Thursday, 31 July 2014

Deconstructed Steamed Whole Wheat Bun with Raisins and Sesame Seeds






My heart sank in disappointment when I was unable to achieve perfect fluffy soft texture kind of bun in my previous effort of making steamed bun or Chinese pau. Considering the unhealthy ingredients such as all purpose flour and double action baking agents used profoundly in that bun recipes, I declined to negotiate with my own temptation to follow recipes found on the internet. Surrounded by positive vibes, armed with some knowledge gathered from the net, I eventually determined to experiment the bun again by using water roux starter technique (Tangzhong Method) which has been popularly incorporated in various breads and baked buns preparation. The result was better than the previous attempt. It was edible, healthy and tasty but definitely wasn't rock hard. It was considerably soft but not super soft and dense with lots of raisins. Since, the bun is made purely with whole wheat flour, olive oil, yeast and dry fruits so I reckon it to be a healthy discovery and healthy attempt for sending to " Ahlan Ramadan- The Healthy way".

               “Sending this entry to Ahlan Ramadan –The Healthy Way” 
 

Ingredients for making whole wheat pau or bun :

Whole wheat flour/ atta flour : 1/2 cup
Instant dry yeast : 1/8 tsp
Brown sugar :1 1/2 tsp
Olive oil : 3 tsp 
Black raisins : 4 tbsp (chopped coarsely) 
Toasted white sesame seeds : 2 tbsp
Warm water : as needed

Ingredients for making water roux starter:

Whole wheat flour/ atta flour : 1 tbsp
Water : 3 tbsp


Method :

1. First, add whole wheat flour into a wide bowl with 2 tsp of olive oil. Rub the flour and oil using the rubbing technique to create tiny crumbly particles.

2. In a pan, add 1 tbsp of whole wheat flour and 3 tbsp of water. Stir continuously on low flame. The mixture will thicken up and for every stir creates streaks of lines and that's the time to remove the paste from the heat and let it cool completely. 

3. Add 1/8 tsp of yeast, 1 1//2 tsp of brown sugar and water roux starter (all) . Mix all the ingredients with sprinkle of warm water just enough to form soft dough. Be careful not to add a lot of water as the starter has some moisture. Knead the dough for 15 minutes.

4. Let the dough proof for 2 1/2 hours because I have used less amount of yeast for slow fementation.

5. After 2 1/2 hours, take the dough out when it doubles in size or have rich honeycomb texture beneath. Keep kneading to punch the air out and add another tsp of olive oil to avoid stickiness. Now add in raisins and sesame seeds. Mix well. Shape small size balls from the dough.

6. Rest the dough for 30 minutes.

7. Steam the pau or bun in a steamer for 15 min to 20 min depending on the size of the pau.

8. Serve hot and that's when its soft and delicious.  




-Abby

No comments:

Post a Comment