Receita trad chinrs

Practice in accordance with the use of fermented bread is usually divided into different things the old surface fermentation, fermented rice and pure yeast fermentation method three. Generally more than South family to make bread with yeast fermentation, the video will teach you ways to make bread buns.

• 1, take 500 grams of flour into the basin of quality assured

• 2, take 5 grams with 250 grams of dry yeast about 30 ℃ warm water to melt open and to follow the taste by adding 25 grams of sugar, stir to melt

• 3, will be gradually dissolved into the liquid foaming of the prepared yeast mix the flour evenly and repeatedly rub the surface is made ​​smooth, sticky dough

• 4, the dough rubbing strip, cut into 10 equal portions with a side cutter or more (depending on preferences can be Qingcuo each dough into a circle)

• 5, the dough at 35 ℃ ~ 40 ℃ under the conditions of a 40 minute wake up to the surface expansion Run, shiny, volume increased significantly, by hand and easy recovery after the date (usually at room temperature for proofing in summer and winter on the mat gauze on the rice cooker with steamer proofing)

• 6, the proofing of the dough after the separation on the steamer, the tightly closed lid, while adding to the pot about 1 / 3 of hot water, turn on the power of water heated to boiling start time

• 7, 20 minutes off the fire source, pause for 2 minutes, opened the lid, you can see the bread a little chubby. Pure yeast fermentation method has the advantage of simple, saves time, but there is a yeast bread fresh unique flavor.

Gua bao

Momo Recipe

Below is a very tasty recipe for making Nepalese momo. To make Tibetan momo, just remove the green vegetables.

Ingredients:

Wrappers
2 cups of plain flour
3/4 cup of water
Filling
500g minced meat (buffalo or yak, Pork is great if those are not available!)
4-6 spring onions
1 tbsp fresh crushed ginger
1 1/2 tbsp crushed garlic
1 1/2 tsp salt Handful of coriander/cilantro
2 green chillies (remove seeds for less spice)
2 tsp garam masala
2 tbsp oil

Directions:

Finely chop all the filling ingredients and mix together. Mix the wrapper ingredients to make a dough. Roll the dough and make circles 6-10 cm across.
Place a dollop of mixture in the middle of each circle and wet the edges to glue easier. Stick the sides together strongly to stop leakage. Pleat if capable!
Boil a pan of water with a steaming pot on top. Oil the steaming pot to stop sticking. Place a few momo into the steamer and steam for 5-7 minutes.
Serve with a tomato and coriander sauce!

Steamed Buns, Pao no vapor, Dicionario

1. Gua Bao - Taiwanese food  

2. Mantou 

   
   

Steamed Bread (馒头Mantou)

Steamed Bread (馒头Mantou)

The Chinese people are sometimes thought to be rice-eaters, but most northerners prefer food made of wheat flour, and mantou is the most popular form of such food. It is made by steaming the dough and is therefore described in English as “steamed bread”.
The first step in the traditional method of making mantou is fermenting the dough. Normally a small piece of leaven is kept from the previous time. This is well mixed in flour and water to make a new piece of dough, which is left for a few hours to swell.



The leavening dough, when ready for steaming, contains a high degree of acid, so a suitable amount of soda solution must be mixed and well kneaded in it. The dough is then divided into smaller pieces, either round or square, which are arranged well spaced on a rack, and steamed under cover.


A kind of active yeast has been developed in recent years, making the steaming of bread easier. All one has to do is to solve the yeast in cold or lukewarm water and mix it well in dough. The dough is then kneaded, divided and shaped into pieces of a suitable size. Leave them in a temperature of 20℃ to 30℃ for half an hour at most, and they are ready for steaming. This method cuts short the period of leavening and improves the taste of the steamed bread.

An interesting story tells about the origin of mantou. It was first made, so the legend goes, by order of Zhuge Liang, a famous statesman and chief minister of the State of Shu during the Period of Three Kingdoms (220-280 A.D.).


On an expedition to conquer the cave-dwelling southern Man barbarians who had often marauded his state, he came to the side of the LushuiRiver at the head of a big army. Someone told him that the river was poisonous and treacherous and treacherous and that human lives would be lost in crossing unless the tyrannical River God was appeased.


The way to do this, the man said, was to offer him maotou (heads of the captured barbarians) as human sacrifice. Now Zhuge Liang was a kind-hearted man. He accepted the suggestion but ordered to use “heads” (tou) made of dough instead of real human ones, thus saving a number of lives.


Since then the story goes on to say, maotao (barbarians'heads) has become a popular food and spread to the north of China.

Do What I Like: Chinese Steamed Mantou

Do What I Like: Chinese Steamed Mantou

Thursday, April 19, 2007

Chinese Steamed Mantou

Chinese steamed mantou/bun (饅頭) is a kind of steamed bread bun originating from China. They are somewhat similar in nutritional values and eating qualities to the white bread of the West. Mantou is a staple carbohydrates of the Northern Chinese diet.

Instead of just plain bun, you can wrap in sweet fillings like red bean paste, lotus seed paste (lin yoong) or sesame paste and for the savoury fillings like pork or beef can be used. Steamed buns with fillings are normally know as baozi (包子).

Nowadays, these kind of buns or mantous are easily available frozen from supermarkets or served deep-fried/steamed in Chinese Dim Sum restaurants.

I liked those deep-fried ones served in Peking restaurants. They go really well dipped in some of those spicy sauce in the "Kung Po Prawns" dish but my kids loved them dipped in condensed milk.

I am lazy, so I used my bread maker to do all the mixing and kneading. Making full use of my bread machine.

