Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Bread => Topic started by: Sim on September 12, 2009, 11:41:25 am
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Lai Wong Bai
(http://img30.imageshack.us/img30/5874/laiwongbao.jpg)
45g rapadura sugar (unrefined cane sugar) or raw sugar
170g cake flour
170g plain flour
1/4 teaspoon sea salt
1 1/2 teaspoons instant dry yeast
160g water (+ a little extra)
10g butter
Thermomix custard (as per the Thermomix Recipe Book), cooled (about 12 teaspoons)
1 litre of water
1 cinnamon stick
1. Place sugar in TM bowl and mill into a fine powder. 10–15 seconds on speed 9.
2. Add both flours and salt. 10 seconds on speed 6.
3. Add yeast and water. Knead using closed lid position for 3 minutes on interval speed. The resulting dough should be elastic, soft and smooth, if the dough is not coming together add a little extra water, one teaspoon at a time til the elastic consistency is achieved.
4. Add butter, and knead for another minute.
5. Place the dough in an oiled bowl, cover in oiled cling-wrap. Allow to rise for about 60–90 minutes.
6. After the dough has risen, punch down the dough using your fist and divide into 12 pieces. Place the pieces on a sheet of baking paper and cover with cling wrap and a damp cloth until needed.
7. Roll each piece into a ball. On a floured surface push the ball down with your palm to create a 10cm circle (approx only). Use the shape of your palm to make the outer edges thinner than the center.
8. Place one teaspoon of custard in the center of the dough. Bring the edges into the center to enclose the custard, twisting and squeezing to rejoin the dough. Return to the baking paper face down. Repeat.
9. Allow buns to rise for 15–20 minutes under cling wrap.
10. Heat 1 liter of water and cinnamon stick in the TM to varoma temperature, speed 1. Place baking paper on the 2nd (larger) varoma tray and place 6 buns face down. Steam for 15 minutes. Repeat.
11. Allow to cool slightly, and gobble them up!
Makes 12 buns
Tip:
My buns started to touch the varoma lid, I scrunched up some paper and used it to prop up the lid slightly to make sure the tops of the buns didn't become soggy.
—Enjoy
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oh my, the family will love these ;D :o
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These look delicious! Does the custard kind of go all through the bread? It doesn't stay together in the middle?
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The custard stays in the middle. The photograph is of cold buns, but when they are still warm they are oozy and yum!
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thanks for posting, sim - it's great to get interesting recipes like this.
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Is cake flour self-raising flour?? They look delish!! ;)
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very interesting recipe.
Thank you
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Nay, Cake flour is a like plain flour, but it contains less protein.
http://aww.ninemsn.com.au/food/cookingtips/789889/what-is-cake-flour (http://aww.ninemsn.com.au/food/cookingtips/789889/what-is-cake-flour)
I bought it some in a cardboard box from coles supermarket.
Look at the link above for a substitute. :)
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Thanks Sim - a Hong Kong favourite, nice to see. great work.
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Made this with red bean paste filling. My 5yo daughter loves it...
To prevent sticking and easier cleaning, I wet and scrunch baking paper, straighten and line the varoma.
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I love red bean paste. Where do you buy it? I want to make a recipe of Poh's that uses it and haven't been out looking for it yet.
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Asian shops sell them. It came in sealed plastic.
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I love red bean paste. Where do you buy it? I want to make a recipe of Poh's that uses it and haven't been out looking for it yet.
Cookie, I found this while I was finding out where red bean paste was used in Asian cookery.Looks it would convert very well, if you wanted to make your own. ;)
http://chinesefood.about.com/od/dessertsfruit/r/redbeanpaste.htm
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Thank you both.