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Dim Sum Custard Buns

Lai Wong Bao (custard Bun)

12 servings

170  g cake flour
170  g hong kong flour
1/4  teaspoon salt
45  g caster sugar
1 1/2  teaspoons instant yeast
160  g water
10  g shortening

Custard Filling
10  g custard powder
50  g wheat starch (tungmin flour)
100  ml milk
50  g butter
1  large egg, slightly beaten

Sift cake flour, hk flour, and salt into a mixing bowl.
Combine castor sugar, yeast and water with the flours, and blend to mix well-- 
Then knead until soft dough is formed.
Add in shortening, and continue to knead until dough is smooth and elastic.
Prove dough for 60-90 mins until dough has risen to its limit.
Meanwhile, prepare custard filling-- Combine custard powder, wheat starch, and 
castor sugar in a nonstock pan.
Add in milk, and stir mixture over low heat until mixed-- then add butter.
When butter is dissolved, turn off heat, and keep stirring while gradually adding 
the egg.
Divide dough into 12 portions, shaped into balls, cover with damp cloth, and 
set aside.
Using a rolling pin, roll the a ball where the edges are thinner than the center.
Add custard filling in the middle, and wrap to form a bun.
Place on parchment paper, and repeat for the other buns.
Prove for 15-20 mins.
Boil water in steamer, and steam custard buns over rapid boiling water for
 10-15 mins-- Enjoy!
NOTE: Hongkong flour makes the buns white. If you can't get it,.you can use 
regular flour. The buns just won't be as white.


> ---------- Original Message ----------------------------------
> >On 4 Oct 2006 at 14:41, sue wrote:
> >
> >> Hi, Phaedrus,
> >> 
> >> I notice on your website's recipe for Goro (Thank you!!!!  My
> >> Norwegian grandma made these and I'm dying to try them), it
> >> mentions three Norwegian stovetop cookies, Krumkaker, Goro, and Avletter.
> >> I know the first two and have recipes, but I never heard of
> >> Avletter and couldn't find anything when I did an Internet search for
> >> Avletter. Do you have time to help me find an Avletter recipe, or give me 
> >> clues so I might find it myself?
> >> 
> >> Thank you so much.
> >> 
> >> Sue 
> >> 
> >

Hello Sue,

The only recipe that I can find is in Norwegian ( or some Scandinavian language...). See below.




3 dl kremfløte
3 dl melk
3 dl vann
2 dl byggmel
6 dl hvetemel
3 dl lettrømme
1/2 ts salt


(ca 90 stk.)

Visp fløten stiv og bland i melk og vann. Visp så i byggmel og
hvetemel, litt om gangen, til 
røren er jevn og tykk. Dekk røren til og la den stå kjølig natten

Bland i lettrømme og salt like før du skal begynne å steke.

Varm jernet på kokeplate på svak varme, 250-500 w. Legg 1 ss røre
i jernet og klem lett 
sammen. Røren bør fylle hele jernet. Skrap bort røre som
eventuelt tyter ut av jernet.

Avletter skal bli lyst gylne på begge sider, og sprø. Det tar
derfor litt tid å steke kakene.

Legg et lett press på kaken med en gang den blir tatt ut av
jernet, og la den ligge under 
press til neste kake er stekt. Legg kakene etter hvert i stabel.

Oppbevar avletter i helt tett boks på et tørt og kjølig sted.

Fra Gudbrandsdalen og dalførene rundt kommer de lekre, tynne,
sprø kakene som kalles 
”avletter”. Kakene skal helst stekes i spesielle jern med et
særpreget, vakkert mønster. Men 
slike jern er i våre dager vanskelig å få kjøpt, så alternativet
blir å steke i krumkakejern, noe 
som også gir godt resultat.

On 6 Oct 2006 at 2:00, sstrong wrote:

> Hi, thanks so much for this .
>  You're an amazing researcher.  I'll try to figure out what this
> means!
> Any idea where I might buy the iron used to make them?
> Thanks so much!!!!@
> Warmly,
> Sue

Hello Sue,

There are goro irons for sale on these sites:





School Burgers

Several years ago, Dotty Griffith, Food Editor of the Dallas Morning News,
printed a recipe from Dallas Independent School District. I will repeat the
request and her response verbatim:

Dear Dotty: In the late '50s and '60s my bizarre young taste buds were
satisfied quite often by what was called a School Burger. These delectable
morsels, a ghoulish green in color, were prepared by the lunchroom chefs of
the Dallas Independent School District. If at all possible, I was hoping you
would have the right connections to obtain a recipe to help satisfy my
current cravings for this sandwich of indescribable qualities.

Response:  You called it a School Burger, but its official name is Hot Meat
Bun, Sandwich 13.  DISD shared with us versions of the recipe that make 50,
100, 125 and 175 servings. I don't think you really want to make it, but
you'll probably find the method.....well, interesting.
    For 50 servings, soak 6 ounces of stale bread in 2 cups of beef stock
until soft. Mash until no pieces of bread remain. Add 1 cup water to 6
ounces of dehydrated frozen potatoes; bring mixture to a boil and set aside
for 10 minutes. Then drain the potatoes and chop fine.
    Have you noticed there's no meat yet? Well, here it comes. Combine
bread, potatoes, 2 1/2 tablespoons salt and 1 1/2 teaspoons pepper with 9
pounds of ground beef. Place in large shallow baking pan and bake at 425 F
until well done. Stir often and keep meat broken up with potato masher. Do
not let lumps of meat form. Pour off excess fat.
    When not lump busting, chop 1 pound of onions and combine with 1 cup
pickle relish (hence the aforementioned greenish cast), 1/2 cup vinegar and
1 cup mustard. Add relish mixture with meat and mix well. Moisten with
additional beef broth (up to 2 cups) as needed. Spread meat mixture between
halves of hamburger buns. Stack filled buns two layers deep in shallow
baking pans. Cover and heat well just before serving.
    This is a true recipe; I could not make this up.


p.s.:  Yes, her response included the line "this is a true recipe; I could
not make this up."

Another Brown Bobby Recipe

I was searching your site for a recipe and I ran across a request for  the 
recipe for Brown Bobbies.  My grandmother had a Brown Bobby  machine .... 
and she used it!!  During the Depression, my  grandfather had some major health
problems and was unable to work, so  my grandmother supported the family (8
children) by cleaning houses,  taking in wash and selling Brown Bobbies.  
The kids would take  them and sell them on the streets or door-to-door.  It's 
still a  fall favorite at our house, especially served with fresh  cider.   
My daughter makes these in an electric donut maker  -- it's not the distinctive
 triangular shape but they taste every bit  as good!  This was Grandma's recipe:
  Brown Bobbies
  2 eggs
  1/2 cup shortening
  1 tsp baking soda
  2 tsp baking powder
  1/2 -1 tsp nutmeg
  2 cups sugar
  2 cups buttermilk
  4 cups flour
  1 tsp salt
  Mix all ingredients in a large mixing bowl just until smooth -- batter  is 
  fairly thick.   Heat Brown Bobby machine;  lightly  brush donut wells with
  shortening.   Spoon batter into the  wells until slightly heaped;  close lid 
  and bake until golden  brown.  Enjoy!!

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