Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) : Steamed Assorted Baos

No more buns left for breakfast. Once I saw this post from Peng's Kitchen, I got hooked up. Being a newbie and copycat, I followed exactly on the ingredients except for the filling. I had not only luncheon meat but hotdogs and azuki paste.

I'm submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.


Ingredients:

•     200gm Hong Kong Flour
•     1 tsp instant yeast
•     1 tsp double acting baking powder
•     50gm sugar
•     10gm shortening
•     80ml water

Fillings:

•     sliced luncheon meat (Tulip brand)
•     hotdogs
•     azuki paste (from Daiso)

Method:

1. Combine HK flour, instant yeast and double acting baking powder together.
2. Dissolve  sugar in a bowl with water.
3. Make a well in the flour mixture and pour in the sugar solution. Combine well and gather into a dough.
4. Add the shortening and knead until a smooth dough.
5. Place dough in a greased bowl and prove it for 45 minutes or until almost double in size.
6. Knead dough a couple of times and roll into a long strip. Cut into pieces.
7. Roll into a flat disc and wrap with fillings.
8. Leave to rest for about 10 minutes before steaming over preheated steamer at high heat for 10mins.

Recipe source : tigg3rsdelectablefare.blogspot.sg and http://pengskitchen.blogspot.com/2013/05/steamed-luncheon-meat-buns.html