17/365 chocolate steamed bun
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Author: Jo Peattie Status: published Published: Jan 19,2010 license cc-by-nc-sa tags: chocolate, recipe, jam, chinese, sweet, steamed buns, HPAD, children, kids, alternative, 365:the2010edition,
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Share on Twitter17 January 2010. I have started making chinese pork steamed buns quite regularly- they are really easy to do and very tasty. The Kids do not approve so I had to think of another version for them. The sweet steamed bun was born. I prefer the version with really good raspberry jam inside- reminds me of jam roly poly. The Kids prefer nutella type spread.
Here is my version of the recipe:
Makes around 12 buns
Ingredients:
7g packet of active dried yeast
500g plain flour or 1/2 bread flour 1/2 plain flour
1/2 tsp salt
a little sugar- I use about 2 tsp worth
water to mix- it depends on your flour- about 300ml was used here
filling of your choice
12 waxed paper or greaseproof paper squares
Method
Sieve flour, salt and sugar into a large bowl.
Sprinkle yeast into the bowl, mix and make a well in centre of bowl.
Make up around 300ml of warm water (NOT boiling)
Pour water into bowl with dry ingredients.
Mix together until a soft but not too sticky mix is achieved- if too dry add a little more water.
Tip out onto a floured surface and knead for about 5 minutes until a smooth, uniform texture is achieved.
Put dough into a large bowl, sprinkle with a little flour, cover and leave in a warm place for around 2 hours.
Get dough out of bowl and place on floured surface.
Lightly knead for a minute or so.
Divide into 12 pieces and flatten each piece into a round, flat disc.
Place about 1 tsp of filling into the middle of each piece, moisten edges with water and close up bun by pinching it.
Place wrinkly side down onto a waxed disc- leave for around 30 minutes to rise again- covered with a tea towel.
Place into a steamer and cook for 15 minutes. You may well need 2 steamers or else steam in batches.
Enjoy!
Alternative sweet filling suggestions: apple and cinnamon, apricots, fresh fruit pieces/compote, banana and nutella
For the pork version I use minced pork, leek, ginger root chopped, and various seasonings. I cook these by frying lightly until the pork is no longer pink. Cool and then add an egg. Leave to firm in the fridge. Make into balls and fill your buns with the mixture. I serve them with a dipping sauce made of soy sauce, shredded ginger, spring onion, a little sugar and Worcester Sauce. Yummy!
