Steamed Mini Buns With Chicken Floss
Yield
25 pieces
Prep Time
15 Min
Cook Time
5 min
Ingredients
Mini Buns
| 300g | Blue Key Pau Flour, sifted |
| 30g | Unsalted butter, at room temperature |
| 1/2 tsp | Instant yeast |
| 1 | Egg, grade A |
| 30g | Caster sugar |
| 1/8 tsp | Star Brand Vanilla Flavour |
| 150ml | V-Soy Multi-Grain Soya Bean Milk |
Chicken Floss Coating
| 300g | Mayonnaise |
| 300g | Chicken floss |
Method
- Combine Blue Key Pau Flour, unsalted butter, instant yeast, egg, caster sugar, Star Brand Vanilla Flavour and V-Soy Multi-Grain Soya Bean Milk in a mixing bowl.
- Mix the ingredients together and knead the dough using dough hook attachment until elastic, smooth and shiny.
- Shape the dough into a round ball and transfer into a big 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 25 portions of 20g each.
- Shape each into small round mini bun balls Place a square parchment paper (2 inch X 2 inch) at the bottom for each.
- Arrange the mini buns in a steamer rack, spacing them well apart and cover with a damp tea towel until the buns are double in size.
- Steam the buns for 5 minutes or until they are cooked and set aside to cool.
- Coat the mini buns evenly with mayonnaise. Then cover each with chicken floss while pressing gently for an even coat.