Mango Glutinous Ball

I like glutinous ball or loh mee chi with peanuts filling so much as my monster as well, but when I'm see this with mango taste definitely like to try. The taste is nice, I'm prefer to serve warm but my shark said is good to serve cool. 

Adapted from: Mrs.Ip's Kitchen

Makes approx 30 pcs

300 gm glutinous rice flour
60 gm rice flour
1 tbsp Santan powder (coconut cream powder)
1.5 tbsp corn oil
200 ml hot water + 60g caster sugar
160 ml evaporated milk
250 ml mango nectar juice
2 ripe mangoes (diced into small cubes)
desiccated coconut for coating

Method

1. Sieve glutinous rice flour, rice flour and Santan powder into a big mixing bowl. Add in the oil.
2. Dissolve sugar in 200 ml of hot water. Pour this and evaporated milk into the flour mixture and mix till smooth and well blended. Stir in the mango nectar.
3. Strain batter into a greased tray/bowl and steam on high heat for 30 minutes.
4. Remove tray/bowl from steamer and stir the cooked dough with a flat plastic knife. Leave dough aside to cool. NB: the dough needs to still be warm in order for it be pliable, so don't cool it for too long, just long enough for it to be handled with your hands.
5. Wear a pair of plastic gloves and grease it with some oil. Take a 30 gm piece of dough and flatten it into a round disc (approx the size of your palm), and wrap as much mango cubes as desired. Seal the edges tightly and shape it into a round ball. 
6. Coat/roll the shaped ball with desiccated coconut.
7. Serve mango glutinous ball chilled or at room temperature.

Pineapple tart

Chinese New Year is coming soon, been try to search some new year biscuit. This pineapple tart is my favourite with homemade pineapple filling. Helping by my two monster for the shaping...is a good activities for family at the weekend. The taste just perfect but need some time to prepared but worth it thank Wendy for the recipe. All adapted from Wendy including the homemade pineapple filling.

Adapted from : Wendyinkk

Creative Swiss rolls

When I'm saw this creative Swiss roll from Veronica's Kitchen, I'm try it the next day with strawberries pattern and filling the result coming out so good. The texture of the cake so soft and my two monster like it so much then they request to make something different.....like ladybird and panda. Of course I need to follow their instruction but I'm try to make panda pattern with green tea favourite and filling with red bean.

Will try to make something different the next time.

Adapted from : Veronica's Kitchen

Sponge cake

6 egg yolks

20 gm caster sugar

60 g fresh milk

45 gm corn oil

100 g plain flour (sifted)

15 g corn flour

5 1/2egg whites

70 gm caster sugar

2 teaspoon green tea powder mix with some hot water if you prefer green tea favour on the cake 

For the pattern 

1/2 egg white

10 gm caster sugar

edible food coloring

green tea powder, cocoa powder

Filling for the cake

150 ml whipping cream 

25 gm caster sugar. 

Some fresh strawberries cut into 4 halves or into 2 halves.

Cooked red bean

Method for filling

1. Beat the whipping cream with sugar until peak and put it in the fridge to use later.

Method for sponge cake (chiffon cake method)

1. Place egg yolks and sugar into a mixing bowl, mix well. Add fresh milk and oil, (or green tea mixture) mix until smooth.
2. Add sifted flours, corn flour into egg yolk mixture until well blend. Set aside.

Method for pattern

1. Greased the Swiss roll tray with some butter or oil.
2. Line greased proof paper onto a Swiss roll tray.
3. Take 30 g (about 2 tbsp) from the above premix mixture(egg yolks mixture), add in coloring that you prefer. If need two colour, must separate to two bowls and add in the colour you prefer.
4. Beat  the 1/2 egg white with 10 gm sugar until stiff but not dry. Mix together with the colour  egg yolk mixture. Put them in a piping bag.
5. Pipe out a shapes on the pre-prepared Swiss roll tray. Bake in preheated oven for 1 1/2 minutes at top temp 190 C and bottom 180 C.( I'm put it on 160 C(fan)). Make one colour follow by another don't make it together. Remove from oven immediately when is done.