Steamed plain mantou and black sesame paste baozi.


Texture of mantou - soft and fluffy inside even when cold.


Final proving - 45 minutes.


Ingredients:
Dough Starter
150g cake flour
50g plain flour
pinch of salt
1/2 tsp yeast
110g water

Method:
I put all these into my bread maker on the dough cycle. When the dough cycle is completed, remove 70g for use and keep the rest in a freeze bag and chill in the vegetable compartment for use thereafter. The whole process is about 1 hour 20 minutes.

*** If you don't have a bread maker, you have to knead the dough manually till it is smooth then prove the dough in a covered bowl for at least 45 minutes.

Main Dough
175ml skim milk
70g sugar
200g plain flour
100g cake flour
5g yeast
70g dough starter
1 tbsp corn oil

Method:
1. Put in all the ingredients except the oil into the bread maker, use the dough cycle. When the dough gathers into a ball, add in the oil and let the machine do its kneading till smooth. The whole process should be about 15 - 20 minutes depending on your bread maker.
2. Remove dough from bread maker, roll into a flat sheet then roll it up swiss roll style.
3. Cut into pieces of about 50g each and put it on a piece of square greaseproof paper. Place them in a steamer, make sure you leave enough room between each mantou for expansion during its final prove.
4. Prove for 45 minutes before steaming on medium heat for 12 minutes.

*** If you don't have a bread maker, knead the dough manually till smooth before dividing and shaping.

Notes:
I have added black sesame paste to some part of my dough to create the black/grey and white spiral swirl.
Some of the mantous you see there are wrapped with black sesame paste filling.

References:
CL & TPC

12 months (or more) in the middle kingdom

12 months (or more) in the middle kingdom

Friday, September 30, 2005

Huaihua - west - main street - BaoZi (Chinese Steamed Buns)
vendor - there are two types of steamed bread in China:
Northern-style and Southern-style. They are made from a
leavened dough based on wheat flour. Northern-style steamed
bread is produced according to a recipe containing only flour,
water and yeast, whereas Southern-style steamed bread contains
many other ingredients depending on the region where it is produced.
Traditionally, steamed bread has been prepared at home, but more
and more is now being made in factories or sold like here on the
street by vendors

Do What I Like: Chinese Steamed Mantou

Do What I Like: Chinese Steamed Mantou

Thursday, April 19, 2007
Chinese Steamed Mantou

Chinese steamed mantou/bun (饅頭) is a kind of steamed bread bun originating from China. They are somewhat similar in nutritional values and eating qualities to the white bread of the West. Mantou is a staple carbohydrates of the Northern Chinese diet.

Instead of just plain bun, you can wrap in sweet fillings like red bean paste, lotus seed paste (lin yoong) or sesame paste and for the savoury fillings like pork or beef can be used. Steamed buns with fillings are normally know as baozi (包子).

Nowadays, these kind of buns or mantous are easily available frozen from supermarkets or served deep-fried/steamed in Chinese Dim Sum restaurants.

I liked those deep-fried ones served in Peking restaurants. They go really well dipped in some of those spicy sauce in the "Kung Po Prawns" dish but my kids loved them dipped in condensed milk.

I am lazy, so I used my bread maker to do all the mixing and kneading. Making full use of my bread machine.

Steamed plain mantou and black sesame paste baozi.
Photo Sharing and Video Hosting at Photobucket

Texture of mantou - soft and fluffy inside even when cold.
Photo Sharing and Video Hosting at Photobucket

Final proving - 45 minutes.
Photo Sharing and Video Hosting at Photobucket

Ingredients:
Dough Starter
150g cake flour
50g plain flour
pinch of salt
1/2 tsp yeast
110g water

Method:
I put all these into my bread maker on the dough cycle. When the dough cycle is completed, remove 70g for use and keep the rest in a freeze bag and chill in the vegetable compartment for use thereafter. The whole process is about 1 hour 20 minutes.

*** If you don't have a bread maker, you have to knead the dough manually till it is smooth then prove the dough in a covered bowl for at least 45 minutes.

Main Dough
175ml skim milk
70g sugar
200g plain flour
100g cake flour
5g yeast
70g dough starter
1 tbsp corn oil

Method:
1. Put in all the ingredients except the oil into the bread maker, use the dough cycle. When the dough gathers into a ball, add in the oil and let the machine do its kneading till smooth. The whole process should be about 15 - 20 minutes depending on your bread maker.
2. Remove dough from bread maker, roll into a flat sheet then roll it up swiss roll style.
3. Cut into pieces of about 50g each and put it on a piece of square greaseproof paper. Place them in a steamer, make sure you leave enough room between each mantou for expansion during its final prove.
4. Prove for 45 minutes before steaming on medium heat for 12 minutes.

*** If you don't have a bread maker, knead the dough manually till smooth before dividing and shaping.

Notes:
I have added black sesame paste to some part of my dough to create the black/grey and white spiral swirl.
Some of the mantous you see there are wrapped with black sesame paste filling.

References:
CL & TPC

Spluch: Beijing steamed buns include cardboard

Spluch: Beijing steamed buns include cardboard

Chopped cardboard, softened with an industrial chemical and flavored with fatty pork and powdered seasoning, is a main ingredient in batches of steamed buns sold in one Beijing neighborhood, state television said.

State TV's undercover investigation features the shirtless, shorts-clad maker of the buns, called baozi, explaining the contents of the product sold in Beijing's sprawling Chaoyang district.

Baozi are a common snack in China, with an outer skin made from wheat or rice flour and and a filling of sliced pork. Cooked by steaming in immense bamboo baskets, they are similar to but usually much bigger than the dumplings found on dim sum menus familiar to many Americans.

