Ingredients:
Filling:
Dry Curry Mussels
Pastry:
5 tbsp warm water
2/3 tbsp sugar
1 tsp dry instant yeast
2 cups all-purpose flour
2 tbsp wheat starch
1/8 tsp salt
1 tbsp vegetable oil
1/4 cup coconut milk
1/2 cup water
1/4 tsp water
1/2 tsp baking powder
Oil for deep frying
Method:
Dissolve sugar and yeast in warm water, set aside for 10 minutes or till foamy.
In a large bowl, mix flour, starch and salt.
Pour-in yeast solution, knead to mix.
Add-in oil and coconut milk, knead to mix again.
Gradually, pour-in water and knead till smooth, soft and elastic dough form.
Transfer dough into a lightly greased container, turn dough to evenly coated with oil, set aside covered to rise till double volume (about 2 hours).
Dissolves baking powder in 1/4 tsp water; set aside.
Punch down the dough, add-in baking powder solution, knead till well-blended.
Roll-up dough into cylinder shape, cut into 8 pieces and shape to balls.
Flatten each piece roundly into 1/2 cm thick, fill-in the prepared filling in the center, twist to seal the top and roll up nicely into balls again.
Place the filled buns on individual parchment papers, cover with kitchen towel or in a covered container and leave to rise for another 20 minutes (not to over rise).
Steam buns covered over high heat for about 15 minutes.
Remove from steamer (best serve warm immediately if prefer soft skin buns).
Heat oil in a pot over medium high heat, deep fry buns till golden brown (turn buns continuously for even browning).
Drain buns on paper towels and set aside to room temperature.
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