Chinese buns with spicy lamb

Posted on Updated on

Making Chinese buns is so very easy, simply pick up a good quality pack of bun flour & follow the instruction on the pack, and add a bit of baking power.  There are a few popular type of buns – plain ‘man tou’ (馒头), ‘bao zi’ (包子) which is a bun with meat or vegetable in the center, twisted bun Huajuan (花卷), and in the north, ‘Rou jia mo’ (肉夹馍) which is a meat sandwich.

Here is a meat-bun sandwich I made today, filled with lamb stir fried with Sichuan soy bean chili paste.

RouJiaMo - Chinese meat bun sandwiches, with spicy lamb

Recipe is as follow:

(Makes about 10 sandwiches)

Buns

Ingredients

  • 1/2 pack of bun flour mix (equivalent to 500g low gluten flour & 5g yeast)
  • 250ml water
  • 30g caster sugar
  • 2 tbsp condensed milk
  • 1 tsp baking powder
  • 3 tbs sesame oil (or vegetable oil), for brushing

Method

  • Pour 450g flour into a mixing bowl (reserve 50g for dusting the work surface & add to the dough with the condensed milk)
Chinese steamed bun flour mix - low gluten
Chinese steamed bun flour mix – low gluten
  • Mix sugar in 150m water, pour the mixture into the flour
  • Stir yeast in 100ml water, pour the mixture into the flour
  • Knead for 5-10 minutes or until the dough is smooth (I used a bread machine for this process); add a little more water if required
  • leave the dough aside, covered in cling wrap, for 3 hours
  • After 3 hours, knead the dough briefly; spread the dough on the work surface, evenly spread the baking powder on top; knead the dough for 3 minutes
  • Add condense milk to the dough and a little more flour, knead the dough for 3 minutes or until smooth; leave the dough aside, covered with cling warp, rest for 30 minutes
  • After 30 minutes, roll the dough into a sausage, cut into 10 pieces
Chinese steamed bun dough - ready to be cut into portions
Bun dough – ready to be cut into portions
  • Roll each piece into a ball; then roll a ball out to a round disc (or oval if you like); brush some oil on the top side of the disc, then fold half over;  run the rolling pin lightly over the disc to firm it up; place the disc over a piece of baking paper (non stick paper)
Chinese steamed bun - rolling out the dough into a round disc
Rolling out the dough into a round disc

 

  • Repeat with the rest of the  balls
  • Place buns in a steamer, leaving plenty of space in between each bun; let the buns rest again for 15 minutes
  • Starting with cold water, steam the buns for approximately 20-30 minutes (depending how thick the buns are)
  • When steaming is completed, don’t open the lid immediately – leave the buns in the steamer for 1-2 minutes to ‘settle’ before opening the lid.

 

Spicy lamb with chili soy bean paste

Ingredients

  • 400g lamb mince (or thin lamb stir fry strips)
  • 20g leek, sliced
  • 1/2 onion, sliced
  • 1/2 capsicum, sliced
  • 1 tsp chili soy bean paste
  • 1 tsp oyster sauce
  • 1 tsp sugar
  • a little cooking oil

Method

Bring a frying pan to medium heat, add cooking oil, onion & leek , stir fry for 1 minute or until aromatic; add chili soy beach paste, stir fry for 1 minute; add lamb mince & sugar, stir fry until the mince is mostly cooked; add capsicum & oyster sauce; simmer for 10 minutes on low heat.

Chili soy bean paste
Chili soy bean paste

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s