Thursday, August 6, 2009

Chinese Mini Buns (Ham & Corn, Curry Potato)


This is really a battle with buns..
Since my mom always buy this kind of buns in bakery,
I thought maybe I can make that with my favour stuffing


Dry yeast 8g
Warm water 180ml
Bread flour 400g
Egg 1
Sugar 60g
Salt 1/2 tsp
Egg wash

1-Add dry yeast and sugar to the water, sit for 5min, stir
2-Make a hole in the middle of the flour, add yeast and a beaten egg
3-Neat until it form a dough
4-Hold on to one end of the dough, lift it high and swing it (repeat this step for about 5 times)
5-Round the dough into a ball, oil a big bowl, cover up with plastic wrap and rest the dough for 1 hr
6-Punch the dough and allow the air comes out
7-Divide the dough into 16 small pieces, make them to little balls, cover up with plastic wrap for 15 min
8-Stuff each dough with about 1.5 Tsp of your choice of cooked filling, close the dough from the edge, the closing side down, cover up and rest for another 40min
9-Brush egg wash lightly on the buns, Bake 350'F 15min

Ham & Corn stuffing: (for 8 mini buns)
Frozen corn 1/2cup
Ham 3 slice (cut in small squares)
Butter 1tsp
Salt & Pepper (you want a stronger taste because it is a stuffing)

1-Add butter to the pan, medium heat
2-When the butter melt, add corn, cook for 2min
3-Add ham, salt and pepper, cook for another 1min

Curry Potato stuffing: (for 8 mini buns)
Yukon gold potato 1 (diced, about 1cm)
Onion 1/2 (chopped finely)
Curry powder 1/2tsp
Chili (optional)
Salt & Pepper
Veg oil 1Tsp
Water 1/3cup

1-Add oil and sautee the onion, once it soften up, add potato, cook for 3min
2-Season with curry powder, chili, salt and pepper, stir and make sure all the potato is coated
3-On low heat, add water, cook untill the potato drys again


No comments:

Post a Comment

Blog Widget by LinkWithin