Have the urge for bun and glutinous rice, yet you can't satisfy both at the same time? So here I am to introduce you the recipe that you can eat bun and glutinous rice at one time and with one bite to satisfy your craving.
I find that the bun skin is rather too thin. In my next attempt I will make the bun thicker to 30 -35 g each or reduce the amount of the glutinous rice.
Recipe: Adapted from Y3k - Steamed Bread by Coco Kong.
Ingredient for the bun (skin):
A)1 teaspoon instant yeast,
70g water (mixed just prior to using)
B) 125g pao flour,
teaspoon icing sugar;
1 teaspoon shortening (Crisco)
Ingredient for filling:
C): 100g glutinous rice (soak for 1 hour, drain, mix in 1/2 tsp of salt, steam till cooked)
D): 3 tbsp diced mushrooms (from 2 pre-soaked mushrooms)
1 Chinese sausage (Steam till cooked, peel off skin, diced)
E): 100g chicken thigh (without skin and bone), diced
some sesame oil
1 tsp soy sauce
dash of pepper
dash of chicken stock granule
1) For the filling: Heat up oil in a wok, stir-fry ingredient (D). add in ingredient (E), fry chicken till cooked. Then mix in ingredient (C) toss well. Dish up and leave to cool. Divide into 8 equal portions (about 36g each).
2) For bun (skin): Combine ingredient (B) in a mixing bowl. Add in ingredient (A), mix well. Knead the dough becomes smooth and soft. Cover with a piece of cloth and proof for 30 minutes. Divide dough into 8 equal portions ( about 25g each).
3). Roll method 2) into round, then flatten it. Ensure centre has a slight bulge. Wrap in filling, gather edges, seal opening and seam face down on a piece of grease-proof paper (cut into3cm x 3cm). Repeat the same for the rest. Cover and proof for 30 minutes.
4) Steam for 3 minutes or till cooked over medium heat.
5) Discard paper, pan-fry the buns (pau or bao) in a non-stick pan with a little of oil till golden brown on both sides. Serve.