Sunday, February 19, 2012

Mei Cai Kou Rou Bao 梅菜扣肉包

I had some mei cai kou rou 梅菜扣肉 leftover from when I made it (check out the recipe for that here). One can only have it for that many meals before getting really tired of eating it. In the end, I froze the rest that I could not finish. Today, I took the frozen mei cai kou rou and decided to make a bao (steamed bun) out of it, and it was absolutely delicious. It might just be my favorite bao so far - yes, even better than the char siew bao!

Ingredients for Bao Skin (for 4 baos)
  • 1/3 cup warm water (and teaspoon by teaspoon if more is needed)
  • 1 tablespoon sugar
  • 1/4 teaspoon yeast
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 tablespoon oil

  • Proof the yeast by adding the sugar, water and yeast in a mixing bowl for about 10 minutes.
  • After 10 minutes, the water should be frothy. This means the yeast has been 'activated'. 
  • Now, add flour, baking powder and oil to the bowl, and knead the dough until it becomes pliable.
  • If needed, add water teaspoon by teaspoon. (I added 3 or 4 teaspoons while kneading.)
  • Cover the dough, and let the dough 'rise' for about 30 minutes.

  • After 30 minutes, the dough should be soft and pliable.
  • Knead the dough a few more times, and divide the dough into four equal portions.
  • Roll each portion into a ball, and flatten the ball into a small circle using a rolling pin.
  • Add 1/4 of the mei cai kou rou to the middle of the dough, and pleat to bring the edges together.
  • Line each bao with some baking paper, and place the bao in a steaming basket.

  • Steam the bao for 10 to 15 minutes.
  • Serve warm.

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