SHAU BAO

 Shau Bao 

Recipe adapted from 

Guaishushu1.com

Water Skin

                200g plain flour

                60g cooking oil

                30g castor sugar

                1/4 tsp salt

                100g water  

Oil Skin

150g plain flour

80g cooking oil

Filling

300g diced barbecue pork （叉烧）

200g green peas (青豆）

1 big onion – diced （大葱）

             2 Tsp plain flour

             3 Tbsp cooking oil

Sauce: mix together

1 Tsp sesame oil （麻油）

3 Tsp castor sugar （细砂糖）

1 Tsp Chinese cooking wine （烹饪酒）

2 Tsp oyster sauce （耗油）

1 Tsp dark soya sauce 

5 Tbsp hot water

Others:

1) Egg wash

                - beat together 1 egg yolk & 1 Tbsp icing sugar

2) decoration

               - black and white sesame seeds

COOK THE FILLING:

1. In the frying pan, heat up 3 Tbsp cooking oil, 

2. sauté the onions until fragrant. 
3. Add plain flour & fry, pour in sauce 
4. add barbecue pork & green peas, fry until almost dry
5. Remove from heat and allow to cool, refrigerate 

PREPARE THE SKIN

1. water skin: combine all ingredients in a mixing bowl, mix until smooth. 
2. Put dough in plastic bag and leave aside
3. Oil skin: mix all ingredients to form a dough. May need to add more flour to get a pliable dough.
4. Divide both the water skin and oil skin into 15 equal portions. 
5. Take one portion of water skin, flatten it, wrap a portion of the oil skin inside, set aside.
6. After doing the same for all the 15 portions, take the 1st ball and roll it lengthwise, roll up as if a Swiss roll, leave aside and do the same for the rest.
7. Take the 1st roll, flatten it lengthwise & roll up again.
8. When finish doing the same for the rest of the rolls, take the 1st roll & flatten it into a round
9. Wrap 1-2 Tbsp of filling in it & pleat to seal the opening. Leave on a parchment lined tray.
10. Before sending into the oven, egg wash & decorate with sesame seeds.
11. Bake in preheated oven 180’C for 35-45min until the desired colour is reached. 

SHANGHAI PANCAKE

Shanghai Pancake

was once very popular. 

It was usually served together with a sweet cold dessert 

at the end of a heavy 8 course dinner in a Chinese restaurant.

