Homemade Steamed Buns

• FOR THE BUNS:
• 1/2 pounds, 7/8 ounces, weight Bread Flour
• 1/4 ounces, weight Sugar
• 1/4 ounces, weight Yeast, Active Dry
• 1/2 teaspoons Salt To Taste
• 1 teaspoon Olive Oil
• 8 tablespoons, 2 teaspoons, 6 pinches Water
• _____
• FOR THE FILLING:
• 3 tablespoons, 1 teaspoon, 2-1/3 pinches Coconut Pani Or Coconut Treacle
• 1/4 teaspoons Cinnamon
• 1/2 teaspoons Sugar
• 3-5/8 ounces, weight Desiccated Coconut

1. Sift the flour. In a mixing bowl combine the flour, sugar, yeast and salt. Mix well about 1 minute. Pour in olive oil and water. Mix well. Now clean your dry working surface and knead by hand about 10 minutes.
2. Cover the dough and let rise in a warm place for about 30 minutes. After that, punch the dough down and make 15 round lemon-sized balls.
3. Now take out each ball and roll out with a rolling pin until you get a disk (2 1/2-inch diameter and 1/4-inch thick).
4. To make the coconut filling, in a thick-bottomed pan, put coconut pani, cinnamon and sugar and bring to a boil (you need it to be around 100u0b0C degrees so use a thermometer). Then add the pani mixture to the desiccated coconut and mix well. Let cool.
5. Now place about 1 teaspoon of sweet coconut mixture in the middle of each disk. Roll into a ball. Next shape the dough into a oval shape. Using sharp scissors, snip the top of the dough to form prickles to shape it like a porcupine.
6. Now put the porcupine on top of oil paper or baking paper. Place porcupine buns in a steamer and steam over a pan of boiling water for about 10 minutes. When the porcupine buns are cooked, remove from the steamer and place on a dish.
7. After that, you can decorate the porcupine buns with eyes, a mouth and whiskers. I've done so in the photo using food coloring for the eyes and mouth and coconut husk for the whiskers.
8. Serve warm.
9. Enjoy.

buns, flour, ubc, ubc, salt, olive oil, water, filling, coconut pani, ubc, sugar

Taken from tastykitchen.com/recipes/breads/homemade-steamed-buns/ (may not work)