Changes between Version 3 and Version 4 of Recipes/Asian/CharSiewBao

Timestamp:

10/26/13 16:40:43 (11 years ago)

Author:

jorrit

Comment:

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Recipes/Asian/CharSiewBao

@@ -25 +25 @@
  4. Cover dough with damp cloth and let it rise for 30 minutes or until it is doubled in size. I used bread maker’s dough mode to prepare my dough up to this step.
  5. Dissolve baking powder in cold water, sprinkle over dough and knead until well combined. Divide dough into 16 equal portions and flatten with a rolling pin to make a 3” circle. Then place a heap teaspoon of filling in the middle, wrap and pleat the dough to seal. Place it on a 1.5” square parchment paper, seal side up.
- 6. Arrange buns into a steamer, leave about 1” gab in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack to prevent soggy bottom.
+ 6. Arrange buns into a steamer, leave about 3 cm gap in between buns. Spray water mist over buns, and steam in a preheated steamer on high heat for 12 minutes. Remove buns from steamer and cool on rack.
+
+=== Filling ===
+
+|| 250g||[[wiki:Recipes/Asian/CharSiew|char siew]]||
+||½ tbsp||vegetable oil||
+||1||small onion||
+||1 tsp.||sesame oil||
+||1½ tbsp||corn flour||
 
 
 
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