Aspiring Bakers #31 - Bao Ho-Chiak 包好吃 (May 2013)

Looking for the best chinese steamed bun recipe? Here is the Roundup for Aspiring Bakers #31 - Bao Ho-Chiak 包好吃 (May 2013).

And if you are into steaming cakes, don't forget to browse through the Roundup for Aspiring Bakers #25 - Steaming Hot Cakes (Oct 2012).

Monday, August 29, 2011

Mini Apple Pie 迷你苹果派

I baked these mini apple pies on Sunday. This is my first time trying out this recipe and I really like it bcos it is quick and easy, and it contains only a bit of sugar and butter, the rest are all apples. Very healthy and completely guilt-free. :)

Out of convenience for this recipe, I used a ready-made puff pastry bought from the supermart, but if you choose to make your own pie crust, you can follow my flemish yeast dough recipe.

Recipe adapted from 孟老师的下午茶

Ingredients (makes 5 apple pies)

1 ready-made puff pastry (Marc Payot pâte brisée)
200g green apples *
20g fine sugar

10g unsalted butter
1 tsp cinnamon powder
1/2 tsp corn flour
1 egg, beaten

*Equivalent of 2 big apples,  peeled, cored, and chopped into 1cm pieces

Method

1. Heat up a non-stick pan over medium heat. Add the chopped green apples and fine sugar and cook til the sugar has melted and the apples have softened. Then add in butter, cinnamon powder and corn flour, stir and cook til the apple mixture is thickened and caramelised.

2. Cut out a 10cm by 10cm square piece from the puff pastry. The ready-made pastry I bought from the supermart is about 34 cm in diameter and can yield at least 5 square pieces. Scoop about 1.5 to 2 tablespoonfuls of apple fillings onto each square piece of pastry and use a baking brush to wet the sides with the beaten egg mixture. Fold the square piece into half (that makes the pie 10cm by 5cm). Press down lightly with your fingers and use a fork to make indentation along the sides.


3. Use a sharp knife to make a cut every 1 cm apart on the top of the pastry (about 5 cuts). Brush the top with the egg mixture again. 


4. Bake in a preheated oven (in the upperhalf of the oven) at 190 degrees celsius for 20 min or until the apple pies have turned golden brown.


I am submitting this to Aspiring Bakers #10: Easy as Pie (August 2011), hosted by Janine of Not the Kitchen Sink!

Thursday, August 25, 2011

In search for the ultimate Tijgerbrood

Recently I have been trying to make Tijgerbrood or Tigerbread, a type of bread very popular in Belgium and Netherlands, characterised by a layer of crunchy crust that looks like tiger strips. The secret behind the popularity of the tijgerbrood is in the crust. The crust is achieved by smearing a layer of rice-paste (we call it rijstpap in dutch) on top of the bread dough during the 2nd stage of rising. First, you knead the dough and let it rest (1st stage of rising), after which you punch down the dough and release some air, and reshape it and let it rest again (2nd stage of rising). It is during the 2nd stage of rising that you should apply the rijstpap or rice-paste.  While the bread continues to rise, the rijstpap would stretch itself into a thin membrane on the bread dough, and when you pop it into the oven, it will result in a beautiful crust. Simple, isn't it? Well, not that simple to find an authentic recipe though. And when you actually do find one, it is really quite difficult to perfect the crust.




This is how tijgerbrood or tigerbread should look like. Actually this is the smaller version called tijgerbroodje, meaning small tigerbreads. I would love to claim that I made those breads, but unfortunately these were all from the bakery. It's our tradition to have a few pieces of tijgerbroodjes plus some pistolets (I will talk about pistolets later in another post) for breakfast every Sunday. We used to have koffiekoeken (sweet belgian pastries), but we stopped buying them cos they are too sweet, and having plain breads like tijgerbroodjes and pistolets are better for our waistlines.

I have been searching high and low on the internet for an authentic recipe for tijgerbrood. Finally I shortlisted a few recipes for experiment, tried one recipe and it completely flopped. It was a disaster, the crust didn't turn out the way I expect it to turn out. I think the problem was in the rijstpap recipe, it was just too watery. My 2nd attempt was another flop, the rijstpap turned out to be too thick and sticky, so sticky that I couldn't coat it properly with my baking brush. My 3rd attempt was only slightly better. The bread tasted good but the crust still didn't look the way it should. The crust was a tad too thick, I should have made the rijstpap thinner in texture so that the tiger strips would form better.

