Freshly and Lovingly Steamed on : 22nd Feb 2014
My oven is giving me tonnes of issue these few weeks. Every attempt at baking turned into episodes of disaster. I am at the bottom of the valley. I needed a helping hand but the electronic plate which Bosch technician said it is a must to replace will take weeks to arrive.
I have endured weeks of non activities. I missed the smell. I missed sinking my hand into the dough. I missed producing pieces of work here.
It looks like I will not be able to use the oven for a while. So I resorted to steaming. I have never been able to produce very flawless steamed buns before. Since my oven is down, its God’s will that I try steaming these buns again.
I was pacing up and down this little space of mine while waiting for the end result. You cannot imagine the joy when I lifted up the wok cover to see these pillowy pigs. Just totally happy. Okie, I shall leave this recipe with you and get on to prepare my night out with the girls.
300g + 2 Tbsp Hongkong Flour
（300克 + 2 汤匙 水仙粉）
3g Instant Yeast
3g Baking Powder
40g Granulated Sugar
15g Canola oil
Mix flour, yeast, baking powder and sugar together in the mixer bowl. Mix well before pouring in the water and oil. Stir with a spoon to combine before kneading it for 10 mins.
Cover it and let it proof for 1 hr or until double in size. Once that is done, divide into 45g dough. Round these up and placed it on square pieces of parchment paper. The ears, nose and tail are made of 1g each of dough. Eyes are simply sesame seeds.
Let it proof for 15 mins. During which, hest up the water in the wok. Ensure the water is boiling before placing the buns in. Steam for 12 mins at medium heat.
Do not lift the cover once you off the heat. Let it rest for 2 mins.
This is a plain bun because I am testing recipe. You can put any desired fillings in if you wanna to attempt it.