Salted Egg yolk Bao (bun) 流沙包

自从在御宝(Imperial Treasure Restaurant) 吃过流沙包后， 就一直念念不忘, 让我回味无穷。

今天心血来潮，跟着食谱来做。做出来的成品像奶黄包多一点。（咬开包子里面的陷料应该是流质的）.。不知道状况出错在哪里。但是味道却是好吃到不得了。浓郁的奶油，香香的咸蛋黄。。。。真对不起自己又吃了高胆固醇的食物。

我超爱这个包皮。容易操作，够松软，好吃。

The salted egg yolk bun at Imperial Treasure Restaurant has left me wanting for more of that salty, runny goodness.

So today I was eager to make my own. Alas, no wonder it is so pricey to taste the bun at the restaurant. My finished product turned out to resemble custard bun more; the consistency was not runny at all. Hmm, no idea where the issue could be - perhaps you have come across the same thing and can offer me some solutions?

Nonetheless, the thick, buttery flavour  and the fragrance of the salted egg yolks., they are really awesome...... sigh, another high cholesterol intake! Despite the disappointment at the filling, the bun is soft and easy to make.

Recipe: (makes 11 buns)-Adapted from Y3K PAUS.

Ingredients for the Skin ( dough):  (mixed just prior using)
A) 1/2 tsp instant dried yeast
~   40ml water (room temperature)

B) 140g bao flour

C) 125g bao flour
~   25g icing sugar
~  1/2 tsp double-action baking powder
~  50ml carrot juice ( see note below) - original recipe calls for plain water
~  10g shortening

Ingredients for Filling:
2 salted egg yolks ( steamed  for 8-10 minutes till cooked - mashed)
50g butter ( room temperature)
30g icing sugar
20g corn flour            }
15g custard powder   } original recipe is 35g all corn flour
25g milk powder

Method:
1)  For Filling: Combine filling and mix together.   Chill in the fridge for 20-30 minutes. Divide into 11 equal portions each ,roll into round balls.. Put in the fridge again.

2)  For Skin (dough):  Combine ingredients (A) and Ingredients (B) in a bowl, mix well.  Cover with a piece of cloth.  Proof for 30 minutes.

3)  Combine ingredients (C) in a big mixing bowl.  Add in no. (2), mix well. knead  for few minutes till the dough becomes not sticky, smooth and soft. Divide dough into 11 equal portions each (about 27g each).

4)  To Shape: Make into a round and then flatten it.  Ensure centre is thicker than the sides.. Put filling in the centre, seal edges properly. Place each bao onto a piece of paper cup liner. Repeat the rest till all are used up. Rest for 20 - 30 minutes.

5)  Steam over medium heat for 8 minutes or till cooked through.

 Note: Blend 30g carrot and 25ml water to extract the juice. Filter and discard the residue. Weigh the water and use only 50ml.

Fried Pearly Buns 珍珠煎包

Have the urge for bun and glutinous rice, yet you can't satisfy both at the same time? So here I am to introduce you the recipe that you can eat bun and glutinous rice at one time and with one bite to satisfy your craving.

I  find that the bun skin is rather too thin. In my next attempt I will make the bun thicker  to 30 -35 g each or reduce the amount of the glutinous rice.

Recipe: Adapted from Y3k - Steamed Bread by Coco Kong.


Ingredient for the bun (skin):
A)1 teaspoon instant yeast,
70g water (mixed just prior to using)
B)  125g pao flour,
 teaspoon icing sugar;
 1 teaspoon shortening (Crisco)


Ingredient for filling:
C):  100g glutinous rice (soak for 1 hour, drain, mix in 1/2 tsp of salt, steam till cooked)
D): 3 tbsp diced mushrooms (from 2 pre-soaked mushrooms)
     1 Chinese sausage (Steam till cooked, peel off skin, diced)
E): 100g  chicken thigh  (without skin and bone), diced
      some sesame oil
      1 tsp soy sauce
      dash of pepper
      dash of chicken stock granule

Method:
1) For the filling: Heat up oil in a wok, stir-fry  ingredient (D). add in  ingredient (E), fry chicken till cooked. Then mix in ingredient (C) toss well. Dish up and leave to cool. Divide into 8 equal portions (about 36g each).