Anyway, here is my 3rd attempt. I am a bit disappointed with the crust. I think I still have a long way to go before I can achieve the standard of tijgerbroodjes sold in a belgian bakery. I made a bunch of 10 tijgerbroodjes to go with a traditional belgian tomato soup with meatballs. It took me at least 3 hours (with all the rising and waiting) just for the bread and another 1 hour or so for making the soup. But it was all worth it.  The bread crust was very crunchy on the outside, and the inside was very soft. I think I am on the right track, just need some practice and fine-tuning for the rijstpap. Practice makes perfect!



Saturday, August 20, 2011

Cook and Share a Pot of Curry - My 933 Golden Pillow Chicken Curry



21 August 2011, is 'officially' the Cook-and-Share-a-Pot-of-Curry-Day in Singapore!

For those who are wondering what the hell that is, this is actually a Facebook event initiated by a few fellow Singaporeans, who in their own words, wanted to "promote the message of Curry Cooking and let all natives and newly arrived immigrants understand the message of tolerance and appreciation of our beautiful multi-racial culture."

Why is there a sudden urge to promote understanding and tolerance in multi-racial, multi-cultural Singapore? Well, this was sparked recently by a newspaper report by a local tabloid, which reported that a PRC family, who had just moved to Singapore from China, had resorted to mediation at the Community Mediation Centre (CMC) because they could not stand the smell of curry that their Singaporean Indian neighbours would often cook. Eventually, the dispute was resolved through consensus, with the local Indian family agreeing not to cook curry when the PRC family is at home. But this sparked such a hooha in both social and printed media in Singapore, that the CMC had to step out to clarify that their mediator did not propose the solution, neither did she enforce it on both parties, it was a solution mutually agreed by both parties apparently. However, many Singaporeans are outraged at what they view, as an apparent lack of appreciation from the PRC Chinese family for the culture of the local Indian family, and the fact that the case was resolved in a way which restricted the lifestyle and cultural habits of the local Indian family. 

A lot have been said online about this issue, I shan't make another mountain out of a molehill over this. I am not xenophobic nor racist bcos I am a 3rd-generation Singaporean Chinese myself but I do sincerely hope that all immigrants/new citizens would integrate into our local cultures and embrace or at least appreciate the multi-ethnic, multi-cultural values which are woven into the fabric of our society. Asking an Indian not to cook curry in his own house is like asking a Chinese not to eat rice, isn't it?

With this in mind, and in the spirit of promoting curry as part of our Singaporean way of life, I am presenting my own curry dish for this special day, all the way from Belgium. :)

So here is my version of the famous "933 Golden Pillow Chicken Curry" which I made on friday night. It is actually not that difficult to make, if you have some basic knowledge of bread-making and cooking curry. Worse comes to worse, you can always buy some curry chicken from a hawker stall (if you are in Singapore or Malaysia) if you dunno how to cook curry. Once you master this dish, you can make your own 金枕头咖哩 and save SGD14.80, although I am quite sure Singaporeans would rather call the folks at "933 Golden Pillow" for home delivery. But still, it is good to know the secret behind how to make a golden pillow. ;p


This recipe is adapted from Alex Goh's Magic Bread. According to the book, this Golden Pillow Bread is also called "Kampar Curry Chicken". I googled Kampar and realise that it is actually a town in the state of Perak, Malaysia. 

Anyway, my Golden Pillow Bread is made using 450g of the sweet bread dough recipe. I didn't use the curry chicken recipe in Alex Goh but used this indian curry recipe instead. The steps are not that difficult though you have to be careful that the aluminium foil that wraps up the curry filling is folded, secured and tucked in nicely so that the sharp edges of the foil do not poke through the dough.


Steps
1. Cook some curry using whatever recipe you like. Allow the curry to cool down. Take about 500g of the curry chicken and wrap it up with aluminium foil or greaseproof paper. (As the alum foil is not wide enough, I used 2 sheets of alum foil to interlace with each other in a criss-cross manner so that there is enough foil to wrap up the curry filling.)

2. Roll out the sweet bread dough (450g) into a circle big enough to encompass the wrapped curry chicken, place the wrapped curry chicken inside the dough and wrap it up.

3. Let the dough proof for about 45 min.

4. Bake at 175 degrees celsius for 25-30 min.

I am too lazy to type out the curry recipe by Alex Goh since I didn't use it this time round, but for those who are interested in knowing, do leave me a comment.

Enjoy your curry!

This post has been submitted to YeastSpotting.

