Bacon and Egg Bunny Buns

By Birgitta

Ingredients

• For the dough:
• 400 g all-purpose white flour
• 1 packet (7g) instant dry yeast
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 220 ml warm water
• 2 tablespoons vegetable oil
• extra flour for rolling out
• For the filling:
• 2 slices bacon
• 3 large eggs
• 2 teaspoons soy sauce
• 1 teaspoo sugar
• 1 teaspoon rice wine
• 1 tablespoons scallions, finely chopped

Details

Servings 12
Adapted from the-cooking-of-joy.blogspot.com

Preparation

Step 1

In a large bowl mix the dry ingredients for the dough together. Add the warm water a little at a time, mixing all the time, until it forms a shaggy ball. Add the oil and knead in the bowl until the dough cleans the sides. Place on a board (lightly floured if necessary) and knead until smooth. Form into a ball, place back in the bowl and cover with plastic wrap. Leave until risen to about 2 1/2 times its original size, about 1 hour.
In the meantime, make the filling. In a dry non-stick frying pan, fry the the bacon bits until crispy but not too black. Drain well on a paper towel and crumble once cooled.

Mix together the egg, soy sauce, sugar and rice wine. In the same non-stick frying pan (i.e. in the bacon grease), mix the egg around to make scrambled eggs that are firm but not hard (take off the heat while still soft and they’ll continue to cook to the ideal firmness). Add the scallions and bacon at the end and mix well. Let cool to room temperature.

Punch down the risen dough, roll into a snake and cut into 12 equal pieces. Make each piece into a small, smooth ball. Cover with a dampened kitchen towel and let rest for about 15 minutes.

Cut parchment paper into twelve 4" or so sized squares.

Make ready the steaming equipment.

Flatten a dough ball to about 5" in diameter, making the edges thinner than the middle part.

Place about 1 teaspoon of the filling in the middle of the dough circle. Don’t try to overfill or you will have trouble closing up the dough.

Gather up the dough around the filling, pinching to seal well. The dough should be moist enough to form a good seal, but if not brush the edges with the tiny bit of water and pinch closed again.

Flip the bun over, and form into a longish oval shape, rounding out any bumps if needed. Look at the bun and decide which end looks best as the ‘face’ of the bunny.
Lay a pair of clean, sharp scissors almost flat against the top of the bun lenghwise. The points should aim for about 1/3 from the ‘face’ end of the bun. Snip two ‘ears’, taking care not to cut through the dough so the filling is exposed.


To make the eyes, poke small holes with a chopstick end and poke in an ice cream sprinkle in each hole. Don’t go too deep! (If you are in a hurry, just poke the holes and skip the chives.)

Place each bun on a piece of parchment paper, and place in a steamer well apart (they will puff up to about twice the size, and any touching parts will not be smooth). Steam for about 20 minutes. Eat while piping hot.