CHINESE CREAM BUN RECIPE RECIPES

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CREAM BUNS RECIPE - FOOD.COM



Cream Buns Recipe - Food.com image

THIS IS MY ALLTIME FAVOURITE thing you can get in the bakery back home in new zealand, you can't get them here which is such a shame, borrowed a womans weekely recipe book of a friend and have to post it so i don't loose it. i cannot believe no-one has posted them yet

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 serving(s)

Number Of Ingredients 13

4 cups plain flour
60 g butter
1/4 cup sugar
1/2 cup lukewarm milk
1 cup lukewarm water
30 g compressed yeast (see note)
1 egg yolk
1 teaspoon water, extra
12 tablespoons raspberry jam (approx)
1/3 cup water
1 cup sugar
125 g butter
1/2 teaspoon vanilla

Steps:

  • NOTE: 2 tsp of dry active yeast can be substituted for the compressed yeast. sift dry yeast with flour and sugar, rub in butter, add combined lukewarm milk and water, then proceed as for recipe).
  • cream yeast with 1 tsp of the sugar, add lukewarm milk, let stand 10 to 15 minutes until frothy.
  • sift flour and remainging sugar into bowl, rub in butter until mixture resembles fine breadcrumbs.
  • make well in centre of dry ingredients, add yeast mixture and lukewarm water, mix to a soft dough.
  • turn out on to floured surface.
  • knead 5 minutes.
  • put dough into lightly oiled bowl.
  • cover, stand in warm place 1 hour or until dough has doubled in bulk.
  • punch dough down in bowl.
  • turn out on to floured surface: knead 5 minutes. divide into twelve even portions.
  • knead each portion of dough into a round.
  • put rounds on well greased oven tray, allowing room for spreading.
  • set in warm place 10 minutes or until half doubled in size.
  • brush with combined beaten egg yolk and extra water.
  • bake in hot oven 10 minutes,reduce heat to moderate, bake further 15 minutes or until golden brown.
  • put buns on wire rack.
  • when cold, slit open, fill with raspberry jam and mock cream, dust each bun with a litle sifted icing sugar.
  • Mock Cream:.
  • combine water and sugar.sift over heat to dissolve sugar.bring to boil, remove from heat.
  • when completely cold, beat butter and vanilla until white and fluffy, gradually pour in cold syrup, beating constantly.

Nutrition Facts : Calories 411.5, FatContent 13.6, SaturatedFatContent 8.3, CholesterolContent 48.2, SodiumContent 124, CarbohydrateContent 67.4, FiberContent 1.6, SugarContent 30.6, ProteinContent 5.2

CHINESE STEAMED BUNS RECIPE | ALLRECIPES



Chinese Steamed Buns Recipe | Allrecipes image

Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. You may use milk in place of the warm water if you wish.

Provided by Carol chi-wa Chung

Categories     Bread    Yeast Bread Recipes

Total Time 4 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 24 steamed buns

Number Of Ingredients 10

1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1?½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

Steps:

  • Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
  • Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
  • Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
  • Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
  • REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Nutrition Facts : Calories 44.4 calories, CarbohydrateContent 8.4 g, FatContent 0.7 g, FiberContent 0.4 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 35 mg, SugarContent 1.2 g

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