My god daughter Claire is allergic to all dairy products so she never had the Asian style bread from the shops before.
I have made her this dairy free bread with red bean paste fillings (which she referred to it is Chinese chocolate).
Laura( Claire's mum), now you can make it at home now.
Ingredients
Hot dough
20g bread flour
100 water
Bread dough
370g bread flour
50g sugar
5 g salt
6g yeast
1/2 egg+ 1 teaspoon for egg wash
100g soy milk
35g oil or vegetable shortening or equivalent (coconut oil is also a good substitute)
Fillings:
150g red bean paste
Method:
Mixed the hot dough ingredients together and cook on stove until thicken. Wrap in shrink wrap and put aside to cool.
Mixed all the dry bread dough ingredients with cooled hot dough that you have put aside. Mixed oil and water and egg. (If using vegetable shortening wait till the dough formed a ball them add shortening)Slowly add water and oil mixture until a relatively wet dough is form. Use a hand mixer with a dough hook if you can because the dough is quite wet. Knead the dough until when pull up a small piece of dough, you can pull it to a thin sheet without breaking the dough. That represent the gluten has develop in this dough.
Let the dough risen until it's double in size. Use your hands to deflate the dough by slightly flattening the dough on a working surface.
Cut the dough into 8 equal sizes. If the dough is too wet, put some dry bread flour on your hands before working on the dough. Roll out each dough and put the fillings in and carefully close the opening. Placing the closing end onto a lined baking tray. Allow enough room to rise the 2nd time.
When the buns risen double again. Brush on egg wash and put buns in 160c preheated and baked for 25-30 mins and turn around the tray once after 15 mins of baking.
Let buns cool and serve.
感謝 Morning Tea 提供以上資料
Morning Tea的網誌:http://morningteasydney.blogspot.hk/
