Using the last recipe as a building block I made some changes to see if it improves the texture of the bread:
25g corn oil
125g Gold Medal unbleached Flour (10% protein)
125g Self Rising Flour (8.5% protein)
50g castor sugar
¾ tsp yeast
Lotus paste, optional (avail from Sun Lik)
Red food colouring, optional
- Put all the dry ingredients in a mixing bowl. Mix well before adding the liquid and fat.
- Knead until smooth. Leave it to rest for 30min.
- Divide the dough into equal portion. Flatten and place some lotus paste onto the dough before wrapping it up. Rest 30min.
- Steam over high heat for 8 mins. Serve warm.
I am using the peach mold which I picked up from Kitchen Capers' "storelette". Of course you can try shaping the bun into peach shape using your nimble hands but for a novice like me, the mould makes life much easier.
Once it is steamed and cooled, I used the red food colour + new paint brush to "paint" the peach. Like I always say, I am not cut to be an artist... a simple peach take me a long while to paint... I will need lots of practice, I know!
- I used 60g dough + 25g lotus paste. By the time it is steamed, the peach puffed up like you see here. I will reduce the portion next time until I find the right amount.
- Once this is shaped, I left the dough in the mold all the way until it is steamed. Some of them have dents, some have "pimpled skin"... as a result of air trapped in the mold. Maybe taking it out of the mold will yield smoother & prettier dome. Again, I will report my learnings after the next attempt.
- Texture wise, this is still not the fluffiness that I am looking for. But my mum says "it's like that... outside sell one also hard until it re-steam it." Thanks Mum for the encouragement!
Anyway, I am still trying to read up on the chinese bun but I find the resources really limited... those that I managed to find are usually written in Chinese... due to unfamiliarity with the terms, I am struggling! Even after reading 3~4 times I still half understood. Sigh!