PAN FRIED DIMSUM BAO

Pan Fried Dimsum Bao

are crispy when served warm.

In Dimsum Restaurants,

these baos either have char siu or

shrimps and chicken as filling.

When my daughter, Serene sent me the link from You Tube, 'SWEET THE MI',

the next day I made it!

I halved the ingredients in her recipe

(I want to make 6 baos only)
and
I put all ingredients into the bread machine instead of using my hands to knead.

The result?
Crispy crust and soft crumbs!
Love them.

Pan Fried Dimsum Bao

Filling:

150g roasted pork/char siu, cubed

1 big onions, chopped

2 tsp sesame seed

Seasoning

2-3 Tbsp gravy from char siu

or

if you do not have, mix your own:

1 Tbsp char siu or BBQ sauce

1 tsp sugar

1/2 tsp oyster sauce

1/2 tsp red yeast residue, optional

1/2 tsp corn flour

salt & pepper to taste

Method:

1) heat up 1 Tbsp oil and fry onions until fragrant

2) add char siu & seasoning

3) fry until dry, add sesame seed and dish up

4) leave to cool, divide into 6 portions

Bread Dough

150g bread flour

40g cake flour

1/2 tsp salt

30g sugar

1/2 tsp dry yeast

30g water

40g fresh milk

10g cream

40g egg

20g butter

1) all ingredients into the bread machine, bread dough cycle 1.5 hours

2) divide dough into 6 balls

3) press flat and wrap the filling

4) place on a parchment to proof until double

5) heat up a pan at low heat, and place the buns into the pan, cover it

     Make sure the heat is low so that it will not burn. 

6) when the buns turn golden brown, flip over to cook the other side, cover again.

7) serve warm if you want it crispy