Fruity Pebbles Shrimp Po Boys

Ingredients:

30-40 medium/large shrimp

Bread roll

2 cup shredded lettuce

1 tomato ~ thinly sliced

2 cup AP flour

1/4 cup cornmeal

4 eggs

1 cup buttermilk

2 cups fruity pebbles

Seasoning

5 tbsp Hungarian paprika

2 tbsp garlic powder

1 tbsp dried thyme

1 tbsp cayenne pepper

1 tbsp celery salt

1 tbsp salt

1 tbsp ground black pepper

Sauce

2/3 cup mayonnaise

2 tbsp horseradish

1 tbsp Worcestershire

1 tbsp hot sauce

1/4 tsp ground black pepper

Directions:

1. Add all the seasoning ingredients to a mixing bowl and mix well. Store the seasoning in an airtight container.
2. Prepare the sauce and set aside when ready to use.
3. Mix the flour and cornmeal in another bowl with 2 tbsp of the seasoning. Then, add the eggs, buttermilk, and fruity pebbles. Mix well to form smooth batters.
4. Dip shrimp into batters and deep fry till the shrimp turns golden or crisp.
5. Cut the bread roll and spread it with mayonnaise sauce to assemble it. Top with shredded lettuce and sliced tomatoes, and arrange fried shrimp. Drizzle some mayonnaise sauce and sprinkle some fruity pebbles. Enjoy!

Crispy Spicy Chicken Burger

Ingredients:

3-4 pcs boneless chicken thigh ~ halves

8 Burger bun

Lettuce ~ shredded

All Purpose Flour

Pinch of black pepper powder

Ice cold water

Peri-peri ~ recipe here

Marinade

1/2 tsp chili powder

1 tsp lemon juice

1 tbsp ginger garlic paste

1/4 tsp black pepper powder

Salt to taste

Sauce

1/2 cup mayonnaise

4 tbsp ketchup

1 tbsp mustard sauce

1 tsp honey

2 tbsp chili sauce

Pinch of black pepper powder

Directions/Instructions:

1. Cut the chicken thighs into halves and poke multiple incisions on all the thighs using a knife, then transfer them into a large bowl.
2. Add all the marinade ingredients, apply over the chicken, and let the chicken marinate for 30 minutes or overnight.
3. Place a piece of chicken into the flour mixture and massage it into the flour to coat it thoroughly, then lift and shake off the excess flour from the chicken.  
4. Dip the coated chicken into ice-cold water for 5-10 seconds, then drop it back into the flour mixture and massage it to coat it. This will ensure the perfect crumb and crispy crevices. Place the crumbed patty on a plate, and crumb the remaining chicken.
5. To fry the chicken, heat it until it reaches 170 degrees C, then carefully drop it into the hot oil and fry until it is light golden brown and crispy on all sides.
6. Once fried, remove the chicken from the oil and place it in a sieve so that all the excess oil drips off. While the chicken is hot, sprinkle peri-peri over both sides.
7. Cut the bun in half to assemble the chicken burger and spread it with butter. Place the sliced buns cut side down on the hot pan, press them gently, and toast until they are light golden brown and crispy.
8. Place the mayo sauce on the bottom of the toasted bun, crispy chicken, and shredded lettuce, and top with the other half of the bun.  Enjoy

Cinnabon Cinnamon Roll

Dough:

85g butter ~ melted

1 cup (240ml) milk ~ warm 110F

2 large eggs ~ room temperature

4-1/2 cup bread flour

1/2 cup granulated sugar

1 packet of instant yeast

1 tsp salt

Cinnamon Sugar

1 cup brown sugar

2-1/2 tbsp ground cinnamon

85g butter ~ softened

Frosting

115g cream cheese ~ softened

57g butter ~ softened

170g powdered sugar

1 tsp vanilla extract

1/8 tsp salt

Directions/Instructions:

