A rewarding accidental discovery. The last time when I made Spring Onion Bread, out of exasperation, I had to substitute part of the bread flour with Hong Kong flour as it was out of stock at three supermarts I went to. Hong Kong Flour is especially good for chinese pastries and steamed buns and it was the first time I tried it on baked bread. Out of curiousity, I put some of the bread to ‘steam’ and, voila – what a surprise! The baked ones were good but the steamed buns tasted even better!
This steamed version was ambitiously made with 100% Hong Kong flour. I used ‘Bake King’ brand premium Hong Kong Flour and the result was impressive. The steamed bread stayed soft and fluffy even on the next day. I can’t exactly call this a ‘mantou’ as there’s fats and eggs in it but it’s certainly another one good recipe to keep on hand.
STEAMED BREAD WITH SPRING ONIONS
For the dough ingredients & method, please refer to ‘BASIC SWEET BREAD DOUGH” and substiute all flour to HONGKONG FLOUR. For this recipe, I doubled the portion.
Ingredients for filling (prepare while dough is proofing):
(B) – diced & set aside (you may omit these totally or use any other preferred ingredients)
2 pcs sausages
1 pack otah (200gms)
1) When the dough is ready for use, divide bread dough into 3 equal portions and mould into balls. Leave to rest for 15 mins.
2) Roll each ball of dough to a 18cm x 20cm rectangle. Spread with spring onion mixture and sprinkle diced sausages / otah evenly on top. Roll up and cut into 5cm sections. Place rolls apart in a steamer tray and leave in a warm place to proof for a further 45 minutes until double in size.
5) Remove immediately and leave to cool. Best eaten warm.