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.


at

16 comments:

  1. ReanaclaireMay 29, 2011 at 4:43 PM

    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!

    ReplyDelete
  2. suituapuiMay 29, 2011 at 4:45 PM

    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!

    ReplyDelete
  3. I AM A BLOGGERMay 29, 2011 at 6:18 PM

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

    ReplyDelete
  4. ChristineMay 29, 2011 at 8:19 PM

    interesting to learn how this is made.

    ReplyDelete
  5. AnonymousMay 29, 2011 at 9:26 PM

    These buns are like "mantou" isn't?

    ReplyDelete
  6. இ Baŋäŋaz இMay 29, 2011 at 9:34 PM

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

    ReplyDelete
  7. PeteMay 29, 2011 at 9:52 PM

    Mei Teng : Softer than mantao

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

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

    ReplyDelete
  8. wennMay 29, 2011 at 9:54 PM

    wow, pass over some please..

    ReplyDelete
  9. HayleyMay 29, 2011 at 10:14 PM

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

    ReplyDelete
  10. ShereenMay 30, 2011 at 7:02 AM

    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

    ReplyDelete
  11. PeteMay 30, 2011 at 8:57 AM

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

    ReplyDelete
  12. Somewhere in SingaporeMay 30, 2011 at 9:07 AM

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

    ReplyDelete
  13. CarolineMay 30, 2011 at 10:09 AM

    i just had this , this morning! ^^

    ReplyDelete
  14. yvonneMay 30, 2011 at 10:10 AM

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

    ReplyDelete
  15. lenaJune 5, 2011 at 11:06 PM

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

    ReplyDelete
  16. Rock KitaroJune 23, 2011 at 6:13 AM

    Interesting!

    ReplyDelete