Lai Wong Bai
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 stick1. 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
