Skip to main content

Raisin Buns ~ 葡萄干包子

 


The recipe for these Raisin Buns was adapted from  my post of  Wool Roll Bread but the buns were baked in a muffin pan instead.  I should have spaced out the buns in the pan for the second proofing to give more room for them to 'rise' so that they won't stick together.  A few of the buns rose much bigger and had to be gently 'separated' after baked.  






Raisin Buns  ~   葡萄干包子

Ingredients

  • 300 gm high protein flour or bread flour
  • 30 gm sugar
  • 1 tsp seasalt
  • 1 egg  (55 gm or 65 gm)
  • 80 ml for 55 gm egg or 70 ml milk if egg is 65 gm
  • 25 gm melted butter
  • Egg wash (1 whole egg + 1.1/2 tsp water to dilute)
  • 80 gm raisins (soak in water for 5 mins. to plump them up)
  • 80 ml warm milk )    Yeast 
  • 1 tsp dry yeast      )  mixture
Method
  1. Prepare a greased muffin pan.
  2. Prepare the  yeast mixture by mixing 80 ml warm milk to 1 teasp of dry yeast.  Give it a stir and let rest for about 10 mins. to let it ferment.
  3. Mix the milk with melted butter.  (If using a 55 gm egg, make 80 ml milk with 25 gm of melted butter.  I used a 65 gm egg, hence, I mixed 70 ml milk with 25 gm of melted butter).  Mix well.
  4. In a mixing bowl of a stand mixer, add high protein flour, salt, sugar, egg, milk and melted butter mixture and yeast mixture.  Using a dough hook, knead for 4 mins.  Check the dough, it will still be a bit wet.  Knead for another 4 mins.  Check for windowpane test.  If dough is still not so stretchable, knead a further 4 mins.  Check again for windowpane test.  This time the dough can stretch thinly without tearing.  Then the dough is ready for proofing.  Lightly form the dough into a ball.  (In total I spent 12 mins. to knead the dough till the windowpane test is achieved).
  5. Cover the dough with cling wrap or a damp tea towel and let it proof till doubled in size.  It takes about 1 hour.
  6. Use your finger to make an indentation and if it doesn't spring back, then the dough has proofed enough.
  7. Lightly knead dough on the pastry mat and divide into 8 portions.  Roll into balls, cover with cling wrap and let rest for 15 mins.
  8. Roll out 1 ball of dough, cut into 3 sections.   Add raisins into each section and roll into a ball. Place the 3 balls of dough into a greased muffin pan.  Repeat.  Cover the muffin pan with cling wrap and let proof till doubled in size.
  9. Apply egg wash and bake in a preheated oven @ 180 deg. C for about 15 to 18 mins.
  10. Remove from pan and let cool completely on a wire rack.
  11. Yield :  8 raisin buns.

Comments

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju