喜欢烘培的我，偶尔也想尝试做些中式点心。之前在网上看过大同小异的包点食谱，但都有使用白油。 我本身比较不喜欢用白油，所以至到最近看到不用白油的包子食谱，就把之前收集的食谱拿来比较一下。参考之后，混合一些部份，就做了以下的食谱。第一次做，选择了比较容易包的豆沙包， 也是我女儿最爱的包子，味道还不错！可是，喜欢叉烧包的小儿子，就在一旁呱呱叫，说妈妈不公平，只做了姐姐喜欢的口味。所以为了安抚他，就说妈妈下一次一定会做叉烧包给他吃。为了不让他等太久，一个礼拜后就履行我的诺言。叉烧包不比豆沙包容易，因为豆沙馅我是买现成的，叉烧馅就要自己准备了。还有包法也比较有挑战性。 我觉得这次不是包的很美，需要多加练习。你们可以上youtube找一找‘如何包包子’的视频，看着学习。
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.
Red Bean Paste Steam Buns & Char Siew Bao (Roasted pork steam buns)
豆沙包 / 叉烧包
Ingredients for dough:
300g Hong Kong flour30g 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.
(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!
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