Thursday, May 30, 2013

Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) : Steamed Assorted Baos

No more buns left for breakfast. Once I saw this post from Peng's Kitchen, I got hooked up. Being a newbie and copycat, I followed exactly on the ingredients except for the filling. I had not only luncheon meat but hotdogs and azuki paste.

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

  •     200gm Hong Kong Flour
  •     1 tsp instant yeast
  •     1 tsp double acting baking powder
  •     50gm sugar
  •     10gm shortening
  •     80ml water
  •     sliced luncheon meat (Tulip brand)
  •     hotdogs
  •     azuki paste (from Daiso)
  1. Combine HK flour, instant yeast and double acting baking powder together.
  2. Dissolve  sugar in a bowl with water.
  3. Make a well in the flour mixture and pour in the sugar solution. Combine well and gather into a dough.
  4. Add the shortening and knead until a smooth dough.
  5. Place dough in a greased bowl and prove it for 45 minutes or until almost double in size.
  6. Knead dough a couple of times and roll into a long strip. Cut into pieces.
  7. Roll into a flat disc and wrap with fillings.
  8. Leave to rest for about 10 minutes before steaming over preheated steamer at high heat for 10mins.

Recipe source : and

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