Kucai Pau (Chive Steamed Buns)

How To Get Smooth Steamed Buns:

Try not to proof the buns too long. Over proofing will cause the buns collapse when steaming and get wrinkle.
Cover the lid of the steamer with a kitchen towel. This will prevent steamer water dropping on the bun, to get a smooth skin.
Steam the buns at medium or medium low heat. High heat will cause the buns rise very fast and collapse, and the buns will not come out with smooth top.
Sudden temperature change will cause the buns shrink and get wrinkle. It is always advisable not to open the lid immediately after steaming. Once it’s done transfer the bamboo steamer away from the hot water and let it stand for another 5 minutes before removing the cover.

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Recipe - Kucai Bao (Chive Steamed Buns)

Yields: 17 Buns

INGREDIENTS:

Vegetable Filling

280g kucai (chinese chive)

8 dried shitake mushrooms, soaked in hot water for 1 hour, cut off stem and cut into small cubes
6 medium prawns, cut into small pieces
20g dried shrimp, rinsed

4 cloves garlic, minced

2 shallot, sliced thinly

3 tbsp cooking oil

Salt to taste
1 tsp soy sauce

Dough for Bun

450g pau flour (low protein flour)

30g caster sugar

½ tsp salt

4.5g instant yeast
235g water

25g vegetable oil

17 pieces (3” X 3”) baking parchment paper

METHOD:

Vegetable Filling:

In a wok, heat up the oil, add the slices shallot and garlic, fry until fragrant.
Add in dried shrimp, fry until slightly crispy and add in prawn.
Then add in mushroom, add some water and stir fry for a minutes. Sesame to taste with salt and soy sauce. Follow by kucai and stir fry until the vegetable are soft. Transfer to a bowl. Set aside to cool.

Dough for Bun:

In a bowl of electric stand mixer, add in all the ingredients. Knead the dough until all come together, around 10 minutes with the dough hook attached.
Cover the bowl with kitchen towel or cling wrap and let the dough rest 15 - 20 minutes.
Lightly dust the working surface with flour. Gently punch down the dough to deflate. Roll the dough to form a log. Cut and divide into 17 equal portion, approximately 46g per portion.
Shape each dough into a ball. Flatten the ball with your palm or small rolling pin into a circle. The edges should be thinner than the centre. Place about 1 1/2 to 2 tablespoon of filling in the centre. Gather up the edges to seal and shape into round ball. Place the bun on the prepared parchment paper.
Spread the buns on the bamboo steamer about 1 inch apart as the dough will rise. Let the buns rise until 60% - 70% from its original size about 15 to 20 minutes in semi warm area.
Prepare the steamer, wrap the steamer cover with a clean cloth. This will prevent steamer water dropping on the bun, to get a smooth skin. Steam for 8 - 10 minutes over the medium heat.
Once it’s done, open the cover slightly to release the heat for few minutes. Transfer the bamboo steamer away from the water and let it stand for another few minutes before removing the cover. With this, the buns will not shrink after cooling down.

NOTE:

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.

How do I know my buns have risen enough?

1. You should feel lighter when you lift the buns up.

2. The buns should increase about 50% than their original size.

3. If you are unable to judge by just looking at the dough, you can do the finger poke test:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.