1. Warm the butter and milk (110 degrees F) in a measuring jug until the butter has melted. Whisk in the eggs, then set aside.
2. Mix the flour, sugar, yeast, and salt in a separate large bowl.
3. Add the wet ingredients to the dry and mix to form the dough.  The dough should form a tight ball with nothing left in the bowl.
4. Once the dough has formed a tight ball, cover it and allow it to proof at room temperature for 60-90 minutes or until doubled in size.
5. Turn the dough onto a lightly floured surface, and roll the dough into a 16x21 inch rectangle.
6. In a small bowl, combine brown sugar and cinnamon.  Spread the dough with softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.
7. Starting with the long edge, roll up the dough and cut it into 12 (2-inches) rolls.  Place rolls in a lightly greased 9x13-inch baking dish.  Cover and let it rise until nearly doubles for about 45-60 mins (Note: If making the night before, let them rise covered with a dish towel on the counter overnight)
8. Preheat the oven to 200 degrees C. Bake the rolls in the oven until golden brown, about 18-20 minutes.
9. While the rolls are baking, cream together the frosting.  Set aside.
10. While the buns are warm from the oven, generously spread on the frosting.  Enjoy while warm!

McSpicy Chicken Burger

Ingredients:

300g boneless chicken ~ pounded even thickness

Burger bun ~ Recipe here

Mac Sauce ~ Recipe here

Iceberg lettuce

tomato ~ sliced

Sliced cheese

Marinade

1 cup buttermilk (Alt 1 cup milk + 1 tbsp lemon/vinegar)

1 tbsp chili powder

2 tsp mustard

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder (or more for spiciness)

Flour Mixture

1/2 cup AP flour

1/4 rice flour

1/4 cornflour

1 tbsp chili powder

2 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp smoked paprika

1/2 tsp oregano

1 tsp cayenne powder

Directions/Instructions:

1. Remove the chicken skin, pounded the meat to even thickness, and cut a little bigger size than the burger.
2. In a medium bowl, combine all the marinade ingredients.  Add the pounded chicken thighs and marinate in the fridge for at least 4 hours or overnight
3. In another large bowl, whisk all the flour mixture ingredients together and set aside.  
4. Add 2-3 tbsp of the marinade to the flour mixture and mix with a fork.  Dredge the chicken with the flour mixture, and make sure each piece is evenly coated.
5. Heat oil in a deep skillet until it reaches 180 deg C (350 deg F).  Fry the chicken for about 3-4 mins on each side, or until golden brown.
6. To assemble the chicken burger, cut the burger bun in halves and generously spread the mac sauce on both sides of the buns.  Add the cut iceberg lettuce, couple of sliced tomatoes, fried spicy chicken, and top with sliced cheese.  Serve immediately and enjoy!

McDonald's Burger Bun (Copycat)

Sponge Dough

154g bread flour

4.4g sugar

2.6g dry yeast

88ml water (lukewarm)

Final Dough

66g bread flour

17.6g sugar

4g salt

6.6g milk powder

44ml water (lukewarm)

6.6g beaten egg

4g corn syrup

20g butter

Directions/Instructions:

1. In a bowl of a Kitchen aid, add all the sponge dough ingredients, and mix on low speed for about 6 mins.  After the dough comes together, cover with a wet kitchen towel and ferment the dough for 2hr 30 minutes.
2. Next step, add all the final dough except the butter and mix for 7 minutes.  Then put in the butter and mix for 12 minutes on medium speed. Thereafter ferment the dough again for another 30 minutes.
3. Turn the dough onto the board/table, and punch down the dough.  Divide the dough into 8 equal pieces, weighing about 50g per bun.
4. Shape the dough into a ball.  Flour the dough lightly, and roll out to form a  flatter disc.  Place the buns' ring mold (3.5"x 2") on a light greased baking tray and put the disc dough in the mold.  Proof the bun for 50 minutes at 40 deg C (using the function of the microwave oven).
5. After proofing, remove from the oven, preheat the oven to 200 deg C, and bake for 10-12 minutes.
6. Remove from the oven and let the buns cool down.  After cooling down completely, remove the bun from the ring mold.  Enjoy!

