肉包 (Chinese Steamed Meat Buns)

Tried a bao recipe posted on a website from China few days ago, I had doubt about ingredients but still went ahead with it. Result - FAILED! Should not have trusted that unreliable source! This time I tried the recipe from a more reliable source finally made some meat bao that I long craved for. Used cupcake cases instead of special paper for bao, practical but do not look good.



Ingredients (makes 6):
Dough
150g cake flour, sifted
50g all purpose flour, sifted
1 tsp instant yeast
Pinch of salt
100g water
1/4 tsp bread improver
1 tsp baking powder
1/2 tbsp oil
50g icing sugar

**Use the method of making bread dough to make the dough.


Filling:
200g pork belly, skinned and chopped finely
2 cloves garlic, crushed
1 onion, chopped
1 stalk coriander, chopped
1 cm ginger, finely chopped
*2 tbsp dark soy sauce
*1/2 tbsp oyster sauce
*1/2 tsp ground white pepper
*1/2 tsp salt
*1/2 tbsp corn flour
1 tbsp sugar
2 tbsp cooking oil

Directions:
  1. Marinate pork with ingredients marked with * for 30 minutes.
  2. Heat oil in a skillet over medium flame, stir in garlic and onion. Saute until lightly browned.
  3. Stir in ginger and sugar, stir fry until sugar is melted. Stir in pork and cook until well-done and the gravy is thickened.
  4. Stir in coriander and remove from heat. Cool completely and refrigerated before use.
  5. Assemble: Divide and shape dough into 6 small balls, let rise for 10 minutes. Flatten each dough on slightly floured surface, wrap in 1 tbsp full of pork filling and set aside for 5-10 minutes. Steam for 15 minutes.

Comments :

7 comments to “肉包 (Chinese Steamed Meat Buns)”
kellie said...
on 

Hi,may I ask whether there's duplication of ingredients in the dough recipe? cos' i see yeast and salt appearing 2 times. Also, just to confirm only need to let the dough rise twice - 10 minutes the first time, and another time for 5-10 min after putting in the fillings? Thanks!
Kellie

Lydia said...
on 

kellie,

Sorry for the duplication, I have fixed it.

I prepared dough using a bread maker, the first round proofing was done in b/m before dividing it into small balls.

Anonymous said...
on 

May I know what is bread improver? Where can I buy it?

Lydia said...
on 

Sorry, just realised your commet.
Bread improver can be found in baking supplies shops and some supermarkets (in malaysia).

Carol said...
on 

I make a similar steamed bun from the Philippines. I cut up squares of white computer paper and oil them with a pastry brush. If you remove the paper as soon as they are steamed, it comes right off with no problem. I have done this many times without fail. I hope this might help with your cupcake paper problem.

Lydia said...
on 

Hi Carol,
Thanks for sharing.
cheers,
Lydia

vansg said...
on 

Thanks for your sharing.

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