Ever thought chinese buns an impossble feat? Well, say no more ..
Bake them plain or filled. Either way, they are so easy, when you have a combisteamer ..
Ingredients – dough
4 cups plain flour (or better still, ‘super fine flour’ or specialty ‘pau’ flour from asian grocers – it’s all about the finer art..)
3/4 cup water (room temperature, or add a little hot water to room temp water, stick a finger in, if you don’t feel ‘anything’, it is the right temp for all breads, pau included)
1/2 cup sugar (ahh..yes, the secret of chinese cooking lol)
1/4 cup shortening (margarine is fine)
1 packet dry yeast (7g)
1 tsp salt
Ingredients – optional Filling
500g minced pork/chicken (regular, not lean)
Handful of finely chopped cabbage (use food processor if you have one)
salt, pepper, 1 tbsp chinese wine, 1 tbsp sesame oil, 2 tsps soy sauce, 1 tsp fish sauce, 2 tbsp sugar (yikes again!)
2 tsp corn flour
(For Thai chicken bao, mix 500g minced chicken with green thai curry paste and chopped coriander)
- All ingredients go into the mixer with dough hook. Mix for 15 mins. Add a little flour if too sticky, or a little water if too dry . Dough a little sticky is ok.
- Cut baking paper into small squares, 4×4 cm
- Let dough sit for 10 mins (rise a little)
- Flour surface and form dough into a sausage, portion into balls
- Flatten dough balls and fill (pinch to close and turn upside down to make smooth buns or, to make pretty folds, watch YouTube videos)
- Lay buns onto small baking papers
- Proof in Professional Bake function, on ‘proofing’ (or steam), 40c for 15 mins until they double in size.
- Steam buns on 100c steam for 15 mins
And, how would you know you did a good job? Well according to Confucius, pau with skin that peels, bring good fortune. Kidding. Seriously, a thin skin which peels mark good results, apparently.
Thai Chicken steam bun.. #Combisteam Steam 15 mins 🙂