Recipes

Singapore Longevity Steamed Buns (Shou Tao)

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
1,000 g Wallaby Flour 6¼ cups
80 g Sugar 6 tbsp
5 g Salt ¾ tsp
12 g Wallaby Dried yeast 4 tsp
450 g Warm Water 1⅘ cups
20 g Milk Powder 2½ tbsp
20 g Shortening 1½ tbsp
5 g Wallaby Bread Improver 1 tsp

Method

  1. Filling – Red Bean Paste 65%.

  2. Mix until smooth and half developed.

  3. Rest for 30 minutes.

  4. Mix again until the dough is smooth and soft.

  5. Divide into 50 gram pieces.

  6. Press each piece into a flat round shape, and add 30 grams of red bean paste, wrap the dough around the paste.

  7. Shape the top of the bun into a sharp point, and stick a piece of greaseproof paper on the bottom of the bun and arrange in a steamer.

  8. Leave to proof for 20 to 30 minutes.

  9. Steam over high heat for 10 to 15 minutes.

  10. Remove with a plastic scraper, press a deep line from the centre of the bun to the point.

  11. Using a spray bottle spray red food colour onto the pointed half of the bun.

  • Yeast Bread
  • Steam for 10 - 15 minutes
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