Yield
20 flat buns
Prep Time
1 Hr
Ingredients
Steamed Flat Buns
| 235ml | Warm water |
| 1 tsp | Krystal Pure Corn Oil |
| 1 1/2 tsp | Instant yeast |
| 3 tbsp | Caster sugar |
| 1/8 tsp | Star Brand Vanilla Flavour |
| 375g | Blue Key Pau Flour, sifted |
| 1/2 tsp | Baking powder |
Filling
| 250ml | Seri Murni Pure Vegetable Oil |
| 20 | Marina Tempura Chicken Nuggets |
| 100g | Carrot, julienned |
| 100g | Spring onion, chopped to 3 inch long |
| 100g | Red cabbage, shredded |
| 200g | Mayonnaise |
Method
- In a bowl, add warm water, Krystal Pure Corn Oil, instant yeast, caster sugar and Star Brand Vanilla Flavour. Stir and set aside for 10 minutes. At this stage, the mixture will start to form bubbles.
- Pour the yeast mixture in a mixing bowl. Add in Blue Key Pau Flour and baking powder.
- Using dough hook attachment, mix and knead until dough is elastic, smooth and shiny.
- On a lightly floured surface, shape the dough into a round ball and transfer to a large bowl. Cover bowl with a damp tea towel and allow the dough to rise until it doubles in size.
- Gently punch dough to deflate air and divide into 20 portions of 30g each.
- Using a rolling pin, flatten a portion of dough to 5 inch x 2.5 inch oval shape with thickness of 2mm. Fold over to become half of the oval shape.
- Gently brush the top lightly with Krystal Pure Corn Oil and place on a piece of square parchment paper (4 inch X 4 inch). Repeat step 6 and 7 with the remaining dough.
- Arrange the buns in steamer rack, spacing them well apart. Cover with a damp tea towel until the buns double in size.
- Steam the buns until they are cooked.
- To prepare the filling, heat Seri Murni Pure Vegetable Oil in a wok and deep-fry Marina Tempura Chicken Nuggets until golden brown. Slice each nugget into 3 pieces.
- Spread the centre of flat buns with mayonnaise. Add julienned carrot, red cabbage, spring onion and sliced Marina Tempura Chicken Nuggets before serving.