Steamed Rose Buns

That's the longest ever that I did not get any chance to update my blog. Don't worry, I am back now. I was indeed extremely busy running shift for my RM12 mln project going live. Fortunately, all these were a success with my wonderful team's help.

Special of today's recipe is the oriental series - steamed rose buns with char siew filling. Pertaining on the shape, the idea came from my fondant icing roses. I was wondering why the steamed bun shape always in round shape and with plead on top, too conventional and not too attractive. Therefore, I made them into roses shape. In fact, the result turns good. Nice to see and nice to eat. Food for your eyes.

Steamed Buns can be attractive too

I am so into making the bun to rose shape, without realizing my husband took this photo.

See Hankerie's recipe below,

For plain bun:

1. 400g Hong Kong Flour
2. 90g icing sugar
3. 30g butter (try to avoid using shortening as it's not good for health)
4. 10g baking powder
5. 10ml cold water
6. 7g instant dry yeast
7. 160ml lukewarm water
8. ½ tsp white vinegar 

For Char Siew Fillings:

1. 250g char siew, cut into dice
2. ½ tbsp olive oil
3. 1 tsp sugar
4. 1 small onion, diced
5. 1 tbsp oyster sauce
6. 1 tbsp soy sauce
7. 1 tbsp dark soy sauce

Method
1. In the same time, heat up the frying pan with olive oil. Stir fried the char siew and add on all the sauces in the ingredient above. Set aside and let it cool down.
2. Split evenly for the char siew filling. Set aside.
3. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
4. Fill well with lukewarm water and yeast. Add on vinegar.
5. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
6. Add in butter and knead for 10-15 minutes until soft dough is formed. 
7. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
8. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Cut 3 line at  the edges of the circles like flower petal. 
9. Then place a char siew filling in the middle, wrap alternate petal and stick the dough to seal into rose shape. Place it on a 1.5” square parchment paper/cupcake paper, seal side up.
10. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.

I am submitting this Steamed Rose Buns to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.