Sunday, May 29, 2011

Mi Ku (Plain Tortoise Bun) for Breakfast (Recipe)

My kids love mi ku and I made this miku without the red colouring for breakfast. I thought that instead of buying chemically laden commercial bread, this would be a better and healthier choice. This miku is made from basic organic ingredients of wheat flour, butter, yeast, water and sugar.This miku taste delicious with butter and crispy roast pork.


Before steaming....

After steaming.....a little 'mo peng' skin (uneven with small craters)! LOL!

Ingredients
Wheat Flour, 4 cups
Sugar, 1 cup
Butter, 3 tablespoons
Yeast (dried), 1 teaspoon full
Enought water for the dough

Mix all the ingredients except the water throughly. Slowly add water to make a soft dough. Knead the dought for around 10 to 20 minutes. Cover with towel and let it rise for around 2 hours. Make the dough into the desired shape. Proof for another 3 hours. Heat up steamer and put in the mi ku. Steam at high heat for 20 minutes.



16 comments:

reanaclaire said...

gosh.. pete!! *salute again* i love to eat miku esp when it is freshly steamed and sapu-ed with butter! another way is to dip with eggs and pan fried it! yummy!

suituapui said...

Miku... Is that what it is called? That's our local pao - not the same as the cotton-wool dim sum pao skin. I like this better, my daughter too!

Xjion89 said...

wow, u r truly a true cook^^~~

Christine said...

interesting to learn how this is made.

Mei Teng said...

These buns are like "mantou" isn't?

Bananazஇ said...

Thought you would make a ninja turtle miku? But why the miku got a dot in the center one, imagination running wild?

Pete said...

Mei Teng : Softer than mantao

STP : This is soft...real popular in the Northern states

Bananaz : ha ha, give a red dot nicer lah...

wenn said...

wow, pass over some please..

Hayley said...

I love miku also! Usually spread butter and kaya, or dip with coffee/milo =)

Shereen said...

Pete,
I've learned a trick as how to make Paos(Miku is pao also right?)skin look macam they pakai SK11..smooth and licin.After steaming them,off the heat but do not open the steamer for 10 minutes.This is as not to make them terperanjat and the kedut on their skin appear.Make sense?...it works for me every time..hehehe

Pete said...

Shereen : Thks for the tips, will try it next time

Somewhere in Singapore said...

I like this, but have not eat it for quite sometimes...

Caroline Ng May Ling said...

i just had this , this morning! ^^

Yvonne said...

LOL @ bananaz's comment on the wild imagination. Miku is one of my favourite food for tea time... Love to 'kiap' with bak kwa.

lena said...

wah pete, can make mi ku also! you really suprised me!!

Rock Kitaro said...

Interesting!

LinkWithin

Related Posts with Thumbnails