Pan Fried Baos

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Dough ingredients:
Dough 1:

100g plain flour
Pinch of salt
20g oil
45g boiling water
Additional 10-15g cold water if needed

Dough 2:
200g plain flour
1 tablespoon sugar
1 teaspoon dried yeast
1/2 teaspoon baking powder
1 teaspoon oil
100g water
Additional 10-15g cold water if needed

Dough Method:
Make dough 1 by placing all ingredient except cold water into TM bowl and mix 5 sec / speed 6

With dial set to closed lid position, 1 min / knead function, adding cold water if dough is not pliable. Remove and set aside

Make dough 2 by placing all ingredient except cold water into TM bowl and mix 5 sec / speed 6

With dial set to closed lid position, 1 min / knead function, adding cold water if dough is not pliable.

Put the dough 1 back into TM bowl, put on the measuring cup and rest the dough for 10-20 min

With dial set to closed lid position / 1.5 min / knead function
Put the dough in a bowl and wrap up and set aside to prove

Filling ingredients 1:
20g spring onion, finely sliced
200g Chinese cabbage, finely chopped and soaked in boiling water for 2 mins, drain and set aside

Filling ingredients 2:
1 cm piece ginger, peeled
3 clove garlic
150g minced pork
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon sesame oil
2 teaspoon oil
1 teaspoon cooking wine
1 teaspoon Maggi Concentrated Chicken Stock
1 tablespoon corn flour
1 tablespoon soy sauce
1 tablespoon water
Dash of white pepper

Dipping sauce:
Chinese black vinegar and finely julienned ginger root to taste

Filling Method:
Place ginger and garlic into TM Bowl and mince for 4 sec / speed 7

Add remaining ingredient 2 and mince 8 sec / reverse / speed 4. Place in fridge until ready to use

When ready to wrap the baos, add ingredient 1 and mix 4 sec / reverse / speed 5

Flour Frying Mixture:
Use a hand Whisk and whisk 200g water with 2 tablespoon plain flour and a little sesame oil, set aside

Assembly and Cooking:
Divide dough into equally size pieces (around 24) and roll flat into small disc of about 8cm in diameter. Place 1 teaspoon of filling onto each disc and wrap, pinching together at the top to seal. Set aside and finish all the buns before cooking.

Heat 2 tablespoon oil in large, flat fry pan and arrange 1/2 of the boas in pan. Fry for 1 min on medium low heat. Pour a little of the flour frying mixture in and around the boas, cover immediately with tight fitting lid and steam until most of the flour frying mixture has dried up

Dish up to a serving plate, bottom side up, cook the remaining boas as above, serve immediately with dipping sauce

Note:
The flour frying mixture should form a lacy patten around boas and is very attractive for serving.

Thermomix recipe book – A Taste Of Asia

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