The hidden camera follows the man, whose face is not shown, into a ramshackle building where steamers are filled with the fluffy white buns, traditionally stuffed with minced pork.

The surroundings are filthy, with water puddles and piles of old furniture and cardboard on the ground. "What's in the recipe?" the reporter asks. "Six to four," the man says.

"You mean 60 percent cardboard? What is the other 40 percent?" asks the reporter. "Fatty meat," the man replies.

The bun maker and his assistants then give a demonstration on how the product is made.

Squares of cardboard picked from the ground are first soaked to a pulp in a plastic basin of caustic soda — a chemical base commonly used in manufacturing paper and soap — then chopped into tiny morsels with a cleaver. Fatty pork and powdered seasoning are stirred in.

Soon, steaming servings of the buns appear on the screen. The reporter takes a bite.

"This baozi filling is kind of tough. Not much taste," he says. "Can other people taste the difference?"

"Most people can't. It fools the average person," the maker says. "I don't eat them myself."

The police eventually showed up and shut down the operation.

Seeking Advice for Chinese Steamed Buns

Seeking Advice for Chinese Steamed Buns

Tough on the outside, chewy on the inside is how I'd describe the Steamed Chinese Barbecue Pork Buns I've made thus far. Also known as Char Siu Bao, these fluffy, white buns are commonly served at Chinese restaurants during dim sum. At their best, Char Siu Bao are soft as a pillow and filled with a savory mixture of minced Chinese barbecue pork (char siu), soy sauce, oyster sauce, scallions and sugar.

My recent attempts at this wonderful snack have left me disappointed. As you can see from the picture above, my Char Siu Bao are slightly yellow with a dry, tough exterior and a dense, chewy texture. Only the filling has been acceptable, which is why my trash can is now filled with buns that have been hollowed out.

I'm not exactly sure what I've been doing wrong, so I'm hoping someone out there would be able to lead me in the right direction. So far, I've made two different Char Siu Bao recipes. One from Corinne Trang's Essentials of Asian Cuisine, available here; and the other from Martin Yan's Chinatowns, available here. They're both similar in ingredients and technique. Basically: combine yeast with warm water, rest until bubbly, stir into flour mixture, hand knead five to ten minutes or until smooth and elastic, proof for two hours, knead five minutes, wrap with barbeque pork mixture, and steam in a bamboo steamer over high heat for 12 to 15 minutes.

I've come up with a few possible theories to explain my poor results, but please feel free to debunk my hypotheses or add your own:

1. Excessive kneading is overdeveloping the gluten and making the dough too firm and chewy.

2. Insufficient proofing is causing poor volume and dense texture.

3. Insufficient baking powder is causing poor volume and dense texture.

4. The higher protein levels in Canadian flour (cake: 10%, all-purpose: 12%) are overdeveloping the gluten. I'll assume the recipes were tested using American flours which have lower protein levels.

5. Using an improper steaming temperature is causing poor volume, or collapsing the buns.

6. The dough is too dry and contains insufficient fat. I noticed that after leaving the raw dough uncovered for a few minutes, it developed a thin crust.

7. Oversteaming is causing the buns to shrivel up and turn yellow. Though this may be compounding the problem, I'm almost certain that there’s something wrong with my dough. During one of my trials, I peered into the bamboo steamer after three minutes, and the buns had already developed a firm exterior.

Of course it could be possible that there's something wrong with the recipes. However, I've looked at least a dozen recipes for Char Siu Bao, and they appear to be similar in both ingredients and technique. I've also had good results with recipes from Corinne Trang and Martin Yan in the past, so being an inexperienced baker, it's likely the problem is on my side.

How to Make Siopao

A lot of search for siopao recipe has landed on this site. Well, I guess more Pinoys are interested with this kind of business. Proof is stands and carts selling cheap siopao are mushrooming all over because Filipinos love the dimsum. It takes little more than a steamer to start in the business though, but the art of making siopao is the main factor.

This additional post for other preparations and cooking methods will surely satisfy the searcher.

SIOPAO RECIPE - Method #1

Ingredients:

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water
• 1/2 cup boiling water
• 6 hard-boiled eggs
• 2 green onions
• 4 teaspoons light soy sauce
• 4 teaspoons brown sugar
• 4 teaspoons oyster sauce
• 1 teaspoon cornstarch, dissolved in 2 t. water
• 2 cloves garlic
• 3 teaspoons salt
• 6 teaspoons baking powder

Procedures:

1. Mix flour, salt and baking powder in a medium bowl, set aside.
2. In another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture.
3. Mix thoroughly.
4. Cover with a cloth and let rise 1 hour.
5. Meanwhile, dissolve the white sugar in the boiling water.
6. Stir well then let cool to luke warm.
7. Pour into the yeast mixture, then add the rest of the prepared flour mixture.
8. Stir to blend well.
9. Grease a large bowl.
10. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
11. Place ball into bowl, turn once and cover with a damp cloth.
12. Let rise 2 hours or until doubled.
13. Meanwhile saute the garlic and onions in a small amount of oil in a wok.
14. Add meat and stir fry for 1 minute or until meat is no longer pink.
15. Add soy sauce, oyster sauce and brown sugar.
16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
17. Remove from heat and let cool.
18. Punch down dough and knead on a floured board for 3 to 5 minutes.
19. Divide dough and roll each half into a 12x2 inch log.
20. Cut each into 12 pieces, making 24.
21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
22. Dust with flour if needed to prevent sticking.
23. Place 1 slice of egg into center of dough round, then 1 T. of filling with sauce.
24. Gather sides of round, pinch together and twist.
25. Place pinched side down on parchment paper and place in steamer.
26. Repeat until done.
27. Cover with a damp cloth and let rise for 1 hour.
28. Steam Siopao for 20 minutes.
29. You can freeze cooked Siopao, simply re-steam for 10 minutes.

