I am sure you all do know when you search for a recipe either from the cookbook or google search the blog, all the dough are of difference ingredients. So I have to try it out which one is the one I will keep it as my keeper's recipe.
Today I have baked Luncheon Buns..... I am sure you have all tasted this at the Dim Sum Restaurant too.
Luncheon Buns ( 餐 包 )
(dough
recipe from Agnes Chang “Baking Made Easy)
Dough:
240g high
protein flour, mixed with 1tbsp custard powder and 1/2 tsp salt, sifted
1 tsp
instant yeast
50g
castor sugar
135ml
water
30g
butter or shortening
30g
butter, melted for brushing
Ingredients
for Fillings
250gm "Char Siew" (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
2 tsp oil
Seasonings
3 Tbsp water
¼ tsp sesame oil
1 tsp oyster sauce
1½ tsp sugar
3/4 tsp dark soy sauce
½ tsp cornflour
1½ tsp peanut butter
dash of pepper
dash of chinese wine
Method for filling
1. Mix seasoning together
2. Heat oil, add seasoning and simmer till gravy thickens.
3. Add bbq pork, green peas and the rest of the ingredients. Mix well
4. Remove and leave to cool before using as filling.
250gm "Char Siew" (bbq pork) (chopped into small pieces)
5 Tbsp frozen peas
2 tsp oil
Seasonings
3 Tbsp water
¼ tsp sesame oil
1 tsp oyster sauce
1½ tsp sugar
3/4 tsp dark soy sauce
½ tsp cornflour
1½ tsp peanut butter
dash of pepper
dash of chinese wine
Method for filling
1. Mix seasoning together
2. Heat oil, add seasoning and simmer till gravy thickens.
3. Add bbq pork, green peas and the rest of the ingredients. Mix well
4. Remove and leave to cool before using as filling.
Method for dough
1. Mix
and knead all ingredients till smooth and elastic. (I use the mixer with
hook and
mix for 45 minutes). Prove till double in bulk about 1
hour. Remove from bowl and
slowly knead again, rest for 15 minutes. Divide into 50g
and mould round. Let it rest
again for 10 minutes.
2. Wrap
up filling with dough. Shape round and seal tight. Prove till double in bulk;
about 20 minutes.
3. Bake
at 200C for 12-15 minutes till golden brown. Remove and brush with melted
butter. Serve hot or cold.
(makes 10
– 12 buns depends on the size of the
buns your require)
I
was not that pleased with the outcome of this bun.... one thing is I
still prefer to use egg wash instead of brushing melted butter to the buns after baked.
Egg wash would make the buns looks nicer with golden brown in colour.
Hi Mel, pass me 2 pieces, LOL
ReplyDeleteYou buns filling look delicious, yum yum..
Your buns look ok to me, very well baked.
To have a nice glossy buns skin,after wrap filling cover the buns with plastic sheet.(usually I used white plastic bag) Five minute before baking brush with egg wash. After remove from oven then only you brush with softened butter. (But don't brush with melt butter.)
Have a nice day, regards.
Hello Amelia,
ReplyDeleteThanks for your compliments! Oh, thank you for your tips...really I didn't know that the steps to do before going in to the oven!Thank you again Amelia, you are so wonderful! :-)
Hi Mel, care to throw a few of your Chan Paus this way? Looks really good.
ReplyDeleteHi Veronica,
DeleteHee...hee.....you are funny! I would need a 'bionic' hand if I were to throw it over to you!
So long did not make bread or buns..yours look simply good. This bun maintain soft after kept till next day or not?
ReplyDeleteThe bun turn a little dry after kept till next day. I still prefer to use the dough from my Braided Sausage Roll:
Deletehttp://melspantrykitchen.blogspot.com/2012/07/braided-sausage-rolls.html
nice golden bake, Mel :D
ReplyDeleteToo bad it's not perfect one as you wish, but it looks great. I didn't know there was filling inside until I saw the recipe! Now I know how to call it in Chinese too. :) I never paid attention to the name in Dim Sum - just remember how it looks and tastes like. Haha! Egg wash vs. butter was interesting. Now I know I should always use egg wash. :)
ReplyDelete