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.
