Sunday, May 12, 2013

Aspiring Bakers #31 - Bao Ho-Chiak 包好吃 (May 2013) : Char Siew Bao

I'm submitting this post to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Paisay hor, ran out of hongkong flour, used cake flour instead. aiyo, my bao so ugly looking.. T_T shall practice more!!
Makes 12 mini bao
Bao dough recipe:
150gm cake flour

2.5g yeast
2.5g baking powder
35g sugar
12.5g shortening
60ml water

  1. Mix all ingredient to make smooth dough.
  2. Roll into long strip and divide dough equally.
  3. Shape to round ball.
  4. Flatten with rolling pin.
  5. Wrap filling and place on baking paper.
  6. Let it rest for 30 mins before steaming on high heat for 8-12 mins.

Bao recipe adapted from 包好吃 recipe book by Lee Kian Seng.

In agaration for filling recipe:
180g minced pork
2 tbsp light soya sauce
1 tbsp dark soya sauce
1tbsp rose wine
1tbsp oyster sauce

Mix all ingredients then chill in fridge before wrapping.

Filling recipe adapted from Wendyinkk


Miss B @ Everybody Eats Well in Flanders said...

Hi honeybee,
Thanks for your submission to AB #31!
Dun worry about the looks, I think your buns look delicious! Home-made buns are still the best!

Just a tip, you can put a tea towel on top of your steamer to prevent steam from dripping onto your buns, or you can leave your buns for 2-3 min covered inside the steamer after turning off the heat, to get smooth bun skin. Hope this helps :)

Miss B @ Everybody Eats Well in Flanders said...

Sorry, I meant wrapping a teatowel around the lid of your steamer, and close the lid tightly. Not sure if you are using electrical or those traditional steamer though :)

Genie said...

Thanks darling! <3
Using traditional way, steam over a pot of hot water using happycall pot and steamer