Steamed Flax Seed Milk Flower Rolls - 蒸亚麻子牛奶花卷

I'm still a little surprised at how good the steamed flax seed milk flower rolls were since this was my first attempt at making steamed buns, I guess with a bit of determination and a decent recipe, one can't go too far off the mark. Biting into these piping hot soft buns with just the right amount of grounded flax seeds were pure bliss. The dough was quite easy to make and proofing time required was only around 1 1/2 hour. I love steamed buns when its hot especially served with some good hot chinese tea, it's simply delicious!

Flax seeds are best taken grounded. If you prefer your flax seeds to be finely ground, add in some flour from the recipe when you grind your flax seeds. This method helps you to attain a finer flax seed meal and reduces the stickiness due to the release of oil.

... Enjoy the fun process!


~ Steamed Flax Seed Milk Flower Rolls ~

Ingredients:
500 g pau flour
220 g milk, room temperature
100 g sugar
30 g lightly toasted flax seeds, ground
½ tsp salt
1 tsp baking powder
30 g butter, softened
50 g water
2 tsp instant yeast
Small pinch of sugar
3 tbsp of corn / vegetable oil

Methods:
1. Mix water with small pinch of sugar. Put in yeast and let it proof for 15 minutes. (the mixture will froth and look like beer bubbles)
2. Mix all dry ingredients in a mixing bowl.
3. Make a well in the center, pour in frothy yeast, milk and butter.
4. Mix until a dough forms and knead until it is smooth.
5. Cover and let dough proof until double. (it will take about an hour)
6. Punch down dough and knead it for 2 minutes.
7. Divide dough into 50g pieces. I got about 18 pieces.
8. Roll dough flat, about 1cm thick. (it will resist rolling and will pull itself back but it's alright, pre-rolling the dough saves rolling time later during shaping)
9. Let dough rest for 10 minutes, covered with damp cloth.
10. After resting, roll dough flatter to the thickness of about ¼ inch. (if dough resist to be rolled, let it rest longer)
11. Apply a thin layer of oil over rolled dough.
12. Cut slits onto dough about 1/2 cm wide, be careful not to cut all the way through.
13. Remove dough from working surface and twist dough.
14. Twist the twisted dough into a knot, remember to hide the sides underneath the bun.
15. Place the shaped buns onto a piece of baking paper.
16. Cover with a damp cloth and let it proof until double.
17. Steam on HIGH heat for 12 minutes.






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