Tuesday, August 9, 2011

Steamed bunas (steamed buns)


Ingredients:
For dough:
1tsp yeast
¾ to 1 cup lukewarm water
2 tablespoons vegetable oil
1 teaspoons baking powder
2 cups all purpose flour

For filling:
100g cabbage
1 medium onion
Maldivian Chilly
1can tuna
4tsp roasted curry powder
Salt
4tsp oil

Method:

How to make dough:
Put the yeast in a small bowl, add water and set aside for 10 minutes.Combine baking powder, vegetable oil and flour in a large bowl. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon, to work in all the flour. Add lukewarm water little by little combining flour mixture until a soft mass forms, Then use your hand to gather the dough into a ball. Transfer to a work surface and knead for about 5 minutes, until smooth, fingertip-soft and slightly elastic. Keep kneading, and after the first minute or two, the dough shouldn't stick to your fingers. If it does sprinkle little flour. Press your finger into the dough the dough should spring back, with a faint indentation remaining.. Lightly oil a clean bowl put the dough. Cover with plastic wrap and put in a warm place to rise until doubled, about 1hour

How to make Filling: 
In a saucepan heat oil, add cabbage, onion and chilly fry for 3minuts & put lid on leave the cabbage to soften about 2 to 3 minutes. Take the lid out add canned tuna, roasted curry powder & salt. Cook for few minutes, leave to cool.
 
To make buns:
Turn dough out onto a lightly floured board and knead for 1 minute. Cut dough into 12 equal pieces. Roll each piece into a round about 4 1/2 inches in diameter. Press outside edge of round to make it slightly thinner than the rest of the dough.


Place about 2 tablespoons filling in center of each round. Pull edges of dough up around filling and twist to seal. 



Cover the buns with a kitchen towel and leave to rise for half an hour.




Place each bun, twisted side up on a 4 inch square of grease paper or foil and place on double boiler, steam for 20minuts ……………………..enjoy.

No comments:

Post a Comment