Sweet Potato Pau/Bun甜薯莲蓉包

Sweet Potato Pau 甜薯莲蓉包

Please refer to the pau making video below

Ingredients for sponge dough:
1 cup of plain flour
1/2 cup of water
1/2 tsp of instant yeast

sponge dough

Mix all the ingredients together cover and let it rest to ferment at room temperature for 2 hours. After 2 hours the sponge dough is ready to be used or you can also freeze it for future use.

sweet potato and sponge dough

Ingredients for sweet potato pau/bun

• 80g sweet potato (already steamed and mashed)
• 200g sponge dough ( already made earlier )
• 145g hong kong flour ( depend on the wetness of the sweet potato, you might need some adjustment)
• 50g milk
• 1/2 tsp baking powder
• 1 Tbsp sugar
• 1/2 tsp salt
• 1 Tbsp cooking oil
• 120g lotus paste or any type of filling you prefer.

Lotus paste

Knead dough till soft and smooth

Mix all the ingredients together and knead it until soft and smooth. Let it rest for 15 minutes.

Divide dough into 8 equal portions, shape and fill each portion with some filling, then steam for 15 minutes.

Salted Egg Yolk Custard Buns(奶黄流沙包)

Failed 奶黄流沙包

Salted egg yolk custard buns

This is a video of making salted egg yolk bun.

 Ingredients:

For the filling:

1 salted yolk (cooked and mashed)
25g fine sugar
25g icing sugar
68g butter
80g custard powder ( used too much today, need to reduce to 40g)
2 Tbs coconut milk

method:
 Mix altogether into a paste, and keep it in the refrigerator for 1 hr.

 Mix altogether into a paste.

 Keep it in the refrigerator for 1hour.

Ingredients for the buns:

210g hong kong flour

80g coconut milk

about 30g - 40g water (for adjustment )

1/2 tsp yeast

15g fine sugar

1/2 tsp baking powder

1/2 tsp salt

Method:

Mix altogether into a soft smooth dough and knead dough till it can be stretched into a thin translucent membrane. Covered and let it rest for 10 minutes.

stretching the dough into a thin translucent membrane like a windowpane.

knead to a smooth soft dough.

Divide dough into 12 equal portion.

Steam buns for about 15 minutes.

Coffee Wholemeal Rice Bun

Coffee Topping are piped on top of the bun before baking.


This is my second post in a day, I'm in love with all the different kinds of bread made by Carol and 孟老师。Happy to know that there are so many method of achieving soft bread.

For the past few posts on bread making, I have been using the tangzhong method, and this is my first experiment adding rice paste. The bread came out equally soft, just like the tangzhong method. Next time I can use leftover cooked rice to make these type of bread.

The bun I made today was a modified version of Carol's Wholemeal Custard Bun Recipe. If you are interested to know how carol did it please see below.

Carol's Custard Wholemeal Rice Bun


My Recipe is here:

To make rice paste ingredients:
100g Cooked rice
200g water

Method:
Mix cooked rice and water together in a sauce pan, bring it to a boil for a few minutes and let to cool. Blend it to a fine rice paste.




To make the coffee topping ingredients:
50g butter
40g icing sugar
1 whole egg beaten
2 teaspoon granulated coffee dissolve with 1 teaspoon water
50g plain flour


Method:
Beat the softened butter with icing sugar until everything well combine.
Gradually add in beaten eggs then the coffee mixture. Add the flour and beat until everything well incorporate. Place the mixture into a piping bag and keep in the fridge until ready to use.

To make custard filling ingredient:
1 egg
20g caster sugar
130g milk
10g flour
1 tsp unsalted butter
1/2 tsp brandy



Method:
Mix egg and sugar well with a whisk in a bowl.
Add the sifted flour, then very slowy pour in the boiling milk.
Return to the pan and cook over a low heat, stirring continuously with a whisk, until it begin to boil and thicken.
Remove from the heat and add the butter and brandy.
to avoid a skin forming while the cream is cooling, cover with a cling wrap.
Keep in the fridge until ready to use.


For the dough

To make the bun ingredients:

Main dough
230g Rice paste
200g Bread flour
100g Wholemeal flour
1 tsp Instant yeast
A pinch of salt
30g Sugar
40g Unsalted butter


Method:
Knead all the ingredients together except butter.
When the dough become a smooth dough, add in butter and continue kneading until the dough become smooth and elastic but not sticky.
First, prove dough for 45-60 minutes.
Punch down dough and divide into 12 pieces. Roll them into round balls .
Let it rest for 15 minutes before add in the custard filling.
Roll out each doughs to a flat disc and add the custard filling. Seal it tightly. Make sure you seal it tightly otherwise it will split out during baking.

