I've almost missed sharing this wonderful Steamed Chinese Pocket Buns that I've mentioned on my Facebook Page last December. The steamed buns are so soft and good to go with some luncheon meat or chicken floss as fillings or even the kong ba that the Chinese loves. Excuse me for the non-halal mention here. Alternatively, by eating it plain, it will equally gives the Umami taste.
This recipe is so much easier to do with the help of the Bread Machine and it yields 20 pieces of steamed buns.
Steamed Chinese Pocket Buns
Ingredients:
300ml Water (room temperature)
5g Salt
50g Sugar
500g Plain Flour
5g Instant Dry Yeast
30g Butter
Some Melted butter (for application)
Method:
Step 7: Transfer the dough to the shaping board and spread some flour onto it. Do note that the dough is a little sticky.
Method:
Step 1: Pour Water into the Bread Pan, then put Salt and Sugar on each opposite corner.
Step 2: Then pour in Flour and be sure to cover all the liquid ingredients. After which, dig a hole in the center to pour in Yeast into the Bread Pan. Transfer the Bread Pan to the Bread Machine. Close the lid and Run the function "Blend" that automatically sets for 25 mins. If your machine, don't have "Blend", you may use the "Dough" Function.
Step 3: Prepare Butter and after the Blend Function runs for 5 mins, pour in Butter to blend with the dough.
Step 4: After pouring in Butter, let the Bread Machine completes the Blend Function. When machine stops, let the dough rest in the Bread Pan for 15 mins of first proofing. At the stage when machine stops, you may switch off the bread machine entirely to save on electricity bills.
Step 5: Meanwhile waiting for the first proofing, prepare and cut the grease proof paper. Set aside for later use.
Step 6: When the dough is ready after first proofing, prepare a shaping board and rolling pin. Put some flour on the shaping board.
Step 8: Cut the dough into 2 parts. Divide them into 20 smaller portion and round up.
Step 9: Then roll out the smaller portion dough into oval shape.
Step 10: Apply melted Butter on the surface.
Step 11: Fold the dough into half. Do note that the surface that applied butter should be inside. Then use a dough cutter to slightly cut slits on the surface to create some pattern on the pocket buns.
Step 12: You should now have a beautifully Shaped Chinese Pocket Buns.
Step 13: Place each of the Shaped Pocket Buns on the pre-cut grease proof paper and transfer to the Steamer tray. Let it rest for 45 mins till double in size. This is the Second Proofing Stage.
Step 14: When the dough has doubled in size, remove the Steamer tray and preheat water in the Steamer till boiling. Once water in the steamer comes to full boil, transfer the steamer tray to steam the pocket buns over high heat for 12 mins.
Finally, the Steamed Chinese Pocket Buns are ready. It is great to have it plain or even fill up the pocket buns with luncheon meat or chicken floss to your liking.
