My Kitchen Story

Chinese dim sum is one of my favorite foods. Other than regular har gau and siew mai, I also love steamed buns loads - the soft and pillowy texture of chinese steamed buns (known as bao) that are filled with meat, vegetables, or a combination of both is simply scrumptious. Sinking my teeth into a steaming hot and soft chinese steamed bun, slowly chew it to savor the flavors, and then down it with a cup of Chinese tea is a ritual that often reminds me of how great life is. Past few weeks, my hubbie brought us to a chinese steamed buns' shop and one of their famous is steamed vegetable buns. Disappointedly when we were there their steamed vegetable buns are completely sold out; from that day onwards I start longing for it until I cannot wait any longer and have decided to make my own to satisfy my craving. The toughest part of making steamed buns is the pleating and folding to make them perfect looking. I am really not good at it as you can see from the shape of my bao! Anyway, if yo

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