Purple Steamed Buns

Purple Steamed Buns Recipe

The whole dough makes 8 buns.
The method that shows in the video use a half of each dough and makes 4 buns.
The filling is up to you, anything you like, it could be sweet or savory or just plain without filling.

Plain/white Dough:
3g (1 tsp) yeast
25g (2 tbsp) sugar
125ml (1/2 cup) warm water/milk
250g (2 cups) all-purpose flour/plain flour
1/2 tsp salt
1/2 tsp baking powder

1. In a mixing bowl: yeast, sugar, warm water/milk. Stir and let stand 10 minutes.
2. Add the flour, salt, baking powder. Mix and put on the counter.
3. Knead for about 10 minutes until the dough is smooth. Form a ball.
4. Put the dough in a bowl, coat with oil. Cover until double its size.

Purple Dough: 
3g (1 tsp) yeast
12.5g (1 tbsp) sugar
125ml (1/2 cup) warm water/milk
250g (2 cups) all-purpose flour/plain flour
1/2 tsp salt
1/2 tsp baking powder
1 medium purple sweet potato (yam/ube), boiled/steamed/baked then peel off the skin.

1. Mash purple sweet potato until smooth while still hot. Set aside.
2. In a mixing bowl: yeast, sugar, warm water/milk. Stir and let stand 10 minutes.
3. Add the flour, salt, baking powder. Mix.
4. Add mashed purple sweet potato into the dough mixture. Mix and put on the counter.
5. Start kneading, at first will be sticky, add a little flour if necessary.
6. Knead for about 10 minutes until the dough smooth and well-blended. Form a ball.
7. Put the dough in a bowl, coat with oil. Cover until double its size

• When both doughs are ready, put on the counter and form ball.
• Divide each dough into 8 pieces for the whole dough, and 4 pieces for a half dough (like shows in the video). Form small dough.
• Flatten plain dough into a circle. Put the filling in the middle. Stretch the dough to wrap the filling, form ball. 
• Flatten the purple dough. Add a little flour if necessary. Wide enough to wrap the plain dough with the filling inside. Wrap the plain dough with purple dough.
• Put the dough in paper liners. Put in a steamer. We can use a wide & deep pot/wok with a rack steamer at the bottom.
• Cut open the top of the dough with a scissor from 8 directions. Cut deep to show the filling, or cut a little to create flower bud.
• Close the steamer. Start to steam on cold water over medium-high heat. Time depends on the size of the buns and the filling.
• Filling with a raw meat might take longer steaming. It took 25 minutes, starting when the water still cold in the steamer. Without fillings or filling that has been cooked will take shorter steaming time.
• Best to serve when still warm. Re-steam until hot before serving.

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Cheese Tomato Rolls Recipe

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 Cheese Tomato Rolls Recipe

Pizza Dough:
375g (3 cups) all-purpose flour
1-1/2 tsp instant yeast
2 tbsp olive oil
1/2 tsp salt
250ml (1 cup) or less warm water

Mix flour, yeast, oil, and salt. Add warm water while mixing to adjust the consistency of the dough. 
Knead until smooth and elastic. Soft but doesn't sticky.
Form a ball, coat with oil and cover until double its size. 

Tomato sauce:
1/2 cup tomato sauce/ketchup
Pepper, garlic, parsley, oregano, basil. A little salt to taste, optional.
Mix well.

Filling:
1/2 cup tomato based sauce (ketchup/pizza sauce/marinara sauce/podomoro sauce)
1 - 2 cups or more shredded cheese(s)
Herbs & seasoning: salt, pepper, parsley, oregano, etc.
Egg for egg wash
Hot sauce or other sauce to serve (optional)

 Method:

1. Flatten the dough into a rectangular shape
2. Spread tomato sauce evenly, leave a space at the opposite edge. 
3. Sprinkle shredded cheese(s) covering the sauce, add seasoning to taste.
4. Roll up the dough like a swiss roll. Close the dough by lifting the edge to prevent the filling to leak out.
5. Slice the rolled dough. I put in a square baking pan 24x21 cm. Free to use any baking pan or just simply put on a baking tray/sheet. Mine was sliced into 9 pieces.
6. Cover 30 minutes or longer. Egg wash. Add more cheese and parsley on top.
7. Bake at 180°C (350°F) 30 minutes top & bottom heat. If you use a baking pan like mine, you might find the bottom still pale, bake longer use bottom heat for 10 minutes/more.
8. Serve with hot sauce. Eat warm!

  

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Pineapple Rolls Recipe

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 Pineapple Rolls Recipe

Dough: 
250g (2 cups) all-purpose flour
5g (1-1/2 tsp) instant yeast
50g (3 tbsp) sugar
1/2 tsp salt
125ml (1/2 cup) warm milk
42g (3 tbsp) soft butter/margarine

Pineapple jam (homemade or from a jar/glass) as filling.
Egg for egg wash

Baking pan or paper baking pan 20 cm diameter, smear with butter.

