chicken & onion bao (steamed bun) 洋葱鸡肉包

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

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

– 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

don’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)❣

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

Pollution index: 166 (unhealthy)