Sponge dough:
120 gm. plain flour
2 gm. instant yeast
65 gm. water
Dough:
185 gm. Hong Kong flour or any superfine flour
10 gm. Baking powder
2 gm. Ammonium Bicarbonate (Ammonia powder)
40 gm. Sugar
40 gm. egg white
60 gm. cold water
20 gm. Shortening
MJethod:
(1) Mix all the ingredients for Sponge Dough and let it ferment for 3 - 4 hours in an airtight container.
(2) Prepare the dough by combining the sponge dough with the rest of the ingredients except for shortening. Mix for about 5 mins, then add in shortening, continue to mix for about 5 mins. and divide into 50 gm. pieces. Round it into balss and leve to rest for anaother 10 mins.
(3) Roll out the small balls into a length of about 15 cm. Lightly brush with some cornoil or any oil of your preference, fold over into a semi-circle. With a metal scrapper, slits 6 - 8 cuts . Open up the dough and twist tht two ends in opposite directions. Loop the twisted dough and tuck one end underneath to form into a snail-like shape. Place the dough onto a square greaseproof paper and leave to prove for another 30 mins.
(4) Steam for 12 - 15 minsutes and deep fry in a wok of hot oil till golden brown. Glaze with oney and sprinkle with some toasted sesame seeds.
12 comments:
Aunty,
i like the swirl formation on the buns. yours are far better looking than the ones selling in the bakeries.
I love these buns... dipped in evaporated milk they are even more delicious. By the way, yours look beautiful.
whoops... I meant condensed milk... I'm loosing my mind :P
Hi "Aunty",
Just came in after a long while and again I'm overwhelmed by your skills.
I love this bun but havent had it for over few decades, is it poss to email me the recipe?? thanks
Hi "putupiring"
It's been some time since I last saw your name .....Hope everything is okay with you.
O.K. I will post this soon...
rgds. "Aunty"
Thanks "aunty" :).
Some blog owners preferred not to be known by their real names so I wasnt sure .
Have been really busy and health hasnt been great.but I know I can always be inspired by your cooking. LOL I think I'm at least 3 years behind on trying out your must try recipes.
Good morning Auntie,
Thank you very much for posting this recipe. I love to eat this bun with roasted pork. Will try it soon.
Truc Mai.
Hi Truc mai,
For pork filling, don't make this snail shaped buns.
Round up the dough into balls of 50 gm. each. Rest for 10 mins. Roll out into a tongue shape (oval shape), brush with some oil then fold over into semi-circle. Rest for 30 mins. before steaming.
Open up the buns after steaming, place meat inside and have a nice meal.
rgds
Hi Putu piring,
Never too late to try anything even if you're late by 3 years.
Take care.....don't eat your dog's biscuits o.k. (I remembered your dh ate them by mistake and till today I still laugh over it. I used to tell my friends this true story and had a good laugh).
rgds
Thank you so much for your advice Auntie. I will follow it.
Truc Mai.
Hi "Aunt",
I cannot imagine the technique of slicing & folding the bun. What is the shape of the dough when you slice it & in what direction it need to be sliced? Can you illustrate a bit more. TQ.
Rozie
Hi Rozei,
The instruction is quite clear. Which part you do not understand. After cutting into strips, twist the buns like twisting somebody's ear - both ends twist at the same time in different directions.
rgds.
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