D for Delectable Delights #3

I cannot recall if I ever tasted a steamed bun or bao as a child but I can recall seeing lots of them back then each time I passed by a Chinese coffee shop or kopitiam.

Because I am a Muslim, I could only watch and stare at them while they sat there, looking fair and fluffy, as if calling out to me to eat them, in their steaming glass cabinets.

All those cravings were at last paid off when I was in secondary school because they finally sold halal baos. The reason why they were not, back then was because of the obvious ~ the fillings were not fit for Muslim consumption. Also I was told that some of them used lard instead of vegetable oil to make the dough.

I was excited when I finally bought my own steamed buns, using my own pocket money that I have saved but only to be disappointed when I took my first bite, because those fair and fluffy looking steamed buns were not as I expected.

I was not sure if I was supposed to eat or tear off the skin because it felt like synthetic leather and did not taste that nice either. But once I removed the skin, all that was left was something that tasted like white bread that was rather dry and the filling was scarce and was too sweet for my taste. Meats, to me, are not supposed to taste sweet, unless they are satays. I felt cheated, really.

As time passed, I still got the same cravings now and then, and fulfilled those cravings with much the same disappointment but never have I given up hope that one fine day, I will get to eat one bao that is exactly to my liking.


Finally, one day (cannot recall when exactly) I decided that since I baked my own bread, I should try to make my own bao, too.

As usual, I browsed through the internet for inspiration and discovered that one of the ingredients they used that made the skin felt like synthetic leather was something I should avoid anyway.

So, I tried making my own without that ingredient and mine turned out just fine, and I could easily bite into my steamed buns and did not need to peel off any skin, just the way I like it because I do not like to waste good food.

I have made quite a few with different fillings ~ beef curry, red beans, chocolate, kaya and cheese. I have also made them plain that were good to eat on their own or for dipping in soup or gravy, or with anything at all, which my mother, a fussy eater, approved.

Since I have stopped eating wheat, I recently tried making my own wheat-free version and was not disappointed because it turned out to be just as good as the ones with wheat. I even received mom's approval for this one. Yaye!


For this wheat-free version I decided to use sourdough starter since I like it so much, just for experimental purpose.

Here it goes...


Sourdough Steamed Buns

What you need to have:

Ingredients
3/4 cup sourdough starter (spelt flour) *
3/4 cup spelt flour *
1/4 cup distilled water *
1 Tsp raw sugar *

50g spelt flour
50g ground rolled oats
50g brown rice flour
50g white rice flour
100g potato starch
2 Tsp psyllium husk
1 Tsp golden flaxseed meal
1.1/2 tsp instant yeast
4 Tsp non-fat milk powder
1 tsp baking powder
1/2 cup warm distilled water

1 tsp salt
3 Tsp rice bran oil

Apparatus
medium-sized bowl
wooden spoon or spatula
measuring cups and spoons
large bowl
kitchen scale
cling wrap
baking paper, cut into 3" squares (depending on each bun, give allowance for expansion)
steamer
aluminum foil
wire rack
zipper bag


What you need to do:

1. Place all (*) ingredients in a medium-sized bowl and mix well. Leave to proof for 8 hrs or overnight to activate the starter. When you see lots of bubbles, it means that the starter is active.

2. The following day, place all ingredients except salt and oil in a large bowl and mix well. Cover with cling wrap and let the dough rest for 15 mins.

3. Add in salt and oil and knead for 5 mins until it forms a soft dough.

4. Cover with cling wrap again and leave to rise in a warm and draft-free area for 30 mins or until doubled in size.

5. Turn dough onto a lightly floured surface and divide equally into 12 portions. (Mine turned out to be ~95g each)

6. Shape into balls and set aside until you are ready to fill them up with your favourite fillings. Or you could roll them out into logs (mantou) or rounds to make plain buns instead.

7. Place each bun on a piece of baking paper and arrange in the steamer. Leave to rise for 30 mins or until doubled in size.

8. Bring the steamer to a boil. Place buns in steamer and shelter buns completely with aluminium foil to prevent drenching. Steam for 15 mins. Turn off heat and wait 5 mins before removing buns from steamer.

9. Serve warm or at room temperature.

10. Cool completely on a wire rack before freezing leftovers in a zipper bag.


Enjoy!

my plain baos