Roti John

Ingredients:

6 hotdog buns

6 eggs

Spring onion ~ chopped

shallot ~ chopped

Black pepper to taste

Beef

300g minced beef

1/2 yellow onion ~ chopped

2 cloves garlic ~ chopped

1 tsp meat curry powder

1 tsp sugar

1 tsp salt

Other

Chili sauce

Mayo

Cabbage

Tomato

Cucumber

Directions/Instructions:

1. Heat cooking oil in a pan on medium-high heat; saute garlic and onion until softened.  Add the minced beef and continue to saute until lightly browned.
2. Mix water and curry powder together then add to the mince mixture; stir vigorously to combine well.  Allow simmering for about 2-3 mins until the mixture becomes thick but not too dry.  Season with salt and sugar, remove from the heat, and allow to cool completely.
3. In a small bowl, combine 1 tbsp meat mixture with 1 egg, some chopped spring onion, chopped shallot, and black pepper to taste.  Whisk vigorously with a fork until eggs are homogeneous and egg whites are no longer visible.
4. Spread butter on the cut side of the hotdog bun and toast in a pan on medium-low heat.  Once browned for about 2-3 mins, remove the bun and set aside.
5. Pour egg mixture into pan in a rectangular shape pan that can fit the hotdog bun.  Put the toasted side of the hotdog bun on top of the egg and press down lightly for 2-3 mins until the egg is cooked and has adhered to the bun.
6. Flip the bun up to the prep area and top the eggs with chili sauce, mayo, sliced cabbage tomato, and cucumber to your own preference.  Enjoy!

Hamburger Patty

Ingredients:

2-pound/1kg ground beef

1/2 cup panko crumbs

1 large egg

2 tbsp Worcestershire sauce

2 tbsp milk

1 tsp salt

1 tsp garlic powder

1 tsp onion powder

1/2 tsp black pepper

Others

Burger bun ~ recipe here

Lettuce

Sliced cheese

Ketchup sauce

Directions/Instructions:

1. Set out a large mixing bowl, and add in the ground beef and all the ingredients.  Mix until the meat mixture is smooth.  (Do not over mix)
2. Press the meat down in the bowl, into an even disk.  Use a knife to cut and divide the hamburger patty mixture into 12 thin griddle patties.
3. Set out a baking sheet, lined with wax paper or foil, to hold the patties.  Shap them just slightly larger than the buns.  Set the patties on the baking sheet.  Use a spoon to press a dent in the center of each patty so they don't puff up as they cook.  If stack the patties, separate them with a sheet of wax paper.
4. Preheat the grill or a skillet to medium heat (Approx 350-400 deg F).  For thick patties - Grill or fry the patties for 3-4 mins per side.  For thin patties - Cook on the griddle for 2 mins per side.
5. Stack the hot patties on a hamburger bun, and top with any favorite toppings.  Serve.

Slider Buns

Ingredients:

2-1/4 tsp/11g/1 packet active dry yeast

1/2 cup water (110F)

2/3 cup milk ~ room temperature

1 large egg

3 tbsp/43g butter ~ melted

2-1/2 tbsp sugar

1-1/4 tsp salt

3 cups AP flour

Topping

1 large egg white

1 tbsp water

1/4 cup sesame seeds (Optional)

Melted butter

Directions/Instructions:

1. In a small bowl, whisk together water, milk, melted butter, and egg.
2. In the bread machine, place the milk mixture along with the flour, sugar, salt, and instant yeast in the order.  Then set to dough cycle.
3. Remove the finished dough to a lightly floured surface.  Flatten into a rectangle, cut into 24 equal pieces and shape the dough into balls.
4. Place on 2 parchment-lined baking sheets, cover with a kitchen towel, and let it rise for 30 mins.
5. Brush with the egg white wash and sprinkle the sesame seeds (if using) and bake in a preheated oven at 375 F for 15-18 mins.
6. Remove from the oven, brush with melted butter and let the buns cool on a rack.
7. Split the buns in half, add sandwich fillings.  Enjoy!

