Sunday, February 08, 2009

Steamed Birthday Bun

Tried out this recipe this afternoon. I tried out different shapes other than the peach shape. Usually for the older generation, whenever an elderly person celebrates his or her birthday, you can usually find this type of peach bun as it symbolises longevity. I have also shaped some into rabbits and porcupines. But then the rabbits after steaming became so fat. Hahaha ... Since I have not enough lotus paste, I made some flower bun with the plain dough. This type of steamed flower buns go very well with food like chilli crab or steamed fish with sweet and sour Thai chilli sauce whereby you can use the buns to dip into the sauce. Oh so yummy.

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Steamed Birthday Bun

Dough Ingredients:
300g plain flour
5g instant yeast
70g sugar
5g baking powder
112g of water (more need more)
3g shortening

Filling
200g white lotus paste
Some pink colouring

Methods:
1. Divide white lotus paste into 20g each. Roll into a ball and keep aside for later use.
2 . Mix all the dough ingredients and knead into a smooth dough. (Note: I used a little more water than what is stated here.)
3. Measure the dough into 30g each. Roll dough out and wrap with the white lotus paste. Make sure it is sealed properly and shape it into a peach shape.
4. Put a piece of paper underneath the shaped bun and leave it aside to rise for 30 mins.
5. Steam over high heat for 6 mins. Remove and spray with pink colouring on top.

(Note: These buns can be kept in the fridge and you just need to resteam it when you want to eat them. )
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28 comments:

  1. Anonymous8:33 PM

    hi baking mum!

    the rabbits are SO SO Cute! My son's favourite type of bun... thanks for the recipe!

    cheers

    hammy

    ReplyDelete
  2. Ah Shui11:03 PM

    Creative mum came out with special rabbit shape bun. I like it.

    ReplyDelete
  3. Cookie11:14 PM

    Hi BM, you are so creative... you make these buns look so fun!

    Cheers
    Cookie

    ReplyDelete
  4. Anonymous12:17 PM

    why do you think of kneading a rabbit? Is it easy to knead one?

    ReplyDelete
  5. Hugbear6:08 PM

    Just for the fun of getting some shape out of normal buns. Not difficult, you just need a pair of scissors to snip off the ears and the tail. And then stick 2 black sesame as the eyes.

    ReplyDelete
  6. Anonymous12:40 AM

    Hi Baking Mum!
    Just wanna ask, how many buns you manage to get out of 300g of flour?

    Also, regarding on the your recipe for Mango pudding, can I replace the 30 ml of milk with evaporated milk?

    Thanks in advance.(=
    Regards, Janice.

    ReplyDelete
  7. Hugbear9:12 AM

    Janice, I think I got about 16 pcs in total.

    Yes you can replace with evaporated milk if you want for the mango pudding.

    ReplyDelete
  8. Beachlover1:13 PM

    sp pretty!! I wanna to try this! thanks for sharing:)

    ReplyDelete
  9. Anonymous3:01 PM

    Are you the mum who bakes all these or bakingmum is a company baking all these delicious cakes.
    If you are the baking mum. Can you do a demonstration to me

    How could I get your answer.

    Curious Mum

    ReplyDelete
  10. may3:18 PM

    Hi, may I know are you using plain flour or hong kong flour ? can plain flour used to make bun and how's the texture ? tq

    ReplyDelete
  11. Jackie8:06 AM

    these are so cute to be eaten!!

    ReplyDelete
  12. Hugbear11:28 AM

    Hi Curious Mum, I am the bakingmum and all these are made by me in my humble kitchen. I do hold a full time job so this is just a hobby to me.

    ReplyDelete
  13. Hugbear11:29 AM

    May, I followed the recipe and used plain flour. The texture is ok but as you know, this type of steamed buns must be eaten when it is hot and fresh from the steaming. After it has cool down, it will become hard. So before eating need to resteam them.

    ReplyDelete
  14. Hugbear11:30 AM

    Hi Beachlover, do try and let me know how it turn out for you.

    ReplyDelete
  15. Anonymous8:56 PM

    Oh okay.(= Thanks.
    Regarding on the mango pudding recipe, is it necessary to add ice cream in?

    Thanks in advance for entertaining my questions!(;

    Regards,
    Janice.

    ReplyDelete
  16. Hugbear9:39 PM

    Yes need to add in ice cream to make it more creamy and taster. If you can find mango ice cream it is even better.

    ReplyDelete
  17. Chef C8:53 AM

    hi all, wonder if anyone is interested in purchasing corrugated pizza boxes suitable for 12-inch pizzas. ideal for home pizza-makers. only S$0.45/box. free delivery in Singapore. desperately trying to offload 500 boxes that's piling at home. I've passed the pizza-making phase, and don't know what to do with hundreds of boxes. drop me a note at my blog if you are interested or are able to help (there's a picture of the box to give you an idea of the quality). thanks.

    ReplyDelete
  18. caren11:30 AM

    hi, may i know if u have recipe for traditional cream cake? my boyfriend likes them a lot so i'm thinking of learning to bake it for him..

    ReplyDelete
  19. Hugbear1:36 PM

    Hi Caren, what kind of traditional cream cake? You mean fresh cream cake? If it is, then you only need to get some non-diary cream and whipped it up and forst your cake.

    ReplyDelete
  20. caren9:33 PM

    hi.. the kind like in the pics in the link below.. thanks!

    http://lecafe.com.sg/old_style.htm

    ReplyDelete
  21. Hugbear5:21 PM

    Caren, this one you can either do a fresh cream frosting or buttercream frosting.

    ReplyDelete
  22. Deliciosus10:07 AM

    Hello baking mum, Thank you very much for wonderful recipes! We lived in USA and sometimes really difficult to get Asian food. I tried this one to make some for a friend's birthday and they loves it.
    Thanks again!

    ReplyDelete
  23. My Little Space2:30 PM

    I've just started a blog not long ago. Any advice for me?

    ReplyDelete
  24. Anonymous9:58 PM

    Hey baking mum! Where do you buy your lotus paste from?

    ReplyDelete
  25. Anonymous9:36 AM

    HI Baking Mom,

    I've made chinese steamed buns before and never seems to get to that perfectly round surface that you have! Other steamed buns recipes requires you to proof the yeast first and then add in the flour and knead it until smooth and then let it rest for 40 mins or so. Is there any resting time for this dough? and do i have to proof the yeast?

    Thank you for the recipe!

    ReplyDelete
  26. Hugbear6:19 PM

    The only resting time is after you have shaped it before steaming.

    ReplyDelete
  27. Anonymous1:14 PM

    hi bakingmum,

    could u pls show me the method how to twist the flower roll. Its lovely! Thks!!

    ReplyDelete
  28. agapejen8:18 AM

    Hi Baking Mum
    May I know where can we get the lotus paste from?

    ReplyDelete