Orange Sweet Potatoes Xi Ban 橙薯喜粄

Orange Sweet Potatoes Xi Ban 橙薯喜粄

(Made 15 pcs, abt 50g per piece)

Ingredients:
150g Plain Flour, sifted (50%)
150g Glutinous Rice Flour,sifted (50%)

*78g Raw Sugar (26%)
3g Instant Yeast (dissovle in some water) (1%)

*171g Orange Sweet Potatoes, steamed ,mashed and let cool (57%)
*186g Iced cold water (62%)

15g Rice bran oil (5%)

Some cut banana leaves, wash, blanch, and dry with kitchen towel
Or cupcake liners

Method:
1)Dissolve the instant yeast with some water set aside.
2) In a mixer, add in both flour, sugar, mashed sweet potatoes and (1). Add in iced cold water.  Knead until it forms a dough. Add in the oil. Continue kneading until it forms a smooth soft dough.
3) Divide into equal portion. Round it up nicely with a smooth top. Place it on the cut banana leaf. Repeat the step with the rest of the dough.
4) Lightly flattened each finished dough with your palm and let them proof at room temperature between 20 to 30 minutes or more.
5) To test if the Xi Ban is ready, observe that:
- when lightly press at the side, the dough will spring back slowly;
-  when you lift it up, it becomes lighter.
-   it has expanded
6) Steamed (all at one go) in a pre-heated wok at medium high heat for 12 minutes.
7) Off heat. Open your steamer cover 5 minutes later. (I'm using bamboo steamer in all my steamed buns. Please follow your usual method if using stainless steel steamer).

Notes:
• Water:
- you may need more or less as it also depends on the flour you're using. So please add water slowly and adjust from there.

•  sweet potatoes:
- you may use more or less

• Raw sugar:
- adjust sweetness up and down as you like

Good luck 💖

Chinese Char Xiu Steamed Buns <中式叉烧包>

Chinese Char Xiu Steamed Buns <中式叉烧包〉

Dough Skin:
[Make 14 pcs]
100% Plain flour (480g) （中筋粉心粉）
1% Low Sugar Instant Yeast (480g x 1%) [I used 5g] （低糖酵母）
7.5% Caster Sugar (480g x 7.5%)
51.6% Ice Cold water (480g x 51.6%)
5% Vegetable oil (480g x 5%)

Method
- Mix everything together; Machine knead till very smooth.
- Perform the 三擀三折 and divide or
- Roll into elongated shape and divide dough into your required weight.
- Rounded each dough, knead each dough till smooth, flatten into disc shape and wrap in your preferred fillings.
- Set aside to prove for about 15 to 25 minutes until it has：
1) become bigger 明显变大;
2) become lighter (when you hold it up) 明显变轻;
3) when lightly press, it springs back slowly 轻轻回弹

- Steam at medium high heat for about 12 minutes (15 minutes if using raw meat)

Note:
# Proofing time is just an estimate.
# Different flour absorb water differently. You may need more or less.
# Make small batch each time as too large a dough affects the final proofing ( the first bun and the last one)
# You must STEAM ALL AT THE SAME TIME, NO WAITING.

Char Xiu Fillings (Adapted from Agnes Chang/蓝赛珍老师)

Ingredients
2T cooking oil
3 Shallots, flatten
400g Char Xiu, diced
3T Roasted sesame seeds

Seasoning (Mix all together)
140ml Water
2T+ Light soy sauce
1T+ Oyster sauce
Dash Fish sauce
1/2T (half Tablespoon) Cooking Caramel 生嗮油
1/4t Chicken Seasoning powder
3T Sugar
1T Tapioca starch
1T Corn flour
1/2T (half Tablespoon) Plain flour

Method:
- Heat up oil, saute shallots until fragrant. Discard fried shallots and add in the mixed seasoning. Keep stirring until thick and boiling.
- Add diced char xiu, sesame seeds. Mix well, dish up and leave to cool before using.

Spicy Chilli Prawns <香辣虾〉

Finger licking good~Spicy Chilli Prawns 香辣虾

Ingredients A:

600g Medium Sized prawns

2T Cooking Oil

Ingredients B (pound/blend and set aside)

2 pcs onion, chopped

2 pcs red chillies, chopped

3 pcs chilli padi, chopped

Seasonings:

100ml Water
1T Oyster Sauce
1T Light Soy Sauce
2t Cooking Caramel
1/4t white pepper powder
1/2T(half Tablespoon) Sugar

Method:
1) Heat up oil and saute ingredients B until fragrant.
2) Add in prawns and seasonings. Stir fry till the prawns are cooked and paste becomes dry. Dish up. Enjoy!

(Adapted and edited from Plilip Yoong老师）