method:
1. Mix (A) together in a kneading bowl. Then add in (B) and knead to form dough. Covered and leave to rest for 1 hour and 30 minutes.

2. Mix in (C) and knead (by hand) gently till well combine (careful don't over knead) then cover and rest for another 15 minutes.

3. Divide dough into 50g each and wrapped in fillings. Please refer here for method of shaping and wrapping.

4. Place on parchment paper and leave to rest for 15-20 minutes. Bring water to boil and steam at high heat for 10 minutes.

5. Once the steaming time is over, off the heat. Leave the buns inside the steamer about 1 minute before open the lid.

Smilling Char Siew Pau/ Starter Dough Method(Traditional Way)

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It has been a long journey for me to get these smiling char siew pau with traditional way. My family consume a lot of steamed buns for the past 2 weeks :D Too much until my elder son complaint too much for him :p The efforts are pay off after seeing all these steamed buns with big smile :)
 
First I like to thanks Lily's Wai Sek Hong for her recipe. Thanks for her efforts of showing step by step pictures tutorial on making smiling steamed buns in professional way.

Pau dough recipe adapted and slightly modified from Lily's Wai Sek Hong
Ingredients:

Char Siew Filling

* more than enough for one batch of steamed buns

~Char siew filling with homemade Chinese roasted pork (char siew)

(A)

300g char siew, dice

 

(B) Thickening sauce

120ml water

5 tbsp homemade char siew sauce(from roasted pork)

1 tbsp tapioca flour

1 tbsp corn flour

½ tbsp all-purpose flour

Mix all the thickening sauce till well combined. Bring to simmer at low heat by stirring continuously till thicken. Off the heat and add in the diced char siew. Stir till well mix. Cover and keep in fridge to set for several hours before use.

* Do not skip the thickening sauce as this will create the ‘sauce’ while having the hot char siew pau.

Or

 

You can replace with ordinary pork meat and cook as below.

~Char siew  filling with ordinary pork meat

(A)

300g pork loin(梅花肉)‏, dice

1 onion (dice)

2 tbsp oil

(B)

Seasoning: 2 tbsp oyster sauce, 3 tbsp soya sauce, 3 tbsp sugar, 1 tbsp sesame oil

Thickening sauce: ½ cup water, 2 tbsp cornflour, 1 tbsp plain flour (mix and set aside)

Heat up the wok. Add in oil and fry the onion till fragrant. Add in the diced pork and cook till turn white and cooked. Pour in the mixture of seasoning and cook till become thick sauce. Off the heat and dish out the filling. Cover and keep in fridge to set for several hours before use.

Pau Dough

* yield about 8 pieces of steamed buns (about 38g each)
~Starter dough (yield about 350g;only used 150g for this recipe;keep the rest for other batch)
250g pau flour
1 tsp instant yeast
1 tsp sugar
130-150ml water
 
~Main dough
(A)
150g starter dough
50g castor sugar
 
(B)
1 tsp double action baking powder
1/2 tsp Ammonium bicarbonate
A tiny drop of potassium carbonate & sodium bi-carbonate solution a.k.a. Kan Sui (<1/8tsp)
3 tsp water
 
(C)
5 tbsp pau flour
4 tbsp wheat starch
 
1 tbsp lard/shortening
 
 
Methods:
~ Starter dough
Knead all till form into dough. Put inside a container and flatten the dough. Cover with wet cloth. Leave to rest overnight at room temperature.

* As you can see the dough has double in size. I left mine about 12 hours.
* Inside turns foamy and yeasty.

~ Main dough
1. Weigh 150g of starter dough and add in the sugar.  Mix until the sugar has dissolved. 
* I mix with scraper as the mixture is sticky to handle.
 

2. In a small plate, add 1/2 tsp double action baking powder, 1/2 tsp ammonium bicarbonate and a drop of kan sui with 2 teaspoons water.  Stir to dissolve. Add into starter dough mixture.  Mix well to combine.
 

3. Add in the pau flour and wheat starch. Mixing with scraper till most of the flour form into lumps. Transfer to working surface and knead with hand to soft dough.  (a little more water might be needed as it depends on how wet the starter dough is).
* I added about 2-3 teaspoons. One teaspoon at a time.
 

4. Add in 1 tablespoon lard/shortening and knead well.
*At first it might seems very oily. Don't worry as the dough will absorb as you knead.
 

5. Flatten dough and spread it out. In a small plate, dissolve the remain 1/2 teaspoon double action baking powder with 1 teaspoon water. Rub/spread all over the dough. Fold the dough in and knead well, so that all the baking powder is well spread.  Dough is ready to be shaped.
 

6. Divided into 8 portions (about 38g each). Shape all into balls.
 
7. Flatten one portion and put the Char Siew filling.  Pick up the edges and wrap up the filling. Place the bun on parchment paper. Repeat till all finish.
* Do refer Christine and dim sum chef video on how to pleat steamed buns.

8. Bring the water in a steamer to rapid boil. Steam the buns for 10 minutes.  Turn the heat (stove) to lowest and steam further 1 minute. Off the heat and leave the buns inside for few minutes before open the lid.
* This process is to avoid sudden decrease pressure inside steamer which can cause shrinking.
* If the ammonia smell is too strong do steam 2nd time for few minutes. This will get rid of the unpleasant smell.

I'm sharing this post via Muhibbah Malaysian Monday.