JjinBbang 찐빵 (Korean Steamed Buns)

JjinBbang 찐빵 (Korean Steamed Buns)

Ingredients:

3 cups All-purpose Flour

1 1/2 tsp Instant Yeast

1/4 cup White Sugar

1/2 cup Low-fat Milk

1/2 cup Water, lukewarm

1 tbsp Butter

1/2 tsp Baking Powder

Red Bean Paste Filling: (Adzuki paste or Paht)

3/4 cup Red Beans

3/4 cup Brown or White Sugar

1/4 tsp Salt

Instructions:

Prepare the red bean paste filling ahead.

Rinse the beans in a colander. Place them in a large bowl with a plenty of water to cover the beans. Let them soak for 3 to 8 hours.

Drain and place the beans in a deep pot with a plenty of water to cover the beans. Put the beans in a colander and rinse them well with running water to remove foams.

Clean the pot and fill with fresh water, place the beans back in a pot and bring it to a boil.

Put the beans in the colander again, and rinse them again well with running water to remove foams. Pour-in 6 cups of water into the deep pot, and bring it to boil again.

Reduce the heat to low and simmer, cover for about 2 hours, stirring occasionally, or until the beans become so tender but not mushy. Add a little water as necessary. Stir more frequently toward the end.

When the beans are completely soft, mix-in sugar and salt. Simmer at low without a lid, stirring very frequently until the mixture thickens.

The red bean paste will become harder as it cools. Keep it in the refrigerator overnight.

Make the dough.

In a large bowl,combine all the ingredients except yeast and water.

In a small bowl, add-in yeast and lukewarm water; mix briskly, and pour yeast mixture into the large bowl with all the ingredients.

Mix and knead dough. Dough should stick together well and be pliable, use more milk if necessary to wet the dough.

Knead for 10-12 minutes by hand, or about half with a dough mixer.

Form into a ball, and place in a lightly greased bowl; cover with a plastic wrap, and let sit for an hour.

Divide dough into about 12 pieces, or change size to fit your needs and your steamer.

Let the dough pieces rest for a couple of minutes before flattening into a round shape to fill.

Place about a spoonful of red bean paste filling in the center of each bun. Bring up the corners and twist close. Place knot side down on a piece of wax paper. Sprinkle black sesame seeds on top.

Prepare the steamer pan.

Cover the steamer lid with a cheese cloth to prevent water from dropping unto the steamed buns later when steaming.

Cover the steamer pan with the lid, and slowly bring water to a boil.

Carefully arrange the buns into the steamer. Cover the lid and let steam for about 15 minutes. Buns will turn white and look slightly shiny on the outside. Remove from steamer (Be careful not to scald yourself!) and serve immediately.

Happy Eating!!

Siopao Asado (Sweet Pork Steamed Buns) & Sweet Sauce

Siopao Asado (Sweet Pork Steamed Buns)

Ingredients:

Dough: 

3 cups All-purpose Flour 

1 pack (4 g) Instant Yeast 

1 tbsp White Sugar

1/2 tsp Salt 

1 cup warm Water

2 tbsp Canola Oil 

Asado Filling:

2 lbs Pork, chopped into cubes

2~3 tbsp Butter

2 tbsp Garlic, minced

1 large Onion, minced

2 tbsp Cornstarch, diluted in 1/4 cup Water

4 tbsp Soy Sauce

4 tbsp Brown Sugar

3 tbsp Oyster Sauce

1 tbsp Hoisin Sauce

Instructions:

Cook the asado filling.

In a heated pan, add-in the butter. Then, add in garlic and onions; Sauté for a few seconds.

Add-in pork, and cook until light brown.

Add-in soy sauce, oyster sauce, hoisin sauce, and sugar. Mix well.

Let it simmer for about 30~40 minutes.

Add-in corn starch mixture, and mix until the sauce has thickened.

Turn off heat, and set aside. Allow to cool down completely.

Prepare the dough.

In a small bowl, combine warm water, yeast, and sugar; Stir until thoroughly mixed.

Set aside in warm place for about 10 minutes, or until foamy and bubbly.

In a medium mixing bowl, combine flour and salt. Whisk until well combined.

Pour in yeast mixture, and vegetable oil. Mix with a wooden spoon until doughy.

Place the dough on a  floured surface, and knead for at least 5~10 minutes, the dough becomes smooth and elastic.

