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Sunday, 3 August 2014

Steamed Mung Bean Bun 绿豆沙寿桃


A sweet bun filled with sweet mung bean paste and are crafted in the shape of a peach. The name 寿桃 (pronounced as shou tao) signifies longevity and it is  eaten during birthdays of older generations. 

The sponge-dough method prepared dough together with a small piece of pandan leaf help to give the bun a nice sweet aroma ^^

Yield: 16 x 8cm round buns


Mung Bean Filling
Ingredients
150g green split beans / mung bean
2 pandan leaves, optional
80g fine sugar
10g unsalted butter

Direction
1. Rinse and soak the green split bean for at least 2 hours.

2. Pour away the soaked water and pour the mung beans into a rice cooker.
Fill water to a height about 0.8 cm above the mung beans. Throw the pandan leaves in too.

3. Start the "rice cooking" function.

4. After the cooking is done, discard the pandan leaves, and transfer the cooked beans to a clean bowl.

5. Mash the bean while it is hot with a rice cooker spatula.

6. Add in the sugar and blend well.

7. Add in the butter and blend well.

8. To obtain a smoother paste, you can either blend with a hand blender, or push the bean paste through a metal sieve.

9. You will collect about 430g mung bean paste in the end. Allow the bean paste to cool down before use. 
You may prepare the bean paste in advance and keep in the fridge till needed.

The Sponge
Ingredients
60g all purpose flour
3/4 tsp instant dry yeast
60g water

Direction
1. Mix flour and instant dry yeast in a mixing bowl.

2. Slowly add in the 60g of water, stir in one direction till it forms into a paste.

3. Cover and let the dough proof for 30 minutes.


The Dough 
Ingredients 
Sponge from above
165g all purpose flour
23g corn flour
35g confectioner's sugar
1/2 tsp double action baking powder
15g rice bran/corn oil
70~80g whole milk, add as required

16 small pieces of 4 cm pandan leaves
16 pieces of 5 cm square paper


Direction
1. Loosen and mix all purpose flour, corn starch, and confectioner's sugar by using a hand whisk.

2. Pour the remaining ingredients, except the whole milk, into the mixture in (1).


3. Slowly add in milk and stir at the same time, till you get all the ingredients into a big lump.
Leaving behind about 10g of whole milk to be added depending on the consistency of the dough.
Avoid adding too much milk to the dough, to help the buns keep its shape after steaming.

4. Transfer the dough onto a floured work top and knead into an elastic and smooth dough.


5. Flatten the dough and divide into 16 portions, each about 36g. Roll into balls and place in a mixing bowl.


6. Roll out the dough into a flat dough skin with the edge thinner than the center.

Scoop a lump of mung bean paste onto the center of the dough skin. Wrap up and pinch to seal. 


Shape the dough into a tall oval ball.
Shape the top into a smooth short pointed tip.
Imprint a groove at the side of the dough using a dough cutter.
Place the finished dough over a piece of pandan leaf and paper.

7. Proof the buns for 20 to 30 minutes before steaming.
Start counting down the proofing time after completed shaping your first bun. If you start counting down after completing your last bun, the first few buns would be over-proofed. 

8. When the water boils, steam the buns for 7 minutes under medium high flame.

Turn down the flame to low and open the lid slightly for 3 minutes.

Turn off the flame, and let the buns stay in the steamer for 5 minutes.

9. Transfer the buns to a cooling rack.

10. Use a soft bristles toothbrush to sprinkle a coat of red colour food dye over the top of the hot bun.
Cool on the rack.

You can also keep the warm buns in a rice cooker.

10. Serve warm :)

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