Powered by Blogger.

New Recipe Index

New Recipe Index is published.
The old one doesn't function anymore.
Please find the button under my Blog's title

Charcoal Mung Bean Buns 竹炭豆蓉包子

Monday, July 17, 2017



Recipe created in 2013

Few years back, baking with bamboo charcoal was popular. A lot of people were baking bread with bamboo charcoal powder, creating black loaves or zebra looking loaves. Bamboo charcoal does not impart flavour to the bake, but there is a mild difference in texture. I have no idea whether this is activated or non activated bamboo charcoal powder because it's not stated on the bottle it came with.




Back in the days when picky eater Lyanne will eat buns with fillings, I do try to make them with different creamy fillings. So, making a black bun with a bright filling seems good, and she thought it was chocolate bun :)

Nowadays, she will only stick to Kaya steamed buns.


Charcoal Mung Bean Buns

by WendyinKK
Makes 15 buns

Easy Mung Bean Filling
150gm peeled mung beans
3 blades pandan

75-90gm sugar
30ml cooking oil

Bun dough
1tsp instant yeast
150ml water
Pinch of sugar

300gm pau flour
1tsp baking powder
30gm sugar
30gm butter
2 tsp bamboo charcoal powder

1. Soak peeled mung beans for a few hours until they soften. Strain and put them into a dish/bowl. Tear pandan leaves into small pieces and mix it into the beans. Place the bowl into a steamer and steam until the beans are soft.
2. Remove the beans from the steamer and take out all the pandan leaves. Stir in sugar and oil. Lightly mash them. Divide into 15 portions. *Keep covered until time to use.
3. Prepare yeast mixture. Mix yeast, sugar and water together, leave aside for 5-10 minutes, if the mixture looks frothy, then it's good to use.
4. Mix the rest of the bun ingredients together and pour the yeast mixture into it. Knead until the dough becomes smooth. Cover and leave to proof for one hour or until doubled.
5. Divide proofed dough into 35-37g each and wrap each portion of dough with the mung bean filling. Place each formed bun onto a piece of baking paper.
6. Leave to proof (cover and don't let it dry up, I like to put them in my cold oven) for an hour or until double.
7. Steam on high heat for 15 minutes.










0 lovely notes:

Post a Comment

Thanks for dropping by my blog.
All comments are greatly appreciated.

If you have tried any of the recipes and blogged about it, please provide a link so that others may have a look at it too :)

FOR NON BLOGGERS:
Please select profile and click "Name/URL" if u do not have any profiles on any of those listed, type in the name (leave the URL empty)

It's not nice to call you ANONYMOUS, so please leave a name.
From 15/11/13 onwards, I will NOT reply comments with no name.

Only comments on posts older than 24 hours will be moderated :)
You won't see them appearing immediately if it's not a fresh post.





Printfriendly

Related Posts Plugin for WordPress, Blogger...

Amazon

Google Verification

google-site-verification: google02ecf2bc0ee9c6fd.html

CopyRight

Creative Commons License This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 Malaysia License. I understand that sometimes recipes are adapted and altered according to individual needs. Please credit if my recipes are used, especially my "Personal Creations".

ALL TIME PAGEVIEWS (internal counter)

Today's Stats (installed 1/3/12)

Analytics

Share

  © Blogger template On The Road by Ourblogtemplates.com 2009

Back to TOP