Salted egg yolk custard bun

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Salted egg yolk custard still suits bun, I think. The previous batch of my baked version was not so ideal. Love these steamed soft buns, which I left the dough in the fridge overnight for proofing. The result was good. These buns were so soft and the salted egg custard oozing out, was an oomph feeling. Zann had 3 of them and Ian had one by himself.

 

Pumpkin Pau 

Pau flour 300g 
yeast 5g 
baking powder 5g
sugar 60g 
butter 25g
fresh milk 50g (add more if the dough is dry) 
pumpkin puree 100g (blend till smooth) 

Knead all ingredients except butter into a dough. Rub in the butter and continue to knead till the dough becomes smooth. Set aside for proofing. ( I left the dough in the fridge overnight) Shape each dough into 50g each. Assemble with filling and rest for 30mins. Steam over medium heat for 15mins. 

 

Purple Sweet Potato Steamed Bao

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Made these steamed buns for Baby Ian and myself when he was asleep. Wanted to shape them into flowers but the boy woke up from his nap unexpectedly. -_-

 

Recipe  (adapted from 中式麵食 by 孟老師)

Filling

purple sweet potato 280g
unsalted butter 25g
sugar 40g

Steam sweet potato and blend them in food processor. (I used fork to mash them)

Melt the unsalted butter in a sauce pot. Add in sweet potato paste and sugar. Stir to combine. Divide into balls of 8, 30g each. Set aside in the fridge.

 

Steamed Bun

lukewarm water 220g
instant yeast 4g
sugar 40g
medium protein flour  400g
veg oil 10g
purple sweet potato  75g

Dissolve yeast in warm water in a bowl for 5mins. Into the same bowl, pour everything except purple sweet potato. Knead into a smooth surface dough. Take out 400g of the dough and mix with the sweet potato paste. This will become the purple dough. Divide the remaining white dough into 8 pcs of round balls, wrap around the fillings.

Roll out the sweet potato dough into 11cm and divide into 8pcs. Wrap around the 8pcs of white dough + fillings. Cut a cross on the top and proof for 30mins in a warm place. Steam 18-20mins.

Note: I Omitted the white dough because I have no time to shape them into flowers. Actually I used around 300g flour. Bao will turn slightly bigger when after steamed.

 

I’m joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom’s Mom

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Pumpkin Pau with pumpkin filling

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I made these pumpkin pao specially for baby Ian, who likes them.

 

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Most importantly, they are very easy to prepare. But for me, I made them when baby was asleep.

 

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Recipe (Adapted from healthy food for baby page)

300g pau flour ( I used plain flour to substitue)
5g instant yeast
5g baking powder
90g sugar
50g formula milk
25g butter
100g pumpkin puree (blend until smooth)

Add all the dry ingredients and mix well. Add in the wet ingredients except butter and knead into a dough. Add in butter and knead into smooth dough. (It is slight sticky but do not add any flour) Proof the dough for 60mins. Knead air out and divide each of 45g each, shaped into balls. Flatten and put the pumpkin filling (or any of your preferred filling) and wrap it. Steam at medium heat for 15mins. Once done, rest for 5mins before open the lids (to prevent water from getting into the pau).

Pumpkin paste

250g pumpkin (Steamed and blended)
20g sugar
1 tsp cornstarch
2tbsp of formula milk (add more if dry)

Cook and stir until the mixture thicken. Chill in the fridge for 30mins to use.

 

I’m joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom’s Mom

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Steamed mantou (beetroot bun)

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Red mantou (buns) for everyone!

The beetroot has been sitting inside my fridge for a long time. Actually, I wanted to use beet root for baby Ian’s birthday cake, but I changed to purple sweet potato instead. So there, I decided to use beetroot for steamed bun, so that baby can eat also. 

 

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Recipe  (makes 4) 

Plain flour 150g
Beetroot 100g (cooked and blended into puree)
1/2 tsp baking powder (aluminium free)
2 1/2 tbsp castor sugar
1 tbsp coconut oil
1/2 tsp active dry yeast
40ml warm water

 

Add dry yeast into the warm water. Stir and set aside for 5min until bubbles appear. Sift the plain flour and baking powder into a mixer bowl. Add sugar till combined. Stir in the yeast water and add in the beetroot puree and form a soft dough. (It’s sticky but do not add any flour). Knead for 5mins, then add in the oil bit by bit and knead until not sticky. Took me around 25mins. Roll into the desired shape you want. I roll out into round shape and put inside my silicon case, which I place inside the steamer. Steam for 10mins.