Bun Susi (Meat Buns)

This is my first attempt so it doesnt look very good. Also, I think I could improve on the dough. It was a little heavy but I think it just takes skill. Nevertheless, it was very tasteful because it tasted like baked "Char Siew Pow".

For those people who loves to play with food, this is a very rewarding activity because you can eat it too !

Ingredients:

Buns

2 tbs fresh yeast

3 tbs warm water

1 tsp sugar

1 tbs Plain flour

170 ml (3/4 cup), warm Milk

115 g (4 oz) softened butter

5 eggs

1 lightly beaten egg white

1/2 tsp salt

115 g (4 oz) Castor sugar

455 g (1 lb) sifted plain flour

225 g (8oz) bread dough or store bought

Plain flour for dusting

Meat filling

Glaze

1 egg

1 egg yolk

1 tbs milk

1 tsp salt

1/2 tsp sugar

Bread dough

Ingredients:

300g (11oz) Hongkong flour

150g (5 oz) warm water

Method:

Sift flour into a mixing bowl. Make a well in the centre and pour in warm water. Mix until well blended. Rest the doug overnight. Use as required.

Meat Filling

Ingredients:

3 tbs lard or cooking oil

8 peeled shallots thinly sliced

1 tbs garlic, crushed, minced

680g (1 1/2 lb) minced Barbeque pork

2 tsp pepper

285g (10z) skinned diced potatoes, sauted to soft and tender

1/4 piece grated nutmeg

3 tbs crisp fried shallots

2 tbs conflour mixed in 4 tbs water

3/4 tsp salt

3 tbs sugar

2 tbs dark soy sauce

4 tbs water

Method:

Heat a frying pan until very hot. Add lard or cookng oil and saute the sliced shallots and garlic until brown. Add the minced pork and pepper and saute for 5 mins. Add the potatoes and cook for 5 mins. Add salt, sugar, dark soya sauce and the 4 tbs water. Cook until meat mixture is dry. Sprinkle with nutmeg and crisp fried shallots. Pour in the cornflour mixture and cook for a min. cool on tray before use.

Method for making buns:

Dissolve yeast in the warm water with 1 tsp sugar and 1 tbs plain flour. Let stand for 10 mins or until frothy.

Pour the warm milk into another mixing bowl add the butter, egg yolks, egg white, salt, sugar and 225g (8oz) of the flour. Stir until well mixed.

Break the bread dough into small portions and place in a large bowl. Add the yeast and milk mixture.

Blend the mixture by hand for 5 mins. Then add the rest of the flour to form a dough. Place dough on a flat surface and knead until smooth and leaves the palms of your hand clean.

Place dough in a greased bowl. Cover with a damn cloth and allow to rise in a warm place until it has doubled in size.

Transfer dough to a floured board, dust with some flour and knead for 2 mins.

Divide doug into 4 parts and shape each into a long roll. Cut the dough into walnut-sized pieces. Flatten each piece lightly with the palm of your hand and make a well in the centre. Fill with meat filling and shape the dough to form a small bun.

Place buns on a greased tray with enough space in between for expansion.

Leave to rise in a warm place for 20-30 mins.

Meanwhile, make the glaze. Combine all the glaze ingredients and beat until blended. When buns have risen sufflicently, brush over with the glaze with a brush.

Bake in oven at 400 deg F for 10 mins.

Reduce heat to 300 deg F and bake for another 10-15 mins until golden brown.

Cool on rack.

Note: if you have an electric mixture, use the dough hook and knead the dough at 1,2,3 speed for 15 mins or until dough leaves the inside of the bowl clean.