2)  For bun (skin): Combine ingredient (B) in a mixing bowl.  Add in ingredient (A), mix well. Knead the dough becomes smooth and soft. Cover with a piece of cloth and proof for 30 minutes. Divide dough into 8 equal portions ( about 25g each).

3).  Roll method 2) into round, then flatten it. Ensure centre has a slight bulge. Wrap in filling, gather edges, seal opening and seam face down on a piece of grease-proof paper (cut  into3cm x 3cm).  Repeat the same for the rest. Cover and proof  for 30 minutes.

4) Steam for 3 minutes or till cooked over medium heat.

5) Discard paper, pan-fry the buns (pau or bao) in a non-stick pan with a little of oil till golden brown on both sides. Serve.

6) Enjoy!

Sweet Potato Bun with vegetables

I have this recipe with me for a long time.  This is a vegetarian food. It does not have onion, garlic, meat, dried shrimps and egg in the filling. It is a healthy food. As it is a pure vegetarian food , you must not have high expectation on the taste. However, it still tastes as as good as the commercial buns.

The good point  about this bun is when you leave them at room temperature the bao skin still stays soft. Moreover, it  is  not  sticky while eating.

Recipe: adapted  from Y3K PAUS  by Coco Kong.

Ingredients: (makes 14 )

Dough:

A: (mixed just prior to using) 2 teaspoon instant yeast + 100-120ml water. (see Tips below)

B: 280g Pau flour 

     100g icing sugar

      20g shortening

      160g sweet potato (peeled>steamed>mashed while hot)

      1 teaspoon double-action baking powder

Fillings:

200g cabbage (shredded)

100g carrot (shredded)

200g yambean or sengkuang (peeled, shredded)

200g long beans (I used french beans), diced

Seasoning:

1.1/2 tsp salt

2 tsp mushroom seasoning powder

3 tsps light soy sauce

1 tsp pepper

For thickening: Mixed together

2 tsp cornflour, 100ml water

Material needed:

14 flattened paper cup liners or 4cm x 4cm grease paper

Method:

1. For  filling: Heat up wok with one tablespoon of oil, add in ingredients for filling and seasoning, fry until cooked, add in thickening, fry  and  mix well. Dish up,  leave to cool. Divide into 14 equal portions (about 50g each).

2. For dough : Combine ingredients (B) in a mixing bowl .  Add ingredients (A), mix well (please see tip below). Use hand to knead for 2  minutes till dough becomes smooth and soft. Cover with a piece of damp cloth,  rest for 30 minutes. Divide into 14 equal portions (about 48g each).

3, To shape:  Roll No.2 into a round shape and then flatten it, ensure centre is thicker than the sides (circumference), place in 50g of filling,  seal opening and put it facing upwards on flattened paper cup liner  . Repeat the rest till finished. Cover with a piece of damp cloth, rest for 30-40 minutes.

4. Steam over medium heat for 10 minutes or till cooked . Serve and enjoy, accompany with a cup of  hot coffee........ m..mm....mmm. ......

My gentle reminders:

Tips:Remember to reserve 20ml water. It means 100ml water mix with 2tsp instant yeast. Add in  20 ml water gradually in the process of  kneading.  If the dough is wet enough to form a pliable dough, you may stop adding the rest of water.

Note: 1) Paus or bao means small buns.

           2) If you can't get Pau Flour, replace with Hong Kong  flour or superfine flour.

Mua Chee bun - 麻薯包

When I first saw this “Mua chee Bun” –麻薯包 recipe, I was very intrigued with it. There is a phrase in Chinese says like that,‘心动不如行动’. So this morning, I gathered all the ingredients and started my bun making.

Unlike the usual bao (bun) that you grew up eating, this bao I made is - surprise, surprise! There are 3 layers to the bite:

1) soft dough,

2) chewy muah chee (green colour),

3) sweet and mushy bean paste.

Each layer adds a different dimension to the total flavour with each bite, as your mind and taste buds are occupied trying to distinguish each distinct taste. In fact, the muah chee adds a little bit of QQ and uniqueness.