Tuesday, August 16, 2011

Acar / Achar - Sweet, Sour and Spicy Pickled Vegetables


Acar is quite a well-known condiment/appetizer with malay origins commonly found in Indonesia, Malaysia and Singapore. When I was still living in Singapore, acar was one of my favourite malay dishes. I remembered my mum buying acar from a malay stall in the pasat or wet market, and it would never last long in the fridge cos it would be gobbled up in no time by all the kids. We would eat it with white rice or porridge and nothing else. Very economical or rather frugal, I would say. But those were the days when we were still living in a kampung (Yes, I lived in a zinc-roof house in a kampung until the year 1989 when we had to move to a HDB flat). After I grew up, whenever I had a craving for malay food, I would always order nasi with beef rendang or curry chicken together with acar from a malay rice stall. Singapore is so hot and humid that if you have to sit in a hawker centre eating malay rice with acar, you will start sweating profusely and literally spewing fire like a a dragon in no time. That was what I always did, sweating and spewing fire after every malay lunch. But it was worth it, cos acar never failed to spice up my appetite and the rest of my day. 


I love the sweet, sour and spiciness of acar, it is very kai wei (开味), it not tickles your appetite, but also makes you wanna eat more especially when you are not feeling well. There are different variations of acar, there is malay acar, peranakan/nonya acar, Singaporean acar as well as Malaysian acar. One thing is certain, I have never tasted acar with long beans or cauliflower, that apparently is the way they make nonya acar. I prefer my acar to be plain and simple, just carrot, cucumber, cabbage and pineapple. I forgot to add pineapples this time round but I think I would definitely add them the next time.

One word of caution when you are frying acar paste ingredients, the smell of belacan can be quite overpowering. If you live in an appartment, make sure your kitchen range hood is at full blast, the kitchen windows are wide open and there are no freshly washed clothes hanging dry in the vicinity of the kitchen. :)


Recipe adapted from Kuali

Ingredients
Vegetables to be pickled:
1 cucumber, soft centre removed, cut into 3cm strips
150g cabbage, preferably chinese cabbage, cut into 3cm strips
3 carrots, cut into 3cm strips
1 can of pineapples

To grind into paste :
2 fresh chillies, deseeded
5 dried chillies, deseeded
5 shallots
3 cloves garlic
2 cm tumeric root or 1 tsp tumeric powder
2 cm of belacan or 1 tsp belacan powder
3 candlenuts 
1 tbsp sliced galangal (I left this out)
1 stalk sliced lemon grass (I left this out)

For blanching/scaling the vegetables :
600 ml water
400 ml vinegar, preferably chinese rice vinegar
2 tbsp salt
2 tbsp water

Vinegar Mixture 
1 cup vinegar, preferably chinese rice vinegar
2 cups water
1 tsp salt
5 - 6 tbsp brown sugar or gula melaka
5 tsp roasted sesame seeds
100g roasted peanuts, skinned and pounded (optional)

Method 
1. Rub cucumber slices with 1 tbsp salt and set aside for one hour. Wrap in clean towel and squeeze out excess liquid.

2. Bring water, vinegar, salt and sugar for scalding vegetables to a rapid boil. Blanch the vegetables, except for cucumbers, one type at a time : dip cabbage in boiling mixture for max 5 seconds; scald the rest of the vegetables (carrots) for max 10 seconds. Drain vegetables at once in a colander.

3. Grind the acar paste ingredients (chillies and spices) using a food processor. For those who dont want it to be too spicy, go easy on the amount of fresh and dried chillies and reduce the amount if necessary.

4. Heat up 2-3 tbsp oil in wok and fry the acar paste until fragrant and the oil begins to separate. Stir in vinegar and water. Add sugar and salt and bring to a boil, then leave to cool completely.

5. Stir in all the prepared vegetables and roasted sesame seeds in the cooled mixture in step 4. Remove and store in sterilized glass jars in a fridge.

I made quite a big pot today, after putting aside a big bowl for tomorrow, I stored the rest in 3 sterilized glass jars. This is the first time that I am making acar and storing them. I reckon they can keep well for at least 2 weeks in the fridge. With that much of vinegar, sugar and spices, I am sure they wont turn bad so quickly. To prepare a sterilized glass jar, just wash it with warm soapy water, drain off the water and pop it in a microwave oven, and let it heat for just 1 minute under the highest heat. Don't heat too long else the glass will break! Allow the sterilized jar to cool down before storing anything with it. Never store anything warm in a cooled sterilized glass jar or anything cold in a warm sterilized glass jar, you will be inviting bacteria to the acar party if you do so. :)

Saturday, August 13, 2011

Pandan Chiffon Cake - finally a success!!!





