Siopao (Steamed buns)! Can't stop my bread making addiction!
I'm already at my dorm for more than two weeks but the bread baking addiction hasn't stopped. I really need to get my hands on some dough manipulation or else...! They say to stop an addiction you must identify your danger zones; when you are most likely to do the thing you are addicted in like when you don't have something to do for two days because of your work schedule from 4 consecutive sleepless nights because new bread baking ideas are plaguing your mind like mad piranhas swarming on an unsuspecting prey! And did I mention that I brought my flour and yeast with me in my dorm? Of course with my other ingredients and utensils too! So instead of resting from all the tiring work and sleeplessness I decided to make bread. I don't have my clay pot here with me but I HAVE TO MAKE AND EAT BREAD! I checked my stuff and yes! I have my little bamboo steamer that endured my adventures for three years with me! I shall make some steamed buns to pacify the "bread making beast" inside me.
I made the pork and mushroom stuffing and the dough on my first rest day. The dough has the lightest enrichment; mid-strength flour, a bit of white sugar, salt, yeast and oil. I fermented it for 2 hours at room temperature then divided it into balls before putting it in the fridge. The next day I let the dough warm up for an hour before stuffing. Because of the long rest, they are so easy to roll and pleat. By the way I am trying to improve my pleating to make it more beautiful.
Finally this steamed bread of mine is not the snowy-white cloud-fluffy kind you get in dim sum restaurants. It soft and chewy with a bite and has an elastic skin. It is hearty enough to support the fragrant and juicy pork meatball inside.
I've used some red cupcake liners instead of parchment squares for convenience and to add some festive look to my buns. I hate steamed buns as a child but loved them as I grew up. I'll try the pot sticker method next time for fried sipao / ShengJianBao to recreate a favorite! Thank you very much!