This was the first time ever that hubby is involved in my baking project. He suggested to use hei bee hiam as the fillings. To my surprise, he volunteered to fry this spicy dried shrimp for me. He cooks well and most of the time dinner is prepared by him since our domestic helper left us 2 years ago. He started preparing the ingredients by instinct, going by gut-feel, sight, smell and taste, 2 hours later the aroma of hei bee hiam filled the kitchen. Why took 2 hours? Oops! I soaked the whole packet of hei bee available at home, and my poor hubby has to spend that much of time to chop and fry the dried shrimp.
I did not use tangzhong method this time, but instead adopted a recipe that was said to be softer than tangzhong bread. I would say that the buns were quite soft but not fluffy when eaten immediately. And in my case, the buns turned quite dry when consumed later. I personally did not like the texture, so are those who have tried. Still, tangzhong method wins.
Here are some buns wrapped with cha shao for my son and daughter.
(Pardon me for not sharing hubby’s hei bee hiam recipe here as the ingredients used were estimated).
Hei Bee Hiam (Spicy Dried Shrimp) Bun
Makes 22 buns
60g milk powder
90g caster sugar
10g cheese powder ( I used parmesan cheese )
500g bread flour
10g yeast ( I used instant yeast )
60g whipping cream
Pork floss ( I used Hei Bee Hiam)
1. Combine Ingredients A together in a mixing bowl. Mix in Ingredient B ( keep 50g of milk for hand kneading ). Using KA mixer at speed 2, combine everything together very well till a dough starts to form and subsequently, pulls away from the sides of the mixing bowl.
2. Turn the dough out onto a work surface to hand knead, gradually mix in the remaining milk and knead till gluten is developed – the dough should become less sticky. Now, gradually knead in the cold butter cubes till fully incorporated. Do a windowpane test : If you can stretch a paper-thin, very translucent windowpane, the gluten is fully developed.
3. Round the dough up and place it into an oiled mixing bowl. Cover it with cling wrap and set aside to proof for 60 mins or till doubled in size. (You can also proof the dough by placing a bowl of hot water together with the bowl of dough inside the oven without switching on the oven)
4. Deflate the dough, give a quick knead and divide it into 22 equal portions (about 45g each). Round each portion into a ball and cover with cling wrap to let the dough rest for 15mins.
5. Flatten the dough and wrap with desired fillings. Pinch the seams tightly to seal. Arranged the shaped dough on greased tin – space them apart to allow for expansion. Cover the shaped dough with cling wrap and let it proof for 60mins or till almost double in size.
6. Egg wash the dough and bake at 170°C for 15 mins.