Cartoon Charactor kerokerokeroppi frog steamed pandan red bean paste bao

Kerokerokeroppi is my fav cartoon charactor when i was young. So this was the first cartoon bun or bao i am trying out.

Recipe adapted from a chinese recipe book

Pre Dough :-

200gm Bao Flour
115gm water
1/2tsp instant yeast

Roughly mixed the above, covered & let proof for 2 hours

Main Dough :-
100gm Bao flour
30gm caster sugar
30gm oil
50ml milk
all the above predough
1/2 tsp sea salt

Filling :-
adequate red bean paste

for coloring :-
2 tsp homemade pandan paste

Mix & knead all the above till you get a smooth dough( except the pandan paste)
Take out 50 gm of the white dough . Add 2 tsp of homemade pandan paste into the balance of the dough. mix well.
Divide the 50gm white dough into 20 pcs , roll into small ball. This will be the eyes
Divide the pandan dough into 10 portion (about 40gm each)

Wrap in the red bean paste. Put the pair of eyes on top.

Covered & let proof till double .
Steamed from cold water for 12 mins. Let stand  3 mins before opening the cover

In the meantime prepare some charcoal powder , mixed with a bit water.
Once time is up, uncover & paint the eyes & mouth of the frog using a skewer.

Cover & steamed again for another 2 mins. It's done!

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

The Yam Affair - Yam Bread & Yam Mantou

Yesterday and today....i made some yam mantou and yam bread.

Yam Mantou recipe created by wendyssw


(a) Starter Dough
130gm pau flour
2t instant yeast
100ml lukewarm water

Mix well the above and let rest for 15 mins. Then divided into two equal weigh of 115 gm.

(b) Yam dough
115gm of starter dough
85gm yam - steamed and mashed
100gm plain flour
50gm caster sugar
3/4 t Double action Baking powder
3t corn oil
35ml water
a drop of yam paste

(c) Plain dough
115gm starter dough
185gm plain flour
50 gm caster
3/4 t DABP
3t corn oil
50ml water


after the starter dough rest for 15 mins, add in (b) and mix till smooth (i mixed using the bread maker for 30 mins) . cover and proved for 45 mins or till double .

Do the same to (c) plain dough.

After 45 mins, lightly knead dough to release air.
Let rest for 10 mins , covered.
after 15 mins, roll plain dough into a rectangle shape. brush with some water.
Rolled the yam dough into a rectangle shape and put on top of plain dough.
Lightly press and rolled up like a swiss roll.
Cut into equal size and

Let proved second time for 15 mins or till double .
Steam high heat for 8 mins.

Yam Bread

Recipe adapted from Honeybeesweet

Prefremented dough :-
65gm Plain flour ( i used organic bread flour)
40 ml warm water
1/2t instant yeast

In a mixing bowl, roughly mix all the above together till become pliable dough.
Place dough in a container, covered and place into fridge for 4-6 hrs

Main Dough:-

All the above prefremented dough
250 gm bread flour
10 gm skimmed milk powder
135 gm Yam - steamed & mashed, chilled
40 gm caster sugar
1t instant yeast
1/4 t salt
180 - 200 ml water ( add only as per needed)
30 gm butter

Method :-
knead all the above till reached membrane stage. Covered and 1st proof for an hour or till double.
Lightly knead to release air.

Butter Yam Mini Bun

rest the dough for 10 mins. Divide dough . I made 7 pcs 75 gm dough & 12 pcs 25 gm mini bun.
5 pcs of 75gm dough i made into small sandwich loaf. 2 pcs of 75 gm made into hotdog bun.
The 12 pcs mini bun, i wrap a pcs of butter inside. roll up.

Second prove for 45 mins or till double.
Loaf pan - bake 180 C for 20 mins
Mini buns & hotdog buns - 15 mins.

Cooled completely before storing in an air tight container.

Result : can't really see the yam inside the bread.  But can smell yam .

Steamed Flower Bun with Crispy Bacon

Recipe adapted from a cookbook  by 孟老师
(Makes 7 pcs flower roll)

135gm water
250gm plain flour
15 gm sugar ( i used 40gm , cos i feel not sweet enough)
1T oil
3/4t yeast

Chopped bacons- fried  (i added)

Method :
Mix all the dough ingredients and knead till soft & smooth.
set aside , covered, rest for 5 mins
roll into a rectangle shaped , width 35 cm x 15 cm
Brush with some oil and spread the chopped bacon over the dough.
Shaped into flower roll.
Rest for 30 mins or till double.
Steamed from cool water for 17 mins. Turn to medium heat once water is boiling.
After 17 mins, off the fire and let stand for 3 mins before opening the lid.

Pumpkin Mantou

A lovely day for a pumpkin mantous... recipe as below :-

(a) Starter Dough
130gm pau flour
2t instant yeast
100ml lukewarm water

Mix well the above and let rest for 15 mins

(b)
200 gm pumpkin puree
170gm pau flour
100gm caster sugar
1-1/2 t Double action Baking powder
5t crisco shortening
extra 4T of pau flour - Add only if the dough is wet

after the starter dough rest for 15 mins, add in (b) and mix till smooth (i mixed using the bread maker for 30 mins) . cover and proved for 45 mins or till double .

After 45 mins, lightly knead dough to release air, and divide dough into 50 gm each.
Let rest cover for 10 mins. then shaped in flower mantou shape.

Let proved second time for 15 mins or till double .
Steam high heat for 8 mins.

Verdict :- soft , fluffy orangey mantou!