Tuesday, February 26, 2019

水煎包 Shui Jian Bao

水煎包 Shui Jian Bao
(recipe makes 10 buns)

Bao Skin:
150g Blue Jacket Plain Flour
1 tsp fine sugar
1/4 tsp instant yeast
90g warm water
8g oil  

200g minced meat
1/2 egg, beaten
Green onions
1 tsp grated ginger 
Salt & Pepper
1 Tbsp Oil (heated up)

1 Tbsp cornflour +200g water

1. Bao skin: Mix all ingredients (except oil) together in a medium bowl. Knead till a rough dough is formed. Add in oil & continue to knead till dough is smooth. Proof for 1hr till double in size.

2. Filling: Add in egg into minced meat & mix using with a pair of chopsticks till combined. Add in green onions, salt, pepper & ginger. Then, pour hot oil into the mixture & mixed till combined. Set aside in fridge for later use.

3.  After 1hr, de-gas the dough & divide into 10 portions (24g each). Roll out the dough & wrap fillings. Cover the buns with a piece of wet cloth & let it rest for 10mins.

4. Heat up a pan with some oil over medium heat. Placed the buns in & pan fried till the bottom of the buns are slightly brownish in color. Pour the cornflour water into the pan, covering about 1/4 up to the buns. Cover the pan with lid & turn on high heat. After 10mins, open the lid & sprinkle sesame seeds & spring onions. 

5. Served hot with balsamic vinegar.

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