I finally did it!!! Last night was my umpteenth attempt at making the famous Pandan Chiffon Cake. Being an overseas Singaporean, I have a constant craving for any food which is typically Singaporean or Malaysian. I had tried at least 3 times with different recipes in the past few years, and every time it was a flop. Ended up my 2 chickens had a great feast with what my hubby called the green grass cake, something that he would only taste a teeny weeny bit out of respect for the 'master chef' in the house. 

This is one of the reasons why I absolutely hate making chiffon cakes. I have never had much success with it, cos I always picked the most difficult chiffon cake to start with, the pandan chiffon cake, and it always inevitably ended up being a big flop, god knows why. And ever since then, I would swear not to make any chiffon cakes forever. Well, I had an inkling of what actually could be the reasons behind my numerous failed attempts. At first I thought it was my oven temperature, but it couldnt be cos I never had problems with making breads or other cakes. It couldnt be my skills of beating egg-whites either, I had enough of practice. I think it has something to do with my curious looking cake pan. I thought it was the most peculiar looking tube pan that I had ever bought. I bought it from one of the Phoon Huat baking supplies shops in Singapore. I simply thought that it was one of those factory rejects, cos it didnt look like a chiffon cake pan, nor an angel cake pan, but still I was convinced that it is a cake pan meant for making chiffon cakes. It has a curved unremovable bottom and the 'tube' is as high as the height of the cake pan. Everytime I baked my pandan chiffon cake, it would rise very high, and then all of a sudden, green blobs of cake batter would drop onto the bottom of my oven and start sizzling. Before long, my whole kitchen would reek of a burnt charcoal smell. In a bid to remove the charred substance, I would always open the oven door even before the time was up (a big no no), and that inevitably let in a draft of cold air and my chiffon cake would sink like Titanic.

This time round, when I finally plucked up enough courage for my Nth attempt, I took a good look at my cake pan to confirm its dimensions before I started baking, and saw to my surprise that this is actually a 'savarin mould'. Oh my goodness, so I had been making chiffon cakes with a 'savarin mould'. God knows what that is! How stupid I was, no wonder I never succeeded at making pandan chiffon cake! Arrgghhhhh.....

Anyway, it's glad to know that you can still make a successful chiffon cake with a 'savarin mould', not that I would encourage anybody to do that. I would have to invest in a proper chiffon cake pan, provided I can find one in Belgium. it seems that nobody ever makes chiffon cakes here in Belgium. I have been trying to look for one in ages, to no avail. Worst comes to worst, I would have to go back and buy one in Singapore then.

Thanks to this recipe I saw from Ching of Little Corner of Mine, my pandan chiffon cake was a big success. There were some small hiccups during baking, such as the overflowing of the batter from the savarin mould which caused some green charred mess which I had to clean up, and the cake was rising and browning too fast that I had to cover it with an alum foil. Eventually my cake rose beautifully and sank just a little, within 30 seconds after being out from the oven. I quickly snapped some pictures and quickly inverted it and let it cool for at least 30 min using a glass to anchor the tube of the cake pan, but the cake still tumbled a few times from the glass. When the cake finally cooled down, I loosened the edges using a sharp knife, I thought it was gonna be difficult to unmould it from the cake pan so I shook it hard and plop, the whole cake fell flat on the table. My heart nearly sank, luckily it broke only a little at the bottom and there was no significant damage to the top of the cake.

This pandan chiffon cake turned out to be quite soft, rich and moist. I ate a few pieces and my little boy also ate 2 pieces. Unfortunately my hubby doesnt appreciate pandan cakes so I would have to finish the cake all by myself. I dunno whether I will make another pandan cake again in the near future cos nobody eats it except myself and perhaps my little boy. Pandan cake is not very healthy due to the amount of sugar and coconut milk. But in my humble opinion, I think pandan chiffon cake, when well-baked, is one of the most delicious cakes one could ever dream of. :)




 

Thursday, August 11, 2011

Nutty Fruity Muesli Bar 高纤坚果棒


My hubby has been complaining that I have been making too many cookies of late and that his waistline is ballooning at a horrendous speed bcos of this. I chided him for eating too many potato chips and drinking too much belgian beer. But today I decided to listen to his complaints for once, and make something healthier. Nutty Fruity Muesli Bar, how about that?

