This is one of the traditional Chinese steam buns. I remember we used to order this when we dine at a restaurant called Esquire Kitchen in Malaysia. It’s shape and twisted to look like a flower. It’s really soft and taste extremely good when dipped into stew pork or ‘Tung Po’ meat. Making these buns is really easy especially with the steam buns mix that we can get from the Asian store here.
Ingredients :1 packet of steam bun mix
12 parchment paper – cut into 2” x 2”
Glaze:
4 tbsp of chopped spring onions
2 tbsp of sesame oil
1. Prepare the dough according the package instructions.2. Divide the dough into 12 portions. Roll out each into oval shape. Make a few cuts at the middle of the dough with a knife. Leave both ends of the dough un-cut.
3. Brush some glaze to the dough. Hold the dough at both ends, twist and shape the dough , place it on a parchment paper. Let the buns rest for 20 minutes.
4. Prepare a steamer and bring the water up to a boil. Steam the buns over high heat for 10 minutes. Serve the buns warm.
Note : If you like to make the flower buns from scratch please refer to Lily's recipe here
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