---

SIOPAO RECIPE - Method #2

Ingredients :

• 3 c. All purpose flour
• 3 tsps, yeast
• 1 1/2 c. luke warm water
• 4 tbsp. Sugar
• 1/2 c. shortening ( crisco)
• 1 tsp. salt

Preparation:

1. Dissolve yeast in luke warm water.
2. When dissolved, add sugar and 2-1/2 c. flour to make a soft sponge. Beat thouroughly
3. Set aside to rise until double in bulk. ( 20 - 30 minutes).
4. Add remainining flour and 1/4 cup shortening, and mix well. Knead until smooth
5. Divide dough into 24-36 pieces depending on desired size
6. Form into balls. Set aside

Filling:

• 1/2 k pork or chicken (cut into small pieces or coarsely ground) 1 c. onion (chopped)
• 1 clove Garlic (chopped finely)
• 3 tbsps. soy sauce
• 3 tbsp. Hoi sin sauce (can be fine at Oriental store)
• 3 tbsp. Sesame oil (or crisco is fine)
• 1/2 cup water
• 2 tbsp. sugar
• 1/2 tsp. ground pepper
• 6 hard boiled eggs (cut in slice or cubes)
• 1 tsp. MSG (if prefered)
• Filling Preparation

Procedures:

1. Saute garlic, onion in a sesame oil (or Crisco)
2. Add pork or chicken
3. Cook till lightly brown
4. Add water, soy sauce, hoi sin sauce, sugar, ground pepper, (MSG), and corn starch (or corn flour)
5. Stir until sauce boils
6. Reduce heat and simmer uncovered for 2 minutes
7. Remove pan from heat
8. Add hard boiled eggs
9. Let cool for 5 minutes

Filling the dough:

1. Take each ball of dough and roll out on floured surface.
2. Place one round of dough in palm of hand.
3. Put one table spoon of filling in center of siopao dough.
4. Press edges of dough together.
5. Take the 2 ends of bun, bring them up over the pinched edge and twist together firmly.
6. Cut 12 pieces of greaseproof paper (wax paper) Into 2 inches square.
7. Brush oneside lightly with oil.
8. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.
9. Steam siopao dough for 20 minutes.

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CHA SIOPAO (Cantonese Style Roast Pork Asado Siopao)

Authentic Cantonese siopao from chef Henry Cheung of The Good Earth Restaurant, and his authentic Cantonese, also known as Hong Kong-style, Cha Siopao recipe.

Ingredients:

• 1-1/2 cup high gluten, high protein, first class or bread flour
• 1-1/2 cup low gluten, cake flour or third-class flour (use cake flour for whiter dough)
• 6 g active dry yeast
• 3/4 tsp baking powder
• 4 tsp ammonia bicarbonate (to smoothen dough)
• 1 cup warm water

Procedures:

Combine yeast, ammonia and warm water. Mix flours and make a well. Pour yeast mixture in the center of the well and slowly incorporate mixture. Once the mixture is solid enough to handle, knead until smooth.

Grease bowl and put the dough, cover with cling wrap. Let it rise until the dough has doubled in size. Remove dough from bowl, put on a flat surface and sprinkle with all-purpose flour on top.

Mix baking powder with dough and knead until smooth. Roll dough to 2-inch round and 12-inch long baton/log. Set dough aside.

Cha Siu filling: (roast pork filling, good for 900 g of dough)
400 g Chinese roast pork, diced (available in Chinese restaurants)

Sauce for filling:

• 3/4 c low gluten flour
• 1/3 c scallion, chopped
• 1/3 c ginger root, pounded
• 3 tbsp salad oil

A.
1 c water
3 tbsp sugar
2/3 tsp chicken powder
1/2 tsp red vinegar

B.
1 tbsp oyster sauce
1 tbsp Chinese soy sauce
1 tsp sesame oil
2/3 tbsp salad oil
white bond paper cut to size

Sift the flour, set aside. Pour in salad oil in pan and add scallions and ginger, saute. Drain oil. In a bowl, combine flour, scallions and ginger. Put mixture A in a saucepan and bring it to a boil. Take the mixture off the fire and combine with flour mixture to form a paste. Combine roast pork and B together, mix well. Combine A and B. Divide the dough and filling into equal portions and wrap filling in dough. Line with bond paper. Steam over high heat for 15 minutes.

---

SIOPAO RECIPE - Method #4

Ingredients:

Dough Filling:

• 3 cups plain flour
• 1 tbsp baking powder
• 60 g (2 oz) lard
• 3/4 cup warm water
• 1 teaspoon white vinegar
• 1/2 tsp salt

Filling

• 1 in piece green ginger
• 1 clove garlic
• 2 tbsp oil
• 1/2 cup water
• 1 tbsp hoi sin sauce
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 3 tsp corn flour
• 4 shallots
• 8 oz Chinese barbecued pork

Instructions:

Note: These buns are cooked in steamers available in sets of two or three racks. Chinese barbecued pork can be bought at Chinese food stores, or you can make your own - this is basically tocino - the recipe will come out soon! Be patient.

