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Wednesday, June 27, 2012

Spinach Buns With Meat Floss

A rather unique bun recipe using spinach [pui ling chye] and plain flour.  Easy to handle dough which is not sticky or  has a raw vegetable smell.  I read this recipe from 100% Baking Corner in one of the Chinese magazines but I made some changes.  Instead of baking it as plain buns, I used meat floss and seaweed [nori] as savoury filling.  
The buns are soft, moist and nice even on the second day.  [If you still have the buns by the third day, then you can reheat in the oven for 5-10 minutes @ 100 degrees C or steamed it for 5 minutes.  It will be soft again].
Spinach Buns Bread Dough
[makes 12 buns] 
300 gm plain flour
1 tbsp skimmed milk powder
1/2 tsp salt
2 tbsp sugar
1 small egg
100 gm spinach - washed and drain in colander [blend with 70 ml water] - should get about 170ml
2 tsp yeast
1 tbsp butter
  1. Knead all dough ingredients [except butter] on slow speed to combine.   Then  continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
  2. Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined.  Knead for about 5-7 minutes to get to window pane stage or dough is not sticky.
  3. Form dough into a ball.  Place in a bowl covered to rest for 1 hour or double in size.
  4. Punch down rested dough.  Divide into 4 equal portion.  Round up into a ball. Roll each portion into a rectangle.  Brush lightly with some soft butter, then sprinkle filling.  Roll up like swiss roll and seal the edges well.  Roll into a long thin roll and cut into 9 pieces.  Place 3 pieces inverted on a greased paper casing.  Do the same for the rest of dough.
  5. Proof until double in size [about 1 hour].  Glaze with beaten egg [I used milk] and sprinkle sesame seeds.
  6. Bake in preheated oven at 190 degrees C for 15 minutes.  Remove and cool on wire rack.  If prefered, brush lightly with some melted butter.
Meat Floss, Seaweed and Sesame Seed Bun Filling
some store bought meat floss
some seaweed [nori] - break into small pieces
some toasted sesame seeds
  • mix the ingredients together and use as filling for buns.

2 comments:

Micki said...

Wow - what an interesting recipe. I'd never heard of meat floss until I traveled in Southeast Asia, and suddenly found it everywhere. Much better than it sounds :)

Kimmy said...

Hi Micki, the world is full or food and wonders. Hope everyone will care for it by not wasting them.

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