Day: September 3, 2020

03/09/2020

In the morning, we went to the laundry to wash a pile of clothes. While waiting, we had a large cup of dragon fruit smoothie and ate potato scallops. Returned to the boat at noon to have sardine and cheese on toast. In the afternoon, I had been researching how to make steam buns. After consulting my auntie on the phone, I started them from scratch. I began to make the dough at 3pm and ended up eating at 8pm, the taste was very rewarding and it made me feel all the effort was worthwhile. We only have high-gluten bread flour on the boat, I thought it would make very chewy buns, but the result was very gratifying. The texture of bun skin was very soft and spongy, and the inside layer was full of juice. Thanks to the warm temperature here making perfect dough.

In case I couldn’t keep the standard next time, I’d better write down the recipe and process:

 DOUGH

 Flour: 2cups (about 300g)

 Warm water: slightly less than 1 cup (half the amount of flour)

 Yeast: slightly more than 1tb (about 3g)

 Sugar: 1 table spoons

Add yeast and sugar to warm water, stir well, slowly pour it into flour, knead roughly, rest for 10 minutes, then knead to a smoother dough, cover it for an hour and a half. Then press the air out. Make to donut shape, separate to 12 small doughs, use rolling pin to make bun skin with thinner edge.

 STUFFING

 250g pork

 Some wombok (chopped up and add salt to squeeze out water)

 A little bit vermicelli (soaked in hot water and cut into pieces)

 Half onion

 Some dried shiitake mushrooms (soaked well)

 Some spring onions

 A little bit ginger

 Some Soy sauce, cooking wine, sesame oil, chilli powder, garlic powder, mirin

Add oil to heated pan, chop onion and fry until fragrant, add half of the pork and mushrooms and half of the seasoning, stir fry slightly, turn off heat, stir in the raw meat, cabbage, vermicelli, the remaining seasoning, and mix well

 STEAM

After making buns, set for half an hour without covering, put the buns in steamer when water is still cool, put baking paper underneath each bun, medium heat time for 15 minutes after the water is boiled, turn off the heat cover for 5 minutes, open the lid and enjoy.