What happen with our magnificient world that we're living in at the moment? This terrible pandemic thingy has been messing up our routines. We come to the point where "Doing nothing means saving the world". Wow!!! It is actually perfect for a lazy person like me. Staying at home now seems the best option to avoid and also reduce the number of infections, But on the other hand, I have to sacrify my love of travelling and dining in. What a shame!!!
One week at home is great... Two weeks hmmmmm it's still good... Three weeks arrghhhh ... I think my tantrums start to emerge. That's why I have to look for some indoor activities to do. Something that I love doing like cooking for example. So, here me trying to be creative and playful with food that I've never done before.
Hopefully, my recipe post can give you guys some hints to initiate to cook and produce delicious homemade food that easy yet appetising. Good luck in trying guys.
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| Hand kneading |
This new formula bun that I found, requires less muscle in kneading the dough. Very smart and the easiest I have discovered so far. You only need to mix all bun's ingrediaents together and knead a little until the dough appear smooth. The first fermentation step is skipped. You can give it a bit of slamming and punching as well but not too much. As we need to work quickly to beat the fermentation process. Otherwise, the bun will go beery and we will end up with sour buns.
Once you finish with kneading the dough, resting it for as short as five to ten minutes. Then you can start doing the filling and shaping.
Nothing so fancy here. No equipement is needed in filling and rounding the bun. I purely used my bare hands. It may not be as good-looking as store-brought but who cares, only me know anyway.
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| Ready black sesame paste |
You can choose any fillings you prefer. My one would be these black sesame and minced pork with salted egg yolk. The black sesame paste, I bought the ready one. So much easy. I just pre-rounded like a ball and meanwhile keep them in the fridge so it holds its shape and easy to handle. For the minced pork filling, I did cook the pork in advance. It was basically stir-fry minced pork with garlic, onion, soy sauce and sweet soy sauce. Don't forget the salted egg yolk in the middle. Trust me!!! It tastes superb.
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| Minced pork and salted egg yolk filling |
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| Proof them until they reach double in size |
Lay them on the individual baking paper and wait for them to rise reaching their double size. Then put them in the pre-heated steamer for around fifteen minutes.
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| Steam for 15 minutes |
Once they cooked, bring them out to cool before enjoying them. But honestly, who can wait though. I didn't even bother with my burning fingers, these soft buns ready to be tasted straigh away and it definitely taste extraordinary. I am proud with my creation today. Let's nibble... Nom.. Nom... Nom...
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| Honestly, it needs more meat filling, do you agree? |
By the way, something unpredictable happened. My stove ran out of gas in the middle of steaming. And I tried to bake the rest of buns. Surprisingly, it tasted like baked-bun (sounds silly when I said this). The bun is slightly crispy on the outside yet soft inside. I might try this cooking method next time. A lot easier and less time consuming. Or I may try those famous baked-bolo bun that we normally get from dim sum restaurant.
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| Ta.. da... my baked bun |
Ok!! So... Nonetheless, when I was browsing internet couple days ago, I saw many people actually posted some photo showing the beauty of our world a few weeks after the lockdown. At least this terrible virus brings something wonderful for our Earth. The over-used Earth turns back into Its serene and charm.
Hopefully, this nightmare will be gone in jiffy. Let's keep thinking positive and help the world liveable again sooner. Eventhough, I couldn't help the people much but my pray goes to all who got infected and affected physically and mentally respectively. Stay strong and healthy guys. Octie Appetie....
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Bun recipe
Makes: 25-28 buns
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All purpose flour
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750 gr
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Yeast
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1 sachet/11 gr
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Caster sugar
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50 gr
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Margarine
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50 gr
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Salt
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1 tsp
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Warm water
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400 ml
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Method
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1. Mix all ingredients together in
a bowl.
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Stir until combined.
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2. Start kneading and punching for
about 10 minutes
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or until smooth. Give them a little rest.
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3. Cut the dough and fill and
shape each part into
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a ball. Making sure the ball has no hole.
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Otherwise the filling may leak out,
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4. Place each ball on a square
baking paper. Let it stand
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until double in size
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5. In the meantime, bring water to
boil in a steamer.
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Reduce the heat to medium.
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6. Transfer buns on baking paper
as many as comfortably
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fit onto the steamer leaving about 2-3 cm apart.
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7. Cover with the lid and steam for 15 minutes.
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8. Continue steaming buns in
batches until all are cooked.
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* Becareful when remove the lid or
else water drip onto bun’s
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surface and will make yellowish spot on bun surface.
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You can otherwise wrap up the lid with kitchen towel.
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