1. Place peeled and grated ginger, crushed garlic and oil in frying pan, saute gently for one minute. Add hoi sin sauce, oyster sauce, soy sauce and sesame oil, simmer for two minutes, stirring constantly. Add combined water and cornflour, stir until sauce boils; reduce heat, simmer uncovered for two minutes. Add very finely chopped pork, stir until combined. Remove pan from heat, add finely chopped shallots, stir until combined. Allow pork mixture to become complete cold.

2. to make the dough, sift flour, salt and baking powder into bowl. Rub in softened lard until mixture resembles fine bread crumbs. Add combined warm water and vinegar, stir to a soft but pliable dough. Turn out on to lightly flour surface; knead lightly. Cover dough with plastic food wrap, allow to stand for 20 minutes. Knead lightly. Cut dough into 12 equal portions. Roll each portion into a ball.

3. Take each ball of dough and roll out on floured surface to a 4 in circle. Brush edge lightly with water. Place one round of dough in palm of hand. Put one tablespoon of filling in center of round. Press edges of dough together.

4. Take the two ends of bun, bring them up over the pinched edge and twist together firmly. Cut 12 pieces of greaseproof paper into 5in squares. Brush one side lightly with oil. Place a bun upside down, so the smooth rounded side is uppermost, on each oiled piece of paper.

5. Choose a saucepan slightly smaller than the diamer of the steamer. Fill saucepan to about 1/3 full of water, bring to boil. Arrange buns on paper in single layer in steamer. If using steamer with two or three racks, fill remaining racks the same way. Plac eon top of first rack. Put lid on top. Steam over gently boiling water for 20 minutes.

---

TIPS IN SIOPAO BUSINESS

Make sure your products are always fresh. Customers want their siopao fresh and hot when served, says Eymard Carandang of Siopao Express. "They can tell the difference, and they'll come back if your siopao is good."

Produce only the siopao that you can sell in a day. Siopao is perishable, so it's a good idea to make only what you can sell. "We produce and deliver siopao to our outlets every day to ensure they're always fresh," says Ngan Tian of Lots A Pizza. "If the siopao in the steamer is not sold at the end of the day, you must throw it away," says Carandang.

Know what your market wants. When Pacita Cheng of Pao Express gave away peanut, mongo, and ube siopao as birthday giveaways, those who received them pushed her to introduce the sweet varieties in the market. Ngan Tian came up with chicken asado siopao for her Muslim customers. "It's important to come up with products that will suit the market," she says.

Be consistent. Be careful with your mixing and preparations to produce consistently clean, nutritious , and delicious siopao.

Be careful with blending. The ingredients that you put into your siopao should blend very well with the dough. If not, your siopao will spoil easily."

Handle your products with care. Steam your siopao carefully so the dough does not get too soggy or too dry. You must check on them every time.

Siopao

24 steamed dumplings 3½ hours 3 hours prep

6	cups flour
1	package active dry yeast
1	lb cubed pork loin or chicken thighs
1	cup white sugar
2	teaspoons cooking oil
1	cup lukewarm water
1/2	cup boiling water
6	hard-boiled eggs
2	green onions
4	teaspoons light soy sauce
4	teaspoons brown sugar
4	teaspoons oyster sauce
1	teaspoon cornstarch, dissolved in 2 t. water
2	cloves garlic
3	teaspoons salt
6	teaspoons baking powder

1. Mix flour, salt and baking powder in a medium bowl, set aside.
2. In another bowl dissolve yeast in luke warm water then add 1 cup of the flour mixture.
3. Mix thoroughly.
4. Cover with a cloth and let rise 1 hour.
5. Meanwhile, dissolve the white sugar in the boiling water.
6. Stir well then let cool to luke warm.
7. Pour into the yeast mixture, then add the rest of the prepared flour mixture.
8. Stir to blend well.
9. Grease a large bowl.
10. Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
11. Place ball into bowl, turn once and cover with a damp cloth.
12. Let rise 2 hours or until doubled.
13. Meanwhile saute the garlic and onions in a small amount of oil in a wok.
14. Add meat and stir fry for 1 minute or until meat is no longer pink.
15. Add soy sauce, oyster sauce and brown sugar.
16. Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
17. Remove from heat and let cool.
18. Punch down dough and knead on a floured board for 3 to 5 minutes.
19. Divide dough and roll each half into a 12x2 inch log.
20. Cut each into 12 pieces, making 24.
21. Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.
22. Dust with flour if needed to prevent sticking.
23. If using, place 1 slice of egg into center of dough round, then 1 T.
24. of filling with sauce.
25. Gather sides of round, pinch together and twist.
26. Place pinched side down on parchment paper and place in steamer.
27. Repeat until done.
28. Cover with a damp cloth and let rise for 1 hour.
29. Steam Siopao for 20 minutes.
30. You can freeze cooked Siopao, simply re-steam for 10 minutes.

Beef Asado Siopao

Beef Asado Siopao

When I was still in PI, during college days I used to buy siopao from Kowloon. I like their siopao because it had lots of filling, although the dough is not too well distributed - quite thin on one side, and thick on the other. However, I am not really a big fan of siopao dough made with rice flour. I prefer the ones made with all-purpose flour.

When I was a mother already, there was this aisle in SuperSale where I would get my beef asado siopao. They came in packs of 6, and must be chilled or frozen right away, and steamed to reheat/consumed. I liked its dough, but the filling was rather skimpy and had more starchy sauce than meat, although tasty.

Of course, since coming to the US, I have been experimenting. At first I made beef asado roll with the leftover beef pares and the Basic Egg Bread recipe. But that was baked. I had the theory that the same dough used for baking in the oven, when steamed, would give me siopao. The first how-to I found online was Sassy's post on pork asado siopao.

