Bun

Bun

This first one is Chinese steam beef bun, the second one the taro bun.

For the steam bun, I like to add 1/2 tsp of baking powder in the regular sweet bread dough. Change the flour to half Ap flour, half cake flour. The dough needs less time to rise, around 45 minutes for the first time and 20-30 minutes for the second time. I use ground beef for the filling this time. Anything can be added in this kind of filling like ground pork, dry mushroom, Chinese cabbage. Filling is marinated. I stir fry it first, make a small bun after the first rise of the dough. Then rise another 20 minutes, put on the boiling water to steam for 15 minutes. They are very nice for breakfast or lunch.

For the taro filling, I steam and mash the taro, mix with sugar, a little bit butter to make it smooth. Fill in the regular sweet bread dough. Bake for 15 minutes in 350F. The taro filling also can be put in the steam bun.