Monthly Archives: April 2020

Butter Milk Bun (奶香牛油包)

This butter bun is so addictive that I made it twice in a week. Its ingredients are simple yet the taste is overwhelmingly good. The buttery and milky taste is a perfect match that you cannot resist – truly more than the sum of its parts. My husband fell prey to the tempting snack and even ate 4 buns in a day! Nothing beats a nice homemade bun!

Ingredients (yields 20 buns )

Dough Ingredients

  • 430g bread flour
  • 100g all purpose flour
  • 80g sugar
  • 10g milk powder
  • 7g instant active yeast
  • 260g water
  • 1 large egg (55g)
  • 60g unsalted butter (chopped into small chunks)
  • 9g salt

Note1: Since we are using two kinds of flour, it is preferably to sieve the flour. A small percentage of all purpose flour helps give a softer texture as compared to all high gluten flour which is the bread flour.

Method

  • Mix all the ingredients into the mixer using a dough hook except the salt and butter. Mix for about 1-2 minutes at low speed until everything is mixed together evenly.
  • Add in the butter , and continue to knead for about 2 minutes at low speed
  • Add in the salt, and continue to knead until the dough becomes elastic and gluten has developed. The dough should be a little tacky but not sticky. Add little flour if it is too sticky.
  • Set aside in an oiled container and cover for about an hour or until the dough doubles in size (depending on your room humidity and temperature).

Filling

  • 200g room temp butter (cut into chunks )
  • 80g icing sugar
  • 200g milk powder

Method

  • Sieve the icing sugar and milk powder together
  • Add in the butter
  • Use a spatula or by hand (wearing food grade gloves), and start mixing until it becomes a pasty dough. Refrigerate.

butter crumbs coating

  • 25g butter (cold butter cut into small piece)
  • 10g icing sugar
  • 40g all purpose flour

Method

  • Sieve the icing sugar into the flour, then give a gentle mix using a spatula
  • Add the butter, use the tip of your finger to rub the butter on to the flour. Do it until no butter can be visibly seen. The texture should be look like sand. The method is similar to how you make streusels. Set aside.

Assembling and baking Method

  • Preheat the oven at 180 degree celsius
  • Punch out the air on the dough and divide it into 20 portions. Approximately at 50g each. Cover and set aside
  • Divide the filling into 20 balls. Approximately about 23-24g each
  • Get one dough, flatten it and place one ball filling into the middle and wrap it, round it up into a ball, and gently use your palm to flatten it. Ensure that the filling is well wrapped inside.
  • Place each bun in individual waxed casing.
  • Do the same for the rest of the buns
  • Cover and let it rest for about 30-45 minutes or until double in size . Note that the time given is just a guideline as it all depends on your room temperature and humidity.
  • Brush with egg wash (1 beaten egg +1 tsp water) , then sprinkle it with butter crumbs.
  • Bake for 15 minutes (rotate the tray at half way through of baking )
  • Let it cool down completely on a wire rack

Garlic Herbal Steamed Chicken with Bunashimeji Mushrooms (蒜蓉鸿禧菇蒸鸡)

This steamed chicken is packed with flavours and nutrients especially with the addition of Huiji Waist Tonic. The herbal sauce has strong notes of garlic which simply pairs perfectly with a steaming bowl of rice!

“Huiji Waist Tonic consists of selected premium Chinese herbs such a Radix Ginseng, Cordyceps Sinensis, Dates, Dang Gui and Du Zhong. It is mild in taste and very fragrant. It can strengthen both the body and waist, invigorate vital energy and blood. Invigorate the kidneys, darken the hair and improve the complexion.” . This is why I always add it to my steamed dishes or soup for extra nourishment which we all need.

Ingredients

  • 600g skinless chicken thigh (chunk size)
  • 5g goji berries ( rinse and drain the water)
  • 2 packs Bunashimeji Mushrooms (chopped off the base)
  • some chopped spring onion

Marinate for the chicken

  • 3 tsp oyster sauce
  • 2 tbs shaoxing wine
  • 2 tsp sugar
  • 1 1/2 tsp salted bean paste
  • 1 tbs sesame oil
  • 1 tsp dark soy sauce
  • 2 tsp potato starch

Garlic with Seasoned Soy Sauce

  • 30g minced garlic (2 bulbs)
  • 3 tbs oil
  • 1 tbs sesame oil
  • 2 tbs seasoned soy sauce for seafood (I used Lee Rum Kee)

Method

  • Marinate the chicken, cover and refrigerate for at least 30 minutes
  • Prepare the garlic with seasoned soy sauce by heating up the two kinds of oil in a small sauce pan. You need it to be smoking hot. Pour the oil into your garlic. This is to release the aroma of the garlic. Add in the 2tbs of seasoned soy sauce. Stir to combine. Another method is to lightly fry the garlic into the oil without browning it.
  • Lay the bunashimeji mushrooms around your steaming plate. Place all the chicken chunks in the middle. Spoon out the garlic seasoned sauce and spread it on top of the mushrooms and chicken .
  • Top it with goji berries and steam at high heat for about 30-40 minutes or until the chicken chunks are fully cooked. If you can easily poke through the chicken then it means it is done.
  • Sprinkle some spring onions, drizzle with 20ml Huiji Waist Tonic (you may opt out if you don’t have Huiji selling in your country)
  • Serve hot.

Note that you need to cover your dish with foil to avoid the vapour getting into your dish. You may also use a big absorbing cloth such as cheesecloth to tie it on the cover of the steaming pot.