Pineapple Molten Steamed Bun

Yes, another pineapple recipe out of my kitchen ! Finally, its the end of the pineapple harvesting season and I ended up stocking up whole lot of homemade pineapple jam here sending in by Chan, a friend. But the last few batch of his jam is a bit runny, so I decided to use some in making steamed buns. It took me 2 days to freeze the jam till set. However, make sure you prepare the jam storage in separate individual plastic wrap about 50-60gm each (mine is about 70gm each) before freezing which will make it easier to handle later on.

I tried shaping a few steamed buns in open face but its not quite appropriate for eating it this way, cause the jam leaking out too quickly. >o<

(recipe adapted from here)
Ingredients for bao dough :
550gm  bao flour
100gm corn starch
3 tspn  yeast
5 TB  sugar
300ml  lukewarm water
50ml  water mixed with 1/2 tspn baking powder
30gm  shortening

Fillings : 15 frozen pineapple jam balls (50gm each)

Method :
(1) combine bao flour, corn starch, yeast & sugar into a big mixing bowl then stir in warm water & the other water mixture till soft dough is formed.
(2) add in shortening and continued kneading till dough became smooth then set aside to rest for an hour or till double in size. Cover dough with a damp towel.
(3) when ready, punch dough to release extra air bubbles then knead till smooth.
(4) Next, place dough to working table and divide dough into about 75gm each. Again let dough sit for 10 minutes.
(5) once its ready, flatten dough into round shape and place in the frozen pineapple fillings then quickly wrap & sealed dough.
(6) place filled dough to parchment paper and let to rest for 20 minutes. If possible spray on some water to prevent dry skin and keep dough in the oven with a cup of hot water. This will helps dough to rise probably.
(7) finally, steam buns over preheated steamed for 10-12 minutes.

The dough looks really glossy & lovely.

Just look at the delicious jam oozing out of the bun. Yummm.... Hope you guys will love it too !

I'm sending this to May @ Best Recipe Event #Dim Sum
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