Wednesday, 2 January 2008
Steamed bun 壽桃包 vs 鮮奶饅頭
壽桃包 is actually chinese birthday bun, a kind of steamed bun (baozi) in peach shape. It symbolic longevity, prosperity and happiness, so, in elder's party, you will see it. It is easy to do too. This time, I make it with old dough. It is soft and cottonny and taste much better than straight dough one. I made it for my mother in law's birthday party.
Source: Eupho Cafe, Yee's Kitchen
(a) old dough - about 300g gram
a pinch salt
(b) main dough - about 770g
200ml cold milk
1/8tsp baking soda
1tsp bread improver/ bread softerner (optional)
100g old dough
1. Mix (a) old dough, knead till smooth and let it prove till double bulk for about 40-50 minutes. (during winter might longer)
2. Weight out 100g old dough for main dough recipe. Mix (b) main dough, knead smooth and add in old and knead till smooth and shinny. Rest the dough for 20 minutes and divide 60g-80g. Knead a bit and shape as desire.
3. Cover the shaped bun with damp clothes and final prove for 40 minutes. Steam over medium heat for 12 minutes, turn off heat and let it stay 3 minutes inside the steamer before taking out.
1. Keep the remaining old dough in freezer, may keep 3 months. Thaw before use to room temperature, this recipe can make 3 times 100g old dough.
2. I steamed buns over medium heat to prevent bursting buns. If you make char siew pau, must steam it over high heat.
3. You should boil the steamer till roaring boil and then turn to medium heat before steam.
4. If you don't have bread improver or bread softerner, may avoid it.
5. I used 200g flour and 150g tang min fun (wheat starch) in stead or 350g flour for a softer bun as I reduce the gluten.