French Onion Chips & Dip Chicken Sliders

Ingredients:

1.5 pounds of chicken breast

1/3 cup French Onion Dip (Recipe here)

1/4 cup buttermilk

1 egg

3/4 cup AP flour

1 tsp salt

3 cups potato chips

Sauce

3 tbsp French Onion Dip

1 tbsp Mayonnaise

Other

Slider buns (Recipe here)

Shredded lettuce

Directions/Instructions:

1. Mix flour and salt then set aside.  Crush ship using a food processor or rolling pin and bag, until fine crumbs.  Set aside.  In another bowl, mix french onion dip, egg, and butter together to combine and set aside.
2. Pound chicken until about 1/2" thick, cut into 2-1/2" pcs, dredge in flour, dip mixture, and then potato chip crumbs.
3. Fry in a skillet with 1-1/2" vegetable oil (set to about 320 F) until golden brown on both sides and cooked through for about 8-10 mins.  Drain on paper towels.
4. Combine the sauce ingredients to make the sauce.  Spread sauce on buns, and place the chicken, lettuce, and any other fix on buns.

Griddle Cake/Bun (Maple Pancake Bun)

Ingredients:

225g All-purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 egg

323ml cup milk

28g butter ~ melted

Maple Balls

1 cup (240ml) maple syrup

Directions/Instructions:

1. In a small saucepan, simmer the maple syrup until it reaches 265F, about 10-15 minutes. Pour the mixture onto a parchment baking sheet. Spread it out evenly, then let it cool at room temperature. Cut the maple syrup into small pieces, roll it into balls, and set it aside for later use.
2. On a pan over medium heat, cook the bacon until it is crispy.  Set aside
3. In a medium bowl, combine all the dry ingredients and whisk them together. Then, add the liquid ingredients and mix until combined. Let it rest for 15 minutes.
4. Using a lightly greased ring mold over a flat top or nonstick pan, heat over medium heat and add unsalted butter. Add 1-1/2 tbsp of batter, sprinkle in 6-8 maple syrup balls, and poke into the batter. Cook for 2-3 minutes. Remove the ring mold, flip, and repeat on the other side. Repeat with the remaining batter until finished.

McDonald's McGriddle

Ingredients:

Egg ~ per fold

2-4 bacon

Chicken Sausage ~ Recipe here

Sliced cheese ~ your preference 

Griddle cake/bun

225g All-purpose flour

2 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 egg

323ml cup milk

28g butter ~ melted

Maple Balls

1 cup (240ml) maple syrup

Directions/Instructions:

1. In a small saucepan, simmer the maple syrup until it reaches 265F, about 10-15 minutes. Pour the mixture onto a parchment baking sheet. Spread it out evenly, then let it cool at room temperature. Cut the maple syrup into small pieces, roll it into balls, and set it aside for later use.
2. On a pan over medium heat, cook the bacon until it is crispy.  Set aside
3. In a medium bowl, combine all the dry ingredients and whisk them together. Then, add the liquid ingredients and mix until combined. Let it rest for 15 minutes.
4. Using a lightly greased ring mold over a flat top or nonstick pan, heat over medium heat and add unsalted butter. Add 3 tbsp of batter, sprinkle in 6-8 maple syrup balls, and poke them into the batter. Cook for 2-3 minutes. Remove the ring mold, flip, and repeat on the other side. Repeat with the remaining batter until finished.
5. For the folded eggs, beat 1 egg in a small bowl and place onto a lightly buttered surface heated over medium heat.  Spread out to a rectangle using a spatula.  Cooked 75% of the way, fold the egg into a square egg.  Remove immediately.
6. Place the griddle back over the pan. Place a slice of cheddar cheese on the bottom "bun" and let it melt.
7. To serve, top the cheese/bottom bun with cooked crispy bacon, followed by the egg, and the top bun brushed with maple syrup.  Enjoy!

Cheese Burger Slider

Ingredients:

500g ground beef

1/2 tbsp olive oil

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1/2 large yellow onion ~ finely diced

1/4 cup mayonnaise

9 slices cheddar cheese

6oz shredded cheddar

12 dinner rolls

Directions/Instructions:

1. Preheat oven to 180 deg C (350 F).  Butter the bottom of a rimmed baking sheet.
2. Place a large skillet over medium/high heat with 1/2 tbsp olive oil.  Add diced onion, stir till the onion soften.  Then add ground beef and break up with a spatula.  Season with salt, black pepper, and garlic powder.  Sate over medium/high heat until cooked through then remove from heat.
3. Tilt the skillet to spoon off the excess fat or drain the cooked ground beef.  Then stir in mayo and set aside.
4. Cut the buns in half.  Place the bottom half of dinner rolls on a buttered baking sheet and line bread with sliced cheese.  Spread ground beef mixture evenly over the sliced cheese, use the back of a spatula to square off the edges.  Cover the ground beef with shredded cheddar.
5. Place the top of buns, cut-side down over the burger.  Brush top with melted butter and immediately sprinkle top with sesame seeds.
6. Bake for 12-15 mins or until cheese is melted and tops are golden brown.  Enjoy!

