Monday, September 25, 2006

Silver Shred Rolls (Flower Buns)

This is at the request of Ssparks
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Silver Shred Rolls

Ingredients:

Starter Dough:
130g HK Flour
70g water (tap water is fine)
1 tsp Instant Yeast

Mix all ingredients well in a bowl. Leave it in a container (like a Tupperware box or a disposal 'takeaway' plastic box). Cover box and leave aside to prove for 2 hours.

Main Dough:
150g HK flour
40g Sugar
15g Shortening
25g Water (tap water is fne)
1/2 tsp Double-acting baking powder

Mix starter dough with the main dough ingredients in a bowl. Knead till a smooth and shiny dough is formed.

Method:
1) Form dough into 25g balls.

2) Roll dough into a longish shape
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3) Fold both ends toward the centre
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4) Turn 90 degrees
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5) Repeat steps 2, 3, 4 for three more times (total 4 times)

6) Roll into a longish shape and make some line cuts along the dough leaving about 5mm border at the top and bottom edge.
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7) Brush some oil on the surface. Twist both ends in the opposite directions.
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9) Tuck one end under the other end and place on a piece of greaseproof paper.
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10) Let it prove for a further 30 mins before steaming over high heat for 10 mins.
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11) The finished product.
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Note:
1) Mantous are not meant to be as fluffy like the char siew buns. The repeated rolling and folding is to ensure a denser texture.
2) For variation, the steamed mantous can be deep-fried in hot oil till just golden brown.

2 comments:

sspaks said...

Thks, Rusti for posting the pics n recipe - so quickly, too!! Really appreciate this. Will be trying out this recipe real soon.

Elsie Hui said...

This is one of my favourite buns! :) Thanks for the recipe! I'll have to make it and dip it in condensed milk soon!