However, this time when I experimented, I made use of the dough for Parker House Rolls recipe, which has become one of my favorites, and I have made it my Master Dough for such things as pan de coco, pan de lemon, pan de sal, and anything where I use fillings. It is just so airy and light, and I like its taste. But you may want to consider other classic bread recipes featured in Breadworld.com, like Basic Egg Bread, Old-Fashioned Bread, etc.

What I used, of course, was the leftover from beef pares. I chopped it coarsely (not ground). I heated the excess sauce, seasoned it with sugar, soy sauce, salt, and pepper, then thickened with water-cornstarch mixture. Then I mixed the chopped beef, and chilled in the fridge until I was ready to use it.

Than I prepared the dough using Parker House Rolls recipe as per intructions UP TO THE INITIAL RISING. The reasons why I like this dough, aside from those mentioned above, was that I could make this at night and refrigerate it for use in the morning or the next supper time. That means I can divide it in half (two birds with one stone), and it is suitable for get-togethers in that I only have to shape and bake them on the day of the party.

PARKER HOUSE ROLLS

Makes 36 Rolls

4-3/4 to 5-1/4 cups all-purpose flour
1/3 cup sugar
2 envelopes FLEISCHMANN'S RapidRise Yeast
1-1/2 teaspoon salt
3/4 cup milk
3/4 cup water
1/4 cup butter or margarine
1 large egg
1/4 cup butter or margarine, melted

Directions
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1/4 cup butter until very warm (120o to 130oF). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover;* let rest 10 minutes.

Divide dough in half; roll each half to 12-inch square, about 1/4-inch thick. Cut each into 6 (2 x 12-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. Brush each rectangle with melted butter. Crease rectangles slightly off center with dull edge of knife and fold at crease. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Bake at 400oF for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush with remaining melted butter.

* If desired, allow dough to rise in refrigerator 12 to 24 hours.

Source: Breadworld.com

Then I proceeded as depicted in the following slideshow:

Please note that it is entirely up to you what dough to use, be it using rice flour, or even using a biscuit dough recipe (like what my friend Ana does; it is time-saving!).

I used coffee filters instead of parchment/wax paper to line the underside of the buns. It was easier to fold several coffee filters into 1/4 size, then cut off the edges to come up with squares.

Before proceeding with the below procedures, start boiling the water in the steamer.

DETAILED PROCEDURE:

1. Prepare the dough and let rise for 10 minutes. (Note: For my rolls which I fill with something like siopao or pan de coco, I have found that handling and filling the dough is easier when it is cold. The same goes for the filling, especially for siopao and empanada. Do not try to fill the dough with lukewarm, runny filling. It will be frustrating.)

2. Cut the dough using a dough scraper/cutter into 2-inch wide logs, then cut further to make approximately 2x2 cubes. You may use your hand to just pinch off, as long as you don't squeeze them flat.

3. Lay them on a lightly greased baking sheet about 2 inches apart and let rise for further 10 minutes. Not only will this give you more airy buns later, but also allow for easier manipulation when filling them.

4. Using your hands, flatten each piece to about 1/4 inch thickness, thinnest at the sides.

5. Place about 1 heaping tbsp of the filling at the center.

6. Gather the edges and pinch together to seal. Place the dough on the paper with the seam under.

7. Arrange on the steamer pan about 1 inch apart.

8. Steam for 12 minutes. Prepare the next batch while waiting.
Notes: (1)I read in another blog to add vinegar to water to help make buns come out whiter. (2) It was advised to put clean dish towel (I used flour sack here) above the siopao doughs to prevent water condensing beneath the cover to drop onto the buns and make them soggy. (3) I tried to steam the first batch for 30 minutes with only a layer of flour sack under the cover, but I had a poor outcome as shown in the photo. Compare the wet bun on the left with the smooth and spongy bun on the right. So I also placed flour sack under the pan of buns, and those two covers gave me the smoothest spongy buns.

9. Cool for about 5 minutes then transfer to wire rack, then proceed with making the next batch.

10. You may eat this now, or let cool completely then place in freezer bags for future eating. (I covered with one coffee filter to help absorb moisture and lessen freezer burn). While I am not in a position to tell you how long it will last in the freezer, I am sure it won't reach one month before you (or family or friends) will consume them. When frozen, reheat for about 1 minute in the microwave. If it is just chilled in the fridge, reheat for 30 seconds.

I made some with chicken-mushroom filling (just shredded chicken mixed with cream of mushroom) because out of the 36 pieces, I had 10 more when I ran out of beef filling. My older son loved the beef, my younger preferred the chicken. Then I offered both types to my in-laws, and they loved the beef as well (It's their first time to try steamed buns). I had hubby try the beef, and he said (in his usual unenthusiastic way) it was good. Oh well, he really prefers plain yeast rolls, especially ones made with wheat.

Special thanks goes to my friend Ana for lending me her steamer (sa uulitin!).

If you do not have enough beef fillings for all the dough pieces, you may keep them refrigerated covered with cling wrap and then bake the next morning at 350 F for 12-15 minutes (depending on the size; watch out as it browns) to enjoy plain buns, or roll each piece first on a plate of breadcrumbs to have pandesal.

Posted by Manang at 9/24/2006 09:16:00 PM

Labels: baking, beef, byenan-approved, Filipino, kids-approved, leftover ideas, merienda, siopao, stand-mixer, steamed buns, yeast rolls

Siopao (steamed dumplings)

If you think there is too much bread but not enough filling in commercial siopao (steamed dumplings), then it’s time to cook some home-made siopao. The series of photos below show the various stages in the preparations. No, there is nothing complicated about it. There will definitely be more dirty dishes to wash but that’s nothing compared to the satisfaction of being able to make your siopao right at your own home.