Soft Fluffy Chinese Steamed/Fried Bun (Mantou)

Ingredients:

Option A:

300g AP flour

60g Wheat starch

Option B:

180g AP flour

180g Cake flour

For Both Options:

1-1/4 tsp dry yeast

60g sugar

1 tbsp cooking oil

1/2 tsp salt

150-200ml milk ~ cold or room temperature

Directions/Instructions:

1. Place either option (A) or (B), instant yeast, sugar, salt, and oil in a mixing bowl. Use a dough hook attachment on low-medium speed.  Add cold or room temperature milk, start with 150ml, and add more until it forms a dough (Note: Start with the lowest amount of liquid and add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 mins)
2. Cover and rest the dough for 15 minutes. This is not to proof the dough; it shouldn't double in size. It relaxes the gluten, making the dough easily shaped and rolled. 
3. Divide the dough into 12 equal portions.  Lightly dust the work surface with some flour.  Work with one dough at a time.  Knead the dough a few times to push out any air bubbles.
4. Then, pull and tuck the dough so the seams are at the bottom, and the surface is smooth and round. Roll the dough into a smooth, round ball between your palms. Cup the dough with both palms and move it in a circular motion to make it taller.
5. Place on a piece of parchment paper.  Lightly dab the surface of the bun with some milk using a finger to smooth the surface.  Loosely cover with a clean kitchen towel to prevent drying.  Work with another dough and do the same.  Proceed to proof for another 30 mins or double in size.
6. Place the buns in the steamer, leaving about a 1-inch gap for some steam to escape.  Steam on medium heat for 15 minutes for plain medium-large buns with No filling and 20 minutes for large buns with raw meat filling.
7. After steaming, turn off the heat. DO NOT OPEN THE LID OF THE STEAMER. Let the buns sit for 5 minutes or longer. The sudden temperature change will not cause them to sink or wrinkle.
8. Immediately remove the buns from the wire rack to let them cool. This will ensure that the bottoms of the steamed buns do not become wet and soggy.

After steamed, fried the steamed bun for 2 mins till crispy golden

A & W Coney Dog

Ingredients:

8 hotdog buns

8 chicken frankfurters ~ cooked

1 large yellow onion ~ finely diced

Cheddar cheese ~ grated

Sauce

500g beef mince

6 tbsp vegetable oil

6 tbsp tomato puree

1 tbsp sugar (adjust taste)

2 tbsp Worchestershire sauce

2 tbsp cumin powder

1 tsp chili powder

1 tsp white pepper powder

2 tsp salt (adjust taste)

1 cup of water

Directions/Instructions:

1. Heat the oil in a pan until smoking then adds in the minced beef and sear until slightly brown.
2. Add all the sauce ingredients and let simmer for approximately 45-60 mins until the meat is soft.
3. Just before serving up frankfurters (steam or poach in boiling water for 10 mins), microwave hotdog buns.
4. Place the hotdog in the warm bun, ladle the meat sauce over the hotdog, and top with diced onions, cheese and serve immediately

Basic Steamed Bun

Ingredients:

225g AP Flour/Plain Flour

75g Wheat starch

4g yeast

30g fine sugar

10g vegetable oil

160g cold full milk

1/2 tbsp milk to rub onto the bun

Directions/Instructions

1. In the bowl of an electric stand mixer, add all the ingredients.  Fit the mixer with the dough hook and on low speed for 2 mins.  After 2 mins, increase to high speed and continue to beat for 6 mins.  The dough should be smooth.
2. Cover the bowl with cling wrap and let it sit at room temperature for half an hour.  Divide the dough (50g ea).  Using palms knead each part of the dough making sure all the cracks remain at the bottom and have a smooth top.
3. Place each of the buns on a piece of parchment paper.  With your finger lightly rub some milk onto the top of each bun and let it sit for another half an hour.  Cover the buns to avoid it from drying.
4. Steam for 3 mins on high flame and reduce to medium for the next 15 mins.  Once done, do not open the lid for 10 mins.  Once 10 mins completely remove the buns and enjoy them.

