Red Bean Buns

A variation from my earlier attempt using the red bean paste purchased from Daiso...

Chinese Steamed Buns

Before steaming...



After 10 minutes of steaming.

Another attempt at making mantou. I used plain flour which works as well as bread flour... coming from Recipes For Keeps.

I reproduce the recipe here:

500g plain flour (or pau flour)
1 tbsp of cocoa powder (for the chocolate swirl)
1/2 tsp baking powder
1 tsp instant yeast
1/2 tsp salt
1 tbsp sugar
2 tbsp vegatable oil
250 lukewarm water

[1] Mix all dry ingredients, oil and water to form dough.
[2] Divide dough into two (add cocoa powder into one) and knead till smooth.
[3] Rest the dough till double in size.
[4] Punch out the air, roll out the two dough and roll them like a swiss roll.
[5] Cut place place the buns on a small paper and let them rest for 30 minutes.
[7] Steam at high heat for 10 minutes.

Green Tea Mantou

The inspiration to make Chinese Steamed Buns comes from Simon Law's Journal. The buns turn out pretty well except for water marks at the top due to condensation of the lid (how do I overcome this?) Some of the buns were stuck with each other because they doubled two times its original size after steaming!

Ingredients:
300g bread flour
3/4 tbsp vegetable oil
1 tsp green tea powder
1 1/2 tbsp sugar
Pinch of salt
175 ml warm water
1 tsp instant yeast
8 square parchment papers

1. Mix sugar, salt and water and let it rest.
2. Add oil and mixture (1) to flour.
3. Knead mixture into dough till smooth and elastic.
4. Divide dough into two. Add green powder into one and knead till the colour becomes consistent.
5. Roll out the doughs and place the green tea dough at the top.
6. Roll them like a swiss roll and cut them into 8 pieces.
7. Place each piece on the parchment paper and let it rest for 20 minutes.
8. Steam buns for 15 minutes at high heat.
9. Remove buns and switch off the heat.