Tuesday, May 1, 2012

Swirl Matcha Steamed Bun

Hubby was away enjoying his short break with his friends since Saturday. Where else he could be? Fishing again. lol! No, I'm not joining him cause he's going somewhere hardcore, meaning that you need to work your ass off (excuse me!) before you could reach the final destination. I used to join him but NO FUN at all. haha...... Honestly, I still enjoy it in some way. Those places are really gorgeous. True nature where you can actually enjoy & experience wilderness sightseeing....like animals & plants and especially the sound & calls coming from almost everywhere. Some may find it scary but ME not.......I always get myself prepared with a gigantic 'parang' ! HAHAHA...... Talking about nature, I think this quickie green tea steamed buns just perfect to represent it

Ingredients :
Plain Dough
250gm  bao flour / Hong Kong Flour
1 tspn   yeast
1 tbsp  sugar
130ml   water
1 tbsp   shortening / cooking oil

Matcha Dough
250gm  bao flour / Hong Kong Flour
1 tspn   yeast
1 tbsp  sugar
130ml   water (stir in green tea powder)
1-1/2 tspn  green tea powder / matcha
1 tvsp   shortening / cooking oil

Method :
(1)  mix both ingredients separately till form soft dough.
(2)  wrap matcha dough into plain dough and seal nicely then roll dough flat into 8X10' size.
(3)  now, place the shorter length dough by facing your side & roll it upwards like a swiss roll to form the swirl.
(4) then divide dough into 14 portions & again roll out flat each of them to place in the fillings; or for plain buns, fold it into half and place them to parchment papers.
(5) leave to rest for 20-25mins before steaming over high heat for about 18-20mins.

This recipe is another great choice when you feel like having some hot instant steamed buns right away. I sometimes will use it on my leftover food so that everyone can help to polish off everything. So , enjoy!
I'm sending this to Wild Yeast Blog @ Yeastspotting.


Small Kucing said...

wow very nice blend

reanaclaire said...

Love it! Your family is so blessed...

Belinda @zomppa said...

While he's fishing, I'd be eating this! Gorgeous outside and what a surprise inside!

アンゼエリン said...

Kristy the colour of the green is so soft and nice to have so many kinds of swirls version. Must be tasty.

Cass @ 揾到食 said...

You are so creative. The colour looks lovely and buns look yummy :)

Tina Bk said...

These look so amazing with the green and white. Also, if I knew these were at home I sure would not be off in the wilderness somewhere! Wish I was there right now to taste these-yum! Great post.

Murasaki Shikibu said...

Fantastic. What did you put inside them?

TasteHongKong said...

Amazing idea! I love steamed buns but have yet to try one green tea flavor.

Dewi said...

Yummy! Btw, I made your steam flower bun, I really like it!

Zoe said...

Hi Kristy,

Sorry that I've not been able to visit your blog lately. I realised that you like to use wild yeast a lot now for your steamed buns lately. I was worry that I might not be able to maintain my culture to the coming wintery weather but I would love to make these buns with commercial yeast.


Angie's Recipes said...

Beautiful double toned steamed buns. A very creative and delicious recipe, Kristy.

Quay Po Cooks said...

I love the fillings. You make a simple bun looks extraordinary.

Merryn said...

This looks so good!

yummylittlecooks said...

I love the colors, so sweet .

Lyndsey said...

I remember reading about some of your "off road" adventures! It is beautiful out there! These steamed buns look delicious! Any left? I know...I'm too late to the party!

Anonymous said...

Hi Kristy,

You really have soft steamed buns, I noticed you placed the buns on top of a piece of ratan on your steaming tray, I also bought a piece but it is quite big no smaller size & my steaming pot is 32cm 3 stack. Can you please advise why the base of my steamed buns are always wet, I already used the ratan? TQ.

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