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Tuesday 4 September 2012

Luncheon Buns (餐 包)

Wanted to make this Luncheon Buns sometime back; just wasn't sure which recipe I should use for the Dough.  I have been trying some various types of bread dough to see which one I would prefer to use it again and again.

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  ( )
(dough recipe from Agnes Chang “Baking Made Easy)

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

3 Tbsp water
¼ tsp sesame oil
1 tsp oyster sauce
½ 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.