{"id":5317,"date":"2013-06-02T09:01:35","date_gmt":"2013-06-02T01:01:35","guid":{"rendered":"http:\/\/peepor.net\/pint\/blog\/?p=5317"},"modified":"2013-06-02T14:14:26","modified_gmt":"2013-06-02T06:14:26","slug":"chinese-steamed-buns-with-red-bean-coconut-fillings","status":"publish","type":"post","link":"https:\/\/peepor.net\/pint\/blog\/?p=5317","title":{"rendered":"Missy Piggy Chinese Steamed Red Bean Buns"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-5322 aligncenter\" alt=\"Steamed Red Bean Bun 1\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/06\/Steamed-Red-Bean-Bun-1.jpg\" width=\"500\" height=\"616\" \/><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone\" alt=\"Steamed Red Bean Bun 2\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/06\/Steamed-Red-Bean-Bun-2.jpg\" width=\"650\" height=\"397\" \/><\/p>\n<p style=\"text-align: justify;\">Red bean paste &#8211; yet another leftover from making the <a title=\"Teochew Nonya Rice Dumpling\" href=\"https:\/\/peepor.net\/pint\/blog\/?p=5274\" target=\"_blank\"><strong>Chinese rice dumplings<\/strong><\/a>. Since the Mooncake Festival is still a couple of months away, I figured the best way to use up this ingredient is to stuff them into piping hot Chinese buns and serve them as a treat for breakfasts in the mornings.<\/p>\n<p style=\"text-align: justify;\"><!--more--><\/p>\n<p><em><strong>Ingredients (Dough)<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">Hong Kong flour: 600g<\/li>\n<li style=\"text-align: justify;\">Wheat starch: 200g<\/li>\n<li style=\"text-align: justify;\">Icing sugar: 180g<\/li>\n<li style=\"text-align: justify;\">Lukewarm water: 340ml<\/li>\n<li style=\"text-align: justify;\">White vinegar: 1 tsp<\/li>\n<li style=\"text-align: justify;\">Instant yeast: 14g<\/li>\n<li style=\"text-align: justify;\">Shortening: 60g<\/li>\n<li style=\"text-align: justify;\">Baking powder: 20g, dissolved in 1 tbsp cold water<\/li>\n<li style=\"text-align: justify;\">Cochineal food colouring: 3 drops<\/li>\n<li style=\"text-align: justify;\">Red bean paste: 600g<\/li>\n<\/ul>\n<p><em><strong>Method<\/strong><\/em>:<\/p>\n<ol>\n<li style=\"text-align: justify;\"><strong><\/strong>Sift Hong Kong flour, wheat starch &amp; icing sugar into mixing bowl.<\/li>\n<li style=\"text-align: justify;\">Make a well in the middle of flour mixture. Fill with water, vinegar &amp; yeast.<\/li>\n<li style=\"text-align: justify;\">Stir to dissolve yeast in water first. Then slowly mix in flour mixture.<\/li>\n<li style=\"text-align: justify;\">Add shortening and knead till soft dough is formed.<\/li>\n<li style=\"text-align: justify;\">Cover dough with damp cloth. Leave to rise for 30 min.<\/li>\n<li style=\"text-align: justify;\">Sprinkle dissolved baking powder over dough. Knead to combine.<\/li>\n<li style=\"text-align: justify;\">Divide into 32 portions. Mix in red food colouring into 2 portions to make one pink dough.<\/li>\n<li style=\"text-align: justify;\"><strong><\/strong>Flatten 1 portion of dough with rolling pin to make a 3&#8243; circle.<\/li>\n<li style=\"text-align: justify;\">Place 1 heaped tbsp red bean paste in middle of circle. Wrap and pinch dough in the middle to seal.<\/li>\n<li style=\"text-align: justify;\">Place dough onto greased parchment paper, sealed side down.<\/li>\n<li style=\"text-align: justify;\">Roll out ears, eyes and nose from pink dough. Stick them securely onto bun.<\/li>\n<li style=\"text-align: justify;\">Repeat steps 8 to 11 for the rest of the buns.<\/li>\n<li style=\"text-align: justify;\"><strong><\/strong>Steam buns on high heat for 10 min.<\/li>\n<li style=\"text-align: justify;\">Leave to cool on rack before serving.<\/li>\n<\/ol>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/06\/Steamed-Red-Bean-Bun-3.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-5325 aligncenter\" alt=\"Steamed Red Bean Bun 3\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/06\/Steamed-Red-Bean-Bun-3.jpg\" width=\"650\" height=\"491\" \/><\/a><\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/06\/Steamed-Red-Bean-Bun-4.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" alt=\"Steamed Red Bean Bun 4\" src=\"https:\/\/peepor.net\/pint\/blog\/wp-content\/uploads\/2013\/06\/Steamed-Red-Bean-Bun-4.jpg\" width=\"500\" height=\"692\" \/><\/a><\/p>\n<p><strong><em>Tricks<\/em><\/strong>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">The process of flattening, sealing and decorating the buns should be completed as quickly as possible before steaming to ensure the buns have a smooth texture.<\/li>\n<li style=\"text-align: justify;\">Add 1 tbsp white vinegar into the water for steaming the buns to enhance their whiteness.<\/li>\n<li style=\"text-align: justify;\">If, like me, you can&#8217;t make nice pinches on top of the buns, steam them with the sealed sides down to create plain round buns, just like the ones in the picture above.<\/li>\n<\/ul>\n<p><em><strong>Disclaimer<\/strong><\/em>:<\/p>\n<ul>\n<li style=\"text-align: justify;\">This recipe was kindly adapted from <em><a title=\"My Kitchen\" href=\"http:\/\/mykitch3n.blogspot.sg\/2011\/06\/steamed-red-bean-bun-my-animal-friends.html\" target=\"_blank\"><strong>My Kitchen<\/strong><\/a>.<\/em><\/li>\n<\/ul>\n<p><em><strong>Serving<\/strong><\/em>:<br \/>\n30 small 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=5317\" send=\"true\" layout=\"button_count\" width=\"450\" show_faces=\"true\" font=\"verdana\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div>","protected":false},"excerpt":{"rendered":"<p>Red bean paste &#8211; yet another leftover from making the Chinese rice dumplings. Since the Mooncake Festival is still a couple of months away, I figured the best way to use up this ingredient is to stuff them into piping &hellip; <a href=\"https:\/\/peepor.net\/pint\/blog\/?p=5317\">Read more<\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","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":[275,312,230],"class_list":["post-5317","post","type-post","status-publish","format-standard","hentry","category-bun","category-chinese","tag-pigs","tag-red-bean","tag-steamed"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5317","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=5317"}],"version-history":[{"count":11,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5317\/revisions"}],"predecessor-version":[{"id":5327,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=\/wp\/v2\/posts\/5317\/revisions\/5327"}],"wp:attachment":[{"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5317"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5317"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/peepor.net\/pint\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5317"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}