Continue for Sponge cake method

1. Beat 5 1/2 egg whites with sugar until peak form but not dry.
2. Mix in the balance egg yolk mixture until mixture is well combined.
3. Pour into the Swiss roll tray, use a spatula to level evenly. Bake for 12 - 13 minutes at  190 C . (I'm bake it at 160 C(fan) for 15 to 20 minutes). Let it cool down a second.
4. Prepare a large piece of grease proof paper and turn the cake around onto the grease proof paper.
5. Slowly rip the grease proof paper of the cake. Then you can see the pattern on top. 
6. When the cake gets cool, use another piece of grease proof paper to put on top of the cake and turn it over again let the pattern go on the bottom.
7. Cut the four side of cake for easy and nice rolling. 
8. When you're ready to roll the cake, use a sharp knife to score two lines at one end, each line 0.5cm apart. And start rolling from this end.
9. Spread fresh cream and place strawberries or red bean, roll up and cover with grease proof paper and put in the fridge for about 20 to 30 minutes.
10. For the dots on ladybird , in a  small bowl fill with little of cooked cold water. Mix with cocoa powder.
11. Take out Swiss roll, use a very fine brush or end of the chopstick to draw  for tiny dots on the ladybird. If making strawberries pattern also the same matter.
12. Let the dots dry up and cover it back with grease proof paper put in back to fridge, if serve later.

Shanghai mooncake

When staying in Kuala Lumpur,  mooncake festival is a good gathering time for all the family coming home to have a good dinner but is busy day for the mum. And everywhere we can get nice and delicious mooncake with different shape and filling. But in here we just can get the mooncake with not much variety and too expensive. Then at the first time maker of mooncake I'm try this Shanghai mooncake because is no need to use mould. The recipe I'm adapted is using red bean filling but I'm prefer white lotus filling. The first time making homemade filling, result is good and importance we can adjust the sugar we use.

Pastry Adapted from : Nasi Lemak Lover 

Filling adapted from : The Wandering Eater

Filling(I'm prefer white lotus paste filling)

2 packages of dried lotus seeds (each package 170 g)-get lotus seeds without skin if for white lotus paste

2 cups water (or more if needed)

200 gm sugar (more or less, according to taste)

100 – 150 ml peanut oil 

2 tablespoon honey or maltose syrup

1 teaspoon lye water(alkaline water)

1/2 teaspoon salt

Method: 

1. Rinse the lotus seeds and soak for at least 3 hours, or overnight. Remove the germs/cores inside the seeds if any, as they taste bitter.
2.  Place water and lotus seeds in a pan and boil on medium heat until all water is absorbed and seeds are soft.
3. Place cooked seeds in food processor or blender and process until very fine. Set aside.
4. Heat the wok and melt 5 tbs sugar with a little bit of water (until the water barely covers the sugar) until it turns into caramel color. (if you prefer white lotus paste then skip this part)
5. Add pureed lotus seeds, the rest of the sugar, oil and salt. Stir well. Add in honey/maltose, lye water and mix well. Continue cooking, stirring frequently, until dry and paste comes off the sides of the pan. Leave to cool.

Pastry

250gm butter (salted) 
150gm icing sugar
1 egg (large)
380gm plain flour
60gm custard powder

16pcs salted egg yolks, brush with rice wine, steamed for 5mins (I use 1/2 of egg yolk every mooncake for healthy)

Melon seeds or Black and White sesame seeds
Egg wash-1 egg yolk+1 tablespoon water+1 tablespoon milk

Method:

1. Weight the filling paste for 40 gm each and wrap with 1 pc(I use 1/2) salted egg yolk and shape it to ball, set aside.
2. Sift plain flour and custard powder, set aside.
3. Beat butter and icing sugar till creamy (do not over beat, 2-3minutes just nice).
4. Add in egg, beat well to combine. Add in sifted flour and custard powder, lightly to combine to form a soft dough.
5. Cover with cling wrap and chill in the fridge for 30minutes.
6. Weight dough for 50gm each and shape to ball.
7. Flatten dough with your palm and wrap up the paste filling into it and shaping it like an egg shape then place on baking tray (you may dust hands with Kor Hun (cooked glutinous rice flour).
8. Lightly brush the whole mooncake with egg wash and decorate top with melon seeds or black and white sesame seeds.
9. Bake at pre-heated oven at 180C for 20mins.(I'm bake at 160C(fan)
10. Leave to cool before cutting.

