Jamie Oliver - Forums / Chicken Dim Sum - 15 Min Meals - how do you get the buns to work?

farmergiles · Thu 20 Dec 12 3:52pm

I've just tried this recipe - I love the vege and I love the chicken and pickle - no problems at all there.

But the buns were a nightmare - it took me 15 minutes to get them to a state when I could even start putting them in the cases.

I used the exact measurements from the show - 1 tin of milk to 2 tins of self raising flour, but no matter how long the processor blade worked it's magic - the mixture was far too soggy and wet and stuck to everything, hands, spoon, board, etc. Even after flour dusting I couldn't roll the mixture because it stuck to the pin so I just spooned it in. Now the rest is yummy but the buns are still looking too wet in the steamer.

Had no issues using the steamer in a cash iron enamel pan which just about fit the steamer with the water.

How has everyone else managed to sort out the buns? I must admit there are two food items I HATE WORKING WITH. They are dough mixtures and pastry, I really struggle with them, having to clean up as I'm working due to the sheer chaos with them.

Just looked at buns again after giving them longer - no difference- they are essentially blobs in a case, no way you could cut them up and use as a bun. Obviously the 2 tins to 1 ratio doesn't work.

Buns didn't taste much of coconut either.

Last edited by farmergiles (Thu 20 Dec 12 4:15pm)

JoyYamDaisy · Thu 20 Dec 12 11:25pm

Hi Farmer Giles,
I feel your pain.

I haven't made that recipe, but it is a basic damper recipe, using coconut milk for the liquid. So from my experience making damper I would say that the important thing is to get the texture right, and you will have to use less liquid to do that (in spite of what Jamie says! Sorry JO).

I don't know what it is about his ingredients, but mine behave quite differently! I make rice with less water than Jamie does, and as for couscous, my 'no fail' method uses exactly HALF the water Jamie's 'no fail' method does.

So my tips for the steamed buns is to use less liquid, as little processing as you can get away with, and fingers crossed they work out for you! cool

ChilliRed · Wed 02 Jan 13 11:18am

I just made them and they worked fine. They are a heavy bun, I ate less than one! I was making it for 2 and had a can of Ayam light coconut milk, 270ml. I didn't pack the can with flour, just poured it in heaped, and actually only had one of self raising, one of plain and added baking powder. Oh and I couldn't be bothered with the hassle of the food processor I just used a wooden spoon and my hands so I deviated a bit! Surely none of that would've affected the consistency, not by much anyway.

Maybe try a different brand of coconut milk?

Blogs and forums

forum: Food, Wine and Gardening

#1 Thu 20 Dec 12 3:52pm

farmergiles

Chicken Dim Sum - 15 Min Meals - how do you get the buns to work?

#2 Thu 20 Dec 12 11:25pm

JoyYamDaisy

Re: Chicken Dim Sum - 15 Min Meals - how do you get the buns to work?

#3 Wed 02 Jan 13 11:18am

ChilliRed

Re: Chicken Dim Sum - 15 Min Meals - how do you get the buns to work?