This recipe is adapted from dingoozatfood.blogspot.com 

(A) sift together 

90g All Purpose Flour

30g Rice Flour

1/2 tsp Baking Powder

2 tsp Sugar 

1/4 tsp Salt

(B) Combine

1 large Egg

230g Water

~~~~~~~~~~~~~~~~

250g red bean paste or lotus bean paste.

Cooking Oil

Method

1. Add B to A, mix well and strain through a sieve
2. Lightly oil a non stick frying pan
3. Heat up the pan. 
4. Pour 1 ladle batter into the pan, swirl to form a thin pancake 
5. Once set, remove from pan and spread filling onto the pancake (do not press in the filling)
6. Fold into rectangle by folding in the 4 sides, Brush some batter on the sides to secure the edges
7. Heat some oil in the pan, pan fry the pancake until golden brown on both sides. Dish out and drain the excess oil. Cut into pieces and serve 

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

CRUMBLY DIMSUM BAO

Crumbly Dimsum Bao

sold in Dimsum Restaurants

either has roasted meat (char siu) or

a mixture of fresh shrimps and chicken as filling.

I have used Curry filling instead, hope you like the change.

Crumbly DimSum Bao

Filling

1 egg, hard boiled & cut into 6 wedges

75g potato, cubed and Steamed until soft

50g pork or chicken, minced

1/2 Tbsp curry powder

3 shallots, sliced

some curry leaves

1/4 Tbsp sugar

1/4 tsp salt

chicken powder to taste, optional

1 Tbsp cooking oil

1. heat up oil in a wok, add shallots to fry until fragrant

2. add curry leaves and minced meat, continue frying

3. add curry powder and the rest of the seasoning

4. lastly stir in the steamed potato, cook until dry

5. remove & allow to cool

Pastry

100g self raising flour, sifted

50g chilled butter, cut into cubes

25g beaten egg

10g sugar

1/4 tsp salt

Egg Wash

remaining beaten egg

Method:

1) combine flour and sugar in a mixing bowl

2) add butter, using fingertips to rub butter into the flour until it resembles crumbs

3) add beaten eggs and mix to form a pliable dough, divide into 6 balls

4) lightly flatten each ball, wrap in 1 Tbsp of filling & 1 egg wedge

5) seal and place on parchment paper

6) egg wash and bake in preheated oven 175'C for 25-30min 

STEAMED GLUTINOUS RICE

Steamed Glutinous Rice

is said to be well cooked

if the rice grains are nice and spongy, not soft and stick together!

I would like to express my thanks 

to Har Yean Cheng's mom

for this yummy and right texture recipe.

Steamed Glutinous Rice

300g glutinous rice, soaked overnight & drained

2 Tbsp oil

3 shallots, sliced

few slices old ginger

1 Chinese sausage, remove skin & sliced

3-4 dried mushroom, washed & soaked till soft, sliced

2-3 Tbsp dried shrimp, washed & soaked till soft

1/2 cup water gathered from soaking dried shrimps and mushroom

Seasoning

soya sauce

dark soya sauce

salt & pepper to taste

chicken powder (optional)

Garnish

char siew or braised pork, sliced

fried egg, sliced

spring onions, chopped

fried shallots

fried peanuts (if you prefer some crunch)

1. fry shallots and ginger in oil until fragrant

2. add dried shrimps, mushroom and Chinese sausage

3. add glutinous rice and fry together

4. add seasoning to taste

5. transfer to a steaming pan, add 1/2 cup water

6. steam for 25-30min on high heat until cooked

7. garnish before serving

GINGER MILK PUDDING

Ginger Milk Pudding

is a Hong Kong Delicacies

fondly called 

Hong Kong Style Ginger Crush Milk Curd. 

If the porcelain spoon

can stay on top of the milk, you have succeeded.

Thank you Ah Chee
for your recipe and your detailed explanation.

It is indeed an easy and wonderful recipe.

Ginger Milk Pudding

1 cup full cream fresh milk (240g)

1.5-2 LARGE PORCELAIN SPOON old ginger juice (Bentong) 

1-2 tsp sugar

1. put ginger juice in a bowl

2. heat up milk and sugar in a small pot, until bubbles appear at the sides of pot,

    make sure that it must be hot enough but not to let the milk boil!

3. Then, pour the milk into the ginger juice bowls

4. Do not stir. Let sit for few minutes to set.

    Test with a spoon. If the spoon stays on top, you have succeeded!

XIAO LONG BAO

Shanghai Xiao Long Bao

is a dimsum specialty,
also known as 'soup' dumpling .

These are little baos with juicy filling wrapped in QQ bao skin.

Watch out when you bite into these little baos

because the hot soup will ooze out!

It is best eaten with 

1) thinly shredded ginger with black vinegar or

2) red chilli oil

The filling needs to be prepared in advance

and
 chilled to thicken for easy wrapping.

The following are the ingredients:

Xiao Long Bao

(makes 25 pieces)

Filling:

(A) 125g minced meat
