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.


Ingredients:

•     200gm Hong Kong Flour
•     1 tsp instant yeast

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

Kaya Bao

hehe..finally bought the "bao hao chi" book as recommended by my fren, keiko

Ingredients: 

300gm hongkong flour

1/2 teaspoon instant yeast
1/2 teaspoon baking powder
70g sugar
3gm margarine

120ml water
filling - anything that you like (i've used KAYA for this round)

Method:  

- Mix all ingredients except filling and knead into a smooth dough. (about 10-15 minutes)

- Cut dough into even sizes and roll them flat.
- Wrap with filling
- Shape as desired (i did funny funny ones..ahahaha)

- Place on parchment paper and set aside to rise for 30 minutes

- Steam over high heat for 5 minutes

- Serve hot (i kept mine in fridge and re steam the next morning)

Steam Bao with peanut nutella filling

Adapted recipe from my dear friend:

http://www.dequeenkitchen.blogspot.com/2012/05/red-bean-chinese-bun-bao.html

Ingredients: 

300gm hongkong flour

1/2 teaspoon instant yeast
1/2 teaspoon baking powder
70g sugar
3gm margarine

120ml water
filling - anything that you like (i've used peanut filling mix with some nutella)

Method:  

- Mix all ingredients except filling and knead into a smooth dough. (about 10-15 minutes)

- Cut dough into even sizes and roll them flat.
- Wrap with filling
- Shape as desired (i didn't do creative ones)

- Place on parchment paper and set aside to rise for 30 minutes

- Steam over high heat for 5 minutes

- Serve hot (i kept mine in fridge and re steam the next morning)