Today, I need to make some of these buns as offering for ancestral worship [my father in-law's 4th anniversary]. I was wondering how these buns will be like if I were to use the sponge dough method which usually yields very soft buns. The buns rose beautifully and indeed very soft even on the third day. I didn't manage to take photos of the inside as all were given to my hubby's siblings.
The ingredients are exactly the same as in my previous posting [mi koo recipe here] and the method is as below.
Ingredients for Sponge Dough
[makes 8 pieces]
450 gm plain flour - sifted
1.5 tbsp instant yeast
250 ml water
- Mix all the ingredients into a soft dough. Cover to proof for 1-2 hours.
Ingredients for Bun Dough
150 gm plain flour - sift together with baking powder
1 heaped tsp double action baking powder
150 gm castor sugar
1/4 tsp salt
2-3 tbsp coconut milk
1 heaped tbsp vegetable shortening
1 tsp rose pink colouring mix with 100 ml water for brushing bun on skin
8 pieces of greased proof or parchment paper [3 inches x 5 inches]
- Mix bun dough ingredients [except shortening] to sponge dough until well combined. Knead until soft and smooth, then add in shortening. Continue to knead until dough is smooth and pliable. Shape dough into a round ball. Cover to proof for 30 minutes or until double in size.
- Remove dough onto a floured board. Punch down dough to release air then roll out into a long log and cut into 8 equal pieces [about 150 gm/piece]. Form each piece into a smooth round ball then press roll from the centre to form an oblong shape dough. Put dough onto a piece of paper. Complete the same for the rest. Leave to proof till double in size [about 30 minutes]. Before steaming, brush dough with rose coloured [pink] water.
- Heat enough water on high heat in wok. When water is boiling, put steamer [I use 2 x 14" bamboo steamer] over the water and steamed for 20 minutes. Off heat and leave steamed buns in steamer [covered] for about 3 minutes before uncovering to remove buns to cool on rack. The purpose is to get a smooth skin bun. If using other steamers be careful of water vapour that may drop onto the buns.
- Serve buns warm with a hot beverage.
These buns can be:
- stored in plastic bag and kept in the freezer for months. Just thaw to room temperature and steam for 10 minutes before serving or
- sliced and spread with butter or
- fried with beaten egg like french toast or
- wrap with sliced roast pork.