Friday, November 23, 2012
Pandan Kaya and Cinnamon Roll Steamed Buns
30g warm water
1 1/2tsp instant yeast
250g Hong Kong flour/ pau flour
65g icing sugar
1/2tsp baking powder
80g pandan water (Boil few blades of pandan leaves with 150ml of water for 10mins.)
1/4tsp pandan paste
1. Mix yeast and lukewarm water together, set aside for 10-15mins.
2. Sift flour, icing sugar and baking powder onto a clean surface and make a well in the centre.
3. Mix pandan paste and pandan water together.
4. Pour yeast mixture, pandan water and shortening into the centre of the well.
5. Stir in flour and knead with your palm till a smooth and soft dough is formed. (You may need to add some flour if the dough is sticky.)
6. Cover and set aside to rest for 30mins.
7. Place dough on a floured surface and knead for a while.
8. Divide dough into two portions.
Pandan Kaya Steamed buns:
1. Divide one portion of dough into 8 to 9 small doughs.
2. Wrap 3/4tsp of kaya into dough and seal opening.
3. Roll dough into ball and place it on a square(6x6cm) grease proof paper.
4. Flatten it, with a sharp knife cut 4 slits on dough and draw a line on each petal.
5. Brush centre of flower with water and sprinkle some black sesame seeds.
6. Cover and let it rest for 30mins.
Cinnamon Rolls Steamed buns:
1. Roll out another portion of dough into rectangular.
2. Trim 4 edges to get straight lines.
3. Mix 1/2tsp of ground cinnamon with 2tsp of brown sugar.
4. Brush surface of dough with vegetable oil, scatter cinnamon sugar around it.
5. Roll up dough just like swiss roll.
6. Divide dough into equal portions.
7. Place it on a square(6x6cm) grease proof paper.
8. Cover and let it rest for 30mins.
1. Preheat steamer, bring water to a rapid boiling, drop in few blades of pandan leaves.
2.Arrange buns on steaming rack with some gap in between buns for expansion.
3.Steam buns over medium heat for 10mins.