       1/2 tsp cooking wine
       1/4 tsp soya sauce
       1/8 tsp potato starch
       salt & pepper to taste

(B) 1/4 tsp sesame oil
      1 Tbsp ginger, chopped finely

      1/2 Tbsp carrots, chopped finely

      1 Tbsp spring onions (white part), chopped
      125g collagen (coarsely minced)

Others:
- round carrot slices for each dumpling to sit on
- thinly sliced ginger in black vinegar
- chilli oil

Prepare Filling:
1. in a large bowl, using chopstick mix together ingredients (A), until the texture is sticky
2. add sesame oil, mix well
3. start to use hand, scoop up the meat & slap into the bowl, 10X to increase elasticity
3. mix in chopped ginger, spring onions & carrots
4. add collagen and mix well.
3. chill in fridge for at least 2 hours for easy wrapping

Skin:
75g plain flour, sifted
2 tsp oil
50g hot water

1. combine sifted flour, oil and hot water in a bowl
2. use chopsticks to stir until well mixed and form a dough
3. cover & leave aside for 30min
4. knead the dough on a floured board, until smooth and elastic
    (this step is important to get the QQ texture)
5. divide dough into 6g each, roll each piece into flat circles
6. wrap filling 20g & shape into a bao, with pleats
7. place on a piece of carrots in a steaming tray
8. when the steamer is hot, place bao to steam for 10min on high heat
9. serve hot with shredded ginger in black vinegar and chilli oil

CHINESE RADISH CAKE

Chinese Radish Cake

Some like to call it Turnip Cake even though there is no turnip in it!

 Lo Bak Gou is the other name
in Cantonese dialect,

is specially steamed for Chinese New Year celebration.

To some elders,

Lo Bak Gou is a tradition that signifies abundance

as it is normally steamed in big trays.

So much so that, 

it will last through the first few days of  Chinese New Year.

As such, during this auspicious time,
many Chinese families still have
a large tray of Lo Bak Gou

at home because it can be easily served,

either pan fried,

stir fried or simply re-steamed!

Today, Radish Cake is easily available
in most Dimsum Restaurants.
Simple it may look,
but it is full of flavour!

My mom loves lo bak gou
and she never fails to order one
whenever she goes for dimsum breakfast.

The beauty of this Lo Bak Gou
is that it can be easily made a day ahead,
then
heat up & serve when required.

Chinese Radish Cake

A) 1 cup radish, grated

B) 1/2 cup water

     1/2 cup rice flour (3/4 cup if you like it harder)

     1/2 Tbsp corn flour

C) 1 Tbsp oil

     1 Tbsp dried shrimps, soaked & chopped

     1 dried mushroom, soaked & chopped

     1/3 chinese sausage, diced

     pinch of 5 spice powder

     salt & pepper to taste

     1 Tbsp fried shallots

D) 1 scallion, chopped

     1 red chilli, chopped

1) mix flours in water & leave aside

2) heat up 1 Tbsp oil in a wok

3) add dried shrimp, mushroom, sausage to fry until fragrant

4) add radish and cook until soften

5) add 5 spice powder, salt & pepper and fried shallots

6) stir in flour mixture, and cook until mixture thickens, turn off heat

7) scoop into a well oiled pan to steam for 45 min until cooked

8) let cool & loosen side before turning it onto a cutting board

MUA CHEE

Thank you Emily Koh

for such an easy recipe

Steaming in an Electric Lunch Box 

is simply fuss free.

Once everything is mixed 

and put into the steamer,

switch on,

you can come back anytime to serve it!

Like to try Emily's Recipe?

Mua Chee

100g glutinous rice flour

90g water

1 Tbsp oil

1) mix them up in a steaming bowl

2) steam it until light goes off 

3) serve with grounded peanuts and caster sugar

Note:

If you do not have an Electric lunch box, just steam it for 20min, or until cooked

STEAMED PUMPKIN KUIH

Pumpkin is versatile.

It can be used in cooking and baking.

The bright yellow of pumpkin adds colour to whatever you cook.

It can be a tray of yellow kuih,

some steamed yellow buns or crusty baked loaves.

I have adapted this recipe from

Rebacca Tan's post in the Facebook

Steamed Pumpkin Kuih

125g pumpkin without skin, shredded

190g water

80g rice flour

30g tapioca flour

20-25g dried shrimp, soaked & coarsely diced

1/2 Tbsp garlic, minced

salt & pepper to taste

1 Tbsp cooking oil

1. combine in a bowl, water, rice flour & tapioca flour

2. oil the bottom & sides of a steaming pan (5.5")

3. pour remaining oil into a hot pan & fry the minced garlic

4. add dried shrimp, continue frying until fragrant before adding shredded pumpkin

5. lastly, add in batter to cook until thicken

6. dish into the oiled steaming pan, level with a wet palm

