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International A-Z: Chinese Steamed Buns

Story location: Home / food_and_drink / a_to_z /
29/May/2017

It has been far too long since I posted my last new recipe. I decided to try a sweet steamed bun recipe and tried to find something suitable on the web. I avoided any American recipes which mostly used mixture of 'all purpose' and 'cake flour' and found a recipe taken from a Ken Hom book. I decided to use half the quantities for my initial attempt.

For the sweet filling, I found a recipe for baked Honey Buns which sounded good. This recipe called for dessicated coconut which had been powdered in a food processor. Since we have coconut flour, I tried using that.

Since coconut flour abosrbs a lot of moisture during cooking, I reduced the amount (¾ of a cup instead of a full cup of dessicated) but the first test run came out too dry. I removed some of the mixture, added extra honey and oil and the egg white, to make the mixture softer and wetter, but the final version was still a bit too dry inside. The recipe for the filling is still only approximate since I don't know how much flour, honey or coconut oil ended up in the final mixture.

See more ....

Making the dough

Put:

  • 90ml warm water
  • 1 tsp yeast
  • 1 tsp sugar
  • 1 tbsp melted coconut oil
  • 190g plain flour

in a mixing bowl. Mix to a dough, knead for a few minutes then leave to rest while preparing the filling.

Mixing the filling

Mix together:

  • ½ a cup of coconut flour
  • 6 tbsp honey
  • 4 tbsp melted coconut oil
  • 1 egg, beaten

The resulting mixture should be soft and slightly wet. This actually makes more than you need for the amount of dough.

Chinese Steamed Buns

Assembling and cooking

I divided the dough into 6 pieces, flattening them out and placing about a tablespoon of the filling in the middle of eIach. After folding the dough up and crimping to seal the top, I sat each bun onto a square of baking paper.

I used our Instant Pot to cook the buns. To make sure it was warmed up and ready, I poured boiling water into the bottom of the pot and pressed the sautee button while the buns rested and rose for about half an hour.

I cooked the buns using the Steam setting at low pressure for 15 minutes.

Chinese Steamed Buns with the coconut honey filling

The bun texture came out ok and the filling tasted good. Apart from the filling going a bit dry (which I mentioned earlier), the recipe worked well.



International A-Z: Bulgarian Holiday Bread

Story location: Home / food_and_drink / a_to_z /
01/Jan/2017

For the letter 'B' I decided to do a version of a traditional Bulgarian Christmas loaf. I had originally intended to make it over Christmas but I didn't find time to do any baking, and since we had lots of cakes and chocolates to eat, we didn't really need more bread.

Ingredients

(For the bread)

  • 2 cups of bread flour
  • 2 tsp yeast
  • 2 eggs
  • 50g softened butter
  • ½ cup water
  • 1 tsp salt
  • 1 tablespoon honey

(For the glaze)

  • 1 tsp of honey
  • a few drops of water

Mix the water and honey a few drops at a time until the honey is a pourable consistency.

Method

I put all the bread ingredients in our food mixer, with the dough hook, and let it mix for a few minutes. Since this a brioche type bread, the mix was very wet and a bit sticky, which made it difficult to handle and shape.

I broke the dough into equal weight pieces, rolled them into balls and put them in a round tin to prove.

After proving and brushing with honey

After they had risen, I carefully brushed them with the honey mixture. It was baked in a pre-heated oven (gas mark 5) for half an hour. I started it off covered in foil, but took the foil off after the first 15 minutes.

After baking

Verdict: a soft slightly sweet brioche with a honey flavoured crust. Definitely one to try again.

Bulgarian honey bread with butter



International A-Z: A for Algeria

Story location: Home / food_and_drink / a_to_z /
15/Nov/2016

Earlier this year I was watching Saturday Kitchen and they were showing one of the many regular clips from Rick Stein. This was from a series he did in Eastern Europe and it gave me the idea to try to do another alphabetical cooking challenge. I intend to take each letter of the alphabet and cook something from a country or region beginning with each letter.

Originally my plan was to cook a meal but we were recently at a barbecue where the husband was Algerian and his family had provided most of the food. There was a yellow bread which went down really well. When I got home I looked it up and found some recipes.

Khobz El Dar: Algerian Semolina Bread

I took inspiration from a recipe from food.com but I reduced the quantities a bit. Since the bread we ate didn't have seeds on or in it, I left those out.

Algerian Semolina Bread

My bread took a long time to rise (I think there were problems with the yeast) and the bread had a slight sourdough taste to it. I had baked with semolina before but this was the first time I had done a bread which was mostly semolina flour. My version wasn't as good as the one we had at the barbecue but it was my first attempt. If I try again, with fresher yeast, it might come out better.