Sweet Chinese Buns Recipe
|2¼||cups||sifted plain flour|
|1½||teaspoons||instant dry yeast|
|1½||cups||sifted plain flour|
Warm water in a 1-cup glass measure in microwave oven at High (600-700 Watts) for 20 seconds. Mix plain flour and yeast in a medium size bowl. Pour in warm water and stir with a spatula until the dough forms a ball. Microwave 1 cup of water to boil for 1½ minutes. Leave until doubled in size.
Sift flour, baking powder and salt. Put sugar and water in one-cup glass measure, cover with plastic wrap and microwave at High for 20 seconds. Process yeast dough in a food processor, with a metal blade at slow speed. Pour the syrup through the feed tube. Allow the dough to turn around the bowl about 20 times. Add the sift flour mixture to the bowl and process for 10 seconds, scraping down the bowl when necessary. Lastly knead in shortening for about 15 seconds more. Divide into 30 equal portions, 20 grams each. Roll each portion into a ball and flatten into a circle. Fill each circle with cream filling. Gather up edges to enclose filling. Press the buns lightly and make 6 petals by cutting around the circle, spare the center. Twist each petal until the yellow cream filling is shown.
Yellow Cream Filling
|3||drops||egg yellow color|
Beat eggs, milk, water, vanilla essence and food color in a one-quart measure until well blended. Mix well sugar, milk powder and plain flour in a large mixing bowl. Stir in the egg mixture and strain through a metal sieve to the medium size mixing bowl. Cover tightly with microwave plastic wrap, microwave at High (600-700 Watts) for 6 minutes. Stir once and cook, uncovered, at High for 4 minutes. Stir in butter until well mixed. Leave to cool.