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Berbagi Red bean paste steam buns & Char Siew Bao (Roasted pork steam buns) 豆沙包 / 叉烧包 Terbaru dan Terlengkap 2017
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Besides baking, I like to make Chinese Tim Sum too. I have wanted to make steam bao for long but those recipes which I had come across use shortening. It is one ingredient which I prefer not to use. Recently, I saw a bao recipe which does not use shortening at all. I refer to the bao recipes I have on hand and came up with the following recipe. My first attempt was Tao Sa Bao (Red bean paste steam bun) which my daughter loves and the second attempt was my son's favourite Char Siew Bao.
I use my KitchenAid mixer to prepare the dough but if you prefer to hand knead, I have included the hand knead method as well.
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Red Bean Paste Steam Buns & Char Siew Bao (Roasted pork steam buns) 豆沙包 / å‰çƒ§åŒ…Ingredients for dough: 300g Hong Kong flour 30g caster sugar
¼ tsp salt
1 tsp dry active yeast
180ml lukewarm milk,
1 tbsp sunflower oil
Ingredients for the char siew fillings:
1 tsp sunflower oil
3 shallots, diced
4 tsp oyster sauce
1 ½ tsp dark soy sauce
2 tsp tomato puree
1 ½ tbsp sugar
1 pinch pepper
6 tbsp chicken stock
1 tsp sesame oil
2 tsp shaoxing wine
1 tsp potato starch
300g roasted char siu, chopped into small pieces
Method to prepare the char siew fillings:
1. In a small bowl, mix together the oyster sauce, dark soy sauce, tomato puree, sugar, pepper, chicken stock, sesame oil, shaoxing wine and potato starch until smooth.
2. Heat sunflower oil in a frying pan, sauté shallots for about 4 minutes until translucent. Add the chopped char siu and sauce mix, stir constantly until thickened and then transfer to a bowl.
3. Let cool before use.
Instructions:
(A) Using stand mixer-
1. Sift flour, sugar, and salt into a stand mixer bowl. Mix in yeast and pour warm milk over flour mixture. Knead at low speed using a dough hook until all ingredients comes together. (I use KitchedAid standmixer speed #1 to knead for 2 mins)
2. Add in the oil and continue to knead until you get a smooth dough of ball. (I use KitchenAid Speed #1 to knead for 8 mins)
(B) Hand knead method
1. Sift flour, sugar, and salt into a large bowl. Mix in yeast and pour warm milk over flour mixture. Stir until flour comes together. With clean hands, knead dough in the bowl for about 5 minutes. Add oil and knead till incorporated into dough.
2. Remove from bowl and continue to knead on a flat surface for another 10 minutes until dough is nice and smooth.
Step 3 to 7 same for both methods:
3. Place dough in a greased bowl, cover with glad wrap and prove it in a warm place for an hour or until double in size.
4. When dough is double in size, knead it a couple of times and roll into a long strip. Divide into 12 pieces of about 40g each.
5. Roll into a flat disc and spoon in filling and shape accordingly.
6. Leave to rest for about 10 minutes before steaming at high heat for 10 minutes. (Note: Remember to cover the lid of the steamer with a piece of cloth to prevent water from dripping onto the bao. )
7. Remove from steamer when ready and serve hot. Enjoy!
“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please at least provide a link to the relevant post. Thank you.”
other source : http://news.detik.com, http://docstoc.com, http://bakingtaitai.blogspot.com
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