Cloud Character Steamed Buns

Birdy Character Steamed Buns with Chocolate Chip Filling

 

Pumpkin Hee Pan (南瓜喜板)

This bun/kueh is very popular among the Chinese Blogs and had received a lot of good compliments. Same like other, I'm curious of it taste too. So today I tried it out. Frankly said, the first bite was quite ok it soft and taste like steamed bun with chewy texture. The next bite I have to shook my head, this is not the kind of kueh which I like. Oh...but my younger boy loved it, he ate two.



Recipe source from 'Y3K Traditional Kuih-Muih'.

Recipe

Ingredients
Starter dough:
80g plain flour
1tsp instant yeast
75ml water

120g pumpkin (pared off skin)
60g glutinous rice flour
30g plain flour
1/4tsp baking powder
50g sugar
some water to bind
2tbsp veg. oil

banana leaf cut into around 12pcs of 10cm x 8cm

Steps:
Starter dough:
1. Dissolve instant yeast in water.
2. Pour into flour and mix well.
3. Cover and set aside to proof for 1-2 hours.

Main dough:
1. Cut pumpkin into small pieces and steam till cook.
2. Mashed into paste while it hot, set aside.
3. Add sugar and baking powder into starter dough and mix well.
4. Add glutinous rice flour, plain flour, pumpkin paste, veg. oil into starter dough mixture and mix well.
5. Add some water if necessaries in order to bind into soft dough. (I didn't add any water as my pumpkin paste is too wet due to over steaming.)
6. Put dough in a bowl, cover and rest for 10mins.
7. Grease palm with oil and divide dough into 40g each.
8. Roll into balls and flatten slightly.
9. Place dough on an oil-glazed banana leaf, cover and rest for another 20mins.
10.Preheat steamer, bring water to a rapid boiling.
11.Arrange snacks on steaming rack with some gap in between buns for expansion.
12.Steam snack over medium heat for 10mins.

Pandan Kaya and Cinnamon Roll Steamed Buns

Recipe

Ingredients
Dough:
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
15g shortening

Steps:
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:
Steps:
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:
Steps:
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.

Steaming:
Steps:
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.

Palm Sugar Steamed Buns

Recipe

Ingredients
30g warm water
1tsp instant yeast

200g Hong Kong flour/ pau flour
1/2tsp baking powder
60g palm sugar
70g water
8g shortening

Steps:
1. Mix yeast and warm water together, set aside for 10-15mins.
2. Simmer water and palm sugar together till sugar dissolved, set aside to cool.
3. Sift flour and baking powder onto a clean surface and make a well in the centre.
4. Pour yeast mixture, syrup 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. Cover and set aside to rest for 10mins.
9. Flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Roll up the dough from the wider side.
11.With a shape knife cut into 10 equal pieces.
12.Place it on a square(6x6cm) grease proof paper. 
13.Cover and let it rest for 30mins.
14.Preheat steamer, bring water to a rapid boiling.
15.Arrange buns on steaming rack with some gap in between buns for expansion. 
16.Steam buns over medium heat for 10mins.

Chocolate Two Tone Steamed Buns

Recipe

Ingredients
85g warm water
1 1/2tsp instant yeast

250g Hong Kong flour/ pau flour
65g icing sugar
1/2tsp baking powder
30g egg white
15g shortening

1tsp cocoa powder

Steps:
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. Pour yeast mixture, egg white and shortening into the centre of the well.
4. 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.)
5. Cover and set aside to rest for 40mins.
6. Place dough on a lightly floured surface and knead for a while.
7. Divide dough into two portions (210g and 238g) .
8. Knead cocoa powder into 210g dough while leaving the other dough plain.
9. Place chocolate dough on floured greased proof paper, flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Flatten plain dough on floured tabletop and roll it into long rectangular, trim 4 edges to get straight lines.
11.Together with the grease proof paper, flip the chocolate dough onto the plain dough and remove grease proof paper.
12.Press lightly and roll it up from the wider side.
13.With a shape knife cut into 10 slices.
14.Place it on a square(6x6cm) grease proof paper.
15.Cover and let it rest for 30mins.
16.Preheat steamer, bring water to a rapid boiling.
17.Arrange buns on steaming rack with some gap in between buns for expansion.
18.Steam buns over medium heat for 10mins.

Note: The dough is very soft and slight sticky. Don't add too much flour during kneading as a result the buns texture will be hard and dry.

