STEAMED VEGETABLE BUNS

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I absolutely love playing with dough and just love that the final result never fails to delight. With the same dough recipe that I made for pan-fried buns, I substituted the stuffing with vegetables & mushrooms and put the buns to steam instead. The thing about this particular dough is that you can shape it in any way you want, stuff it with whatever fillings you desire and either pan-fry or steam it. Now, who says playdough is for kids only? This is just so fun!

STEAMED VEGETABLE BUNS

Ingredients
(make 26 buns)

(A) – The Filling
500gm turnip, cubed
1 small carrot, cubed
4pcs chinese mushrooms, softened and cubed
8pcs black fungus, softened and cubed
1pkt enoki mushrooms, cut into small sections
1 sprig coriander
1 stalk spring onions
1 red chilli, seeded and minced (optional)
4 shallots, minced
2 garlic, mined
2 tablespoon light soya sauce
1 tablespoon sesame oil
1/2 teaspoon white pepper
2 teaspoons cornstarch dissolved in 100ml water

(B) – The Dough
600gm HongKong flour
10gm Instant Yeast
10gm Baking Powder
120gm Sugar
280ml Water (room temperature)
10gm shortening

Method

1) Prepare a large steamer.

2) Cut 26pcs of 3″x3″ rectangles from a greaseproof paper.

3) Heat 2 tablespoon cooking oil in a pan and cook ingredients (A) until done. Add seasonings and thickened with cornstarch mixture. Set aside to cool.
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4) Mix ingredients (B) together in a bowl to form a rough dough. Transfer dough to a work surface and continue to knead until smooth and elastic. Alternatively, put all the ingredients into a mixer with a dough hook to process until dough is smooth and elastic.
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3) Knead dough into a long stripe and divide into portions of 35gm each. Shape each portion into a mould and cover with a damp cloth to keep dough from drying out.
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4) Flatten each mould into a flat sheet by hand or with a rolling pin (whichever way you find most convenient). Put a spoonful of filling and pleat the edges into a bun shape (see pic below). Put bun onto a piece of 3″x3″ greasproof paper and arrange in a steam tray. Leave sufficient space in between each bun to allow for expansion.
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5) Wet buns with a water spray and leave to proof for 30 mins in a warm place until double in size (I place them in my oven).
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6) Bring water in steamer to boil and steam buns for 10mins.
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7) Serve warm with a cup of your favourite chinese tea.

Best eaten hot from the steamer. Yum!

Best eaten hot from the steamer. Yum!

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SWEET CORN CAKE

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The texture of this cake is very much like the traditional chinese 鸡蛋糕 (pronunced as “ji-dan-gao”) that my mum use to steam when I was a little child. The cream corn added to the batter gives the cake an extra crunch. Instead of steaming it in a large cake pan, I’ve made them in little muffin cakes. Whichever way, it tastes great!

SWEET CORN MUFFINS
for 1×8″ square pan or 16×2″ muffin cups

Ingredients

(A)
4 large eggs (60gm each)
180gm fine sugar

(B)
200gm cream corn

(C)
250gm self raising flour

(D)
80gm melted unsalted butter

Method

1) Prepare a steamer and bring water to boil.

2) In a mixer, whip (A) until thick and creamy.
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3) Add in B and continue to whisk until well blended.

add cream corn all at once

add cream corn all at once

4) Lower speed of mixer and add (C) gradually. Combine well.

spoon the flour gradually over the batter

spoon the flour gradually over the batter

5) Add (D) and mix well.

add the oil all at once

add the oil all at once

6) Pour batter into a 8″ square pan lined with parchment or fill muffin cups 2/3 full with batter. Small cakes takes lesser cooking time than large cake. Depending on the type of steamer used, steam approximately 40-50mins for large cake and 18-25mins for smaller ones.

 

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These were steamed for 18mins

7) For large cake, remove parchment immediately and cool cake on a rack.

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8) Enjoy as a breakfast, afternoon tea or supper snack. Yummy!

Homemade goodness in a cup!

Homemade goodness in a cup!

STEAMED BANANA & PRUNES MUFFIN

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Banana and prunes just balance up so well. These are not only nutritious, they are delicious too! And they are made with corn oil, not butter. Simply put, wholesome goodness in a cup!

STEAMED BANANA & PRUNES MUFFINS

Ingredients

(A)
3 nos eggs (60gms each)
150gm fine sugar

(B) – mashed together:
250gm bananas
1/4 teaspoon salt

(C)
50gm fresh milk (warm)

(D)
240gm self-raising flour
1 teaspoon sodium bicarbonate

(E)
90gm corn oil

(F)
150gm prunes, cut into small pcs

Method

1) Prepare 12pcs x 6cm muffin cups.

2) Prepare a large steamer and bring water to boil.

