Food Addictions

This week is just not a happy week for me. It's very difficult being a college senior in  Biology. For the first time, I actually spent some time to relax besides working so much and going to school. Valentines seems like a touchy day that everyone is look forward to, but I am not. I have to work Fri, Sat, & Sunday night at the Thai Restaurant, and it's going to be very very hectic. ~_~.

Here's something that I have been dying to make, because it puts a smile to my face. I love the site, Happy Home Baking. Theses pictures are taken from the food that she has made. They're so kawaii! And it reminds me how much I miss Japanese food! enjoy

 Steamed Buns with Red Bean Paste

Ingredients:
(makes 12)
300g Hong Kong pau flour
3g baking powder
3g instant yeast
30g caster sugar
160ml water
15g vegetable oil

240g red bean paste

Method:

1. Sieve Hong Kong pau flour and baking powder into a mixing bowl. Add yeast, caster sugar and mix well.
2. Make a well in the centre of the flour mixture, add in water and mix to form a dough. Transfer dough onto a lightly floured work surface. Knead dough until it becomes smooth (about 5 mins). Knead in the vegetable oil and continue to knead for another 10-15 mins or until the dough becomes smooth and elastic.  Take a piece of dough  (about the size of a table tennis ball) and stretch it, you should be able to stretch it  to a fairly thin membrane without tearing off easily, if not continue to knead for another 5 to 10mins.
3. Roll dough into a smooth round, place in a lightly greased mixing bowl, cover with cling wrap and let it proof for about 1 hr or until it doubles in bulk.
4. Punch down the dough and give a few light kneading to release the trapped air bubbles. Divide the dough into 12 portions (about 40g each). Roll each portion into a smooth round.
5. Flatten each dough into a small disc with your palm or a small rolling pin, make the edges thinner and the centre portion thicker. Wrap each dough with 20g of red bean paste. Pinch and seal the seams. Place dough seam side down on a square piece of parchment paper. Cover loosely with cling wrap and leave buns to proof for 20-25 mins.
6. Place buns in a steamer* and space them apart so that they do not touch one another. Steam at medium to high heat for 12mins (make sure the water is already boiling before steaming). When ready, remove the lid carefully to prevent water from dripping over the buns. Remove immediately and serve warm. Keep any leftovers in fridge (covered with cling wrap or store in airtight containers) and re-steam till hot before serving.

Note: I placed the buns on a steam rack and steam them using my wok.

Recipe source: adapted from 三杯面粉 by 連愛卿

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