My clients are getting sick of just baking bread with their Donlim breadmaker. So they are asking if I can come up with more recipes, other than bread. Yesterday, I made soft and fluffy banana and walnut cake with it. This morning I made these Hakka delicacies with the breadmaker. I kneaded the dough and let it proof in the breadmaker, then steamed them in the steamer. The lil' fella loved them. He had about 2-3 of them. I had 3 myself. We love the chewiness but at the same time, also fluffy, especially when warm.
This is a sponge dough recipe. It requires additional steps of preparation. I have made some simple dough method, but I felt that the texture of the kikaku is quite dense, so I have always prefer those made with this sponge dough. You can refer to those easier ones if you felt that this recipe is a little too cumbersome for you. Here's the link for the easier straight dough recipe.
- 1tsp active dry yeast
- 200g all purpose flour
- 150g black sesame drink / pandan juice (if making a pandan heepan)
Combine all ingredients. Cover and proof overnight at room temperature.
- 100g all purpose flour (I have used 85g all purpose flour + 15g cornflour)
- 150g glutinous rice flour
- 125g water / pandan juice (if making a pandan heepan)
- 125g sugar (I've replaced with 75g brown sugar)
- 1/2 tsp active dry yeast
- Some oil for rubbing on palms when moulding the hee pan later on.
- Place all ingredients, including the sponge dough into the breadpan. Select mode no. 6 for knead (和面）。 Press Start 启动/停止。Let it knead for 10minutes. Press Stop 启动/停止。
- Select mode no. 8 for Proof (发酵）。 Adjust TIME 时间 to 01:00 (1 hour).
- After an hour, bring dough out of breadpan. Punch out trapped air. Shape into 50g ball and place on a steam paper or banana leaf. Press to flatten.
- Let proof for another 15min. Steam on medium heat for 10min.
- 1tsp 酵母
- 200g 普通面粉
- 150g 黑芝麻奶
在一个碗内将以上材料混合。盖上保险纸 ， 放在室内室温发酵过夜。
- 100g 普通面粉 （我用85g 普通面粉 + 15g 生粉)
- 150g 糯米粉
- 125g 水
- 125g 糖 (我只用了75g 黄糖)
- 1/2 tsp 酵母
- 油 （整形的时候抹在手板上用）
- 将所有材料，包括面种，放入面包桶内。启动菜单 6 和面。 和面 10分钟，按停止。
- 启动菜单 8 (发酵）。 调整时间为１小时。 按启动／停止。
- 一小时之后， 将面团取出。敲打以将空气敲走。 将面团分成50克的小圆形， 放在香蕉叶上压扁。
- 发酵15分钟. 中火蒸10分钟。