173/18 – Steamed and Steam Fried Buns:
Twelth cook from Root and Leaf by Rich Harris, this time it was Steamed and Steam Fried Buns.
First I made the filling by soaking shiitake mushrooms in boiling water. The stalks were removed and the mushrooms chopped before being fried along with ginger, spring onions, soy sauce, oyster sauce, cornflour, water chestnuts and white pepper.
The dough was made with bread flour, yeast, baking powder, sugar, salt, water and groundnut oil. Weighed and split into 24 equal sized pieces which were flattened, filled then pinched together, covered with clingfilm and left to rise for 20 minutes.
Half went into the steamer and the other half went into a cast iron pan on the Napoleon Pro 22. The pan had some oil in then water was added before a lid went on top. I was going to run the bamboo steamer in the bbq but I was so late getting these ready to cook I had to get cracking!
The fried and steamed buns – cooked for 10 minutes.
I was really looking forward to these, they smelt great.
And these were the steamed buns – also cooked for 10 minutes.
Very light to lift and slightly sticky.
I have raved about this book a lot so far but this recipe was awesome. I started off eating the fried and steamed buns, quickly inhaling a few without speaking! They were really nice, great taste and the buns were spot on. The steamed ones though were probably my favourite, so light to pick up and eat but tasted exactly how I remember steamed buns. So good! We ate 20 out of the 24 between the two of us quite quickly, I would have eaten more but I was totally stuffed!
|Napoleon Pro 22
|Cast Iron Pan
|Some leftovers I found under the bench!
|Maybe a bit more filling in each bun
This recipe is from Root and Leaf by Rich Harris:
To find out a bit more about this great book have a read of this blog post:
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