Place the dough in an oiled bowl, and cover with plastic wrap.

Set aside in warm place to proof for bout an hour, until doubled in size.

After an hour, punch the dough in the middle to release air.

Divide into four equal parts.

Form each part into a log and divide into 2 balls. (*You can make 8 large sized siopao buns.

If you want smaller size siopao, divide each log into 4.)

Using a rolling pin, roll each ball into a round disk about 4~5" in diameter and 1/8 inch thick. When rolling, leave the middle of the dough thicker than the edges. This will prevent the dough from leaking and becoming flat.

Place the rolled dough in the palm of your hand, then place about 2 tablespoonful of asado filling in the middle. (*1 tablespoon of filling for small size siopao.) You may add quartered boiled egg if you like.

Lift all the edges up and twist to seal.

Place them onto a square piece of wax paper.

Repeat procedure for the rest of the dough.

Prepare the steamer pan.
Pour water in the steamer pan.
Cover the steamer lid with a cheese cloth to prevent water from dropping unto the siopao later when steaming.
Cover the steamer pan with the lid, and slowly bring water to a boil.

Place siopao in the prepared steamer; Cover, and steam over medium low heat for at least 15 minutes.

Turn off heat.

Serve warm with Sweet Sauce or Ketchup. Happy Eating!!

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Siopao Sweet Sauce

Ingredients:

2 cups Beef Broth

1 pc Star Anise or 1/2 tsp Five Spice Powder

2 tbsp Cornstarch, diluted in 4 tbsp of Water

1/4 cup Onions, diced

2 cloves Garlic, chopped

1/4 tsp ground Black Pepper

4 tbsp Brown Sugar

2 tbsp Soy Sauce

1 tbsp Worcestershire Sauce

1 tsp Salt

Instructions:

In a heated saucepan, pour-in beef broth, and bring to a boil.

Add-in onion, garlic, soy sauce, worcestershire sauce, brown sugar, salt, ground black pepper, and star anise.

Cover the saucepan, and allow to simmer for 10 minutes. Add extra water as needed.

Turn of the heat, then strain the liquid using a fine-mesh kitchen strainer into a bowl.

Heat another clean saucepan and pour-in the strained liquid. Bring to a boil.

Add-in cornstarch mixture, stirring continuously until thick in consistency.

Turn off the heat, and allow the siopao sauce to cool down.

Transfer the siopao sauce to a serving container.

Curry Buns

Curry Buns

Ingredients:

Bun Dough:

200g Bread Flour

1/2 tsp Salt

20g refined White Sugar

1 1/4 tsp Instant Dried Yeast

100g warm Water

20g Egg

20g Butter

Dry Curry Filling:

100 g Ground Beef

1/2 Yellow Onion, chopped

1 tsp Canola Oil

25 g Curry Roux (Curry Paste)

1 tsp Ginger, chopped

1 tsp Garlic, minced

1 tbsp Water

2 tsp Worcester Sauce

½ tsp Soup Base

Garnish:

Parsley Flakes

Instructions:

To make the dough:

Sprinkle the yeast over the warm water. Stir to dissolve the yeast. Leave for 15 minutes.

In a large bowl, put the flour, salt, sugar, and butter. Pour the foamed yeast and egg.

Bring the ingredients together to form a sticky mass.

Move to a kitchen table.

Knead with clean hands. Throw the dough on the table, and fold in half; Repeat this process of folding and kneading for 10 minutes.

When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.

Put the dough in a lightly oiled bowl and leave to rise in a draught-free place for 1 hour, or until double in size.

Press a finger into the dough. If indentation remains, the dough has properly risen.

Knock back the dough by punching it gently.

Turn out the dough, and fold it into thirds.

Divide the dough into 8 equal portions, and shape each piece into a ball lightly.

Cover loosely with a damp cloth and leave for 10 minutes.

Meanwhile, prepare the filling.

To make the (dry curry) filling:

In a pan, eat the canola oil, then add-in the garlic and ginger and stir fry on low heat.

Add-in the onion. Then, -in the ground beef and stir fry until meat is browned.

Season and stir fry.

Set Aside.

When the dough is ready, Roll it out into a circle 10 cm (4”) in diameter.

Cut with a 9 cm (3.5 inch) circle-shaped cookie cutter.

Twist and fold the dough.

Place on the baking tray with wax paper.

Leave to rise for 40-50 minutes, or until 2 times in size.

