Not the common meat or mung bean buns you usually see, now there is a delicious version of dragon fruit buns, colorful and eye-catching. Let’s go to the kitchen with TasteVN to make this bun dish right away with the 2 extremely simple recipes below!
1. Dragon Fruit Bun
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Preparation
30 minutes
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Processing
1 hour
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Difficulty
Medium
Ingredients for Dragon Fruit Bun For 4 people
Red dragon fruit 120 gr Unsweetened fresh milk 40 ml Condensed milk 65 gr Whipping cream 20 gr (fresh cream) Corn flour 30 gr All-purpose flour 150 gr Granulated sugar 20 gr Yeast 5 gr
-800x450-1.jpg "2 Simple and Delicious Ways to Make Dragon Fruit Buns 3")
How to make Dragon Fruit Steamed Buns
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Make the dragon fruit liquid mixture
You grind 120g of dragon fruit into juice, then add 60ml of dragon fruit juice into a large bowl along with 40ml of unsweetened fresh milk, 30g of condensed milk, and 20g of whipping cream, then stir well.
Tip: You can use a blender to puree the dragon fruit quickly and easily.
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Mix the dough for the filling
You sift the corn flour into the dragon fruit liquid mixture so that when mixing the dough it will be smooth and not clumpy, then you use a flat whisk to mix the mixture evenly.
Continue to strain the mixture through a sieve once more to help remove any clumps of corn flour, ensuring the filling mixture is smooth. Remember to pour the dragon fruit seeds that are on the sieve back into the mixture.
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Cook the filling
You place a pan on the stove, add the flour, and cook over low heat. Then, stir continuously and scrape the bottom of the pot to prevent the flour from sticking and burning. Finally, cook the flour until it becomes thick and sticky, then turn off the heat.
Once the flour is cooked, wait for 5 minutes for it to cool, then gradually pour the filling into molds. With this recipe, the filling will be divided into 9 parts, each weighing 20g. Next, place the filling in the refrigerator for 30 minutes to help it firm up, making it easier to wrap the buns.
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Make the dough
You mix 150g of all-purpose flour, 60ml of dragon fruit juice, 35g of condensed milk, 20g of granulated sugar, and 5g of yeast in a large bowl until the mixture sticks together into a single mass.
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Kneading and dividing the dough
You fold the dough in half and use the palm of your hand to press the dough away, rotate the dough 90 degrees, and continue to repeat the above 2 actions for about 15 minutes. Knead until the dough forms a mass with a smooth surface; when touched, it should not stick to your hand.
You roll the dough into a long piece, dividing it into equal parts weighing 30 grams each. Then, round each piece of dough by pushing the soft, smooth part out while pushing the dry part inside.
When finished, let the dough rest for 5 minutes, covering the dough with cling film to prevent it from drying out.
Tip:
- You can use a dough mixer if available to knead the dough more easily.
- You can coat a layer of flour on the outside of the dough to help knead it more easily, preventing it from sticking.
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Shaping the dough
You use a rolling pin to roll the dough, with the outside rim thinner than the inside, so that when wrapping the filling, it will not be thick at the bottom of the cake.
You add the filling, pinch the edges of the dough together with your left thumb to lightly press the filling inside. After that, roll the cake round again and place it in a paper cup.
Tip: When wrapping the cake, pay attention to wrap carefully so that the filling and the skin are close to each other. If the cake is not sealed, there will be an air layer in the middle, and after steaming, the cake will not look good.
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Proofing the dough
You place the dough in the steamer and proof at room temperature for 1 hour. When proofing is done, touch the side of the dough and feel a slight rise; if the touched area does not spring back, the dough is ready to be steamed.
Tip: In cold climates, you should proof the dough in a foam box or a warming oven at a temperature of 35 degrees Celsius.
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Steaming buns
First, you add water to the steamer, cook until the water boils, then lower the heat and place the bao steamer on top to steam. When steaming, you place a cloth or thin fabric over the steamer before covering it again to prevent water from dripping onto the buns.
You steam the buns on low heat for 13 minutes. After steaming, you turn off the stove and leave the buns in the steamer for another 5 minutes before opening the lid to take the buns out.
Tip:- You should not open the lid to check on the buns while they are steaming, as it will cause them to collapse immediately.
- Additionally, do not steam the buns for longer than 13 minutes; if they are not cooked, you can steam them for another 5 minutes, as steaming twice for a short time is better than steaming once for a long time.
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Product
Dragon fruit bao has a round, smooth surface with a beautiful pink color of dragon fruit. Inside, the buns are soft and fluffy, with the perfect level of sweetness. Just eating one, you will want to eat a second one right away!
2. Dragon fruit bao with chicken breast
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Preparation
30 minutes
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Red Dragon Fruit Chicken Bao Serves 4 people
Chicken breast 200 gr Quail eggs 10 eggs Carrots 100 gr Cassava 100 gr (jicama) Red dragon fruit 1/2 fruit Spring onions A little Bao flour 350 gr Dry yeast 1.5 teaspoons Fresh milk 1 cup (with sugar or without sugar) Fish sauce 1 tablespoon Lemon juice A little Common spices A little (Salt/ sugar/ monosodium glutamate/ ground pepper)
Tools for implementation
Steamer, gas stove, non-stick pan, spoon, bowl.
How to choose fresh ingredients
How to choose fresh chicken breast
- You should choose chicken breast that, when you press lightly with your hand, you can feel the elasticity, and if it feels soft, it is fresh chicken.
- Fresh chicken breast will have a pink color, no bruises, a smooth surface, and a characteristic aroma.
