Steamed wholemeal pumpkin bun

Ingredients

600g plain flour

300g wholemeal flour

250g pumpkin ( steamed and mashed)
300g brown sugar
5 tsp dried yeast
350 ml warm water
5 tbsp olive oil

30pcs white square paper

Preparation
1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.

2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute.

5. Cut into 30 portions and lightly roll each portion into round shape and place it on the white square paper.

6. Arrange the buns in the steamer with gaps in between as they will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.

7. Steam for 15-20 minutes.

8. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.

Pumpkin bun

Ingredients

500g plain flour

150g mashed pumpkin

2 1/2 tsp yeast

2 1/2 tbsp Olive oil

2 1/2 tbsp sugar

pinch of salt

185 ml water

Fillings

400g lotus paste (divide into 24 portions)

24 pcs white paper ( 4cm x 4cm)

Preparation

1. Put all the ingredients (except water) into a mixing bowl. Add in water bit by bit and knead dough slowly until smooth.

2. Cover with a piece of damp cloth and set aside for 1 1/2 hours.

3. When the dough rises to double the size, punch out the air with knuckles.

4. Turn dough out onto a lightly floured surface and knead for 1 minute.
5. Cut dough into 24 portions and lightly roll into round shapes.

6. Flatten a piece of dough in the palm and place filling in the center. Gather the edges and press together and close last fold by twisting.

7. Use the back of a bread knife to cut lines (as shown) on each bun.

* You may use a piece of thick thread to cut the lines too.

8. Place the buns on white square paper and arrange them in the steamer with gaps in between as the buns will expand further during steaming. Set aside for about another 10-15 minutes for them to rise.
9. Steam for 15-20 minutes.

10. Release the cover of steamer slightly for a while before taking out the steamed buns. Do not leave the buns in steamer for too long as the water condensed from the cover will drip onto the buns.

Simple belachan Fried brown rice

Ingredients

3 cups overnight brown rice

150g lean meat (shredded and marinated with 1 tbsp cornflour and 1 tbsp light soya sauce)

1 small carrot ( shredded)

100g french bean ( cut into small pieces)

2 eggs (beaten)

2 tbsp dried prawn ( soaked and pounded lightly)

2 tbsp light soya sauce

1 tbsp oyster sauce

1 tsp belachan powder

pinch of salt

dash of pepper

2 shallots ( sliced)

oil

Preparation

1. Marinate meat with 1 tbsp cornflour and 1 tbsp light soya sauce.

2. Heat 1 tbsp oil in pan and swirl to coat. When the pan is hot, add egg and scramble it. Remove and set aside when egg is cooked.

3. Heat 3 tbsp oil in pan and stir fry shallot until fragrant. Add in dried prawn to stir fry for while.

4. Put in meat to stir fry, followed by the carrot and french bean.

5. Add in brown rice and spread it evenly on top of the other ingredients (Do not mix). Cover to simmer over medium low flame for 3 minutes ( This is because overnight brown rice is very hard and dry).

6. If the brown rice is freshly cooked, omit No5.

7. Add in oyster sauce, light soya sauce, salt, pepper and belachan powder. Stir fry over high flame for about 5 minutes.

8. Return the scrambled egg and stir fry to mix well.

9. Dish up to serve.