{"id":2881,"date":"2012-10-21T09:54:10","date_gmt":"2012-10-21T01:54:10","guid":{"rendered":"http:\/\/www.peepor.net\/pint\/blog\/?p=2881"},"modified":"2015-01-15T22:03:07","modified_gmt":"2015-01-15T14:03:07","slug":"chinese-steamed-buns","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=2881","title":{"rendered":"Chinese Steamed 2-Toned Chocolate Buns"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-2883\" title=\"Chinese Steamed 2-Tone Bun 2\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/10\/Chinese-Steamed-2-Tone-Bun-2.jpg\" width=\"650\" height=\"444\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/10\/Chinese-Steamed-2-Tone-Bun-2.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/10\/Chinese-Steamed-2-Tone-Bun-2-300x204.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/p>\n<p style=\"text-align: justify;\">Back in Durham, there was an attempt to make steamed buns. The result &#8211; though edible &#8211; was not fantastic, what with a strange, off-white coloured dough. A later attempt, however, produced an unexpected surprise, when the buns were baked instead of steamed, delivering small little brown parcels of delight (refer to <strong><a title=\"Chinese Baked Pork Buns\" href=\"http:\/\/www.peepor.net\/pint\/blog\/?p=2328\" target=\"_blank\">Chinese Baked Pork Buns<\/a><\/strong>).<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p style=\"text-align: justify;\">This time round, I used a different type of dough, mainly replacing plain flour with Hong Kong flour as well as vegetable oil with shortening. The result was fantastic &#8211; the buns were soft, fluffy and not yellowish at all. I&#8217;m definitely going to make use of this dough again next time to make other types of Chinese steamed buns.<\/p>\n<p style=\"text-align: justify;\"><strong><em>Ingredients<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Instant dried yeast: 3 tsp (about 10g)<\/li>\n<li style=\"text-align: justify;\">Warm water: 170g<\/li>\n<li style=\"text-align: justify;\">Hong Kong flour: 500g<\/li>\n<li style=\"text-align: justify;\">Icing sugar: 100g<\/li>\n<li style=\"text-align: justify;\">Baking powder: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Egg white: 60g (about 1 big egg)<\/li>\n<li style=\"text-align: justify;\">Shortening: 30g (about 1 tbsp)<\/li>\n<li style=\"text-align: justify;\">Vanilla essence: 1 tsp<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Method<\/em><\/strong>:<\/p>\n<ol>\n<li style=\"text-align: justify;\">Mix yeast with warm water and leave to rest for 15 mins till bubbles form.<\/li>\n<li style=\"text-align: justify;\">Mix Hong Kong flour, icing sugar and baking powder together in mixing bowl.<\/li>\n<li style=\"text-align: justify;\">Create a well in center of flour mixture. Pour in yeast mixture, egg white, shortening and essence.<\/li>\n<li style=\"text-align: justify;\">Knead dough for 5 min to ensure evenness of ingredients. Cover and leave to proof for 40 min.<\/li>\n<li style=\"text-align: justify;\">Knead dough on floured surface. Divide into 2, with one slightly larger than the other.<\/li>\n<li style=\"text-align: justify;\">Roll out the larger dough into a rectangle and place onto a greased paper. Set aside.<\/li>\n<li style=\"text-align: justify;\">To the smaller dough, add cocoa powder and knead to distribute powder evenly.<\/li>\n<li style=\"text-align: justify;\">Roll out chocolate dough into a rectangle onto another greased paper.<\/li>\n<li style=\"text-align: justify;\">Flip chocolate dough onto plain dough. Trim edges. Roll up wider side of both doughs to form a cylindrical shape.<\/li>\n<li style=\"text-align: justify;\">Trim both edges again. Slice 5 cm apart and place onto 6&#215;6 cm greased paper. Cover and leave to rest for 30 mins.<\/li>\n<li style=\"text-align: justify;\">Steam 10 mins. Serve plain while steaming hot or with (chili crab) gravies when cooled.<\/li>\n<\/ol>\n<p style=\"text-align: justify;\"><a href=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/10\/Chinese-Steamed-2-Tone-Bun.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-2884 alignleft\" title=\"Chinese Steamed 2-Tone Bun\" alt=\"\" src=\"http:\/\/www.peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/10\/Chinese-Steamed-2-Tone-Bun.jpg\" width=\"650\" height=\"407\" srcset=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/10\/Chinese-Steamed-2-Tone-Bun.jpg 700w, https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2012\/10\/Chinese-Steamed-2-Tone-Bun-300x187.jpg 300w\" sizes=\"auto, (max-width: 650px) 100vw, 650px\" \/><\/a><em><\/em><\/p>\n<p style=\"text-align: justify;\"><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The plain dough must be rolled out onto a piece of greased paper first, before kneading the chocolate dough, so as to prevent the cocoa from staining the plain dough.<\/li>\n<li style=\"text-align: justify;\">If available, you could scatter some peanut powder on top of the chocolate dough, before rolling, to enhance the fragrance and taste of these buns.<\/li>\n<li style=\"text-align: justify;\">If using just the plain dough (without the chocolate), it can be deep fried after steaming to make the deep fried Chinese buns that are served popularly in Chinese restaurants.<\/li>\n<\/ul>\n<p style=\"text-align: justify;\"><strong><em>Disclaimers<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The bun&#8217;s appearance relies heavily on how well the chocolate dough is being rolled out. Mine here isn&#8217;t very well done and shows how much more effort I&#8217;ll have to put in to roll out a nicer, more evenly smoothed dough.<\/li>\n<li style=\"text-align: justify;\">I actually added about 30g less sugar into the recipe, because I wanted to eat them plain.<\/li>\n<\/ul>\n<p><strong><em>Serving<\/em><\/strong>:<br \/>\nMakes about 15 small buns or 6 &#8211; 7 large buns<\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 5px 5px 0;float:left;height:40px;\"><script src=\"https:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/peepor.net\/pint\/blog\/?p=2881\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Back in Durham, there was an attempt to make steamed buns. The result &#8211; though edible &#8211; was not fantastic, what with a strange, off-white coloured dough. A later attempt, however, produced an unexpected surprise, when the buns were baked &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=2881\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[124,132],"tags":[110,230],"class_list":["post-2881","post","type-post","status-publish","format-standard","hentry","category-bun","category-chinese","tag-cantonese","tag-steamed"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2881"}],"version-history":[{"count":16,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2881\/revisions"}],"predecessor-version":[{"id":2886,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/2881\/revisions\/2886"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}