This is a pretty easy and straightforward recipe that shouldnt take you more than 20 min of preparation, just roast the nuts in the oven, soak the raisins in honey and orange juice, mix it with an egg, throw in all the nuts and oatmeal, mix thoroughly and spread the mixture evenly on the baking tray. After 25 min in the oven, voila, your homemade muesli bar is ready!!!


Sounds too easy, isnt it? Try it and you will know :)

For those who are busy rushing for work and has no time for breakfast in the morning, just grab a few pieces of the homemade muesli bar along, and eat it while in the car or on the train. A healthy wholesome breakfast is a good start to a busy day!

Note that this homemade muesli bar does not keep well for too long so it is best to finish it within a day or two!

Recipe adapted from 孟老师的100道手工饼干

Ingredients
75g mixed nuts, chopped (walnuts, peanuts, cashewnuts, hazelnuts)
35g sunflower seeds
30g white sesame

100g honey
20g orange juice
100g raisins
1 whole egg (50g)
100g instant oatmeal

Method
1. Spread the chopped nuts, sunflower seeds, and white sesame on a baking tray lined with baking paper and roast them at 150 degree celsius in the oven for about 10 min.

2. Mix the honey and orange juice in a big mixing bowl. Then add in the raisins and let them soak for about 10 min.

3. Add the egg to the ingredients in step 2 and mix well using an egg-beater. Then add in the chopped nuts, sunflower seeds and white sesame from step 1 and use a rubber spatula to mix thoroughly.

4. Finally add in the instant oatmeal and mix thoroughly using the rubber spatula. Pour the mixture into a 18cm by 18cm baking tray lined with baking paper (My baking tray was 15cm by 20cm). Spread the mixture evenly using the spatula.

5. Bake in a preheated oven at 180 degrees celsius for about 25 min.

Just before popping into the oven.

(Note: the original recipe calls for 40g walnuts, 35g pumpkin seeds, 35g sunflower seeds, 30g white sesame, 100g honey, 20g orange juice, 40g diced orange, 60g raisins, 1 whole egg and 100g oatmeal. But as always, I don't have all the different types of ingredients hence I made some slight modifications to the ingredients and their proportions, add and minus some, to incorporate what I have in my pantry. )

Wednesday, August 10, 2011

Chocolate Cookies 巧克力豆饼干

I have a bottle of belgian chocolate droplets which is expiring and I decided to make some chocolate cookies after poring through one of the baking books which my sis bought for me from Taiwan. The book is called 孟老师的一百道手工饼干 (100 Handmade Cookies by Meng Laoshi),it is a taiwanese chinese baking book which contains some very pretty illustrations of 100 cookies, with step by step detailed instructions and pictures. An excellent book not to be missed if you happen to be in one of the major bookstores in Taiwan. Hehe, I am the proud owner of not just 1 but 4 books by the same author, thanks to my dear sis. I am so glad to have the 4 baking books on my bookshelf, cos I really learnt a lot from reading and trying out the recipes by this author. If you are serious in baking, making breads or desserts, you should go get her other baking books 孟老师的一百道面包, 孟老师的一百道小蛋糕 and 孟老师的下午茶.

This recipe uses chocolate droplets, which are actually bits of baking chocolate that look like water droplets, hence the name chocolate droplets. Chocolate droplets are used in baking as they can resist high temperature, they don't melt easily and maintain their shape and crunchiness even after baking.



Ingredients
100g unsalted butter
50g fine sugar
1/2 tsp vanilla essence
1 whole egg (45g without eggshells)
150g plain/cake flour
1/4 tsp baking powder
80g chocolate droplets


Method 

1. Allow the unsalted butter to soften at room temp. Alternatively you can use microwave to heat it up for a few seconds, making sure that the butter is softened but does not melt into liquid. Add the softened butter, sugar and vanilla essence into a mixing bowl and use the cake mixer to mix thoroughly.

3. Add in the egg a little at a time, and mix thoroughly at high speed using the cake mixer.

4. Add in the sieved flour and baking powder. Mix slightly using a rubber spatula. Then add in the chocolate droplets, and using the spatula, mix in a irregular manner until the mixture is well-mixed. (Note: Do not mix too hard or in the same direction. Also do not use the egg-beater or cake mixer to beat the mixture at this point. All these will affect the texture of the cookies.)

