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It was a long time ago (back in 2005) when I took this Chinese dim sum course.  I almost spend one whole day in workshop and to learn many other type of dim sum.  Unfortunately, this is the only one that I can recreate back at home.  I can never knead the bread dough by hand.  This is why I normally rely on my bread machine to prepare the dough.  But the portion of the recipe is too small to make with bread maker.  I really haven’t done any exercise for months.  So I get started with something simple like kneading small portion of bread dough.

Here is my little trick to make kneading a little easier.  After kneading a while, to make sure the entire dough is evenly kneaded I break it into small pieces and knead them back together.  This really does work!  Repeat this process 3 to 4 times and I find I reach to perfectly kneaded dough in much less time and effort!

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Then I divided up the dough into each portion (but I next time I will have more white and less coloured).  I rather like the pattern with more white.

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When I finally warp the filling, I realize I missed a very important store.  I did remember to freeze the filling so it is harder and easier to warp.  But I forgotten to smooth the filling into round balls so my first warped bun was a little spiky.   See if you can spot which one I warp first with unsmooth filling.

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The buns look pretty but the filling was too greasy.  Will need to use different recipe in the future.  The filling does not taste very good.

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