Posted by: Jonjon | July 16, 2009

Asian – Buns – Water Fried Buns 8/10 for dough

Asian – Buns – Water Fried Buns 8/10 for dough

July 16 2009

Dough 1 =15% oil, 45% boiling water, 15% water
Dough 2 = 25% cake flour, 7.5% sugar, 1.8% instant yeast, baking powder, 65% water, 3% oil
Frying Mixture = 6% flour, 93% water, 1% sesame oil

Dough 1:
100g plain flour 50g
1/4 tsp salt 1/8 tsp
1 tbsp oil 7.5ml
45ml boiling water 22.5ml
10ml – 15ml water (to regulate dough) 5ml

Dough 2:
160g plain flour 80g
40g cake flour 20g
1 tbsp sugar 12g 6g
3g instant yeast 1.5g
heaped 1/4 tsp baking powder 1/8tsp
1 tsp oil ½ tsp oil
105ml water 57ml
Frying mixture:
Make a frying mixture of
230ml water + 115ml
2 tbsp flour = 15g + 7.5g 1 Tb
0.5tsp sesame oil. 1/4tsp

1. Mix all items for dough 1 together using a pair of chopsticks. If dough is too dry add in some water. Leave to cool.
2. Mix all items for dough 2 together till you get a smooth dough. Rest dough for 20 minutes.
3. After 20 minutes, knead dough 1 and dough 2 together. Rest dough for 20 minutes.
4. Divide dough into 20g pieces. Roll into flat round disk of about 8 -9cm in diameter. Wrap in 1 tablespoon full of the pork filling.
5. Heat up a little oil in a flat based fry pan, arrange all the baos in the fry pan and fry for 1 minute on medium low heat.
6. Pour in the frying mixture, make sure the baos are at least 30% but not more than 50% submerged in the frying mixture. Cover the fry pan with a lid till the frying mixture has dried up. Half way through the frying process, remove the lid and sprinkle some sesame seeds onto the sticky baos.

Pork Filling:
150g minced pork
1 tsp sugar
1/2 – 3/4 tsp salt or (1/2 tsp salt + 1/4 tsp chicken powder)
1 tbsp soy sauce
0.5 tsp sesame oil
1 tsp – 2 tsp oil
1 tbsp water or chicken soup
1 tsp Chinese wine
some white pepper
some grated ginger
some minced garlic

a) 200g Chinese cabbage (diced)
b) 1.5 tsp corn starch
c) 1 – 2 stalks scallion (thinly sliced)

1. Soak the diced cabbage in hot boiling water for 1 – 2 minutes. Drain and leave to cool.
2. Mix all items in the pork filling together except (a, b & c) and stir with pair of chopsticks till mixture is sticky and paste like. Add in (a and b). Chill in the fridge till ready to use. Add in (c) only when you are ready to wrap the baos

Hmmm, this was just okay I guess. The dough itself was hmm…dunno, I think it was pretty unnecessary to have the yeast dough, but that was just me. It was only slightly chewy. I realized that having a bun with thicker skin tasted nice than one with thinner skin, but just with the downside that you’d get full quicker. For the filling I just made it up. I just used a bag of green beans, the long ones, and then grinded them up. Added ¼-1/2 teaspoon of salt, white pepper, sesame oil, 5 spice powder, and a tablespoon of soy sauce, and then a teaspoon of rice wine, and it tasted quite good. Took about 15-20 minutes to make really… a pan frying at around 110-140C.


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