I am still on the search for a nice steamed bun recipe. Initially, I was adamant about not using vegetable shortening. After reading many recipes, I have noticed that the key to get fluffy texture and not the bready kind of soft texture is to use vegetable shortening in place of vegetable oil.
So I got a small tub of vegetable shortening to try it out. But this time though, I have failed miserably as my steamed buns ended up collapsed. The dough was sticky and hard to handle when wrapping the fillings.
Well.. I will have to test out this recipe again and maybe extend kneading time to see if I can achieve windowpane stage and less tacky, dense and flat dough to work with. I will document down the recipe for the fillings here since Lex and A said the fillings was still delish.
Turnip Fillings for Steamed Buns
Ingredients:
250g thinly shredded turnips
3 medium sized dried mushroom (soaked and thinly sliced – reserved soaking water for cooking)
3-4 big dried black fungus (soaked and thinly sliced)
2 small carrots (peeled and thinly slice)
1 inch of ginger (peeled and grated)
3 tbsp of cooking oil
2 tbsp of vegetarian oyster sauce
some white pepper
some salt
Method:
- Heat some oil in a pan, add in grated ginger, saute till fragrant.
- Add in mushroom and carrot, continue to saute till mushroom is fragrant
- Add in black fungus and turnip, continue to saute till turnip is softened
- Add in vegetarian oyster sauce and water from soaking dried mushroom. Continue to stir-fry.
- Add in some white pepper and salt, mix evenly. Taste and adjust. Set aside to cool down and use for steamed buns.