- Avoid buying chicken breast that has a dark red or overly white color as it indicates the chicken has been soaked in chemicals or has been stored for too long. Also, do not buy chicken breast with a dry surface or that is slimy because that chicken is old and no longer fresh.
How to choose fresh carrots
- You should choose carrots that are bright orange, feel heavy and firm when held, with a moderate size, not too large or too small because large carrots will have more fibers and will not be sweet, while small carrots do not have much nutrition.
- Good carrots have a shiny, smooth skin, not rough or with tiny spots on the surface, and still have green tops firmly attached to the root.
- You should not buy carrots with wilted green tops, overly bruised, or showing signs of insect damage.
How to choose fresh and delicious cassava roots
- You should choose roots that are small to medium in size, with smooth skin, light brown color, no tiny spots, and no rotten areas on the root.
- Avoid buying large roots, as these are usually tougher than small and medium ones, and may show signs of being crushed or damaged.
- You should also not choose large roots that feel light in weight, as these are often roots that have been in the ground for a long time, and the moisture content in the roots has evaporated significantly.
How to prepare Red Dragon Fruit Chicken Bao
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Prepare the ingredients
For the chicken breast, wash it thoroughly and let it drain. Next, massage the chicken breast with a little lemon juice to eliminate any fishy smell.
Peel the carrot and cassava. Then wash them and shred into small strands.
Remove the roots and any yellowed leaves from the green onions, and wash them again with water.
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Activate yeast and extract dragon fruit juice
Next, add 1.5 teaspoons of yeast and 1/2 cup of fresh milk into a bowl, then stir well and cover with plastic wrap. Let it sit for 25 – 30 minutes to activate the yeast. When you see bubbles forming, it’s ready.
Then, peel the skin off the dragon fruit, cut it into small pieces, and use a spoon to mash it until smooth, then strain through a sieve to extract the juice from the dragon fruit.
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Kneading the dough
Add to the bowl: 350g of bao dough, the activated yeast mixture, dragon fruit juice, and the remaining 1/2 cup of fresh milk, and mix everything together.
Use your hands to knead the dough for about 7 – 10 minutes until the dough no longer sticks to your hands.
Then, cover with plastic wrap and let the dough rise for another 30 minutes until it doubles in size, then proceed to shape the buns.
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Making the filling
You put the cleaned chicken breast in a pot and boil it until cooked. After the chicken breast is cooked, let it cool, then shred it into thin, long strips.
The shredded chicken should be put into a large bowl to marinate with 1 teaspoon of ground pepper, 1 teaspoon of salt, 2 teaspoons of sugar, 1/2 teaspoon of monosodium glutamate, 1 tablespoon of fish sauce, and chopped green onions (to taste), then mix well. Marinate for about 10 minutes to let the spices soak in.
Next, you heat a pan on the stove, add 1 tablespoon of cooking oil, and wait for it to heat up over medium heat. Then, add the remaining chopped green onions and sauté until fragrant and golden, then quickly add the marinated chicken breast to stir-fry.
Next, add the grated carrot and cassava, stir on medium heat for about 5 minutes until the ingredients are just cooked, adjust the seasoning to suit your family’s taste, then turn off the heat.
Quail eggs should be boiled for about 5 – 7 minutes until cooked, then peel them clean.
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Shaping the dough
After the dough has been proofed, you proceed to shape the dough. Take a piece of dough the size of a ball, then roll it into a ball and flatten it out, add about 1 tablespoon of filling in the middle, add 1 quail egg, then pinch the edges of the dough together with your left thumb while gently pressing the filling inside.
Remember while shaping to ensure the filling does not leak out!
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Steaming the buns
You place the buns in a steamer, lining the bottom with a small piece of paper that fits the bottom of the bun, steam over boiling water on medium heat for about 7 minutes until the buns are cooked.
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Finished Product
Steamed buns with dragon fruit and chicken breast filling, the buns have a bright pink color from the dragon fruit. When you eat them, you’ll feel the dough is soft, fluffy, and slightly chewy, with the chicken breast filling being delicious and flavorful.
With this simple method, why not make them right away for the whole family to enjoy!
How to store dragon fruit buns
- It is necessary to keep the buns in a sealed plastic bag and store them for 1 day to retain the aroma as well as the nutrients in the buns.
- Alternatively, you can store the buns in the freezer for about 15 days; when you want to eat them, let them thaw and reheat them in the microwave or steam them.
- Absolutely do not put the buns in the refrigerator while they are still hot, as this will cause the buns to become soggy; the buns will spoil and cannot be used anymore.
- It’s best to make just enough buns to use within the day to ensure they are the tastiest.
How to choose good dragon fruit
- You should choose the rounder fruits as they tend to be fleshier and sweeter.
- Buy dragon fruits with fresh skin, beautiful pink color, and avoid those that are bruised or have dark spots on the skin.
- When touching the skin of the dragon fruit, it should feel slightly soft; if it feels heavy and firm, it indicates a good dragon fruit.
Product information
- You can use the 5-layer stainless steel pot set with glass lid 24 cm Sunhouse SHG507-24 to steam the buns. The steamer has a diameter of 24cm and can steam 5 – 6 buns at the same time.
- The product has a 5-layer thick bottom, designed to be flat and wide, helping to distribute heat evenly, retain heat for a long time, and reduce the risk of food burning.
- The pot lid is made of transparent glass, allowing users to observe the condition of the buns while steaming.
- Additionally, the pot is very safe for users thanks to its silicone-covered handles and knobs, which provide effective heat insulation and anti-slip features.
Dragon fruit steamed buns are not only delicious but also easy to make, so why wait to try them? We hope that TasteVN’s sharing will help you easily prepare this dish. Wishing you success with the two recipes above!
