Peanut Bun Recipes

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PEANUT BUN



Peanut Bun image

Did you ever see those peanut bun like this? Never mind...you just following recipe on here and step by step...

Provided by Chef marcusgoey

Categories     Breads

Time 1h50m

Yield 13 bun

Number Of Ingredients 9

300 g high-protein flour
50 g cake flour
11 g instant yeast
1/8 teaspoon salt
20 g cocoa powder
20 g powdered milk
250 ml milk
1/2 teaspoon bread improver
30 g butter

Steps:

  • Combine all ingredients in a mixer, mix well with medium speed.
  • Add in butter,beat with medium speed until a smooth and elastic dough is formed. Rest the dough for 1 hour.
  • Divide dough in 50g each portion, leave aside for 10 minutes.
  • Flatten each dough. Wrap in peanut butter and poll into round shape. Use fingers to make 5 strips over the bun.
  • Place into baking tray. Leave to rise until doubled in size. Sprinkle with sesame seeds.
  • Bake in preheated oven at deg 180°C for 10 minutes until cooked.

Nutrition Facts : Calories 61.3, Fat 3.3, SaturatedFat 2, Cholesterol 9.1, Sodium 51.3, Carbohydrate 6.8, Fiber 0.8, Sugar 0.6, Protein 2.1

STEAK BUNS WITH PEANUT SAUCE



Steak Buns with Peanut Sauce image

Steamed buns are one of my all-time favorite foods because of how soft and sweet they are. These are inspired by some delicious steak buns that I had in Hong Kong a long time ago. They came with an amazing peanut sauce for dunking and I still dream about them.

Provided by Molly Yeh

Time 3h30m

Yield 8 buns

Number Of Ingredients 23

1 tablespoon sambal oelek
1 tablespoon honey
2 teaspoons yellow curry powder
2 teaspoons kosher salt
10 turns black pepper
1 to 2 cloves garlic, minced
One 14-ounce can coconut milk, well shaken before opening
1 pound flank steak
1 cup all-purpose flour
1 cup cake flour
3 tablespoons granulated sugar
1 1/4 teaspoons instant dry yeast
3/4 teaspoon kosher salt
2/3 cup warm water
1 1/2 tablespoons vegetable shortening
Neutral oil, for the bowl
1 tablespoon toasted sesame oil, for brushing
3 tablespoons peanut butter, preferably natural/no added sugar
1 tablespoon sambal oelek, plus more for serving
1 tablespoon minced jalapeno (seeds removed)
1 teaspoon soy sauce
Bread and butter pickles, for serving
1 bunch fresh cilantro

Steps:

  • For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
  • For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
  • Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
  • For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
  • Heat a grill or grill pan to medium-high heat.
  • Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
  • Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
  • Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.

GREEN BEAN AND TOFU SALAD WITH PEANUT DRESSING



Green Bean and Tofu Salad With Peanut Dressing image

Inspired by the combination of peanut sauce with vegetables in southeast Asia, found in dishes such as gado gado in Indonesia and summer rolls in Vietnam, this streamlined salad would work just as well as a vegetarian main dish to eat with rice or noodles. The green beans are cooked for only a short while so that they stay crunchy. If you prefer floppy beans, you can cook them longer. And if you want something more refreshing and don't want to turn on the stove, you can skip the beans altogether and use cut-up cucumbers and tomatoes instead.

Provided by Genevieve Ko

Categories     dinner, easy, lunch, quick, weeknight, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 8

Salt
1/4 cup crunchy peanut butter
2 tablespoons hoisin sauce
1 tablespoon fresh lime juice
1 teaspoon granulated sugar
1/4 teaspoon red-pepper flakes, plus more for sprinkling
12 ounces green beans, trimmed and cut into 2-inch lengths
1 (14-ounce) box extra-firm tofu, drained and cut into 1-inch cubes

Steps:

  • Bring a large saucepan of salted water to a boil. Meanwhile, stir the peanut butter, hoisin, lime juice, sugar and red-pepper flakes in a large bowl. Add 2 tablespoons boiling water from the saucepan to the peanut dressing and stir well. The dressing should be runny but still thick. If needed, stir in another tablespoon boiling water.
  • Add the green beans to the boiling water and cook until brighter in color and just tender, 2 to 3 minutes. Drain well, rinse under cold water until cool, then drain again. Transfer the green beans and tofu to the peanut dressing and stir gently until evenly coated. Season to taste with salt, then sprinkle with more red-pepper flakes. Serve immediately or refrigerate in an airtight container for up to 2 days.

PEANUT BUTTER ROLLS



Peanut Butter Rolls image

Reach for this recipe when you're looking for a change from typical cinnamon rolls. The unique combination of confectioners' sugar, peanut butter and coffee in the frosting is finger-licking good.

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 13

2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110° to 115°)
2 cups warm whole milk (110° to 115°)
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
2 large eggs
7 to 7-1/2 cups all-purpose flour
2/3 cup peanut butter
FROSTING:
4 cups confectioners' sugar
1/3 cup peanut butter
1/2 cup hot freshly brewed coffee

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt, eggs and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into a 14x9-in. rectangle. Spread 1/3 cup peanut butter to within 1/2 in. of edges. , Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Place, cut side down, in two greased 13x9-in. baking pans. Cover and let rise until doubled, about 1 hour. , Bake at 375° for 20-25 minutes or until lightly brown. Combine frosting ingredients until smooth; frost warm rolls. Cool in pans on wire racks.

Nutrition Facts :

PEANUT BUTTER CINNAMON ROLLS



Peanut Butter Cinnamon Rolls image

These are a nice change of pace from your ordinary cinnamon roll and a favorite of peanut butter lovers!

Provided by teachypeach

Categories     Breads

Time 50m

Yield 24 serving(s)

Number Of Ingredients 14

2 (1/4 ounce) packages active dry yeast
2 1/2 cups warm water (110 degrees, F)
1 (18 1/4 ounce) box yellow cake mix
6 cups all-purpose flour, divided
3 eggs
1/3 cup vegetable oil
1 1/2 teaspoons salt
2/3 cup creamy peanut butter
1/2 cup brown sugar
2 tablespoons ground cinnamon
1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
2/3 cup milk

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl, dissolve yeast in warm water.
  • Let stand approx.
  • 5 minutes.
  • Add cake mix, 1 cup flour, eggs, oil and salt.
  • Beat well.
  • Stir in remaining flour until a soft dough forms.
  • Knead the dough on a well-floured surface until it becomes smooth and elastic (approx. 5 minutes).
  • Place the dough in a greased bowl.
  • Turn the dough in the bowl so the entire dough is coated.
  • Let it rise until doubled in size (approximately 45 minutes).
  • Punch the dough down and divide it in half.
  • Roll out each section and spread the peanut butter over each.
  • Sprinkle each section with brown sugar and cinnamon.
  • Roll the sections and cut into 1 1/2 in.
  • pieces.
  • Place the rolls into greased baking pans, and rise until doubled in size.
  • Bake at 350 degrees for 25-35 minutes.
  • Frosting: Beat butter and peanut butter until fluffy.
  • Slowly beat in 1/2 the sugar.
  • Mix in 1/3 cup milk.
  • Beat in remaining sugar.
  • Slowly add milk until the frosting is a desired consistency.
  • When rolls come out of the oven, frost and enjoy!

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