The photos above, from top to bottom and left to right : the siopao dough at rest; the cooked pork asado filling; the bola-bola (ground pork) filling, stuffed with hard-cooked quail eggs; stuffing the siopao dough with bola-bola filling; stuffing the siopao dough with the pork asado filling; the cooked siopao; a cross-section of the bola-bola siopao; a cross-section of the pork asado siopao taken while I was eating it

Ingredients :

For the pork asado filling :

400 g. of ground pork
1 tsp. of finely minced garlic
1 onion, halved and sliced thinly
3-4 tbsp. of soy sauce
1 star anise or cinnamon stick
1 bay leaf
ground black pepper
2-3 tbsp. of sugar
1 tsp. of cooking oil
1/4 c. of water
1 tsp. of cornstarch

For the bola-bola filling :

400 g. of ground pork
1 onion, finely chopped
1 tsp. of finely minced garlic
1 carrot, grated
3/4 tsp. of salt
1/2 tsp. of ground pepper
1 egg, beaten
10 quail eggs, hard-boiled and shelled

For the siopao dough :

1-1/2 cups of lukewarm water
2 tablespoons sugar
1 teaspoon dry yeast
4-1/2 cups of rice flour
1 tablespoon baking powder
1/2 cup sugar
3 tablespoons of vegetable oil
extra flour and cooking oil

20 2-1/2 x 2-1/2 pcs of kitchen wax paper

Cooking procedure :

Prepare the pork asado filling

Heat a small saucepan. Pour in the oil. Over high heat, brown the ground pork. Add the rest of the ingredients, except the water and cornstarch. Cook for 5-7 minutes, stirring often. Disperse the cornstarch in the water and pour into the pan. Cook, stirring, until the mixture is thick and almost dry. Set aside.

Prepare the bola-bola filling

Mix together all the ingredients except the quail eggs. Form the ground pork mixture into 10 portions. Cover each quail egg with a portion of the ground pork and form into a ball. Set aside.

Prepare the siopao dough

Sprinkle the yeast and 2 tbsp. of sugar over the lukewarm water. Let stand 10 minutes, or until bubbly, without stirring. Mix together the flour, baking powder, 1/2 c. of sugar and vegetable oil. Pour the yeast mixture into the flour mixture. Mix well. The dough will be soft. Transfer to a floured board and knead with your hands, using a pushing motion, until the dough is smooth (about 10 minutes). Form into a ball.

Lightly oil a glass bowl (big enough to handle the expansion of the dough). Place the dough in the bowl and cover with a clean damp kitchen towel for 2 hours or until double in volume. Punch down once, recover with the towel and leave to rise again for another 30 minutes.

Note that the maximum volume of the dough will depend on the quality of the flour and yeast.

Divide the dough into two. Form each half into a rod by hand-rolling it on the board. Cut each rod into 8-10 pieces. Take a piece of dough and flatten it with your hands, pulling the sides to form a circle. Place a bola-bola at the center and pull up the sides and twisting at the top until the bola-bola is securely stuffed inside the dough. Do the same for the pork asado filling, using about a tablespoon of filling for each siopao. To prevent the pork asado from running down the sides of the dough, place the dough on your palm and cup your hand (as in form your hand into a scoop) before placing the pork asado at the center of the dough. Place each siopao on a piece of wax paper. Arrange on a steamer with briskly boiling water.

Steam the bola-bola siopao for 20-25 minutes. The asado siopao will only need 10-12 minutes of steaming.

Makes about 20 medium-sized siopao.

Wow Bao

At Wow Bao, at Water Tower Place. This is an interesting fusion snack shop. The bao (steamed, filled buns) are pretty interesting. It makes you go, why didn't I think about this before? 

Bánh bao Wikipedia

Bánh bao

From Wikipedia, the free encyclopedia

Banh bao (bánh bao in Vietnamese) is a brioche ball with pork meat, onions, eggs, mushrooms and vegetables inside. The steamed bun often has ground pork, Chinese sausage and a portion of a hard boiled egg inside. This delicacy originated with the baozi from China but was adapted by the Vietnamese and is also available in most other countries with Vietnamese populations.

Chuuka Manjuu, Japanese-style Chinese steamed buns

Chuuka Manjuu, Japanese-style Chinese steamed buns

The dough:

• 6 cups of all-purpose flour (if you can find bleached flour, which we can't here in Switzerland, the buns will be whiter than white like they are at that store on Pacific Avenue)
• 2 packages dry yeast
• 1/2 cup sugar
• 1/4 cup lukewarm water
• 1 cup boiling water
• 1 cup warm whole milk
• 2 Tbs vegetable shortening or lard
• 1 tsp. baking powder
• Parchment paper

Cut up the parchment paper into 24 squares about 10 cm / 3 inches square.

Proof the yeast in a bowl or cup in the 1/4 cup of warm water with a pinch of sugar added, until foamy.

In a large bowl, put in 5 cups of the flour. Make a well in the center, and add the hot water and mix rapidly. (Hot water seems to bring out the sweetness in flour.) Add the sugar and yeast/water mixture, baking powder, warm milk, and the shortening or lard. Mix well. Add the rest of the flour little by little until you have a workable dough. Knead for a few minutes on a floured board until it's soft and pliable. (This dough is one of the easiest you'll ever encounter.)

Put into a large plastic zip bag and seal. Leave in a warm place until the dough has doubled in bulk, or has filled up the bag until it looks ready to burst. (About 45 minutes).