Pumpkin Two Tone Steamed Buns

Recipe

Ingredients
Plain dough:
70g warm water
3/4tsp instant yeast

150g Hong Kong flour/ pau flour
35g icing sugar
1/4tsp baking powder
9g shortening

Pumpkin dough:
2tbsp warm water
3/4tsp instant yeast

130g Hong Kong flour/ pau flour
30g icing sugar
1/4tsp baking powder
50g pumpkin flesh (steasmed and mashed)
7g shortening
15-20g water

Steps:
Plain dough:
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. Pour yeast mixture and shortening into the centre of the well.
4. 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.)
5. Cover and set aside to rest for 40mins.

Pumpkin dough:
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. Pour yeast mixture, mashed pumpkin, water(add 1tbsp of water first, if you find that the dough is dry then add in some more water.) and shortening into the centre of the well.
4. 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.)
5. Cover and set aside to rest for 40mins.

Moulding:
1. Place dough on a lightly floured surface and knead for a while.
2. Divide plain dough into 20g each.
3. Divide pumpkin dough into 12g each.
4. Flatten the plain dough, wrap in the pumpkin dough and seal it.
5. Flatten it and roll out the dough into oblong shape.
6. Use a pastry wheel to cut through vertically about 2mm apart from each cut.
7. Twist the dough into round shape and place it on a square(6x6cm) grease proof paper.
8. Cover and let it rest for 30mins.
9. Preheat steamer, bring water to a rapid boiling.
10.Arrange buns on steaming rack with some gap in between buns for expansion.
11.Steam buns over medium heat for 10mins.

Pandan Two Tone Steamed Buns

Recipe

Ingredients
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.)
15g shortening

few drops of pandan paste

Steps:
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. Pour yeast mixture, pandan water and shortening into the centre of the well.
4. 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.)
5. Cover and set aside to rest for 40mins.
6. Place dough on a floured surface and knead for a while.
7. Divide dough into two portions (210g and 238g).
8. Knead few drops of pandan paste into 210g dough while leaving the other dough plain.
9. Place pandan dough on floured greased proof paper, flatten dough and roll out dough into long rectangular, trim 4 edges to get straight lines.
10.Flatten plain dough on floured tabletop and roll it into long rectangular, trim 4 edges to get straight lines.
11.Together with the grease proof paper, flip the pandan dough onto the plain dough and remove grease proof paper.
12.Press lightly and roll it up from the wider side.
13.With a shape knife cut into 10 slices.
14.Place it on a square(6x6cm) grease proof paper.
15.Cover and let it rest for 30mins.
16.Preheat steamer, bring water to a rapid boiling, drop in few blades of pandan leaves.
17.Arrange buns on steaming rack with some gap in between buns for expansion.
18.Steam buns over medium heat for 10mins.

Note: The dough is very soft and slight sticky. Don't add too much flour during kneading as this will cause the buns turn hard.

Lotus Paste Pao

This is my first attempt on making steamed pao. Although the texture of the pao is not as fluffy as those we bought from the stall but I'm happy with my first attempt. The pao smell nice and it is soft while its hot. Hehehe...once it was out from the steamer, I quickly grabbed one and shared it with my hubby. I'm so happy to have his good compliment. :D

Recipe

Ingredients (yield 18buns)
125ml lukewarm water
5g instant yeast
300g pao flour/Hong Kong flour
55g castor sugar
5g baking powder
10g shortening

Filling
360g lotus paste (divide into 18 portions of 20g each)

Steps:
1. Mix yeast and lukewarm water together.
2. Add in 2tbsp of pao flour and 1tsp of sugar from the above main ingredients.
3. Stir until well combined, cover and set aside to rest for 2 hours (Yeast dough).
4. Sift flour and baking powder onto a clean surface and make a well in the centre.
5. Pour the yeast dough from step no.3 into the centre of the well.
6. Mix all the ingredients with yeast dough until sugar dissolved.
7. Stir in the flour and knead to form a smooth and elastic dough. (You may need to add some water if the dough is dry or add some flour if the dough is wet.)
8. Cover and set aside to rest for 20mins.
9. Place dough on a lightly floured surface and knead for a while.
10.Roll dough into a long circular shape and divide it into 30g each.
11.Flatten the dough and wrap in the filling.
12.Mould the bun into round shape and place it on a square(6x6cm) grease proof paper.
13.Cover and let it prove for 45mins.
14.Arrange buns on a steaming rack with some gap in between buns for expansion.
15.Steam buns in a preheated steamer for 10mins.

Note: Instead of hand knead I used my cake mixer to do the job. I pour everything into the mixer (using dough hook) and knead the dough until its surface is smooth and elastic. Then cover it and rest for 20mins.