Keroppi Matcha Steamed Bun aka Green Tea Tau Sar Pao, aren't they cute?
I have been wanting to make this since last year when my boy told me he loves Keroppi. I don't like to use artificial colouring in my boy's food so green tea powder is my first choice, it's easy to blend into the dough without the need of extracting juice from green plants such as spinach or pandan leaves. Just mix some green tea powder into the dough and it looks perfectly green and it will not affect the taste of the steamed bun. I have got some red bean paste at home, just nice for the green tea steamed bun fillings, they're the perfect match!
Ingredients: Yield 7 Keroppi buns
85g Cold Milk 冷牛奶 85克
20g Sugar 细砂糖 20克
1 tsp Oil 油 1小匙
150g Plain Flour 中筋面粉 150克
1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙
3/4 tsp Green Tea Powder 抹茶／绿茶粉 3/4 小匙
80g-100g Red Bean Paste 红豆沙 80-100克
Optional: Skip this if you're using food grade marker to draw the details.
Red Rice Powder and Charcoal Powder 红菊粉和黑炭粉，适量
1-2 tbsp Fresh Milk, if needed 牛奶，适量
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Method: 步骤
1. Take out bread barrel from Song Cho Bread Maker. Install the stirring rod. Add Milk > Castor Sugar > Oil > Flour > Yeast into bread barrel.
将牛奶》细砂糖》油》面粉》酵母跟次序放入松厨面包机。
2. Return bread barrel into Song Cho bread maker, press bread barrel down, turn it by clockwise and make sure it is installed firmly. Press < MENU >, select <#15 FAST KNEAD DOUGH > , press < START >.
安装好后按键《MENU》，选择 《＃15 FAST KNEAD DOUGH 》，按 《START》。
3. When the dough is ready, transfer the dough onto table top. Portion out 4 small parts of dough for green, red, black and plain dough.
把打好的面团拿出，分割四份。一份大的绿茶面团，三份小的分别做红色，黑色和原味。
Optional: Skip step 5 and 6 if you're using food grade marker to draw the details.
Tips: While working on each colour dough, keep the remaining dough in the refrigerator.
小贴士：还没操作的面团先用保鲜纸盖好放进冰箱。
小贴士：还没操作的面团先用保鲜纸盖好放进冰箱。
4. Prepare plain dough: Divide plain dough into 14 portions, each small dough weight about 10g. Roll into small round balls. Cover with cling wrap and store in the refrigerator.
原味面团：分割14份，每份大概10克，揉成小球状。盖好，放进冰箱。
5. Prepare red colour dough: knead in some red rice powder and milk. Cover with cling wrap and store in the refrigerator.
红色面团：加少许红菊粉和牛奶，揉均。盖好，放进冰箱。
6. Prepare black colour dough: knead in some charcoal powder and milk. Cover with cling wrap and store in the refrigerator.
黑色面团：加少许黑炭粉和牛奶，揉均。盖好，放进冰箱。
黑色面团：加少许黑炭粉和牛奶，揉均。盖好，放进冰箱。
7. Prepare green tea dough: Add 1/2 tsp milk into green tea powder, mix well to form green tea paste. Knead green tea paste into the remaining dough. If the dough is too dry, add some milk while kneading. Divide dough into 7 portions, roll the small dough into balls. Cover with cling wrap, store in the refrigerator.
绿茶面团：绿茶粉加半小匙牛奶拌均，加入面团，揉均。如果面团太干，可加少许牛奶。分割7份，揉成球状。盖好，放进冰箱。
8. Prepare red bean paste filling: Divide the paste into 7 portions, roll into balls.
红豆沙馅分7份，揉成球状，备用。
红豆沙馅分7份，揉成球状，备用。
9. Remove green dough from the refrigerator, wrap with red bean fillings. Repeat for all seven buns.
取出绿茶面团，包馅料。
取出绿茶面团，包馅料。
10. Remove plain dough from the refrigerator, gently roll the dough. Brush some milk on top of the green tea bun, add 2 white balls on the green tea buns to make Keroppi eyes. Repeat for all seven buns.
取出原味面团，轻轻搓圆。绿茶包子上涂少许牛奶，然后把2粒原味面团放在上面当眼睛。重复至完成7个Keroppi 包子。
取出原味面团，轻轻搓圆。绿茶包子上涂少许牛奶，然后把2粒原味面团放在上面当眼睛。重复至完成7个Keroppi 包子。
Optional: Skip step 11 and 12 if you're using food grade marker to draw the details.
11. Remove red dough from the refrigerator, gently roll the dough. Portion out some tiny balls, brush some milk on the green tea bun (below the white dough) and stick two red balls on the "Keroppi cheek". Repeat for all seven buns.
取出红色面团，轻轻搓圆。取出两小份面团搓圆，在Keroppi 眼睛下方涂少许牛奶，然后把红色面团粘上去。重复至完成7个Keroppi 包子。
取出红色面团，轻轻搓圆。取出两小份面团搓圆，在Keroppi 眼睛下方涂少许牛奶，然后把红色面团粘上去。重复至完成7个Keroppi 包子。
取出黑色面团，轻轻搓圆。取出小份面团以同样的方式做脸部细节。重复至完成7个Keroppi 包子。
13. Let it proof for about 50 minutes or doubled in size. Steam on high heat for 15 minutes. When it's done, turn off heat. Let it sit in the steamer for 5 minutes before removing from the steamer.
Optional: When the steamed buns are completely cooled, use edible marker to draw the facial details.
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~ Special thanks to Song Cho Singapore ~
