Chef Garnishing

RECIPES

Heritage Chinese, Asia, French Cuisine & Patisserie

The history of La Maison de George as a chef and innovator can only be described through their signature style, soul and unique techniques. Take a look at some of their most delicious and acclaimed recipes below.

 

Press the BLOG button at the top of the website's menu bars for MORE BLOG POSTS. Browse this site for more cooking tips, services and any additional information.

48. Steamed Coconut Milk Buns with Oat B

STEAMED COCONUT MILK BUNS WITH OAT BRAN 蒸鮮椰奶胚芽饅頭 VOML

Serves 3-5

Prep Time:   1.5 hour

Cook Time:    15 mins

Difficulty:   Medium

Servings:   8


Ingredients:


150 g   high-gluten flour (bread flour)

300 g   low-gluten flour (cake flour)

20 g    instant oat meal

2 tsp   instant yeast

2 tsp   baking powder

5 Tbsp   granulated sugar

¼ tsp   salt

2 Tbsp   coconut oil

240 g   coconut milk


Instructions:


1. In a large bowl, mix all the ingredients, except the coconut milk, by hand.


2. Slowly stir in the coconut milk until a dough form. Sprinkle flour on a tabletop and roll out the dough. Keep kneading for 10 to 15 minutes until it is smooth and thoroughly combined.


3. Brush a dash of coconut oil into a large bowl, place the dough inside, and cover with the heatproof plastic wrap.


4. Place on the rack and put inside a wok with hot water or in a steam oven at 40°C for 1 hour until the dough doubles in size.


5. Roll the dough and knead into a sausage shape. Cut into 6 equal parts. Line each piece of dough with a piece of baking paper, cover with a damp cloth, and allow to stand in a perforated container for 15 minutes.


6. Place the dough in a steam bamboo with lid, and put inside a wok which half filled with hot water and steam at high heat or in a steam oven at 100°C, both method for 12 minutes or until cooked. Then serve immediately.


*use a toothpick to test whether the mantau is cooked or not.  If the toothpick come out clean without any small wet dough bit, it shall be cooked.