红豆烙饼 Red bean pan fried bun and a blogger award

I have been feeling restless lately and  so had to  head back to the kitchen to get  my bearings.   When the feeling persisted, I get plenty of reasons to try out new stuff or recreate old recipes. Things got out of hand, and I ended up feeding neighbors, friends and music teachers . I was having too much fun to stop.

Here, I made some Chinese red  bean buns, the kind that goes best with a bowl of soya bean drink. Not the usual kind of breakfast buns, because they are made with sourdough starter, as this sourdough bun offers a chewy bite when freshly baked  and mellows down into a denser but  more 'compliant' bun over the next few days. The good thing about sourdough starter is that, due to its active elements, food made with sourdough has excellent keeping quality and stays fresh  longer, even in warm and humid Singapore.

The  starter dough will be posted in another post for those who wish to get, er, started. 

Simply delicious just off the pan or to keep, freeze in freezer-bags. To reheat, thaw frozen pancakes in the fridge overnight, completely wrapped in aluminum sheet. Pop into a toaster, aluminum wrapper and all, for about 10 minutes. Remove aluminum and toast again for 2 minutes. Now, breakfast will be hot, crisp and ready to go !

Enough said. Here's my pan  fried version of red bean buns.

Makes 8 red bean pan fried buns

Dough :

500g starter sourdough

50g milk

150g plain flour

50g fine sugar

1/8 t salt

300 g red bean paste

Bring sourdough to room temperature and allow it to ferment.

Mix dry ingredients well in a bowl.

Knead sourdough, milk, plain flour, sugar and salt into a dough, 10 minutes, until elastic and non sticky ( I got my princess to do the kneading - princess bread machine, that is )

Rest dough for 5 minutes.

Divide red bean, dough to 8 portions.

Roll dough to disc, 8-10 cm in diameter or just sufficient to wrap up the red bean paste.

Wrap red bean with dough then let  bun ferment for 5 minutes.

Press the buns flat and ferment for another 10-15 minutes.

Pan fry on a warm pan ( low heat ) un-oiled, until both sides are golden brown.

And finally -

I would like to thank  Happy Home Baking for this award and hope to  generate more interesting materials. Good things are meant to be shared and I hope to pass this award to the following bloggers who make oh so inspiring food :

Kokken69  

Grub town 

Sweets and Loves 

Food 4thots 

You Made That?

I wash..you dry 

Foodie's kitchen 

Wokkingmum 

More than words

LittleInbox recipe 

Willowbird baking 

The crafty penguin

Qi Qi inthe House 

The Waitakere Redneck's Kitchen

Shop Cook Make

To accept this award , you  are to :

1. Post link back to the person that gave you the award

2. Share 7 random things about yourself

3. Award 15 recently discovered blogs

4. Drop them a note and tell them about it.

The 7 random things about me are :

1 )  My first microwave oven disaster involved an exploded egg and I spent a  night digging egg bits of egg off the oven.

2 ) Whenever the occasional comments do come, I have no idea how I should respond.

3 ) My first baking experience was chopping  7 kg of almonds so that volunteer bakers can bake almond cakes for sale.

4 ) I was called O-nee lady because I always make yam paste dessert. I have since learnt a few more local desserts.

5 ) I love to eat but won't admit it.

6 )I am not bilingual and read Mandarin recipes using fuzzy logic.

7)All the pictures in this blog are taken by hubby who is a camera buff.