STEAMED PULL APART EGG BUNS

This is the first time I made this kind of 'bread' with no water but eggs. It is not baked but steamed. Not sure what to call it, steamed bun-texture not like Chinese buns or paus, steamed bread-texture looks like bread but most bread are baked. Anyway, whatever it is called, I can only say that it is sort of pull apart buns, light, fluffy, soft and texture is fine. Nice colour and not sweet like most buns. 

My hubby said it is nice and suggested that it would be great if some dried fruits like raisins, cranberries are added and maybe some chopped ham pieces. Idea noted. probably, I will make another with these additions. But, I need to share that with all eggs and no water, the dough is rather sticky to knead with hand. I suggest to gradually add the eggs in batches. It may not be too sticky and difficult to knead with hand.

Ingredients

300 gm low protein flour or pau flour 

3 gm instant yeast

30 gm castor sugar

3 eggs [about 160-170 gm]

30 ml melted butter or corn oil

some extra beaten egg for glazing

some honey for glazing

some toasted sesame seeds or dessicated coconut

1. In a big bowl, put in flour, yeast and add in eggs.  Mix ingredients with a pair of chopstick.  Mix and knead with hand into  rough dough. Cover and rest for 5-10 minutes.
2. Add in melted butter or corn oil.  Continue to mix and knead with hand until soft, smooth and elastic [about 20 minutes].  Shape into a ball, cover and leave to rest until double in size.
3. Punch down and knead for another 5-10 minutes.  Divide into 8 equal portions.  Roll each portion into small balls.  Arrange dough in a greased 7-8 inch  round baking tin.  Cover with cling wrap and leave to proof until double in size.
4. Bring water to boil in a steamer.
5. Remove cling wrap, brush with egg glaze.  Cover with cling wrap.
6. Steamed dough in steamer over high heat for 40 minutes.  
7. Removed from steamer, remove cling wrap and brush with some honey.  sprinkle sesame seeds or dessicated coconut [I sprinkle sesame seeds after brushing egg glaze].  Dislodge buns from baking tin to cool on wire rack.