Recipe: Adapted from Yum Yum magazine

Ingredients:

Mua chee:

200g glutinous rice flour
1 tbsp sugar
a pinch of salt
1 tbsp oil
100 – 120 ml pandan juice

Some red bean paste/lotus seed paste/green bean paste (I used 275 g red bean paste =11 portions x 25g red bean paste)

Skin (dough):
300g bao flour
1 tsp baking powder
1 tsp instant dry yeast
50g sugar (I used icing sugar)
About 180ml water

40g oil (I used shortening)

Method:
1. Mua chee: Combine all ingredients and mix into a pliable dough. Cover with a piece of damp towel and rest for 10 minutes.

2. Divide the dough into 11 portions and wrap up the red bean paste. Arrange them onto a grease plate and steam over high heat for 8 minutes. Remove and leave to cool.

3. Skin: Combine all ingredients and mix into a dough. Add in oil and mix well. Cover with a damp towel and rest for 30 minutes.

4. Divide the dough into 11 portions and wrap up filling. Proof for 30 minutes. Steam over high heat for 12 minutes. Serve.

Pan- Fried Bao (bun) 水煎包

Recipe: (makes about 7 buns)

Ingredients:

Filling:

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.

Dough:

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

Method:

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.

Sandwich Bao - 割包/扣肉包

On most occasions I would prepare my dinner with 2 main dishes (meat and seafood), 1 green vegetable and a soup. Sometimes it gets quite boring and monotonous to eat the same routine menu for dinner everyday. So, today I decided to prepare Chinese sandwich bun (扣肉包) and braised meat to go along with it. There is no rice , the staple is the bun。

I gathered all the ingredients as the recipe book had instructed. After a few hours preparing the dish, dinner was ready and served on the table. I was quite disappointed that my family did not like the braised meat. I know it is very subjective to everyone, a person's meat is another person's poison. Anyway, I will say the braised meat is above average to my taste bud. However everyone liked the sandwich buns.

Recipe:

Ingredients for the bun:

(A)

1 tsp. instant yeast

120 ml water

230g pau flour/Hong kong flour

20g wheat starch

35g icing sugar

1/2 tsp. white vinegar

20g lard/shortening

1/2 tsp. double-action baking powder

Ingredients for filling:

(B) : 8 slices belly pork (3" length,2" width, 1/2" thickness)

(C) : 1 tbsp chopped shallots, 1 tsp chopped garlic

(D) : For garnishing: 180g pickled mustard (shredded, soaked, drained), coriander leaves, spring onions, and coarsely grounded peanut.

Seasoning:

(E) : (mixed together)

300ml water,

60g dark soy sauce,

1/2 star anise

1 tsp sugar

1/2 tsp five-spice powder, 1/2 tsp MSG

1 tbsp cooking wine

(F) : 1/4 tsp salt, 1 1/2 tsp sugar

For glazing:

Some cooking oil

8 paper cups ( flattened)/greased paper

Method:

1) For filling: Heat wok with one tablespoon of oil, saute ingredient (C), add in ingredient (B) and (E) stir fry for few minutes. Cover and simmer for 40 minutes, stir occasionally. Dish up and set aside.

2) Heat wok with 1 tbsp oil, saute pickled mustard with seasoning (F), set aside.

3) For Bun: Mix ingredients A), knead the mixture until becomes a smooth and soft dough. Cover with a damp cloth, proof for 30 minutes.

4) Divide dough into 8 equal portions. Roll into balls. Using a rolling pin to flatten into a oval shape of 3" x 6". Brush little oil on top, fold into half and place on flattened paper cups/greased paper. Cover and proof for 30 minutes.

5) Bring water to a rapid boil, place into a steamer, steam over high heat for 5 minutes or till cooked .

