Description
Nice to see and nice to eat, these steamed rose buns truly are food for your eyes.
Ingredients
Scale
For plain bun:
- 400g Hong Kong Flour
- 90g icing sugar
- 30g butter (try to avoid using shortening as it’s not good for health)
- 10g baking powder
- 10ml cold water
- 7g instant dry yeast
- 160ml lukewarm water
- ½ tsp white vinegar
For Char Siew Fillings:
- 250g char siew, cut into dice
- ½ tbsp olive oil
- 1 tsp sugar
- 1 small onion, diced
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp dark soy sauce
Instructions
- 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.
- Split evenly for the char siew filling. Set aside.
- Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
- Fill well with lukewarm water and yeast. Add on vinegar.
- Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
- Add in butter and knead for 10-15 minutes until soft dough is formed.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 1 hour
- Cook Time: 15 mins
- Category: Side