Changes between Version 5 and Version 6 of Recipes/Asian/CharSiewBao

Timestamp:

10/26/13 16:52:22 (11 years ago)

Author:

jorrit

Comment:

--

Recipes/Asian/CharSiewBao

@@ -15 +15 @@
 || 10ml || cold water ||
 
-
-== Instructions ==
-=== Buns ===
-Buns:
-
- 1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
- 2. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
- 3. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
- 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 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]] ||
-|| || char siew sauce ||
+|| 250g || [[wiki:Recipes/Asian/CharSiew|char siew]] (Follow link for recipe) ||
+|| || char siew sauce (see char siew recipe) ||
 || ½ tbsp || vegetable oil ||
 || 1| | small onion ||
 || 1 tsp. || sesame oil ||
 || 1½ tbsp || corn flour ||
+|| 100 ml || water ||
+
+== Instructions ==
+
+=== Dough for the buns ===
+
+ 1. Sift together flours and icing sugar. Place sifted flour mixture in a large mixing bowl and make a well in the middle.
+ 1. Fill well with lukewarm water, vinegar and yeast. Use a spatula, gently stir the water to dissolve the yeast then slowly bring together flour mixture.
+ 1. Add in shortening or oil and knead for 10-15 minutes until soft dough is formed. It should be smooth on the surface.
+ 1. 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.
+
+=== Filling ===
+This recipe assumes the char siew and the sauce are also home made followining [[wiki:Recipes/Asian/CharSiew|this recipe]]
+ 1. Heat oil in pan, sauté onion for 1 to 2 minutes. Add in all other ingredients except for the water and corn starch, stir fry for 1 minutes.
+ 1. Mix together water with corn flour, add mixture into the pan and stir well. Simmer until gravy is thickened.
+
+=== Making the buns ===
+ 1. 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.
+ 1. 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.
 
 
-