|Added some chopped dried apricot to the dough|
|Check out how good this dough is|
|Before the bun goes to second rise.|
|Steamed marmalade bun|
|Placed a cupcake liner at bottom while steaming.|
|Also soft and fluffy, even though steamed.|
To prepare the starter dough, pour boiling hot water over flour and stir with folk until combined into a slightly tacky dough. Cover and chill in the refrigerator. Keep for 20min before use, can keep up to 12hours in refrigerator.
60g vegetable oil (I used grapeseed oil)
100g homemade marmalade
150g water (normal room temperature)
2tbsp soy powder
Pinch of salt
1. Add all the ingredients (in the order listed above) in bread pan, except chopped apricot.
3. When the ingredients has combine together, add in the scalded dough by pieces. When the dough
forms a rather smooth ball (about 15-20min), add in the apricot.
4. The cycle will enter proofing phase for an hour.
5. After the first proof, remove the dough from the bread maker.
6. On a floured surface, punch the dough to remove trapped. Knead and throw a few times. Let rest for about 5-10min then form about 120g portion of dough into ball shape, this recipe makes about 6-8 buns. Brush top of bun with milk or water or beaten egg, sprinkle with your desired choice of topping.
7. Preheat the oven to 50deg C for about 5min. Turn off the oven.
8. Place the bun in the oven for second rise (takes about 1.5-2hr) until the buns double their original size.
9. Preheat the oven to 175deg C.
10. Bake the buns for about 15-20min.
Alternatively, the buns can be steamed for about 13-15min.
I made the same buns the next day using the same recipe, but this time, I shaped them and topped with chopped walnut and brown sugar.
|Add in the scalded dough piece by piece.|
|Punch out the trapped air. Divide into 120g portion.|
|Roll it flat.|
|Sprinkle chopped apricot (soaked in boiling water for 5min)|
|Roll it up like a swiss roll. |
Cut into half and twist to form a flower shape.
|Let rest until the buns double their original size.|