This is one of the traditional Chinese steam buns. I remember we used to order this when we dine at a restaurant called Esquire Kitchen in Malaysia. It’s shape and twisted to look like a flower. It’s really soft and taste extremely good when dipped into stew pork or ‘Tung Po’ meat. Making these buns is really easy especially with the steam buns mix that we can get from the Asian store here.
Ingredients :1 packet of steam bun mix
12 parchment paper – cut into 2” x 2”
Glaze:
4 tbsp of chopped spring onions
2 tbsp of sesame oil
1. Prepare the dough according the package instructions.2. Divide the dough into 12 portions. Roll out each into oval shape. Make a few cuts at the middle of the dough with a knife. Leave both ends of the dough un-cut.
3. Brush some glaze to the dough. Hold the dough at both ends, twist and shape the dough , place it on a parchment paper. Let the buns rest for 20 minutes.
4. Prepare a steamer and bring the water up to a boil. Steam the buns over high heat for 10 minutes. Serve the buns warm.
Note : If you like to make the flower buns from scratch please refer to Lily's recipe here
16 comments:
Gert,this flower bun look so cute!! I like the way you twist the flowers!! I also use the bun mix to make boa the other day.This boa mix really good and soft!
WoW! This is so fantastic... I love Steamed Bun with Tung Po meat too... thanks for the recipe!
I haven't seen buns of such design before. They look really cute!
Ahhh...so this is how it was made. Thanks for the pictures, hopefully next time I can shape a successful flower buns. Look so pretty!
Wonderful! Glad to see you putting your name on your photos. Mine were stolen and reused.
Looks so beautiful! I always wonder how it's shaped.
Yum Gert... Flower bun looks good. Nice to dip with sauce from Tong Pou Yoke..
Hi Gert,
Wow..nice flower buns but I can never twist it so nice. Your bamboo steaming baskets look new...juz bought? :)
Lesley, thank you. Yea I too love the ready mix flour.
Bit of taste, you are welcome.
Noobcook, this plain buns is really good to dip into stew meat or even curry.
LCOM, it's not difficult once you get the hang of it and thank you.
Dawn, someone stole some of my pictures and made it their own. I am so fed-up of them.
Pigpigscorner, thank you.
Cat, yea but I don't know how to make tong pou yoke so I dip it in curry :)
Elin, actually I bought the steamer last year but hardly used it that is why it look new :)
Hey Gert, I used to order the same dish at Esquire Kitchen too! Your flower buns looks so pretty :)
Now this is a magic recipe, beautiful, and easy, I love it!! :)
Cool!! Never seen these!! Well done!
Angie, look like we like the same dish :)
Christelle, thank you :)
Mycookinghunt, thank you.
Can you tell me a bit more about the mix? What it is actually called so I can look for it? Our local store is Korean and the staff are not helpful in any way so unless the Hispanic stock boys know what I mean, I'm outa luck.
Maureen, I will post a picture of the mix here for you to see.
Gert. Your flouwer buns looks so adorable. I tried to make it, but it did not turn out like yours. For some reasons I can't get the same twist. How did you do it?
http://2.bp.blogspot.com/_aFJJr5GgAbo/Siwn90f0EQI/AAAAAAAAB-Q/421nhD9ut8Q/s1600-h/whole+thing.JPG
-Zoe
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