Steamed Mung Bean Buns

Ingredients

• Bun
• 700 gr hong kong Bao flour
• 100 gr castor sugar
• 2 tsp instant yeast (6 gr)
• 1 tsp salt
• 1 tsp baking powder
• 380-400 ml room temp milk
• 25 gr soften unsalted butter
• Filling
• 250 gr hulled mung bean, soak over night
• 1/2 tsp salt
• 100 gr sugar
• 15 gr glutinous rice flour mixed with water
• 100 ml instant coconut cream
• 20 gr butter
• 3 pandan leaves (optional)
• 1/2 tsp vanilla essence(optional)

Instructions

1. 1

   --- Steps ---

2. 2

   Filling

3. 3

   In a pot, add water and mung beans bring it to a boil, then lower the heat and cook it for 40 mins or until tender, half covered. Remove

4. 4

   mash with a sieve until smooth

5. 5

   In a non stick pan, add the mung bean mixture, add the remaining ingredients and cook it down until most of the water evaporated, stirring it frequently.

6. 6

   When done, remove from heat, and let it cool, discard pandan leaves

7. 7

   Form mixture into 25-26 balls, with the weigh of 25 gr each. Set a side

8. 8

   Bao

9. 9

   Combine dry ingredients into mixer and mix them with chopsticks first, add milk and mix until incorporate then use the mixer to mix until combined

10. 10

    Rub in butter on the surface of the dough and mix until smooth and non stick to the bowl for 10-15 mins

11. 11

    Cover dough with kitchen cloth, Let it rise until double in size (45 mins- 1 hr)

12. 12

    Then knead using hands for 5-10 mins to release most of the air bubbles

13. 13

    then roll it into a log.

14. 14

    Cut dough into 25-26 (50 gr each) pieces

15. 15

    Take a piece of dough, Use a rolling pin to roll into a rectangle sized then roll it up like a swiss roll, repeat this 2 more times (see video). Finally, roll it into small balls and rest it for 15-20 mins cover, do remaining

16. 16

    Take a ball, roll to Flatten into 3,5“ disc. Do the remaining and cover

17. 17

    Take a flatten dough, Place filling in the center then bring the edges together to close (see video) and pinch the very end and close it tightly

18. 18

    Place bao into a small parchment paper and cover

19. 19

    Steam buns over boiling water for 5 mins, turn off the heat and let it rest in the steamer for 3-5 mins with the lid on and remove. Serve while hot