Over the years, a few of my blogger pals have left the blogging scene, links to their blogs or recipes no longer work. One of them is MH...someone who shared with me her experience with making steamed buns. She had also taken the time and effort to type out a char siew pao recipe for me. Even though she has stopped blogging, I still keep the recipe as I know, someday, I will get to try it.
MH, if by any chance you are reading this, thank you for sharing this wonderful recipe!
Char Siew Bread Buns (叉烧小餐包)
1/2 tablespoon oil
2 shallots, flatten
200g char siew,diced
1 1/2 tablespoons roasted sesame seeds
seasoning (mix together):
1 tablespoon light soy sauce
1/2 tablespoon oyster sauce
1/2 teaspoon dark soy sauce
1 1/2 tablespoon sugar
1/2 tablespoon tapioca flour
1/2 tablespoon corn flour
1 teaspoon plain flour
tang zhong (water-roux):
20g bread flour
195g bread flour
90g cake flour
12g milk powder
30g caster sugar
6g instant yeast
60g egg, lightly beaten
75g tang zhong (water-roux)
45g unsalted butter
to make char siew filling:
* Heat up oil on medium heat, saute shallots till fragrant. Discard the fried shallots. Pour in mixed seasoning, immediately stir the mixture as it boils. Keep stirring until it thickens. Takes about a few seconds. Add char siew, sesame seeds and mix well. The finished mixture should dry up and becoms sticky (for easy wrapping). Dish up and leave to cool.
to make tang zhong:
Place 20g bread flour in a saucepan. Add 100ml water, mix till smooth, making sure there are no lumps of flour. Cook over medium to low heat, stirring constantly with a hand whisk to prevent it from burning. Within 1 to 2 mins, the mixture will start to thicken, stop when you see traces in the mixture for every stir you make with the hand whisk. (Take a look at the video clip here.) The 65degC tang zhong is ready. Immediately transfer the hot tang zhong into a bowl and cover it with a cling wrap, making sure the cling wrap sticks onto the surface of the mixture. This is to prevent a film from forming on the surface. Leave to cool completely before using it.
to knead dough by bread machine:
* Place water, egg, tang zhong (use 75g), sugar, salt, bread flour, cake flour, milk powder in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Leave the lid of the machine open (this is to prevent over heating). After about 10mins of kneading, add in the 45g of butter. Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 20mins. Remove dough from the bread pan.
* Place dough in a lightly greased (use vegetable oil or butter) mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about one hour, or until double in bulk.
* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Divide the dough into 9 equal portions (60g each). Roll each dough into smooth rounds, cover with a damp cloth or cling wrap and let the doughs rest for 10mins.
* On a lightly floured work surface, roll each dough into a round disc (I used my hands). Press out any trapped air as you flatten the dough. Wrap each dough with one heaped tablespoon of the char siew filling. Pinch and seal the seam tightly. Place seam side down on a greased (or lined with parchment paper) baking tray. Space doughs two inches apart to allow them to expand. Cover with damp cloth or cling wrap and leave doughs to proof for the second time for about 40mins, or until double in size.
* Dab finger tip with some water, then dab with black or white sesame seeds, then 'stamp' it on the surface of the bun. This step can be omitted. (Note: I do not apply egg wash on the buns.)
* Bake in pre-heated oven at 180 deg C for 15 mins or until golden brown (if necessary, tent the surface with foil if the top browns too quickly closer to the baking time). Remove from oven and transfer to wire track to let cool. once cool, store immediately in an airtight container.
fillings: Delightful Snacks and Dim Sum, Agnes Chang
bread dough: 65度C汤种面包, 陈郁芬