7. steam for 30min, until cooked

8. Cool well before cutting

9. serve with cut chilli, fried shallots & cut spring onions

    or pan fried plain

STEAMED PORK RIBS WITH FERMENTED BLACK BEANS

Steaming is the easiest way of Chinese cooking.

Firstly, assemble the ingredients,

arrange them on a steaming dish,

and 

steam over boiling water.

Once done, the gravy is clear 

and at the same time,

all the goodness has gone into it.

I love cooking this way,

especially in my little Electric Lunch Box.

It saves a lot of work cleaning up of the utensils!

This Steamed Pork Ribs with fermented black beans

is a common dish in Dim Sum Restaurants.

The secret of having the ribs soft & juicy

is the addition of 'wonder powder', 

Corn Starch!

Corn starch is often used in Chinese Cooking

but how many of us really know its function?

It is used as a tenderizer for meat

and

to thicken up the gravy.

Besides this, it makes your food look glossy and appetizing!

Steamed Pork Ribs with Fermented Black Beans

250g pork ribs, chop into bite size

2 tsp corn starch

1 Tbsp water

1 tsp old ginger slices

1 tsp fermented black beans, rinsed

1 red chilli, chopped

Seasoning:

1 tsp sugar

1 tsp shaoxing wine

1/2 tsp sesame seed oil

salt & pepper to taste

1. marinate pork ribs with seasoning and leave aside for 1/2 hour or so

2. mix corn starch & water to marinated ribs

3. arrange ribs on steaming plate, add fermented black beans & ginger slices

4. cover & steam for 30min, or until the ribs are cooked

5. sprinkle chopped chilli on top and serve hot.

3 Ingredients One Bowl Egg Cake

I am sure many of us know about this

3 Ingredients Egg Cake

in the ratio of 1 : 1 : 1 cup

It is a Traditional Egg Cake

made in many of the Chinese households

during the olden days.

Simple ingredients readily available in the pantry,

egg, flour and sugar

and 

easily whipped up,

in One bowl!

Those days, this Egg cake was usually steamed

unless you had a made shift

OVEN

The Egg Cake was baked in 

an old but big clay pot, heated over a charcoal stove.

It was then covered with a metal plate 

with the 4 corners tied with a string extended to the top & drawn together

for easy lifting.

This plate was then filled with some burning charcoal

to give heat to the top of the cake.

How do you like baking with such an oven?

Starting from getting the stove lit up

and 

the cake whipped up by hand (muscle training),

the chores was tedious.

My hubby told me that

like every family in the village

they also made this Egg Cake when they were young.

His eldest sister, 

Esther,

the baker of the house,

would usually gather them (the remaining 5 siblings)

to help in the whisking of the eggs with a spring whisk

while she got the 'oven' ready!

The eggs did not seem to rise at all

(they were all very young children)

and 

they had to whisk very long time to get it ready.

Not surprising that half way, few of them would sneak out to play.

In fact, some would quietly fled 

when Esther was getting ready the utensils & ingredients.

To bring back the sweet memories

he actually whisked the eggs for me by hand!

3 Ingredients One Bowl Egg Cake

1 cup egg (5 large eggs)

1 cup plain flour ( 110g - I added 1 tsp baking powder)

1 cup sugar (I reduced to 150g)

1) whisk up eggs in a electric mixer

2) gradually add in sugar

3) when the egg mixture comes to ribbon stage, fold in sifted flour

4) stop mixing when no streaks of flour remain. DO NOT OVERMIX

5) pour mixture into a 8" square pan (line bottom with parchment)

6) bake in middle rack of preheated oven 175'C for 30min

7) overturn to cool on wire rack when done

Note:

1. This Egg Cake has a different texture from the sponge cake.

    It is coarse, not so smooth 
2. you can slice it horizontally to put some kaya as filling too

HERMAN FLUFFY STEAM BAO

Chinese  make their Steam Bao

in 3 textures if not more, namely

a) a heavy but soft bao known as mantou, can be eaten steamed or deep fried

b) a fluffy but less dense than the the previous mantou

c)  a spongy and airy type 

The later 2 usually come with fillings.

for sweet bao we have red bean paste or lotus paste

whereas savoury bao comes with pork filling

My grandchildren love mantou

while my mom prefers the airy type.

What about you?

These fluffy and less dense bao

are on the sweet side

because I make them plain.

If you like to try your hands on it,

here is my recipe 

Herman Fluffy Steamed Bao

(A) 200g herman

      200g pau flour

      75g water or milk (to adjust consistency)

