Recently, I came across this recipe which I noticed using bread flour to make Mi Koo and shortening is not used. The dough only needs 1 time proofing before steaming. Afraid that the Mi Koo may not turned out well, I did add 1 tablespoon shortening to the recipe.
Verdict - The Mi Koo turns out soft and moist even on the next day without reheating. They are good but I can't tell whether it is good if shortening is omitted. I daren't take the challenge of omitting the shortening cos' my Mi Koo are for giveaways and afraid it may failed. If you do try making it without shortening, I would appreciate if you can let me know the outcome.
[makes 10 - 12 round Mi Koo]
600 gm bread flour
150 gm castor sugar
250 – 300 ml warm water
4 tsp instant yeast
1 tbsp shortening [optional]
½ tsp pink colouring mixed with 3 tbsp water for brushing
- Combine sugar and water. Stir till sugar dissolves. Mix in the yeast.
- Add sugar/yeast mixture to bread flour and knead to form a rough dough. Add in shortening and knead until smooth and soft dough.
- Divide into 10 - 12 equal portions [about 100-110 gm each]. Shape into round balls and place on paper cases. Leaving some space in between the dough.
- Leave to prove for 30-40 minutes or until double in size.
- Brush colouring on Mi Koo and steam over high heat for 20 minutes.
- Off heat and leave Mi Koo in steamer for a further 3 minutes before removing to cool on wire rack.