Saturday, August 27, 2011

Pan- Fried Bao (bun) 水煎包

Recipe: (makes about 7 buns)


100g minced meat
100 g xiao bai cai (小白菜)
1/4 tsp salt
pepper and sesame oil to taste
1/2 tbsp corn flour
1/2 tsp. chicken stock granules
1/4 tsp Chinese cooking wine (optional)

Method: Mix all the ingredients in a big bowl, stir ingredients on one direction until very sticky. Chill in the fridge.

100g plain flour
1g (1/4 tsp) instant yeast
1/4 tbsp fine sugar
1/4 tsp salt
1/4 tbsp shortening
45 ml water

1) Mix all the ingredients (except shortening) into a dough. Add in shortening and knead into a smooth dough. Cover with a piece of damp cloth and rest for 10 minutes.

2) Divide the dough into 7 equal portions (about 23 g each). Roll into small balls and rest for 10 minutes.

3) Brush a non-stick frying-pan with 1 tablespoon of oil. Flatten the dough, wrap in filling and seal and place onto the prepared greased frying-pan. Repeat the rest . Cover and rest for 20 minutes.

4) Heat up the frying -pan for 2 minutes. Add 40-45ml water, cover with lid and simmer until water is dry and the baos are cooked. Dish up and serve.

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