      40g sugar (reduce accordingly if making bao with filling)

      25g oil or shortening

(B) 3/4 tsp baking powder

1. mix all ingredients (A) to form a smooth & shinny dough

2. cover & let proof until double in size about 3 hours

3. spread out the dough on the working top

4. sprinkle baking powder on the dough & knead until incorporated

5. divide & shape

6. cover & let rise 30min

7. steam for 8-12 min according to size of bao

HERMAN STEAM MANTOU

Herman, 

when used to make steam mantou,

as in other bakes,

 it gives a sweet smell to the buns.

The texture may be fluffy as shown in the picture

but it is quite heavy.

The buns cracked because of over fermentation.

I left it left too long on the counter.

This recipe is the courtesy of Xiuli Zhang

Herman Steam Mantou
130g Herman
120g fresh milk
1/2 Tbsp oil
1/4 tsp salt
2 Tbsp sugar
180g superfine flour

1. Mix all ingredients except flour, into a paste
2. Add flour & knead to a smooth dough
3. Let proof 6-7 hours (or over night)  until double in size
4. Divide & shape dough
5. Leave to proof 30-45 min until slightly bigger, if left too long, bun will crack like mine!
6. Steam for 5-10 min according to size of mantou

DIMSUM PORK BUNS

 餐包

Pretty & Puffy Buns in a row 

Dim Sum 

a Chinese Treat, originated from Hong Kong 

has a variety of dainty dishes that satisfy your taste buds
but will not fill your stomach

There are of course 

some buns and well prepared carbohydrates that can 

let you call it a meal!

This 'Meal Bun' 

is one that will satisfy both your taste buds and your stomach

I have adapted the recipe from Miki's 

Poolish Starter Soft Bun

Poolish Starter - mix together all ingredients & leave aside for 10 hrs @ room temperature

125g bread flour

125g water

1/4 tsp instant yeast

Main Dough

all of the poolish starter

140g milk

1 egg

60g unsalted butter

8g salt

280g bread flour

80g cake flour

25g milk powder

60g sugar

1 & 3/4 tsp instant yeast

1. all ingredients into the bread machine, knead & allow to proof until double

2. punch down & divide into 20 or more balls

3. wrap each ball with 1.5-2 Tbsp filling and shape into a bun

4. let proof 45min

5. egg wash the buns & sprinkle some sesame seeds as topping 

6. bake in preheated oven 175'C for 12-15min until golden brown

Filling:

300g pork belly, cut into small cubes or minced

2 big onions, cut into small cubes

2 Tbsp oyster sauce

2 Tbsp char siew sauce

1 Tbsp black sauce

1 Tbsp minced ginger

2 Tbsp roasted sesame seed

3 Tbsp spring onions, cut finely

salt & pepper to taste

thickener, corn starch + water

1. heat some oil in the kuali

2. fry onions & ginger until fragrant, add pork

3. add all seasoning & some water for gravy

4. add thickener to thicken the gravy

5. dish out & let cool, refrigerate while waiting for the bread to proof

6. before using, add roasted sesame seed & spring onions, mix well

Note:

1. Do not over proof bun at 2nd proofing as the buns will spread when baked

2. certain amount of water is added while cooking filling so that the bun can be juicy

LAU SAR BAO

If you love Bao, 

you will love its soft spongy texture. 

If you find tau Sar Bao too common or too plain to savor in a dim sum restaurant, 

You will probably opt for Lau Sar bao 

because of its creamy sweet filling. 

When you bite into a hot Lau Sar Bao, 

be careful! 

Its steaming hot creamy filling may burn your tongue.

Bao skin is adapted from nasilemaklover's 

and 

Lau Sar from bakeforhappykids's recipes

1st prepare filling, to be refrigerated until required:
Filling:
60g icing sugar
25g custard powder
25g milk powder
2 salted egg yolk, cooked & mashed
50g butter, softened
1 tsp milk

1. Combine all ingredients, mix well
2. Add milk & put in fridge to harden before dividing into 12 portion
3. Leave in fridge until required

Bao
350g pau flour
1 tsp double action baking powder
1 tsp instant yeast
40g sugar
10g shortening
200g milk

1. All ingredients into bread machine, knead for 15 min until smooth.
2. Leave to proof for 15 min
3. Divide dough into 12 portions each of 51g
4. Wrap filling & place on lined steaming pan
5. Leave bao in the steamer to proof for 20 min
6. Steam bao from cold water for 20min
7. When ready, leave bao in steamer for 2-3 min before opening cover & removing them.

PUMPKIN SWIRL

 I love the bright yellow colour of pumpkin. 

This time 

I use it to make these pumpkin swirl.

White layer:
100g milk
1/2 tsp yeast
165g pau flour
25g sugar
6g shortening/oil
1/4 tsp baking powder

Yellow layer:
All ingredients follow the white layer
