The February Daring Bakers’ challenge is hosted by Julie of One-Wall Kitchen. She challenged us to an easy, simple filled bun using no-knead dough.
I must admit I was not at all thrilled when I saw this months challenge. To me, making filled buns is not baking, its cooking. This is the Daring BAKERS not the Daring KITCHEN! I signed up to make sweets and treats, it has definitely changed over the years, soo much bread! OK, end of rant.
I had seen Siopao (Asian Filled Buns) on various food truck shows, so I kind of knew what they were.
Siopao (Asian Filled Buns)
1/4 ounce (7 gm) (2 teaspoons) active dry yeast (1 packet )
1-1/2 cups (360 ml) warm water
1 tablespoon (15 ml) sugar
2 tablespoons (30 ml) melted butter
1 teaspoon (5 ml) salt
4 to 5 cups (20 oz to 25 oz) (560 gm to 700 gm) all-purpose (plain) flour
1 egg for egg-wash for the buns
1. Mix yeast, water, sugar, melted butter, and salt in a large mixing bowl.
2. Slowly mix in flour until it’s fully incorporated and you have a shaggy, very tacky dough, but not wet and sticky.
3. Cover the bowl with plastic wrap and let rise for up to an hour in warm place until doubled. While dough is rising, you can make your filling if you haven’t already pre-made it to let it cool (see recipe below).
4. Punch down dough and turn out onto a floured surface. Depending on how much flour you added, it will be somewhat tacky to pretty tacky. Fold it over several times and shape it into a smooth ball, then divide into 12 equal pieces.
5. Roll each piece into a ball and flatten it into a disc about 6 inches (15 cm) wide.
6. Place a heaping tablespoonful of filling into the center of the disc, wrap the dough around the filling, and firmly pinch it closed over the top of the filling.
7. Place filled buns on a baking sheet and loosely cover them with plastic wrap. Let them rest for 1 hour. On the top sheet, you can see where a lot of my dough was too thin. (I miss read and didn’t let them rise the second time….oops!)
I only filled 2
The rest were just plain buns
8. Bake buns for about 20 minutes, until golden brown. Serve warm.
These were ok. Bread was a little dense, but good flavour. I filled them with my Mom’s awesome Hamburger Dish. I only filled 2 because if I didn’t like them, I didn’t want to waste all the delicious hamburger dish. The filled ones were alright. I preferred them just plain. I may try just the buns again with the second rise, maybe they won’t be as dense.
Thanks Julie for the Challenge.