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Monday, March 2, 2015

Kuih- Yeasted Huat Kuih





  • Ingredients

    500 grams of plain flour (普通面粉)
  • 125 grams of white sugar (白糖)
  • 11 grams of instant yeast (即时酵母)
  • 260 grams (ml) warm water (温水)
  • 50 grams of vegetable shortening or cooking oil (白油或食用油)
  • One 6” –7” bamboo basket (竹篮) that are 4” deep lined with baking paper

    Put all the ingredients in a stand mixer bowl and use the knead function to knead until smooth and does not stick to the sides of the mixing bowl. It took me about 15 minutes to do this. Transfer out to a lightly floured surface, shape it round and let it proof until double the size. Proofing time will depend on the weather and it took me about 30 minutes.

    • Meanwhile, line the bamboo basket with some baking paper. When the first proofing is done,  punch the dough and lightly knead for 1-2 minutes. Shape round and transfer the dough to the lined basket. Ideally, the basket shall be about 75% full. Let it proof again until double in size or when it reaches 90% the height of the basket before send for steaming.

    • While the second proofing is done, get ready a steamer with enough water to steam the huat kuih for at least 45 minutes. Timing may be slightly shorter if your huat kuih is of cupcake or smaller size. Bring the water to boil.



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