Japanese cotton cheesecake

When I'm seeing this Japanese cotton cheesecake on web, can't wait for more longer. Been try to make it but fail many times with different recipes....maybe more then three times. Already give up and my mood is very bad most of the times because is the family favourite but I'm can't make it to perfect.Then I'm keep thinking what is the reason and problem...keep searching for more and more different recipes. Then at last I saw this recipes from The Little Teochew, I know what is my problem because she show the tips and tricks. So happy with the result and my little monster can finish all of the cake by herself.

Adapted from: The Little Teochew

8 inch round springform cake pan or removable bottom cake pan

140 gm fine granulated sugar
6 egg whites
6 egg yolks
1/4 tsp cream of tartar
50 gm butter
250 gm cream cheese
100 ml fresh milk
60 gm cake flour (or plain flour)

20 gm corn flour
1/4 teaspoon salt

Method:

1. Preheat the oven at 160C(140C(fan). Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the flour, the cornflour, salt, egg yolks and mix well.
2. Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.
3. Add the egg whites to the cheese mixture to and fold well. Pour into a 8-inch round springform cake pan or removable-bottom cake pan (lightly grease and line the bottom and sides of the pan with grease proof baking paper or parchment paper). Wrap the base of your cake tin with aluminium foil, to prevent seepage 
4. Bake cheesecake in a water bath for 1 hour 10 mins or until set and golden brown at 160C (140C(fan). Put it on the lower rack of the oven. Cover loosely the top of the cake with aluminium foil.
5. Leave to cool in oven with door ajar, about 30 minutes to 1 hour. Sudden changes in temperature may cause the cake to cool too quickly and collapse.

(My first two attempt I'm open the door ajar straight after the cake done but the cake shrink badly then I'm prefer keep it in the oven with door close until the temperature of oven cooling down then open the door ajar)

Tip #1 : Beating the egg whites
You can beat your whites on high until they start to stiffen, but for the last 3 to 4 mins of whisking, do switch your mixer speed to low. This helps to stabilise the air bubbles. I notice I get a "foam sponge" texture when I do this . When I beat on high throughout, I tend to get larger air bubbles.

(Experience from me, remember is SOFT PEAKS FORM (mean the form still moving inside the bowl). If beat until stiff peaks the cake will crack on top. That the result on my first two trying.)

Tip #2 : Sieving the cream cheese batter
I want a lump-free, smooth as silk batter. So once I have combined my cream cheese mixture with the flour and yolks, I usually strain it using a wire mesh sieve. After that, I fold the beaten egg whites in. I repeat, sieve BEFORE you fold in the egg whites ... otherwise, you can say sayonara to your cake!

Tip #3 : Baking in a water bath
I place tart moulds which have been filled with water, in the four corners of my oven. They provide the sauna effect but do not add dampness to the cake. Why not a tray of water, you ask? Well, with a tray, you still get condensation at the bottom of the cake tin. With individual tart moulds placed around the cake, your cake's bottom will always remain dry. 

(Experience from me, I put tray on my first attempt the result is damp on the bottom)

Tip #4 : Lining the cake tin
Line the bottom and sides of your cake tin. Make sure the baking paper extends higher than the cake tin by about 1.5 inches or more. If you prepare the batter correctly, you will notice that it rises very well during baking. You need that extra height from the baking paper to prevent possible spillage.


Tip #5 : Tenting with a foil 
I recommend this 100% because the cake top browns very easily. I use a sheet of aluminium foil and loosely place it over the tin. That's why point #4 is important ... because if you do not provide ample room for the cake to rise, it will get stuck onto the foil. And when you peel it off? Will not so pretty. So, tent the cake, and remove it only in the last 1 to 2 minutes of baking time, just for it to brown (not burn).


Tip #6 Drier is better
Personally, I like to overbake the cake slightly (say, about 10 minutes more), to be on the safe side. A Japanese Cheesecake should be tear-away soft and fluffy, and to get that sort of texture, you need to have a dry cake. As long as you follow #4 and #5, your cake will not burn. A drier cake is airier and less likely to collapse or shrink (you won't get those dreaded crease lines on the top). Finally, open the door slightly ajar for at least 30 minutes to an hour.

Note: Because every oven is different, my oven is super summer then I'm bake at 140C(fan) for 20 minutes and at 120C(fan) for 60 minutes, at last take off the foil on top and put on grill function for 1 or 2 minutes to get brown. 

Follow all the tips from The Little Teochew definitely will get the nice and soft lovely cotton cheesecake.

