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i save many recipes a day (everyday).. but when someone makes a recipe i’d save and highly recommends it, i tend to let it take priority in my to-bake list
just like this very soft and yummylicious bun… thanks to Esther for bringing this to our attention
我每天都收藏好多。。好多食谱。。不过要有网友在我之前先试过并强力推荐莫食谱时,喔。。喔。。。偶就让其获优先权
有如此包子。。又软、又香。。。还真谢谢 Esther 随Sonia后再次分享

Recipe adapted from Copycake Kitchen (original recipe from Nasi Lemak Lover)

Ingredients (makes 8 buns)

bao dough
250g cake flour
1/2tsp salt
1tsp instant yeast
40g caster sugar * i used trehalose
110g water
20g corn oil * i used coconut oil

chicken and onions filling
3 skinless & boneless chicken thigh (bite size pieces)
1 spring onion, sliced
2 onions (large), wedged
2tbsp light soy sauce
1tsp salt or to taste
1tsp sugar or to taste * i omitted
pepper
sesame oil
dark caramel sauce, for darker colouring
Water, add when it is necessary
* i added some mushrooms

2 hard-boiled eggs, wedged

IMG_8040食材 (可做8个包子)

面团
蛋糕粉 250克
盐 1/2小匙
即溶酵母 1 小匙
绵白糖 40克 *我用了海藻糖
水 110克
素油 20克 *我用了椰子油

鸡肉洋葱馅
琵琶腿 3只,去皮去骨(切丁)
青葱 1条,切片
洋葱 2大个,切片
生抽 2大匙
盐 1小匙或适量
糖 1小匙或适量 *我免了
胡椒粉
麻油
老抽,上色用
水,如需才加
*我另加了一些香菇

水煮蛋(石心)2颗,切片

Directions/方法

IMG_8042– prepare filling ~ heat oil in wok, & sauté spring onion till aroma
先准备馅料 ~热锅冷油,将青葱爆香

– add in chicken pieces and onion, stir till well mixed
加入鸡肉块儿和葱

– add in seasoning, and continue to cook over medium heat till chicken is tender. add water when it is necessary * i did not add water
加入调味料,用中火将鸡肉煮至鸡肉变嫩 *我没加水

– dish out and set aside to cool
离火,待凉备用

– prepare bao dough by mixing all ingredients and kneading till you get a smooth & silky dough. allow to rise for about 60 mins or till double in size
将面团所有食材混合,和面并搓揉至面团不粘手。发酵60分钟或至双倍大

– punch dough down and divide into 8 equal portions. rest dough for 15 mins
面团排气,分割成8等份。休面15分钟

– roll dough out into a disc and spoon filling into it, topping with a slice of egg. pleat buns and allow to rise for 10-15mins
面团擀平,勺入馅料,摆上一片鸡蛋。包子折上褶子,封口捏紧。让包子发酵10-15分钟

– bring a pot of water to boil. remember to cover lid with a cloth. steam buns over high heat for 10 mins, and allow to rest in steamer for a while before uncovering lid
蒸锅盖子包上布,将水烧热。水烧开后,包子以大火蒸10分钟,熄火、静置几分钟开盖即可享用

IMG_8038don’t wait to make these… you will have no regrets
还等啥?这个全场好评的包子,要马上做哈
( ๑ ᴖ ᴈ ᴖ)ᴖ ᴑ ᴖ๑)❣

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i am submitting this post to Best Recipes for Everyone #3 Oct 2013 ~~ Bun in my Hot Steamer hosted by Fion of Xuanhom’s Mom Kitchen Diary

Best_Recipes

 

Pollution index: 166 (unhealthy)

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(12) Comments

  • 婉婉下午茶 (October 22, 2014)

    Wow!!捏什么都难不倒你啊,好美哦~棒!

  • May Law (October 22, 2014)

    亲亲我来了。。被你的包子捏花给迷得神魂颠倒了, 厉害厉害叻, 看来我要向你学捏包花了!

  • Mel (October 22, 2014)

    I used to bookmarked lots and lots of recipe in the folder but somehow or rather Im just too slow to fulfilled it up. I guess Im a little loss of motivation already. I can see that all your paos are very well pleated up.

  • Esther Lau aka Copycake Kitchen (October 22, 2014)

    一流一流!好美的金鱼嘴型的包子!快快请我吃个美味的包子!
    谢谢你连接我家哦! :)

  • Fion (October 22, 2014)

    小打令的巧手好厉害,把包子捏得近乎完美

  • Grace (October 22, 2014)

    哇!手艺好好哦!捏得很漂亮也很有卖相。

  • Sharon (October 22, 2014)

    捏到很美喔!

  • eileen (October 22, 2014)

    你这个奇女子,不管中式西式,全部都难不倒你这双巧手,大赞!

  • Cass (October 22, 2014)

    捏的好美的包子,看得我心动动了,哈哈。。

  • Qi Qi in the house (October 22, 2014)

    美呆了!好爱啊~

  • melinda (November 9, 2014)

    Hi, I have tried twice but the dough doesn\’t proof to double. Pls advise where went wrong.
    Tq.

    • Victoria Bakes (November 10, 2014)

      Hi melinda, sorry to hear that. first, i presume your yeast hasn\’t expired? if yeast is fine, was your dough too dry/wet when you left it to rise? sometimes visually you may think it hasn\’t doubled. what you can do is stick a floured finger into the dough to make a groove. if it remains, it means your dough is done rising. hope this helps

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Victoria Bakes – Baking into the Ether