Recipe Ingredient
- Dough
- 400g water-lily flour (low protein flour)
- 1 tsp instant dried yeast
- 2 tsp double-action baking powder
- Mix together and stir to dissolve the sugar
- 30g castor sugar
- 225ml warm water
- 1/2 tsp white vinegar
- 1 egg white
- 1 tbsp shortening
- Filling
- 250g deboned chicken thigh meat, diced
- Seasoning (A) – (for chicken)
- 1 tsp light soy sauce
- 1 tbsp Premium oyster sauce
- Dash of salt and pepper
- 1/2 tsp sugar
- 1/4 tsp thick soy sauce
- 1 tbsp ginger juice
- 2 tbsp coarsely chopped water chestnuts
- 50g dried Chinese mushrooms, soaked and diced
- 1/2 tsp chopped garlic
- 1 tsp oil
- 1 tsp sesame oil
- A dash of Shao Hsing Hua Tiau wine (optional)
- Seasoning (B)
- 1/4 tsp salt
- 1 tbsp Premium oyster sauce
- 1 tsp light soy sauce
- 1/2 tsp thick soy sauce
- 1 tsp sugar or to taste
- 1 tbsp sesame oil
- 1/8 tsp pepper
- 2–3 tbsp water or just enough
- 1½ tbsp corn flour
Instructions
- Sift flour into a mixing bowl. Add double-action baking powder and yeast. Stir well to combine. Make a well in the centre and add in vinegar and egg white. Pour in sugared water gradually and add in shortening. Mix and knead into a smooth and soft dough. Cover with a piece of cling film and leave aside to proof for 1-2 hours.
- Roll out dough on a lightly floured surface into a long cylinder. Divide into10-12 equal portions. Roll out each portion into a thin round skin.
- Add a tablespoon of filling onto the dough skin, then bring the edge of the skin up and pleat to seal the bun. Give it a twist and pinch off any excess dough at the last pleat. Place the bun on a small round of greaseproof paper with the pleated side up. Repeat to make more buns. Arrange the buns well apart in a bamboo basket and steam over rapidly boiling water for 10-12 minutes.
- For the filling: Season chicken with ingredients (A) for 30 minutes. Heat oil and sesame oil in a wok and fry garlic until lightly golden. Sprinkle in cooking wine (optional). Add in marinated chicken and stir-fry well. Add mushrooms and water chestnuts. Mix in seasoning (B). Dish out and leave to cool completely.