Take out the dough and roll into one long sausage. Cut the dough into 24 pieces. Roll each piece into a ball, and let rest for a bit.

To fill the buns, flatten each ball so that the middle is slightly thicker than the edges. Put about a tablespoon or so of filling in the middle. Gather up the edges and pinch them firmly together to seal, then turn the bun over and place on a square of parchment paper. Let the buns rise for 15-20 minutes before steaming.

Steam in a steamer for 20 minutes. Eat while piping hot. I like to dip mine just slightly in soy sauce mixed with mustard sauce (the kind made straight from dry mustard powder, like the little packets you get at a Chinese take away).

The pork filling:

• 400g / a bit less than 1 lb of char siu (Chinese-style roast pork, recipe follows)
• 1 cup finely chopped green onions
• 6 dried shiitake mushrooms
• 1/4 cup of canned bamboo shoots (optional)
• 2 tsp. dark roasted sesame oil
• 1 piece of fresh ginger, chopped finely
• 3 Tbs soy sauce, or the defatted roasting liquid from the char siu
• 1 Tbs flour
• 2 Tbs cornstarch
• 1/2 cup water

Soak the shiitake mushrooms in warm water until soft. Cut off the hard stems and slice thinly.

Cube the pork, or chop it up finely.

Mix the flour and cornstarch with the water.

In a pan heat the sesame oil and toss in all the ingredients except the flour/cornstarch water. Sauté briefly, then add the flour/cornstarch water. Cook until it's a bit syrupy.

Let cool and use to fill the buns.

Yakibuta, or Japanese-style Chinese Roast Pork (char siu)

• A pork roast that is at least 1 kg (about 2 lbs). It should not be too fatty, but should not be totally lean or it may be rather dry.
• Soy sauce
• 1 fat piece of ginger
• 1 star anise
• 3-4 garlic cloves
• Sugar
• Water

If you have a big piece of pork, cut it into about 500g (1/2 pound) pieces. Roughly chop the ginger - you can leave the skin on - and bash the garlic to crush a bit.

Put the pork pieces in a sturdy plastic bag. You may want to double-bag it. Put in the pork, ginger, star anise and garlic, and fill with enough soy sauce to cover the pork. Seal the bag well and marinate in the refrigerator overnight. Turn the meat several times if you can so that the marinade penetrates evenly.

Preheat the oven to 140° C / 280° F. Empty out the contents of the bag into a baking dish. Add a bit of water so that the meat is sitting in about 1cm of liquid. Sprinkle the meat with sugar, and bake for about 2 1/2 - 3 hours, turning the meat every 20-30 minutes. If you want it even sweeter, sprinkle more sugar on the meat periodically. At the end, the liquid will be almost gone and syrupy, and you will have dark amber colored pieces of pork. Let cool and slice thin, cube, etc. You can use cubes in fried rice, or in the steamed buns of course, and any number of things. Sliced thin it makes a great salad. It's also a rather unusual tasting sandwich meat.

It is quite worthwhile to make this in some quantity, since the cooking takes so long, and to freeze in portions for later use.

How To Make Nikuman

Ingredients
Bun: All purpose flour: 180g, Warm water: 50mL, Sugar: 1 tsp, Dry yeast: 2 tsp, Oil: 2 tsp, Milk: 60mL Stuffing: Ground pork: 100g (0.2lbs), Green onion: 5g, Bamboo shoots (canned): 20g, Cabbage: 2 leaves, Shiitake: 2, Ginger: 1 slice, Garlic: 1 or 2 slices, Soy sauce: 4 tsp, Sugar: 1/2 tsp, Oyster sauce: 2 tsp, Sesami seed oil: 3 tsp

Directions
1. Mix warm water, sugar and dry yeast, and leave the mixture for 10 minutes. 2. Mix all purpose flour, oil, milk and 1 in a bowl, and knead. 3. Leave 2 for 30~40 minutes to rise with covering the bowl with wet gauze. 4. Prepare the stuffing. Cut all the vegetables for the stuffing, and mix all the ingredients. 5. Devide 3 into 6 parts, and extend each of them round and flat. 6. Place the stuffing (4) in the middle of the bun (5), and wrap the stuffing with gathering the edge of the bun at the top. 7. Steam 6 in the steam cooker for 20 minutes. It is recommended to place a piece of cooking sheet at the bottom of each bun.

Serving Suggestions
It is good for breakfast, snack and so on. You can change the stuffing as you want. Even pizza-like stuffing (cheese, tomato sauce, meat, mushroom, bellpepper and so on) is common. You can keep it frozen, and reheat it in microwave oven or steam cooker.

Nikuman Wikipedia

Nikuman

From Wikipedia, the free encyclopedia

 

Nikuman

A nikuman (肉まん derived from 肉饅頭 (niku (meat) manjū) is a kind of chūka man (中華まん lit. Chinese-style manjū) similar to Chinese baozi (包子), and a Japanese culinary creation made from flour paste, and stuffed with cooked ground pork or other sumptuous ingredients.

Nikuman are steamed and often sold as streetfood.

 

• Manju (food) (饅頭)
• Baozi (包子)
• Xiaolongbao

External links

• Imuraya Confectionery Co., Ltd. Chinese-style steamed bun
• Yamazaki Baking Co., Ltd. Chūka man

This Japan-related article is a stub. You can help Wikipedia by expanding it.

Nikuman

One of my favorite finger foods is "nikuman". Nikuman is a meat-filled steamed bun. They are hot and filling and are easily found at any 7-11 or other convenience store in the winter. Other varieties are anman (sweat beanpaste filled), kareman (curry filled) and even pizzaman (yes, pizza filled).