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.

PUMPKIN SHAPE BREAD BUNS

 These Pumpkin Bread Buns recipe was shared by Happy Home Baker which I had bookmarked since last year but did not do it until recently.

The thought that it is difficult to make the buns look like pumpkins is the main reason why I took so long to try.  Thanks to HHB for her very informative post and I learned a lot from there.

These buns looks so cute and they aren't difficult to make if you watch video here.  I love the pumpkin paste filling for its' tastes, moisture and buttery aroma.  The sweetness is just perfect not overly sweet like the store-bought ones.

Ingredients for Filling
150 gm mashed steamed pumpkin
30 gm sugar
30 gm butter

1. Pan fry mashed pumpkin in a non stick pan together with sugar and butter until fairly dry and leaves the side of pan clean.
2. Dish up and leave to cool. 
   
   
   

Ingredients for the bread dough

[makes 8 buns]

250 gm bread flour [I used 200 gm bread flour and 50 gm wholemeal flour]
15 gm  caster sugar
1/2 tsp salt
1 tsp instant yeast
80 ml milk
100 gm mashed pumpkin
1 tbsp butter
*8 pieces of kitchen twine [90 cm each] soak in oil

How to make the bread dough

1. Knead all the dough ingredients [except butter] in a mixing bowl into a rough dough. Add in butter and continue to knead until soft, smooth and elastic.
2. Shape in a round ball, cover and leave to rest for 20 minutes or double in size.
3. Punch down dough. Divide the dough into 8 equal portions. Roll each dough into smooth rounds.
4. Roll each dough into a round disc.  Wrap each dough with one heaped tablespoon of the pumpkin filling. Pinch and seal the seam tightly.  
5. For each wrapped dough, place seam side down on the middle of a kitchen twine, wrap the kitchen twine around the dough to form 8 segments [note-do not wrap too tight].
6. Place seam side down on a baking tray lined with parchment paper with some space in between. Leave  to proof for  about 40 minutes or double in size.
7. Bake in pre-heated oven at 180 degrees C for 15 minutes or until golden brown.  Brush lightly with melted butter.
8. Remove from oven and leave to cool on wire rack.
9. Remove the kitchen twine and store immediately in an airtight container.
   
   
   
   
   
   

Note: If there are any leftovers after the second day, store them in the fridge, reheat/warm in oven before serving.

EZ BAKED YAM BUNS

Yam is one of my favourite ingredient for cooking and baking. I like the soft and cottony texture and it tastes good either sweet or savoury. Has a unique aroma.

These baked buns are soft, light and fluffy.  They stay soft  even by the third day.  Moreover, the filling is easy to prepare.

Recipe adapted from my selected cookbook for Cookbook Countdown Event #5 -Yum Yum Magazine No. 48 [modified]

Ingredients for Filling

300 gm yam

100 gm sugar

50 ml thick coconut milk [you can use dairy whipping cream]

a pinch of salt

1. Steam yam until soft.  Mash it into a paste while still hot.  Transfer to a non-stick wok, add in sugar, coconut cream and a pinch of salt.  Stir over low heat until dry but still moist.  When the paste leaves the side of wok clean, it is ready.  Dish up and leave to cool before use.

Ingredients For Dough

[makes 20 buns]

500 gm bread flour [high protein flour]

15 gm instant dry yeast[I used 4 tsp]

1/4 tsp salt

1 1/2 tbsp milk powder

50 gm castor sugar

1 egg [set aside 1 tbsp for glazing]

200 ml water or more [depending on size of egg]

2 tbsp butter

some toasted black and white sesame seeds

1. Line small tart tins with paper cases.
2. Put all dough ingredients [except butter] into a mixing bowl, beat at medium speed until a rough dough is form.  Add in butter and continue to knead until soft, smooth and elastic.  Shape into a round ball, cover to rest for 20 minutes or double in size.
3. Punch down and divide into 20 equal portions.  Shape each into round, flatten and wrap filling.  Seal the edges well and roll into round.  Place on paper cases.
4. Leave to proof for 40-50 minutes or double in size.
5. Brush with egg glaze and sprinkle some sesame seeds.
6. Baked in preheated oven at 180 degrees C for 15-20 minutes.
7. Remove to cool or serve warm.

This post is linked to Cookbook Countdown #5 hosted by
Kitchen Flavours and Emily's Cooking (Makan2) Foray