                              

Been try to add the cocoa flower pattern on top at the last step before bake....result  so good

Triple chocolate mousse cake

Chocolate is our family favourite especially the kids and is time to celebrate shark birthday then I'm start to search something new for them and me as well....new challenge for me to make this new birthday cake. Lot of searching and when I'm see this beautiful three layer of different texture/taste of chocolate.....this is the one. But I'm also need to search for the chocolate decorate on the top. At last I'm choosing the ribbon chocolate and some heart shape decorate. First time for me, I'm try my best the result not too satisfy, will try to make it again next time with more confident and try more different decorate pattern.

Adapted from : Annie's Eats

9 inch springform pan

Bottom layer:

6 tbsp. unsalted butter, cut into 6 pieces (plus extra for greasing the pan)

7 oz. bittersweet chocolate, finely chopped(around 200 gm)

¾ tsp. instant espresso powder

1½ tsp. vanilla extract

4 large eggs, separated

Pinch of salt

1/3 cup light brown sugar

Middle layer:

2 tbsp. cocoa powder, preferably Dutch-processed

5 tbsp. hot water

7 oz. bittersweet chocolate, finely chopped(around 200 gm)

1½ cups heavy cream

1 tbsp. granulated sugar

Pinch of salt

Top layer:

¾ tsp. powdered gelatin

1 tbsp.  hot water

6 oz. white chocolate, finely chopped(around 180 gm)

1½ cups heavy cream

For decorate:

Chocolate curls or cocoa powder (own design or favourite )

Method for bottom layer:

1. Butter the bottom and sides of a 9 inch springform pan. Center a rack in the oven and preheat at 160C. 
2.  Combine the butter, chocolate and espresso powder in a large heatproof bowl set over simmering water.  Stir occasionally until the mixture is smooth.  
3. Remove from the heat and let cool slightly, about 5 minutes.  Whisk in the vanilla and egg yolks.  Set aside.
4.  Using electric whisk, beat the egg whites and salt on medium speed until foamy, about 30 seconds. Crumble half of the brown sugar into the mixing bowl with your fingers to remove any lumps.  Beat until incorporated, about 15 seconds.  Add the remaining brown sugar and continue to beat on high speed until stiff peaks form, about 1 minute more.  Using a whisk, mix one-third of the beaten egg whites to the chocolate mixture to lighten it.  Fold in the remaining egg whites gently with a rubber spatula until no streaks remain.  Pour the batter into the prepared springform pan and smooth the top with a spatula.
5. Bake until the cake has risen, is firm around the edges and the center has just set but is still soft (should spring back after pressing gently with a finger), about 14-18 minutes or more.  Transfer the cake to a wire rack to cool completely, at least 1 hour.  Do not remove the cake from the pan.  (If not making the second layer right away, cover with plastic wrap and refrigerate until ready to proceed.)

Method for second layer:

1. Whisk together the cocoa powder and hot water in a small bowl; set aside.  Melt the chocolate in a heatproof bowl set over simmering water, stirring occasionally until smooth.  Once melted, remove from the heat and let cool slightly, 2-5 minutes.
2. Using electric whisk, whip the cream, sugar and salt on medium speed until the mixture begins to thicken, about 30 seconds.  Increase the speed to high and whip until soft peaks form when the whisk is lifted 30-60 seconds.  Whisk in the cocoa powder mixture until smooth.  Using a whisk, mix one-third of the whipped cream to the chocolate mixture to lighten it. 
3. Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.  Pour the mousse into the springform pan over the cooled cake and tap gently on the counter 3 times to remove air bubbles.  Gently smooth the top with a spatula.  Wipe the inside edge of the pan to remove any drips.  Refrigerate for at least 15 minutes while preparing the top layer.

Method for top layer:

1. Sprinkle the gelatin over the  hot water in a small bowl and let stand at least 5 minutes to soften.  
2. Place the white chocolate in a medium bowl.  
3. Bring ½ cup of the cream to a boil in a small saucepan.  Remove the pan from the heat, add the gelatin mixture and stir until dissolved.  Pour the hot cream mixture over the white chocolate and let stand about 1 minute.  Whisk until the mixture is smooth.  Cool to room temperature, about 5-8 minutes, stirring occasionally.
4. Using electric whisk, whip the remaining 1 cup of cream at medium speed until it begins to thicken.  Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.  Using a whisk, mix one-third of the whipped cream to the white chocolate mixture to lighten it.  Fold in the remaining whipped cream gently with a rubber spatula until no streaks remain.  
5. Spoon the white chocolate mousse into the pan over the middle layer.  Smooth the top with an offset spatula.  Return the cake to the refrigerator and chill until set, at least 2½ hours or overnight.