Recipe source from "包Paos" by Y3k"

叉烧肉包 BBQ meat bao

几天前外甥的太太打电话来问关于做包子的问题。想想我也有一段日子没做叉烧肉包子了。

昨天一早起来就上巴杀买肉自己来腌制叉烧。这个叉烧食谱容易做又好吃，不防一试。

叉烧材料∶

三层肉/五花肉 － 1000克

食用叉烧红粉 － 1/4 茶匙 (1/4 teaspoon)

黑酱油 － 2茶匙 (2 teaspoon)

食盐 － 1 大量匙 (1 tablespoon)

酱青 － 1 大量匙 (1 tablespoon)

白幼糖 － 10 大量匙 (10 tablespoon)

请水 － 8 大量匙 (8 tablespoon)

做法∶

1）把肉切成粗条状，用以上的材料腌至少6个小时。

2）把烘炉预热约15-20分左右，然后将腌好猪肉一条条排放在跌架盛着，放进烘炉里，用上火烤12-15分钟。

3）接着取出，每条再涂上少许腌猪肉的汁水，然后每条反转，再放进烘炉里烤12-15分钟左右，使其全部香熟就好。

馅料的制法∶

一粒 大葱 （切成小粒）
5朵 香菇（切成小粒）
500 克 叉烧 （切成小粒）
2 汤匙 黑酱油
3汤匙 白糖
1茶匙 麻油
1汤匙 蚝油
1/2碗水及1 1/2汤匙玉米粉
芫荽少许

方法∶烧热油炒香大葱，再下香菇，叉烧炒香，加入味汁炒至发亮状即可。待用。


包皮材料∶（可做28粒）
（A)
375 克 香港面粉
200 毫升 温水
10 克 干即速酵母

做法∶
1）先将酵母容于水中约10分钟。
2）加入面粉揉成滑面团，用湿布盖着放醒1个钟或发大一倍 。

（B)
125克 香港面粉
150克 白幼糖
1 1/2　大量匙 双倍发粉
10克 白油 （crisco)

做法∶

1）将面粉和发粉一起混和筛均匀。

2）将发好的面团加入（1），加入糖一起揉成面团再加进白油揉至糖粒溶化和光滑状，放约10分钟。

3）分成30克的小面团，将面团压成薄片，将叉烧馅料包入，底放一张1.5"x1.5"的油纸，再醒约10分钟，放进蒸炉大火steam 15分钟即可享用。


馅料的制法：（这个馅料食谱是给不吃葱和香菇的人）

１）热锅加油，放入葱３支，姜３片炒香，捞起扔掉。放入黑酱油２大匙，蚝油２大匙，糖３大匙，玉米粉１大匙(调水), 煮到黏状才放进叉烧５００克拌均即成。

Red Bean Bao

As you can see I placed the bao too close to each other, as a result after steaming they stuck to each other. Luckily they still looked like bao.


I bought the red bean paste from Phoon Huat. The red bean is fine, smooth and fragrant.




Two days ago , my niece came over from K.L. and visited me. She said she wanted to buy some baking stuffs. So after breakfast, I went with her to Phoon Huat, Simei.

The Autumn Festival is around the corner, there are many variety of moon cake fillings /paste are available. As I have planned to make red bean bao this weekend, I bought 500 g of red bean paste.

Recipe (makes 28 - 30 bao)

Ingredients A:

375 g Hong Kong flour
200 ml warm water
10 g instant yeast powder

Method:

1) stir in instant yeast powder into warm water and rest for 10 minutes.
2) Mix in flour and knead into smooth dough . Cover them with a wet towel and rest for 1 hour.

Ingredients B:

125 g Hong Kong Flour
150 g fine sugar
1 1/2 tbsp double acting baking powder
10 g shortening (crisco)

Ingredient C:

Red bean paste 500 g. Roll into a 30 g small ball. (about 28 balls)

Method:

1) Sieve flour and baking powder in a bowl. Add in sugar, and fermented Ingredients B, except shortening .Knead till mixtures are combined.

2) Add in shortening and knead till sugar is dissolved and it becomes soft and smooth.. And rest for 5 to 10 minutes.

3)Divide dough into smaller 30 g dough, round them into a ball shape. Use a rolling pin to flatten it. Put the red bean paste filling into the centre, wrap and seal it tight. Place it on top of a pre-cut parchment paper square 1.5" x 1.5". Repeat until you finish the dough and ingredients.

4) Lay the bao into steamer (make sure leave some space in between the bao as they expand after steaming).

5) Steam for 15 minutes over high heat.

ENJOY!