Tuesday, February 10, 2015

Steamed Bun with Minced Filling




I must admit I am not a fan of MKR but having lived in Texas after I graduated university, I had to watch Robert and Lindzey cook up those big Texas meals and I love Robert's Texas drawl...(who doesnt?)

Anyway last night highschool sweethearts Annie and Lloyd made steamed bun with Madras curry beef cheeks. Although theirs wasnt a big hit but it made me long for st.eamed buns from my childhood days...pau as we call it in Malay.

Off I go searching for an easy recipe on the net for the doughand I am going to use my usual curried mince recipe for the filling.

Thankfully my attempt was better that Annie's and Lloyd and I was happy with the results, I will surely try this again with another favourite filler - red bean paste!

So lets get down to the recipe, y'all!!

You will need:


Ingredients for the dough:

500 gm flour
1 1/4 teaspoons yeast
1/4 cup granulated sugar
1/4 cup vegetable oil
1 1/4 warm water

For the filling:

250 gm minced meat
1 stick cinnamon
1 star anise
1 tsp minced garlic
1 tsp minced ginger
2 small potatoes diced
1 onion, diced
80g curry powder
chopped coriander leaves
2 tbsp oil
1/2 cup water



Method:

For the filling:
Heat oil in a pan on medium heat
Add, onion, garlic and ginger and spices, saute until fragrant
add curry powder and saute for one minute
add minced meat & potatoes and water. and let cook until the potatoes are tender and fully.
Season with salt and add chopped coriander, simmer gently until the mixture is dry and let cool.

Now for the dough:

Dissolve the sugar in lukewarm water.
Mix flour and yeast in a bowl
Add vegetable oil
Pour sugar gradually into the flour dough and mix until dough leaves the sides of bowl
Remove dough and start kneading on a floured surface for 10 mins.
Divide dough into 15 pieces of 65 gm each and make into round balls.
With a rolling pin, flatten the ball and place a tbsp of filling onto the dough. Close the dough by pinching the ends, so you will end up with an enclosed bun.
Place these onto baking paper cut in squares brushed with a layer of oil
Leave these buns on the kitchen bench to prove for 30 minutes
Place in steamer for 15-17 minutes, (please dont remove the lid before the time is up)
Let cool for 5 minutes and serve.

Well I didn't really get a chance to let mine cool the whole 5 minutes, the family waited 5 seconds to devour these :)

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