5. Using a teaspoon, spoon out a teaspoonful of the mixture, about 15g, and place it on a baking tray lined with baking paper, making sure that each cookie is sufficiently spaced apart.

6. Preheat the oven at 180 degrees celsius, and put in the cookies and bake them for about 25 min. When the time is up, turn off the heat and continue to bake the cookies in the closed oven for another 10 min. Finally, remove the cookies from the oven and allow them to cool on a baking rack before storing them in air-tight container.


Tuesday, August 9, 2011

Homemade Steamed Meat Buns (居家手工大肉包)

It's been a long while since I last posted something, was too busy and lazy lately. But I have not stopped trying out new recipes. Recently I tried making some steamed meat buns. I had a craving for buns or baos, especially char siew baos, but since I didnt have ready made char siew pork with me, I had to make do with making meat buns or meat baos instead. It was my first time making any kind of chinese steamed baos, and I didnt expect them to be successful. It was not easy to pleat the baos though, I have to say it is the single most challenging task of making buns. I really had a tough time pleating and closing the top of the baos properly, and at the end of my bao-making session, I still had not mastered the skills. Arggghhh...

Here they are, my ugly 'little' big baos, just before going into the steamer.



And here is one of my baos, just out of the steamer, smiling happily at me.


No prizes for guessing what went inside my steamed meat bao.


My buns/baos were really big, I weighed each of them and they turned out to be 180-200 grams each. If you are a big eater, 2 of such baos will be enough for dinner, and if you have a small stomach, your stomach will be bursting after gobbling just 1 bao.


Adapted from Homemade Chinese Steamed Bun (居家手工包) by Koh Sai Ngo, Yong Leng Chin


Ingredients A (mix well and set aside for 10 min before mixing with B)
1 tbsp yeast
1 tbsp sugar
1/4 cup water

Ingredients B
600g flour
4 tbsp sugar
1/2 cup water
2 tbsp oil

Steps for making 1 portion of basic bao skin.
Method
1. Mix ingredients A with ingredients B and hand-knead until it becomes a smooth dough. (I used bao flour and found the dough a bit too dry, so I added extra water, about 3 - 4 tbsp)

2. Divide the dough equally into portions (no. of portions dictated by the recipe) and set aside to rest for about 10 min. (One portion of basic bao skin can be used to make about 6-8 big baos and 28 small baos.)

Note :
- After wrapping the fillings, the baos need to be rested for another 25 min.
- Time needed for steaming : small baos need 10 min, big baos need 15 to 20 min depending on the bao size.

Steps for Making Steamed Meat Buns
Skin Ingredients - 1 portion of basic bao skin (as above)

Filling Ingredients
500g minced meat
some dried shitake mushrooms, chopped and soaked in water, and dried using kitchen towel
some spring onions, chopped finely
2 boiled eggs (each cut into 4 pieces)

Seasonings
2 tbsp chinese cooking wine

1 tbsp sesame oil
1 tbsp oyster sauce
1 - 2 tbsp soya sauce
1 tbsp sugar
1 tsp salt
a pinch of pepper

Method 
1. Combine the filling ingredients (except for the boiled eggs) and the seasonings in a big bowl and mix well.

2. Divide the basic bao skin into 8 portions, rest for 10 min under a kitchen towel. Divide the fillings also into 8 portions so that each bao will have equal amount of fillings. Take a portion of bao skin, and roll it flat into a circle of about 16cm diameter, depending on how big you want each bao to be. Put in the fillings plus 1/4 of a boiled egg, wrap well, making sure that the bao is well-pleated and repeat the steps until all the bao skins and fillings are finished.

3. Put the wrapped baos/buns aside, and let them rest for 25 min under a kitchen towel.

4. In the meantime, heat up a steamer on high heat on kitchen stove, let the water come to a boil before putting in the buns for steaming for 15-20 min. I used an aluminium steamer with 2 layers so I managed to steam 8 buns in 2 layers.

Note :
The original recipe calls for adding chinese sausages, which I have omitted because I didnt have it at that moment. Also the ingredients involved a mixture of 2 deboned chicken drumstick and 300g minced pork meat, plus half a yam bean (diced). I have omitted the chicken drumstick and added some spring onions instead of the yam bean which is otherwise known as '沙葛' in Chinese.

This post has been submitted to YeastSpotting.


[Updated 2 May 2013] For a much better version of bao dough, check out the following recipes:
1. Simple Char Siew Bao (29 July 2012)
2. Hong Kong Style Smiling Char Siew Bao (2 May 2013)

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