As you may have guessed, we are making these lovely buns to celebrate the Easter this week. I did a little twist to this classic buns & made Bao instead!
So, what exactly is Bao? – It is the direct pronunciation of ‘Steamed Bun’ derived from its Chinese term!
With the help of the Panasonic Bread maker from Harvey Norman Singapore, making the dough is just so convenient & hassle free – you don’t even have to knead at all! Just let the machine do the job! What’s more? We are using the heavenly combi this week! Nothing can go wrong with red beans (adzuki) & Matcha!
INGREDIENTS - 8 BAOS - 2 HOURS
Matcha Steamed Bao (Bun)
- 280 g of Hong Kong flour
- half tsp of baking powder
- 35 g of sugar
- 1 tsp of instant yeast
- 70 ml of water
- 100 ml of milk
- 1 tbs of matcha powder
- half tsp of salt
- 200 g of adzuki beans
- 200 g of white caster sugar
- enough water for boiling
Flour strips - a small amount of flour mixed with water.
Matcha Steamed Bao (Bun)
Bread Maker - Add all the ingredients in the mixing bowl, transfer into the machine & set on the 'dough' mode. It should take about an hour including proofing time.
By Hand - Add all the ingredients in the bowl, & mix till it form a dough like structure. Transfer to a floured surface and knead for a good 15-20 minutes until dough is smooth (non sticky). Cover with a cloth & let it proof for at least 40 minutes.
While waiting for the dough to rise. In a pot of boiling water, boil the azuki beans for 5 minutes, then drain it. This is to remove any unpleasant taste & odor from the beans. Return to stove with enough water. & boil for at least an hour - till beans are soft enough to squash with fingers.
Drain the beans, return to stove on medium heat. Add in the sugar, and cook till beans starts to disintegrate and form into paste like mixture. Set aside.
Transfer the dough onto a floured surface, divide the dough into 8 equal pieces. Then form each piece into ball like shape. Using a rolling pin, roll each ball into 1 - 1.5 cm thick. Then roll the adzuki filling into ball shape, and fit into the flatten dough. Using your hands wrap the dough around the adzuki filling squeezing in the ends to form a perfect circular shape. The filling should be fully covered with the dough.
Cut square pieces of baking sheet and lay the ball of dough on it with the ends on the under side. Stick the flour strips to form the cross shape (skip this step if you're not making this for Easter) Let the filled dough rest for about 30 minutes. - optional you can send it for steaming right away if you do not have the time to spare.
Steam the filled dough on medium high heat for 12-15 minutes (depending on the size). Leave it to cool in the steam rack for 5 minutes before taking it out.
You're ready to serve!
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