Otak Pocket Bun or Otak Steam Bao Bun

Ingredients:

Otak-otak recipe here

Steamed Bun recipe here 

Steamed Bao Buns

Ingredients:

180ml water/milk ~ lukewarm (40 deg C)

60ml vegetable oil

300g HK flour or Plain flour

120g cornflour/cornstarch

5 tbsp sugar

1 tsp instant yeast

2-1/2 tsp baking powder

Directions/Instructions:

1. Bring the water/milk to a near boil.  Remove from heat when beginning to steam & small bubbles form on the side of the pan.  Let it reduce to lukewarm between 80-90 deg.
2. Add the ingredients to the bread machine in the order listed in the ingredient above.  Set the bread machine to dough cycle, let it do the work from there.
3. Once the dough is soft & smooth, kneading by hand for a few more minutes on the kitchen benchtop.  Place the ball of dough back into a clean mixing bowl.  Cover the bowl with plastic wrap or a damp cloth & let it rise for about 60-90 mins in a warm place.
4. Punch the dough & knead by hand for about 5 mins to release any air bubbles in the dough.  Then roll out the dough until it is about 1cm in height.  Rub some oil onto the surface of the dough.  Use a 3-inch cookie cutter to cut out rounds from the dough.  Re-roll the dough as needed.
5. Place these rounds onto a small sheet of baking paper or white cupcake wrapper, flatten with a rolling pin.  Fold over each round with parchment paper in between & then use a rolling pin to gently flatten the dough to form the bun shape.
6. Place all the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 mins for the buns to rise again.
7. Meanwhile, prepare the steamer on the stove.  Steam the buns in batches for 10-12 mins or until they are puffy and soft, cooked all the way through.  Serve the buns immediately.

Chick-Fil-A Crispy Chicken Sandwich

 

Ingredients:

4 hamburger buns

4 chicken breast ~ cut diagonal halves

1/2 cup pickle juice

1/4 cup water

1/2 cup milk

1 large egg

Oil for frying

Breading:

1 cup AP Flour

3 tbsp sugar powdered

1/2 tsp paprika

1 tsp ground black pepper

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp baking powder

Sauce

1/2 cup Mayonnaise

1 tsp Dijon Mustard

3 tsp Yellow Mustard

2 tsp BBQ Sauce

2 tbsp honey

1/2 tsp garlic powder

1/2 tsp paprika

1 tsp lemon juice

Others

Pickles

Lettuce

Tomato

Cheese slices

Direction/Instruction

1. Combine the pickle juice & water in a ziplock bag.  Add the chicken breast halves & marinate for 30 minutes
2. Make the sauce by combining all the sauce ingredients in a bowl.   Mix well & set aside
3. In a large bowl, mix the breading ingredients together & in another bowl mix the milk & egg together.  Set aside
4. Add 2-3 cups of oil to a large saucepan & heat oil to about 180 deg C or 350 deg F.
5. Dip the marinated chicken into the egg mixture & then coat in the flour breading mixture.  Double-dip by repeating this step & dipping that same chicken tender back into the egg mixture & then back into the flour mixture again.
6. Place the chicken in hot oil & fry for 3-4 mins each side.  Remove to a paper towel to dry.
7. Toast the sandwich buns, grab the Chick-fil-A sauce & smooth it on both sides of the bun.  top with lettuce, cheese & crispy chicken.  Enjoy!