But replace milk with blended steamed pumpkin

1. 2 colors, knead separately in the bread machine for 15 min & let it rise 15min
2. Roll the 2 colors separately into rectangle
3. Put the yellow layer onto the white one
4. Roll up like a Swiss roll, make sure it is tightly rolled
5. Cut into pieces of 1.25 - 1.5" & place on grease proof paper
6. Leave the Mantou in the steamer to rise for 20min
7. Steam Mantou from cold water for 15min
8. Do not open cover immediately when time is up, leave it in the steamer for a few min.
         

HAINAN BAO

Hainan Bao

is commonly sold in stalls by the road side,

in front of coffee shops

or in the wet markets

If you like light, fluffy and springy bao

you will like Hainan Bao

Hainan Baos

 are normally white

and come with filling of various kind,

like tau sar and kaya

I made these Hainan bao with pumpkin

and 

used the remaining pumpkin 

to make the filling

Hainan Bao

350g bao flour

1 tsp yeast

1 tsp baking powder

40g sugar

10g oil

200g water (can replace partly with mashed pumpkin)

1) all ingredients into the bread machine, dough cycle to knead for 10-15min, until smooth

2) let rest for 15min

3) divide dough into 12 portions, shape into balls, press flat & wrap filling

4) leave to rest for 20min

5) put into steamer filled with cold water, cover & turn on fire to medium & steam for 20min

6) when ready, leave in steamer for 3-5 min before opening the cover & removing the bao

Filling:

340g mashed pumpkin

100g sugar

40g oil

2 tsp pandan juice

1) put 1/2 the sugar into the wok & add oil, heat up without stirring

2) when the colour of sugar turns light brown, mix well

3) add the remaining sugar, pumpkin & pandan juice

4) stirring at low heat until the mixture thickens 

5) let cool in fridge before using

PUMPKIN BAO

I fell in love

with the bright yellow Pumpkin Mantou 

that Melissa Ho Lee Cheen shared in Facebook.

The Mantou 

are so smooth and

looks so spongy and nice.

Melissa says the secret is:

choose pumpkin with orange colour flesh!

Pumpkin Bao

90g steamed pumpkin puree

330g bao flour

15g milk powder

80g sugar

60g water

15g oil

5g baking powder

3g yeast

1. All ingredients into the bread machine, knead for 1/2 an hour

2. let it rise for 15min, divide & shape into bao, or wrap filling if using

3. Let rise another 25-30min

4. Mist buns with water and steam on HIGH for 10-12 min depend on size of bao

Filling:

110g black sesame powder

60g sugar

1/4 tsp salt

4 tsp oil

50g boiling water

1. combine black sesame powder, sugar, salt & oil

2. pour boiling water over & mix well

3. put in plastic bag & leave in fridge overnight

Note: wetness of mashed pumpkin may be different in every batch,
          so you may need to adjust the liquid used in the recipe by +/- 10% 

BAKED DIM SUM PAU

 

餐包
Chang Pau

is 

baked bun with pork or chicken filling

It is a variation from the normal Steamed Pau

having the same filling

Its glossy top makes it so attractive

I have adapted the bun recipe from

Joe, bakeforhappykids

using semi-cooked dough method

makes 24 buns

For the Buns:

A. 120g bread flour

     120g hot boiling water

B. (ingredients to be at room temperature)

     100g milk

     100g whipping cream

     1 large egg, 50g without shell

     380g bread flour

     70g sugar

     1/4 tsp salt

     1 & 3/4 tsp yeast

     50g butter

extra milk for brushing bun before going into oven

Filling:
180g char siew, cut into little cubes
1 big onions, cut into little cubes 
2 Tbsp chopped spring onion
2 Tbsp roasted sesame
1 Tbsp oil
1/2 cup water
1 Tbsp char siew suace
soya sauce & pepper to taste
thickening: 1 Tbsp corn flour + 2 Tbsp water

Cook Filling:
1) heat oil in a wok & fry onions until fragrant
2) add char siew & fry, add water & the seasoning
3) add spring onions & roasted sesame & lastly thickening
4) remove from heat & let cool in fridge

For A

Pour boiling water over flour & mix until it forms a sticky gluey dough.  When the dough has firmed up, cover & leave aside to cool for 15min at room temperature.

For B

1. put all ingredients from B & the cooled A into the bread maker. Knead dough until smooth and elastic. Allow dough to prove for 1 hour until double in size.
2. divide dough into 24 equal portions (about 40g each), roll each dough into a ball & let rest 10min
3. press into a disc & put 1 Tbsp filling & wrap up as buns. Allow to proof for 60min until double in size
4. brush bun with milk and bake in preheated oven 180'C for 14min or until buns are thoroughly cooked
5. Transfer buns immediately to cool on rack