Pandan Wholemeal Steamed Buns

These are soft, moist, fluffy and healthy buns good for breakfast or teatime.  These buns can also be steamed plain without any filling and serve with meat burgers.

Ingredients

[makes 8 pieces]

Mix together - yeast mixture

1/2 tsp instant yeast

1 tbsp water

Pau Ingredients

100 gm wholemeal flour
100 gm plain flour [you can use pau flour or low protein flour]

1 tbsp castor sugar
1/4 tsp salt

170 180 ml pandan juice water *
15 gm  shortening [you can use butter or oil]
*10 pieces pandan leaves blended with some water - strained and squeezed out juice, discard the residue]

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 [dough is soft and sticky].   Cover and leave to proof for 15-20 minutes or until double in size.
3. Punch down and divide into 2 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 [I made 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.
7. If freezing buns, thaw to room temperature and steam for 10 minutes before serving.

Stir fry yam bean filling for buns

Proof buns in steaming tray for 40-50 minutes