Name: Steamed buns
Cook time: 25 min
Total time: 25 min
Ingredients: 1/2 cup milk; 1/2 cup sugar; 1 3/4 cup self-raising flour; 1/2 teaspoon salt; Filling; 2 tablespoon vegetable oil; 100 gram oyster mushrooms, finely chopped; 1 dried chinese sausage, finely chopped; 21 eschalots, finely chopped; 1/3 cup hoisin sauce; 1 hard-boiled egg, finely chopped; 1/4 cup dill, finely chopped

Ingredients

1/2 cup milk

1/2 cup sugar

1 3/4 cup self-raising flour

1/2 teaspoon salt

Filling

2 tablespoon vegetable oil

100 gram oyster mushrooms, finely chopped

1 dried chinese sausage, finely chopped

21 eschalots, finely chopped

1/3 cup hoisin sauce

1 hard-boiled egg, finely chopped

1/4 cup dill, finely chopped

Method

1.In a saucepan, combine milk and sugar. Stir on medium heat until sugar dissolves and milk is warm.

2.Sift flour and salt into a bowl. Gradually add milk, mixing with a wooden spoon to form dough.

3.Turn dough onto a lightly floured surface. Knead until smooth. Roll into a log; cut into 20 even pieces, shaping into balls. Cover with damp cloth; rest 15 minutes.

4.To make filling, heat oil in a frying pan on high. Saute mushrooms, sausage and eschalots 3-4 minutes. Stir hoisin, egg and dill through. Remove from heat; cool.

5.Roll dough balls out on a lightly floured surface into 2-3mm-thick rounds. Place 1 teaspoon filling in centre of each. Gather in centre, pressing edges together to seal.

6.Line a bamboo steamer with baking paper dotted with small slits. Arrange buns in single layer; cover. Steam over a wok of simmering water 15-20 minutes. Serve warm with dipping sauce.

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Ingredients

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