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

Ham Flowers Buns 火腿花卷

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Make about 20 buns
Preparation time: 30
Cooking time: 12 mins

Dough:
500g plain flour
30g caster sugar
2 tsp instant dry yeast
1/2 tsp salt
270g water
20g shortening

Fillings:
1 tbsp oil
2 pieces of ham, diced
1 stalk spring onions, chopped

Method:
Mix all ingredients (except shortening) into a dough. Add shortening and knead into a smooth dough (for Thermomix 1 min / knead function follow by 8 min / knead function)
Dover with a piece of damp towel and rest for 15 mins
Divide dough into two portion and roll them into 2 rectangular shapes (8cm x 20cm), brush with oil, sprinkle chopped ham and spring onion on top. Stack up together
Cut the dough sheet into thin strips. Gather 6 thin strips, hold the 2 ends and keep twisting them into a into a tight spiral, tuck the two ends underneath then form into flower roll and line with a piece of white paper. Cover with damp cloth towel and leave to proof for 35-40 mins
Steam for 12 mins or until cooked. Serve immediately

Spring Onions And Pepper Rolls 葱油胡椒卷

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Marissa loves spring onions, so make this for today’s breakfast.
Make about 20 buns
Preparation time: 30
Cooking time: 12 mins

Dough:
500g Hong Kong Flour / plain flour
30g caster sugar
2 tsp instant dry yeast
1/2 tsp salt
270g water
20g shortening

Fillings:
1 tbsp oil
50g chopped spring onion, mixed with 1/2 tsp salt and 1 tsp pepper

Method:
In a electric mixer with a dough hook attachment, add all ingredients (except shortening) and knead into a dough. Add shortening and knead into a smooth dough (for Thermomix 1 min / knead function follow by 8 min / knead function)
Dover with a piece of damp towel and rest for 15 mins
Roll out dough into 8cm x 40cm rectangular shape, brush with oil, sprinkle chopped spring onions mix
Fold the longer sides of the rectangular to the middle then roll up into a long log
Cut into 20 equal pieces and line with a piece of white paper. Cover with damp cloth towel and leave to proof for 35-40 mins
Steam for 12 mins or until cooked. Serve immediately

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Pan Fried Red Bean Baos 铁板红豆包

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铁板包有着淡淡的面粉和酵母香,配上甜而不腻的豆沙馅,非常美味。

Make about 20 pieces
Serve 4
Preparation time : 40 mins
Cooking time: 10 mins

Ingredients:
Skin:
200g plain flour
1/2 tsp instant dry yeast
1 tbsp caster sugar
Dash of salt
90-100ml water
1 tsp shortening

Filling:
Red bean paste

Method:
Skin:

Mix all ingredient (except shortening) into a dough. Lastly add in shortening and knead into a smooth dough. Cover with a piece of damp towel and rest for 10 mins

Divide the dough into small portion, about 15g each. Round up and rest for 10 mins
Flatten the dough and wrap up filling. Cover with damp cloth and rest for 10 mins
Heat up a bit if oil on a non-stick pan, pan fry boas at low heat until both sides are golden brown
Dish up and serve hot.

Note: you can make this in advance, leave it in the fridge, take it out 20 mins before cooking. Beside red bean you can replace with any filling you like.

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