Saturday, April 25, 2009

Chinese Steamed Bun

I never thought I can make such a nice and soft 'bao'. Thank you so much for the recipe given by Lydia in rasamalaysia.com. This recipe do not need to prepare any starter dough, yet it still can comes out with such a fluffy 'bao'.

Ingredients :

(A)
1/2 tbsp yeast
160ml warm water =mix these 3 items together
1/2 tspn vinegar

(B)
280gm pau flour
100gm wheat starch =mix these 3 items together
90gm sugar

(C)
30gm shortening

(D)
1 tbsp baking powder = mix these 2 items together
2 1/2 tbsp cold water

Method :

- add items (A) and (B) together and form a soft dough.
- add in item (C) and knead for 10mins.
- cover dough and proof for 30mins.
- add in item (D) slowly and knead untill well combine.
- Divide dough into 30-40gm per piece.
- place in fillings and seal nicely, then place it to a parchment paper.
- final proof 15mins.
- steam for 10-12mins in high heat.

*Instead of using pau flour, I'm using 100gm all purpose flour + 180gm superfine flour in this recipe. If the dough is too soft to handle then add in more flour.

- make sure you don't place the bao too close to one and another.
- these chicken 'char siew bao' looking good, huh!

- I made some custard bao too because not enough 'char siew' fillings.

**custard fillings**

2 tbsp custard powder
5 tbsp cream corn
1/2 cup milk
1/2 cup sugar
1 egg
*thickening : 60gm corn starch + 1 1/2 cup water
*
Method :
*
- mix all the ingredients together untill well combine.
- cook under low heat and keep stirring.
- add in the thickening mixture slowly and stir well.

1 comment:

Diana Bauman said...

Kristy, I'm learning from your site how to make these steamed buns. I'm going to try out your recipes in January! They all looks so great!

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