NYONYA MI KOO [STEAMED TORTOISE BUNS]

I have posted several Mi Koo recipes [see recipe and others] which are all reliable ones that produce lovely steamed buns.

Recently, I came across this recipe which I noticed using bread flour to make Mi Koo and shortening is not used.  The dough only needs 1 time proofing before steaming. Afraid that the Mi Koo may not turned out well, I did add 1 tablespoon shortening to the recipe.

Verdict - The Mi Koo turns out soft and moist even on the next day without reheating.  They are good but I can't tell whether it is good if shortening is omitted.  I daren't take the challenge of omitting the shortening cos' my Mi Koo are for giveaways and afraid it may failed.  If you do try making it without shortening, I would appreciate if you can let me know the outcome.

Recipe Source for my selected Cookbook for February 2016 – Nyonya Flavours [modified]

Ingredients

[makes 10 - 12 round Mi Koo]

600 gm bread flour

150 gm castor sugar

250 – 300 ml warm water

4 tsp instant yeast

1 tbsp shortening [optional]

½ tsp pink colouring mixed with 3 tbsp water for brushing

1. Combine sugar and water.  Stir till sugar dissolves.  Mix in the yeast.
2. Add sugar/yeast mixture to bread flour and knead to form a rough dough.  Add in shortening and knead until smooth and soft dough.
3. Divide into 10 - 12 equal portions [about 100-110 gm each].    Shape into round balls and place on paper cases.  Leaving some space in between the dough.
4. Leave to prove for 30-40 minutes or until double in size.
5. Brush colouring on Mi Koo and steam over high heat for 20 minutes.
6. Off heat and leave Mi Koo in steamer for a further 3 minutes before removing to cool on wire rack.
   
   
   

Notes:  Original recipe advised to open the steamer lid every 5 minutes of steaming.  I did try this step and the Mi Koo looks smooth.

I'm submitting this post to Cookbook Countdown 2 hosted by Kitchen Flavours and Emily's Cooking [Makan2] Foray