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Wednesday, December 12, 2012

1:1.5 Ratio Wholemeal Steamed Buns

 
This is another steamed wholemeal buns with a different ratio of wholemeal flour to plain flour.  The ratio here is 1 part of wholemeal flour to 1 and 1/2 parts of plain or pau flour.  These buns are as good as the 1:2 Ratio Wholemeal Steamed Buns [recipe here].  They are soft and fluffy.    Moreover, they are really easy to make using straight dough method.
 

Ingredients
[dough weighs 900 - makes 20 pieces ]
Mix together - yeast mixture
1 tsp instant yeast
2 tbsp water
Pau Ingredients
200 gm wholemeal flour
300 gm pau flour [you can use plain flour but the buns maybe slightly yellowish]
50 gm castor sugar
1/2 tsp salt
260 ml water [original recipe uses 310-330 ml]
30 gm  shortening [you can use butter or oil]

Filling - Meat/Fish Paste Filling [recipe below]
  1. Combine and mix yeast mixture in a mixing bowl.  Stir well and leave aside for 10-15 minutes.
  2. Then add in pau ingredients  [except shortening].  Knead into a smooth dough before adding in shortening to knead until elastic.   Cover and leave to proof for 15-20 minutes or until double in size.
  3. Punch down and divide into 5 equal portions.  Shape each into a ball.  Then divide each portion into 4 equal parts.  Roll into round balls.  Flatten each ball into round circles.
  4. Wrap each dough around chosen filling and shape into any shapes preferred [here I shaped them into round buns].   Place on paper casing and leave to rest for 30-40 minutes or until double in size in steaming trays.
  5. Steam the buns over rapid boiling water for 10 minutes [if using normal steamer].  I steamed the buns from cold water for 12-15 minutes in an electric steamer, then leave for 3 minutes before removing from steamer.
  6. Serve immediately or cool on wire rack before storing in airtight container. 
Meat/Fish Paste Filling
[enough for  20 buns]
250 gm minced meat [mix with 2-3 tbsp water]
150 gm fish paste [you can use prawns or chicken]
2 stalks spring onions - finely chopped
1 tbsp finely chopped ginger
Seasoning 
1 tbsp each of wine and light soy sauce
1/2 tbsp sesame oil
1/2 tsp each of salt and sugar
 1/4 tsp pepper to taste


  1. Add water to minced meat, stir until all the water is absorbed into the meat.
  2. Add in all other ingredients to meat.  Stir ingredients in one [1] direction for about 5 minutes.
  3. Lift and slap paste against side of bowl for about 15 times.  Paste will be sticky.
  4. Transfer to a container, cover and chill in fridge for at least an hour before use.
Note
- this paste can be used as filling for steamed buns or dumplings [bianshi - boiled wantans].



2 comments:

Phong Hong said...

Kimmy, the minced meat filling looks delicious!

Alice said...

looks delicious!

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