Hey everyone, it is Brad, welcome to my recipe site. Today, we’re going to make a special dish, pebbles - steamed buns. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
They should be double the size and feel hollow when lifted. Prepare your water pot and a bamboo steamer and if you have a small like me, I cooked one bun at the time. Grind the vegetables and noodles until they are the size of a small pebbles. Place the vegetable filling back into a bowl and add the pressed tofu, using your hands to break the tofu apart.
Pebbles - steamed buns is one of the most favored of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. Pebbles - steamed buns is something that I’ve loved my whole life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can cook pebbles - steamed buns using 5 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pebbles - steamed buns:
- Make ready 130 ml milk
- Take 2 g instant yeast
- Make ready 1 and 1/2 tbsp of caster sugar
- Make ready 175 g 00 flour
- Take 2 tsp black sesame seeds paste
Start by creaming butter and sugar, add the egg and the mincemeat and finally the sieved dry ingredients. Place the caster sugar and the egg whites in a bowl and start whisking on a bain-marie without the boiling water touching the bowl. Once the sugar is completely dissolved, remove the bowl from the stove and continue to whisk to medium stiff peaks. Add the food colouring at this stage and start adding the sugar blend little at the time.
Instructions to make Pebbles - steamed buns:
- In a small bowl combine the milk, sugar and yeast and let rest for about 5 minutes.
- Add the sesame paste and slowly the flour until fully incorporated. If you have a stand mixer this can be done using this too.
- Once the dough is kneaded, let rest for 10 minutes covered in cling film. Once rested start rolling in a rectangle of 1 cm thickness and roll the dough on itself starting from the shorter side.
- Cut in 5 small buns and let rise for an hour or more depending on the overall temperature. They should be double the size and feel hollow when lifted.
- Prepare your water pot and a bamboo steamer and if you have a small like me, I cooked one bun at the time. I served mine with chicken Milanese with all the trimmings and a homemade dressing of spring onions, rice bran oil, chilli and honey. Add some lime zest for zing.
Once the sugar is completely dissolved, remove the bowl from the stove and continue to whisk to medium stiff peaks. Add the food colouring at this stage and start adding the sugar blend little at the time. Want to know how you can make easy steamed Chinese buns. See recipes for Pebbles - steamed buns, Christmas Chelsea Buns too. We stuff the dough with seasoned premium meat and steamed them, and they are all handcrafted.
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