Tuesday, January 18, 2011

Bunny Buns with Sweet Potato Fillings



Since this will be the Year of Rabbit, I made some rabbit-shaped steamed buns for breakfast.  As I still have some mashed purple sweet potato in the freezer (leftover from making the Purple Ondeh Ondeh), I mixed equal parts of bottled Kaya to the sweet potato as my "instant red bean paste".




Ingredients:
(makes about 12 buns)

(A)

3g instant dry yeast + 1 tsp plain flour + 1 tsp sugar
1 tbsp water

(B)
125g plain flour + 125g Hong Kong flour
30g caster sugar
75ml milk + 60ml - 75ml water 
15g cooking oil (I used canola oil)



Method:
1) Combine  (A) to rest for 5 mins.
2) Mix (A) and (B) together, except for cooking oil, and mix well to form a dough.  Knead for 5 mins (by mixer) or 10 mins (by hand) to incorporate all the ingredients together.  
3) Add cooking oil and knead for another 5 to 10 mins into a smooth dough.
4) Cover dough with plastic wrap or damp towel and rest for about 45 mins or till dough doubled.
5) Divide dough into 12 portions and wrap some sweet potato fillings in each bun.
6) Shape each bun into oval shape.  Use scissors to make 2 cuts on top for the rabbit ears.
7) Put each bun on lightly-oiled baking paper and place in a bamboo steamer or any steamed rack/plate (those with many holes in it).  Rest the buns for 40 - 50 mins or until doubled in size ( I placed the buns in a covered wok filled with warm water).
8) Steam the buns for 10 minutes over high heat.  Reduce to low heat for another minute, turn off flame and KEEP COVER FOR ANOTHER MINUTE before you lift up the cover.  

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