Made a big batch of egg tarts, then had left over pastry, so i decided instead of keeping in the freezer, i quickly rolled it out and cut out lots of biscuits.
After still think i had some more energy - i attempted the steamed red bean buns. Tried this out because its apparently an alternative way, shorter time to soft dough which requires yeast.
Anyway, i followed the instructions, but the mixture was too sticky, so my instinct is to add flour, and i tell ya i dont know how much i put in it, but at the end i manage to get it to dough form and able to manipulate it and put some red bean inside, and roll it into balls, and put it on some pre-cut grease proof paper.
This way of making dough.... it felt bit like the rice glutinous flour.... need tons of patience and have pure concentration. (i have soo much admiration for my grandpa now, who would be able to make all sorts of buns, and never make him stress about the dough.)
My steamer is small, so had to split it in small dishes and let it steam for 10minutes.
The final results
Then tasting... it was ok, was very pleased that it got to a final stage where i can eat it. But definite prefer to wait 2 more hours, for the soft and fluffy texture.
Conclusion, if i make buns again, whether oven or steam... defo spare some patience for good results.. soft dough it is. But it was worth a try
Good 3hrs straight of baking.... ended with me splogging on the sofa and enjoy some brain-less tv ;p
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