Method:

1. In a mixing bowl: flour, yeast, sugar, salt. Stir.
2. Pour warm milk. Stir. Add soft butter. Mix together.
3. Knead the dough on the counter until smooth. Time of kneading depends on how you knead your dough. Mine took 10 minutes.
4. Form a ball. Put in a bowl to ver until double its size. Depends on your room temperature. 
5. Prepare the pineapple jam. 
6. When the dough is ready, transfer to the counter and roll out into a rectangular.
7. Spread the pineapple jam evenly. Roll the dough like a swiss roll. Close the seam.
8. Cut into 6 pieces. Put in the prepared pan/paper pan. Cover for 30 minutes.
9. Bake at 180°C (350°F) for 25 - 30 minutes. Golden brown and smell good.
10. If you don't like egg wash, skip the egg. After baking, brush with butter.

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CHEESE BREAD | Scallions Cheese Soft Bread Recipe

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 CHEESE BREAD | Scallions Cheese Soft Bread Recipe

Dough:
125ml (1/2 cup) warm milk
25g (2 tablespoons) fine sugar
3g (1 teaspoon) instant yeast
1 large egg, beaten
250g (2 cups) all-purpose flour
3g (1/2 teaspoon) fine salt
42g (3 tablespoons) soft unsalted butter
Extra flour to handle the dough

Filling:
100g (1 cup) shredded cheddar cheese, for filling and topping.
42g (3 tablespoons) soft butter + 1 tbsp chopped scallions + 1/2 tsp garlic powder (scallions/garlic butter)
 
Beaten egg for egg wash (you won't use it all)

Method:

1.  In a mixing bowl: warm milk, sugar, yeast. Stir.
2. Add egg, flour, salt. Mix briefly and add the soft butter. Mix until just combined.
3. Stir or mix about 5 minutes until form a smooth dough, soft and sticky.
4. Cover for 90 minutes at warm place. The dough will be very soft and sticky.
5. Put on the work surface with some flour to handle the dough. Fold and form a ball.
6. Divide into 10 pieces. Form a small ball. Flatten the dough lengthwise.
7. Spread a little of scallions butter on the dough add the shredded cheese.
8. Roll the dough to cover the filling into an oval shape/buns.
9. Flatten the last dough into a round shape, put the filling and form a ball.
10. Use a round baking pan or pizza pan, arrange the 9 pieces buns around the edge and put the last dough ball in the middle. Cover for 30 minutes.
11. Egg wash. Slash each dough with a sharp knife/blade. Revealing a little bit of the filling.
12. Top with the remaining shredded cheese.
13. Bake at 180°C (350°F)  for 20 - 25 minutes. Until golden brown and crusty outside. the cheese on top form a nice crust.

Soft, fluffy, and very delicious!

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Asian Bread - Raisins Pandan Soft Bread

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 Asian Bread - Raisins Pandan Soft Bread

Dough: makes 1 loaf 

62ml (1/4 cup) warm milk
1 large egg, beaten. Reserve a little for egg wash if you want to.
75g (1/3 cup) sugar. Adjustable.
5g (1-1/2 tsp) instant yeast
1/2 tsp Pandan extract. We can skip the Pandan for regular bread.
250g (2 cups) all-purpose flour or use bread flour
3g (1/2 tsp) salt
1 tsp vanilla powder (1 tsp vanilla extract)
42g (3 tbsp) soft butter
Raisins for the filling.

Loaf pan used in this recipe: 24 x 11 x 6 cm
Smear or grease the loaf pan with butter or cooking spray. 
I knead the dough by hands but we can use a mixer with dough hook since this recipe required long kneading process.

Method:

1.  In a mixing bowl: warm milk, egg, sugar, yeast, Pandan extract. Stir.
2. Add flour, salt, vanilla. Stir and mix together.
3. On the counter, knead the dough until smooth about 10 minutes.
4. Add soft butter and mix with the dough Continue kneading until the dough smooth and elastic. 10 more minutes.
5. Slam the dough into the counter for several times (slam dough method).
6. Windowpane test. Stretch the dough into thin without tearing. Form a ball. 
7. In a bowl coat with oil, cover until double in size time depends on your room temperature.
8.  Poke the dough to release air. Divide into 4 pieces. Form ball. Cover 15 minutes.
9.  Flatten into an oval and roll up the dough. Repeat this process for 3 times.
10.  We have 4 rolled dough. Cover and let them relax for 15 minutes.
11.  Flatten again and fill with raisins. Roll up. Put in a loaf pan smeared with butter. Cover until the dough expands to reach the rim. Egg wash (optional).
12.  Bake at 180°C (350°F) preheated oven for 30-35 minutes. An oven may vary.

The texture is extremely soft like a cotton.

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