Place each doughs on a baking tray, make sure they sit a part from each other because they might stick to each other during the baking. Cover the doughs with cling film and proof for 50 - 60 minutes.

Top the bun with the coffee topping before baking

Bake at 180C-190C for 15-18 minutes.

Serve.

Red Bean Chinese Yam Tangzhong Bun （山药红豆汤种面包）

The chinese yam(RhizomaDioscoreae 山药) is sweet in flavour, neutral in nature, and acts on the lung, spleen and kidney channels. It can be used in compatibitity with other herbs to treat deficiency of the lung, lingering cough, asthma, deficiency of the spleen, anorexia, loose stool, deficiency of the kidney, spermatorrhea, frequent micturition and other syndromes.

Effects: Invigorating Qi, nourishing Yin controlling spermatorrhea and reducing urination.


Ingredients:
Tangzhong ingredient:
(A)
115g chinese yam(grated)(山药泥)
100g water
45g bread flour


Mix chinese yam(山药泥), flour and water till it is smooth in a small saucepan.
Cook over medium heat and stirring contantly with a hand whisk to prevent it from burning. You will see lots of small bubbles forming on top. Keep stirring and when the bubbles disappeared, you will see trace in the mixture for every stir you make with the hand whisk. Stop at this stage and you will have the 65C Tangzhong. Pour the hot Tangzhong into a bowl and cover it with a cling wrap toughing the surface of the mixture, to prevent a film forming on the Tangzhong. Leave to cool before using it.



(B)
150g wholemeal flour
100g water or milk

Mix wholemeal flour and water or milk together while waiting for the tangzhong to cool.

Main Dough ingredients:
(C)
380g bread flour
30g brown sugar
1 tsp salt
6g instant yeast
1 whole egg
75g butter


Filling ingredient
300g homemade red bean paste(I made 10 red bean buns and 6 plain buns)
Divide the red bean paste into 10 portions and roll to a small ball.

Topping decoration:
A little flax seed or black sesame seeds


Method:
1. Mix ingredients(A), (B)and (C) except butter, flaxseeds and filling to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 16 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball. Using a rolling pin lightly roll the bun and flatten it a little like a pancake.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with some flaxseeds or sesame seeds. Apply a little egg wash again.

7.Bake at 190c - 200c for 15-17 minutes or till golden brown.

Char Siew Por Lor Pau/Tangzhong Bun（菠萝包）

I'm making Char Siew Por Lor Pau!!! I found this recipe for the Por Lor Pau from Florence's blog- DO WHAT I LIKE. I added in my own recipe for the Char Siew filling within the Por Lor Pau. Por Lor Pau can be found either plain or with Char Siew filling. It is also a famous breakfast snack in Hong Kong. We can find it easily in the many Hong Kong cafes (Char Chan Teng) in Singapore. I let my neighbour try this Por Lor Pau and they said that it tasted like the ones in Hong Kong!!! I really got to thank Florence!

Here are the recipes:
Ingredients:(8 pieces @ 35g each)
Crust:
120g cake flour
10g milk powder
10g custard powder
60g icing sugar
3g baking powder
30g lightly beaten egg
60g melted butter

Method for crust:
1. Mix all the ingredient together to form a soft dough.
2. Chill in the refrigerator for use later.
3. Divide into 8 portions of about 35g each.
4. Shape them into a flat round disc.( use a piece of glad wrap and a rolling pin to do this)


Bread:(8 pieces @ 60g each)
185g bread flour
50g cake flour
4g yeast
15g milk powder
1/2 tsp salt
35g sugar
25g egg
75g water
75g tang zhong( you can check out 65c tang zhong making from my youtube channel- bigheadmagicmad)
20g butter

Method:
1. Mix all ingredients except butter to form a dough.
Add in butter and knead till dough is smooth and pliable.

2. First, prove dough for 45-60 minutes.

3. Punch down dough and divide into 8 pieces of about 60g each. Roll them into round balls .

4. Rest the dough for 10-15 minutes, flatten the dough and put in the filling and shaping each into a nice and smooth round ball.

5. Prove the shaped bread for 45-60mins.

6. Apply egg wash to the shaped bread and top it with a piece of the crust. Apply a little egg wash on the crust.

7.Bake at 190c - 200c for 15-20 minutes.

8. Serve hot.

Wholemeal Bread Bun

Wholemeal Bun


Making a cross cut on the bun





Shaping the bread dough

This bread is nothing special, I decided to make it because, I have some bread flour left on the shelf for quite while.