3) In an electric mixer, whip (A) until thick and creamy
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4) Add (B) and whip until thick.
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5) Add (C) and mix until well blended.
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6) Lower speed and add (D) gradually and mix until well combined.
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7) Add in (E) and mix well.
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8) Add (F) and combine well with spatula.
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9) Fill muffin cups to 2/3 full and steam for 18-20 mins until done.
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10) Best served warm.
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Makes a hearty breakfast too !

Makes a healthy and hearty breakfast with your favourite beverage in the morning!

Or as a gift for a sweet friend :D

Or bag it up as a gift for that someone special 😀

STEAMED MANGO & PASSIONFRUIT CAKE

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If you don’t have an oven to bake that cake, fret not as a steamer would do the job nicely too. Alex Goh’s book entitled “Magic Steamed Cake” has a wide array of interesting and easy to follow steamed cake recipes. So long as you’ve a pan big enough to hold a 22cm square tin, you’re good to start. If not, you may also divide the batter into two smaller tins or several cupcake cases, and steam it in two batches. Either way, rest assured you won’t fail and that the steamed cakes taste as good as baked ones. For now, I’m in a steamed-cake mood so do watch out for more recipes!

STEAMED MANGO & PASSIONFRUIT CAKE

Ingredients

(A)

4 nos egs (60gm each)
250gm fine sugar (I reduce the sugar to 240gm)

(B)
150gm mango puree
50gm passionfruit pulp

(C)
150gm melted unsalted butter (or 150gm corn oil)

(D) – sieved together
300gm self raising flour
1/2 teaspoon sodium bicardonate

Method

1) Prepare a 22cm square pan or 2x18cm loaf tins lined with parchment or 12 cupcake cases. Set aside.

2) Prepare steamer and bring to boil.

3) Whip A until thick and creamy.
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2) Add in (B), whip until well blended.
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2) Add in (C), mix until well-blended.
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3) Add in (D) gradually, mix until well combined and batter is smooth. (If you’re using an electric mixer, lower speed to 1)
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4) Pour into prepared pan/tins/cupcake cases. Bring a pan of water to boil and steam batter on high for 40 to 50mins until done or test with skewer. (If using smaller tins or cupcake cases, the steaming time will be reduced (about 25-30mins for smaller tins or 18-20mins for cupcake cases).
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5) Take out the cake from tin, remove parchment and leave to cool thoroughly.
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6) Slice and enjoy the spongy steamed cake!

There's no excuse not to make a cake!

There’s no excuse not to make a cake!

PAN-FRIED LEEK & PORK BUNS

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Was excited to find a forgotten recipe book on chinese buns sitting in my cupboard recently. Tried my hands on a pan-fry chinese buns recipe in there but had to make some adjustments to the water and shortening as the dough was too dry and crumbly. Recipe after adjustment :

PAN-FRIED LEEK & PORK BUN

Ingredients (A) – for the filling
2 stalks leeks, sliced thinly
400gm ground pork
– seasoned with 1 tablespoon light soya sauce, 1/2 teaspoon pepper, 1/2 tablespoon sesame oil, 1/2 tablespoon chinese cooking wine and 1 teaspoon corn starch.

Ingredients (B) – for the dough
300gm HongKong Flour
5gm Instant Yeast
5gm Double Action Baking Powder
70gm Fine Sugar
130ml to 140ml water (room temperature)
6gm shortening

Ingredients (C) – for garnishing
some toasted sesame seeds
some chopped spring onions

Method

1) Dissolve 1 teaspoon cornstarch in 30ml water and set aside. Heat 1 tablespoon cooking oil and stir-fry leek until soft. Add ground pork and combine well. Taste and add more seasoning if required. Thicken with cornstarch mixture and cook till done. Set aside to cool.

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2) Put Ingredients (B) in a mixing bowl. Combine and knead to form a smooth and pliable dough. Next, knead dough into a long strip and divide into 18 equal portions.

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3) Roll each portion into a ball and flattened to a round sheet with a rolling pin. Wrap in filling, fold around the edges to seal and then flatten buns lightly with hand (see picture). Leave to rise for 30 mins.

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To cook the buns, the recipe book indicated to steam the buns on high for 5 mins and then to pan-fry both sides until golden.  I skipped the steaming part and put the buns right away onto the stove to cook.  However if you prefer steamed buns to pan-fry ones, simply steam the buns for 8-9 mins until done.

5) For pan-fried buns, brush a non-stick pan with some cooking oil and heat it up on high. When the pan is very hot, lower flame and place the buns gently onto the pan. Leave it to cook on gently heat until lightly golden on the underside. At this point of time, pour 20ml of hot water into the pan and cover immediately. Leave the buns to ‘steam’ for 1-2 mins (this step is important to allow the hot steam to cook & fluff up the dough). Remove the cover and flip the buns over to cook on the other side until golden. Sprinkle some sesame seeds and spring onions on top of the buns. Serve warm.

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Great as a any-time-of-the-day snack!

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Sweet dough with savoury stuffing - Yum!

Sweet dough with savoury stuffing – Yum!