Japanese Sweet Bun

Bread dough
140 bread flour
60g cake flour
20g butter
20g sugar
8g non-fat dry milk powder
3g salt
3g instant yeast
25g egg yolk
100ml water
Beaten egg for glazing

Instruction:

1. In the BM (Bread Maker), add milk & egg yolks.  Then sprinkle the flour on top, put sugar, salt, butter on every corner.  Make a well in the middle of the flour, add the instant yeast.  Select the program "DOUGH" or #10, press start & let the machine do the work.
2. After the machine stop, take the dough out & divide the dough into 8 equal (47g each) pieces.  Shape the dough into a small ball & cover with cling wrap; set for 15-20 mins in a warm area.
3. Coat a baking sheet/tray with oil; take a dough piece onto the kneading board, lightly dust the surface with flour.  Flatten the dough to remove any air inside.  Then using a rolling pin to roll into a flat oval shape.
4. Lift the oval shape dough onto the weight machine & measure 35-40g of cream filling on the dough & fold the dough in half & close the edges by pinch the dough all the edges so to prevent the cream from coming out.
5. Then make 3 incisions along the closed edges for aesthetic appeal.  Place the piece on the baking sheet, cover with plastic wrap; preventing the dough from drying.
6. Repeat the process & arrange 8 pieces in total. (Note: To keep the dough from sticking; place strips of parchment paper in between)
7. Mist the dough with water for 2nd fermentation.  Place the baking sheet into the oven @ 40 deg C for 50-60 mins for 2nd rise.
8. Remove the tray & preheat the oven to 220 deg C.  Coat the dough with a beaten egg for the glaze on top with a pastry brush.  Gently brush the surface.
9. Place the dough into the preheated oven & bake for 12 mins till golden brown.
10. Remove & place freshly baked cream buns onto a cooling rack.

Cream Filling

3 egg yolk

55g granulated sugar

8g cake flour

8g cornflour

250ml fresh milk

1 tsp vanilla essence

Instruction:

1. Whisk the yolks, sugar in a bowl until the mixture turns pale in color.
2. Sieve the flours over the mixture & combine the mixture thoroughly till smooth texture.
3. Bring the milk & vanilla to simmering point slowly over low heat.
4. Pour half hot milk onto the egg mixture, whisking all the time with a balloon whisk to fully combine.
5. Return to the pot, place a strainer over the pot & pour the egg mixture.  Turn the heat to medium-low heat & gently continue stir with a balloon whisk until thickened.  When it begins to thicken, reduce the heat to low.& whip the cream at full speed.  The pastry cream begins to turn glossy.
6. Pour the custard into a float bowl with ice water & cover the top with cling film to prevent skin forming.  Put in the fridge for 3 hours or so.

Steamed Pau with Salted Egg Yolk Lava

Filling
10 salted duck egg yolks
60g milk powder
60g custard powder
100g sugar
150g butter
200g evaporated milk

Dough
300g Hong Kong Flour
3g baking powder (I used double b.powder)
3g instant yeast
30g castor sugar
160ml water / carrot juice
15g vegetable oil (I used canola)

Directions:

1. Filling: Steam salted egg yolks over high heat until cooked (abt 10 mins).  Set aside to cool.  In a food processor, blend the egg yolks until powdery.  Add in the milk powder, custard powder & sugar.  Mix well.  Add in the butter & evaporated milk & mix thoroughly.  Cover the bowl with cling wrap & store in the freezer until needed.
2. Dough: Sieve HK flour & b.powder into a mixing bowl.  Add yeast, sugar & mix well.
3. Make a well in the middle of the flour mixture, add in water & foam a dough.  Knead dough until smooth (abt 5 mins).  Knead in the veg. oil & continue to knead for another 10-15 mins or until the dough become smooth & elastic.
4. Roll dough into a smooth ball, place in a lightly greased mixing bowl, cover with cling wrap & let it proof for about 15-30 mins.
5. Punch down the dough & give a few light kneading to release the trapped air bubbles.  Divide dough into 12 portions (40g ea).  Roll each portion into a smooth balls.
6. Flatten each dough into a small disc, make the edges thinner than the centre portion.  Wrap each dough with 20g of custard filling.  Pinch & seal the seams.
7. Place dough seam side down on a parchment paper.  Cover loosely with cling wrap & leave buns to proof for 20-25 mins.
8. Place buns in a steamer & steam at med-high heat for 12 mins (make sure the water is ready boiling before steaming).
9. When ready, remove the lid carefully to prevent water from dripping over the buns.  Remove immediately & serve warm.