Note : Every layer must be patient and follow all the instruction carefully, and from Annie's experience Do NOT cover your pan with plastic wrap unless you are completely sure you can do so without it touching the top of your cake during placement or removal.  If it does touch the cake, it will smudge the perfectly pristine top, forcing you to make an excessive amount of chocolate curls.  

Remember , when slicing the cake need to dip the knife in warm water and clean it after every slice. 

  

Portuguese tart

Portuguese tart is so delicious, crispy outer with soft and tasty inner. thanks for my friend for this easy and delicious recipe. All of the family members like it and just finish in a second.

For the pastry dough:

(Make 24 tarts)

Two roll of ready make puff pastry (can get it from any supermarket)

(keep it in the fridge until get ready for the egg mixture because the pastry will melt)

For the egg custard:

8 egg yolks

180 ml  fresh milk

8 tablespoon icing sugar

450 ml whipping cream

Method:

1. Prepare two muffin tray, mix all the egg custard ingredients about 10 minutes or until the bubble is form on top (refer to picture below).
2. When the mixture is ready get one of the ready make pastry out from fridge and use a cup to stamp the round shape. One pastry roll can make 12 circle. (finish one tray and continue for the second, don't take two roll of pastry out at the same time)
3. Slowly put the pastry to the muffin tray. Pour the egg mixture to the tray, not too full because if too full all the mixture will coming out when baking.
4. Bake at a pre-heated 160C(fan) oven for 30 to 35 minutes or until the egg custard start to have bubble on top and turn golden brown colour.

Sausage bread

When we going to buy some bread at the shop is around £1.00 to £1.50 each, and is so soft and tasty. Have try many time using different recipe but can't get the result as same or similiar to shop because if do it homemade more save and we can have it whenever time we like. 

I'm not give up, keep searching for good recipe and at last I'm found this recipe with tangzhong method is new to me. Then I'm give a try the result is good and the bun still soft for next two days. Not for the third day because been finish in between two days time by my shark and two monster. 

Adapted from : Christine's Recipes

Tangzhong 

50 gm bread flour

250 ml water (could replaced by milk, or 50/50 water and milk)

(can use for two time of bun recipe)

Method for tangzhong:

1. Mix flour in water well without any lumps. Cook over medium-low heat, stirring consistently with a wooden spoon, whisk or spatula to prevent burning and sticking while you cook along the way.
2. The mixture becomes thicker and thicker. Once you notice some “lines” appear in the mixture for every stir you make with the spoon. It’s done. You get the tangzhong. (Some people might like to use a thermometer to check the temperature. After a few trials, I found this simple method works every time.) Remove from heat.
3. Transfer into a clean bowl. Cover with a cling wrap sticking onto the surface of tangzhong to prevent from drying up. Let cool. The tangzhong can be used straight away once it cools down to room temperature.  Just measure out the amount you need. The leftover tangzhong can be stored in fridge up to a few days as long as it doesn't turn grey. If so, you need to discard and cook some more. (Note: The chilled tangzhong should return to room temperature before adding into other ingredients. )

Bread

Makes 6 to 8

350 gm bread flour

55 gm caster sugar

5 gm salt

56 gm egg

7 gm milk powder (to increase fragrance, optional)

125 ml milk

120 gm tangzhong 

5 to 6 gm instant yeast

30 gm butter (cut into small pieces, softened at room temperature)

Method for bread:

1. Combine all dry ingredients: flour, salt, sugar and instant yeast in a bowl. Make a well in the center. Whisk and combine all wet ingredients: milk, egg and tangzhong, then add into the well of the dry ingredients. Knead until you get a dough shape and gluten has developed, then knead in the butter. Mind you, it’d be quite messy at this stage (That's why I used a bread maker). Keep kneading until the dough is smooth, not sticky and elastic. (Tip: you might like to test if the dough is ready. Stretch the dough with two hands. If it forms a thin “membrane” that’s very elastic in texture.  The time of kneading all depends on how hard and fast you knead. (Note: I use bread maker to do this hardest part and messy job for me. I added the wet ingredients into my bread maker first, then followed by the dry ingredients. The yeast is the last to add.)
2. Knead the dough into a ball shape. Place in a greased bowl and cover with a wet towel or cling wrap. Let it proof till it's doubled in size, about 40 minutes (Note: the time will vary and depends on the weather. The best temperature for proofing is 28C.)
3. Transfer to a clean floured surface. Deflate and divide the dough into six or eight equal portions. Knead into ball shapes. Cover with cling wrap, let rest for 15 minutes.
4. Knead each part into a long tube, it depends on how long your sausage. Roll to enclose the sausage, with seals facing down . Place rolls on a tray lined with baking paper, covered with cling wrap or a wet towel. Leave it for the 2nd round of proofing, about 45 to 60 minutes, until double in size
5. Brush whisked egg on surface of rolls and spread some cheese on top. Bake in a pre-heated 180C (356F) oven for 35 minutes, or until golden brown. Transfer onto a wire rack and let cool completely.

Note: I'm bake in a pre-heated 160C(fan) oven for 25 minutes.

Piggies Custard Bun

Every time going to have dim sum, custard bun will be our favourite. Then I'm thinking to make some custard bun with different piggies character of custard bun for my monster. They like it so much and the price much much more cheaper if having in restaurant. They can have own creative for the reaction of the piggies....with smiling, grumpy, with hair, sad, pirate and many more. Can keep them busy for one hour.

Bun recipe will same as the plain mantou Adapted from:  RasaMalaysia (Char Siew Bao dough)

Custard recipe Adapted from: Viet World Kitchen

The piggies face Adapted from: Sweet ipomoea

Custard recipe

Makes a scant 1 1/4 cups

1/4 teaspoon salt
2 tablespoons custard powder
1/2 cup sugar(I'm used 1/4 cup)
About 2 1/2 ounces (1/2 cup) cornstarch
1/2 cup coconut milk
2 tablespoons sweetened condensed milk
2 tablespoons unsalted butter, cut into 3 or 4 pieces
2 large egg yolks
1/2 to 1 teaspoon vanilla extract

Face of piggies recipe

Seaweed                                                                                              

1 teaspoon chocolate powder or cocoa power(mix with some hot water)

Method for face and ear

1. Take some dough to mix with the chocolate paste, make shape of rectangle and ear. Use some water to stick to the bun and use a chopstick to make a hole on the nose of piggies.
2. Cut the seaweed according what characters you like and use some water stick to bun before steaming.

Method for custard

1. In a saucepan, whisk together the salt, custard powder, sugar, and cornstarch. Whisk in the coconut milk and condensed milk. Heat over medium heat, stirring constantly, until smooth. Add the butter and continue stirring until the butter has melted.
2. Keep stirring for about 6 minutes, until the mixture has thickened substantially. If it seems hard to stir with the whisk, switch to a spatula. As the mixture stiffens it may look like there are lumps. If you see that, stir more vigorously to break the lumps up and evenly cook. Aim for a smooth texture.
3. When the mixture is thick enough to stick to the whisk and form a soft peak, move the pan off the heat and whisk in the egg yolks. This will thin the mixture out slightly for the moment. Return the pan to the heat and keep whisking to ensure that the yolks are well incorporated. 
4. Continue vigorously stirring for 1 to 2 minutes more, until the mixture thickens to the point where it cleans the sides of the pan and easily comes together as one smooth mass. If you have ever made dough for cream puffs, this is very similar. Stir in the vanilla, then take the pan off the heat. Stir it occasionally for a few minutes to quickly cool it.
5. At the end, stir the mixture off the heat for a minute and taste it. Make any changes you like at this point, as I suggest above. When you're satisfied, transfer the filling to a bowl, spreading it out.
6. After the filling has cooled, form it into balls.For my 16, each one was about 1 1/4 inches wide, like an extra- large or jumbo egg yolk! Loosely cover and set aside at room temperature, or refrigerate to firm up, until your dough is ready. Then use the balls of filling when you shape the buns. Do the second rise and steam as directed in the steamed filled bun recipe.

Note

Should the filling be too soft after it has cooled, portion it into generous tablespoons, dropping it onto parchment. Loosely cover with plastic wrap and refrigerate to firm up. I found that you can leave it in the fridge until you’re ready to shape the bun. However, a cold filling slows down the second rising so be patient.