Kucai Pau (Chive Steamed Buns)

by - November 29, 2019





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Kucai Bao (Chive Steamed Buns) Recipe


Yields:  17 Buns

INGREDIENTS:

Vegetable Filling

280g kucai (chinese chive)
8 dried shitake mushrooms, soaked in hot water for 1 hour, cut off stem and cut into small cubes
6 medium prawns, cut into small pieces
20g dried shrimp, rinsed
4 cloves garlic, minced
2 shallot, sliced thinly
3 tbsp cooking oil
Salt to taste
1 tsp soy sauce

Dough for Bun

450g pau flour (low protein flour)
30g caster sugar
½ tsp salt
2 1/4 tsp instant yeast
2 tsp double action baking powder
245g water 
36g vegetable oil 

17 pieces (3” X 3”) baking parchment paper


METHOD:

Vegetable Filling
  1. In a wok, heat up the oil, add the slices shallot and garlic, fry until fragrant.   
  2. Add in dried shrimp, fry until slightly crispy and add in prawn.
  3. Then add in mushroom, add some water and stir fry for a minutes. Sesame to taste with salt and soy sauce. Follow by kucai and stir fry until the vegetable are soft. Transfer to a bowl.  Set aside to cool.
Dough for Bun

Main Dough:
  1. In a bowl of electric stand mixer, add in all the ingredients. Knead the dough until all come together, around 10 minutes with the dough hook attached.
  2. Cover the bowl with kitchen towel or cling wrap and let the dough rest 15 - 20 minutes.
  3. Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log.  Cut and divide into 17 equal portion, approximately 46g per portion.  
  4. Shape each dough into a ball.  Flatten the ball with your palm or small rolling pin into a circle.  The edges should be thinner than the centre.  Place about 1 1/2 to 2 tablespoon of filling in the centre.  Gather up the edges to seal and shape into round ball.  Place the bun on the prepared parchment paper.
  5. Spread the buns on the bamboo steamer about 1 inch apart as the dough will rise. Let the buns rise for another 15 to 20 minutes in semi warm area.
  6. Prepare the steamer, wrap the steamer cover with a clean cloth.  This will prevent steamer water dropping on the bun, to get a smooth skin.  Steam for 8 - 10 minutes over the medium heat.
  7. Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the buns will not shrink after cooling down.

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