Saturday, May 4, 2013

Pumpkin red bean bao

Tomorrow is a very important days for Malaysian... We will be casting our votes .
This recipe I have adapted from 孟老师 steamed bun recipe , resulting a beautiful orangey bao ...
Ingredients :-
75gm water ( you may not need all, add slowly till you get a pliable dough)
175gm plain flour
75gm pumpkin purée
15gm brown sugar
3/4 tsp instant yeast
1T corn oil

Knead all the above ingredients till you get a pliable and soft dough that will not still on your hand.
Covered and rest for 10 mins.
Divide into 25gm each . You will get 11 pcs. Roll flat and wrap in the red bean paste.
Let frement for 20 mins or till double .
Steamed starting with cold water , turning fire to medium heat for 20 mins Do not open the cover of wok immediately, off fire and let it sit for 3 mins before opening so you will get a smooth surface bao.

I am submitting this  post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders
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2 comments:

  1. Miss B @ Everybody Eats Well in FlandersMay 5, 2013 at 10:17 AM

    Hi wendyssw,
    Your buns look really lovely. Very smooth texture. Would you like submit to Aspiring Bakers #31 ?

    You can find the details here http://everybodyeatswell.blogspot.be/2013/05/aspiring-bakers-31-bao-ho-chiak.html

    cheers,
    Miss B

    ReplyDelete
  2. wvfyMay 15, 2013 at 6:26 PM

    Hi Miss B,

    Thanks for inviting. i have link to your post.

    ReplyDelete

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