Put the dry curry into the center. Brush the surface with beaten egg.

Bake in preheated 200ºC oven for 10-15 minutes, or until golden.

Garnish with parsley flakes on top.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

Ham & Corn Buns

Ham and Corn Buns

Ingredients:

100ml Water, warm

1 small Egg, beaten

1/2 tsp Salt

200g Bread Flour

20g Butter, unsalted

1 tbsp Refinesd Sugar

1 tsp Dry Yeast

8 slices Ham

Topping:

1 can Whole Corn Kernel

1/2 Yellow Onion, chopped

3~4 tbsp Mayonnaise
Salt and Pepper

1 1/2 tbsp dried Parsley Flakes

Note: All ingredients should be at room temperature.

Instructions:

Make the dough.

In a small bowl, pour-in warm water; then add-in salt and egg together. Mix well.

In a large bowl, add-in bread flour, butter, sugar, and dry yeast. Keep the dry yeast away from butter.

Mix-in the warm water mixture into the combined dry ingredients. Blend all together with your clean hands until the dough is well-formed.

Transfer the dough onto the clean counter; Stretch the dough for a few times using your palms, then fold it in half, turn it around, and stretch again.

Repeat and continue kneading until smooth, (without adding any extra flour for 10-15 minutes).

The dough then should be very elastic when pulled and stretched, and becomes almost translucent.

Lightly oil a large bowl. Form the dough into a ball and place it in the bowl seam side down.

Then, cover the bowl with a plastic or moist cheesecloth, and leave to proof in a warm place for 60 minutes, or until doubled in size.

Coat your finger with flour and poke the dough.

If the hole stays, it's ready. If the dough springs back, it needs to proof more.

Place the dough onto a floured surface counter, and punch out the air with your palm.

Divide the dough into 8 equal pieces using a scraper or a knife.

Form them into balls, and place them on a baking sheet, cover with plastic wrap or moist cheesecloth. Let it rest for 10 minutes before you reshaping.

Flatten out the dough with a rolling pin.

Place the ham over the rolled dough, roll, and pinch the dough to seal. Bring the two ends together, and pinch the dough to connect and seal.

Then, put the sealed side down; make a long incision on the center, and open.

Place them on a large flattened paper liner, or on parchment paper.

Cover with plastic, and leave to proof again in a warm place for 30 minutes, or until doubled in size.

Meanwhile, prepare the topping.

In a medium bowl, combine the corn kernels, onions, and mayonnaise. Season with a little salt and pepper. Mix well and set aside.

Preheat the oven to 200ºC.

Spread the topping mixture onto the buns, and sprinkle some parsley flakes.

Bake the buns in the preheated oven for about 10 minutes, or until golden.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

Char Siu Bao 叉烧包 (Chinese Baked BBQ Buns)

Char Siu Bao 叉烧包 (Chinese Baked BBQ Buns)

Ingredients:

Buns:

2 1/4 tsp yeast

2 tbsp sugar

2 tbsp vegetable oil

1/3 cup milk

1/2 cup hot water

2 cups plain flour + lots for dusting

Filling:

400 g pork loin, cubed or 1/2 lb Char Siu pork, cut into small cubes

2 tbsp soy sauce

2 tbsp hoisin sauce

2 tbsp brown sugar

2 tbsp cornstarch, dissolved in 1/3 cup water

4 cloves garlic, minced

1 tsp Chinese five spice powder

1 cup water

oil

salt

Glaze and Topping:

1 egg, beaten

1/4 cup honey

2 tbsp black/white sesame seeds

Instructions:

To make the buns:

In a large bowl, mix together hot water and sugar, continuously stir until dissolved.

Add-in yeast and mix until dissolved.

Mix-in oil and milk.

Add flour, mix thoroughly then knead in a floured board until it’s not sticky on the hands. 

When the dough is already smooth, thin, and elastic; Shape the dough into a smooth ball.

Put the dough in a lightly oiled bowl, cover with a cling wrap, and leave to rise in a draught-free place  for at least an hour or until double in size.

Meanwhile, prepare the filling.

To make the filling:

Add-in oil in a heated pan and sauté garlic; then add pork, stir fry pork for 3 minutes.

Add-in water, soy sauce, brown sugar and 5 spice powder. Bring to a boil and simmer in low heat for an hour or two, until the meat breaks apart, mixing occasionally to prevent burning, add additional water if needed.

Once meat has broken down, add hoisin sauce then thicken it with cornstarch mixture,  simmer further until sauce thickens.

Season with salt. Set aside to cool.

When the dough is ready, Press a finger into the dough. If indentation remains, the dough has properly risen.

Knock back the dough by punching it gently.

Remove from container then knead again on a floured board for roughly 3 minutes, divide into 6-8 balls.

Flatten each ball and place 2 spoonful of the meat mixture, gather all sides and press to seal.

Place on a well-greased baking pan with seal on the bottom side.

Repeat with the remaining dough.

Cover and set aside filled buns, and let it rise for 15 minutes then bake in a 200ºC preheated oven for 12 minutes.

Remove from oven then brush top with beaten eggs, put back in oven then bake for again 3 minutes.

Remove from oven again then brush top with honey and sprinkle sesame seeds. Bake again for 3 minutes.

Remove from oven and brush again with honey; then bake again for 5 minutes.

Serve and Enjoy!!

Note:

Best served hot or warm.

Can be kept for 2 to 3 days in airtight container in the refrigerator, re-heat in the oven or microwave before serving.

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(Homemade) Chinese Five Spice Powder

Ingredients:
1 tsp ground Szechwan pepper
1 tsp ground star anise
1 1/4 tsp ground fennel seeds
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground white pepper

Instructions:
Combine and Mix all ingredients well in small airtight container. Store in a cool, dry place.

Note:
Use five-spice powder sparingly, as it can be quite pungent.
If desired, you can substitute black peppercorns for the Szechuan peppercorn.

Rotiboy (Mexican Coffee Buns)

Rotiboy is a soft bun with coffee flavored crust and sweet butter filling.

Rotiboy (Mexican Coffee Buns)

Ingredients:

Sweet Bun Dough:

1 3/4 cups bread flour, sifted

1 1/2 tsp instant yeast

1/4 cup caster sugar

1/2 tsp salt

1/2 cup unsalted butter, softened

1 egg

1/2 cup milk

Filling:

1/2 cup unsalted butter

1/2 cup brown sugar

1 tsp vanilla

pinch of salt

Topping:

1/2 cup unsalted butter

8 tbsp sugar

1 1/2 tsp instant coffee granules

2 egg whites

1/2 cup plus 1/2 tbsp all-purpose flour, sifted

Instructions:

To make the dough:

In a mixing bowl, combine bread flour, sugar, and salt in mixer on low speed for 1 min.

Add-in yeast, egg, and milk. Mix on low speed for 1 minute, then medium speed for 8 minutes.

Add butter and mix for 5 minutes more on medium speed until a soft, smooth and elastic dough forms.

Remove dough from mixing bowl and shape into a ball.

Place in an oiled bowl, cover, and allow to rise until double in size.

Meanwhile, make the filling.

To make the filling:

In a medium bowl, Combine butter, sugar, vanilla, and salt.

Beat all ingredients together until light.

Scoop tablespoonful of mixture into a sheet pan lined with baking paper; freeze until ready to use.

When the dough is ready, Punch down dough and scale into 60-gram portions; Roll and shape each portion in to a ball and then cover and set aside for 10 minutes.

Take one piece and flatten the sides while maintaining a thicker center.

Place frozen filling into the center, gather the edges to enclose, and pinch to seal.

Pat into shape, and place the seam side down on a greased baking tray. Repeat with the rest of the portions.

Arrange the balls on a sheet pan and cover with plastic wrap. Allow to proof the buns in a warm, draught-free room (or unused oven for 45 minutes, or until they double in size.

Make the topping.

To make the topping:

In a medium bowl, Add-in butter and sugar; and beat until light.

Add coffee granules; mix until well incorporated.

Add the egg whites, and flour. Beat at medium speed until thick.

Refrigerate until ready to use.

Transfer to a piping bag with a number 12 plain tip when ready to use.

When the dough buns are ready, pipe topping in a spiral pattern onto the bun from the center going out.

Bake in a preheated 175ºC oven for 20 to 30 minutes or until golden brown.

Remove from oven to cool, but not too long. They are best eaten warm!

Serve and Enjoy!!

Note:

You can sprinkle topping with chocolate chips.

You can cut down coffee to 1 tsp and add 1/2 tbsp cocoa powder to the topping mix. 

You can add peanut butter to the filling replacing half of the butter.