Chicken Nestled Paus-鸡窝包

 

 

You will feel funny when looking at this pau.If you feel want to eat pau and 'lo mai kai' but it will too full.This is what you want.It is a pau with glutinous rice filling.

 

 



 Recipe source : Y3K cookbook-PAUS by Coco Kong

Ingredients for skin

( A )-Mix together
1tbsp instant yeast
130ml water
( B )
250g pau flour
20g wheat starch flour
50g icing sugar
1tsp white vinegar
20g shortening

Ingredients for filling

( C )-Marinated for 1 hour
1 pcs of whole chicken leg-cut into pieces
1tbsp oyster sauce
1tsp dark soy sauce
1tsp sesame oil
1tsp say sauce
1tsp sugar
1tsp chinese cooking wine

( D )
1 medium onion-diced
5-6 dried mushrooms-soaked and diced
2-3 buttom mushrooms-sliced
 
( E )
1tbsp dried shrimps-soaked and diced
 
( F )-Mix together
300g glutinous rice-soaked for 4 hours,drained,steam over high heat for 20 min.
1tsp dark soya sauce
1/2tsp mushroom seasoning
60ml water
some salt,sugar and pepper for taste

( G )
3-4 salted egg yolks-halved ( if you want to use whole egg yolk,steam the yolk until cooked )
100-150g charsiew

( H )
8pcs small size mushrooms-soaked

For thickening-mix together
1 1/2 tbsp cornflour,65ml water

Method

1. For filling:Heat wok with some oil,saute ing ( D ),add in ing ( C ) and some water.Stir-fry untill the chicken is cooked then thick it with cornflour mixture.Dish up and let it cool.Divide into 8 part.
2. Heat wok with some oil,saute ing ( E ),add in ing ( F ),fry well.Dish up and let it cool.Divide into 8 parts.(I didn't soak and steam the glutinous rice cos i using my pressure cooker to cook the glutinous rice.I saute ing ( E ) then add in raw glutinous rice mix with the seasoning and put in water cover the rice and press high pressure for 3 min.After 3 min let it sit inside the cooker for another 3 min.)
3. For skin:Combine ing ( B ）in a big mixing bowl then add in ing ( A ),mix well.Knead the dough for 2 min till becomes shiny and soft.Cover the dough with cloth and proof for 30 min.Divide into 60g each part.You can get 8 parts.
4. To shape:Knead no.(3) into long and slender shrip,coil into a circular ring around exterior bowl loosely.Repeat process.Cover and proof for 30 min.
5. Bring water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(4) on it.Steam over high heat for 5 min.
6. Remove the pau from the bowls,lay it upward onto foil cups.Place in 1 piece ing ( H ),( G ) and filling no.(1) then cover it with no.(2).Repeat process.
7. Bring the water to boil,place into wok a steaming rack.Lay a piece of cloth on top.Arrange no.(6) on it.Stream over high heat for 10min or until cooked.

             

 

 

 

 

Siew Pau-Roasted Bun

Seremban,my lovely town.See Seremban I can sure everyone got one thing in mind...SEREMBAN SIEW PAU.
Siew pau is a roasted bun with pork or chicken filling.The skin is crispy and fragrant with sweet and salty filling.If you come to Seremban but didn't bring back Siew Pau,you will regret.Hahaha...........

As I know many recipe in Internet,they'll put green peas.But Seremban version is don't have green peas.For me I like Seremban version,that without green peas.Hope you will like my version.

Ingredients
Recipe source : Catherine Chia
Pastry method source : My Kitchen Snippets

Pastry
( A )
200g flour
60g butter-I use salted butter
25g sugar
120ml water

( B )
160g flour
100g shortening

Method

• Mix well flour and butter of pastry (A),then add in sugar and water.Knead into dough (A).
• Mix well pastry (B),knead to a dough (B).
• Leave dough (A) and (B) for 30 min.
• Divide the both dough into 20 equal pieces.
• Wrap the dough (B) into dough (A) and flatten it.
• Roll the dough into long flat piece and roll it up like swiss roll.
• Put the dough 90 deg and roll into flat again and roll up like swiss roll again.
• Put it in fridge for 30 min. ( update on 4/1/2013)
• Then press dough with palm and lightly roll out into a circle.
• Place 1tbsp filling on the dough.
• Wrap and pleat into pau shape.
• Brush some egg fluid on surface.Put some sesame seed on top.
• Bake for 20-25 min at 180'C.

Filling
500g pork or chicken meat-I minced it.
1no. onion
some cooking oil

Seasoning
1tsp salt
1tbsp sugar
1tbsp oyster sauce
1tsp light soy sauce
1tsp dark soy sauce
1tsp sesame oil
1/2tsp white pepper
pinch of five spice powder
some water

Gravy
1/2 tbsp corn starch
1tbsp water

Method

• Heap up some oil,saute onion till fragrant.
• Add in the meat and fry for a while.
• Add in seasoning and some water.
• Fry until a bit dry up.
• Add in gravy.
• Turn off the heat and remove.
• Leave to cool.

Step by step picture.

I am submitting this post to Malaysia Food Fest ,Negeri Sembilan month,

Host by Hody Loh of Cook 4 you & me

Red Yeast and Pandan Mantou

I am submitting this to the Christmas Giveaway in

The Sweet Spot

I want my mantou in red and green colour.But i don't want put colouring.I want a healthy mantou.Green part i use pandan juice.I think what can i put to make my mantou in red.....So i find inside my ingrendients box,see what i have with red colour.Yes..........i found one bottle of red yeast.I bought it for my red yeast butter cake.

Ingredients for Pandan Mantou :

260g Hong Kong bao flour

5g Instant yeast

1tsp double acting baking powder

60g castor sugar

1tbsp shortening

150ml pandan juice

 
I use 20pcs pandan leaf.That why it in dark green.


Ingredients for Red Yeast Mantou :

260g Hong Kong bao flour

2tsp Red yeast

5g Instant yeast

1tsp Double acting baking powder

60g Castor sugar

1tbsp Shortening

150ml Water

Method :

Blend dough ingredients into smooth dough.

Pandan dough.

 Red yeast dough.

Divide dough to 2 portion.

Flatten the dough.Put the green dough on the red dough.

Roll it like swissroll.

Cut the rolled dough into small pieces.About 3cm.Let rise for 15 minutes.

Then steam the mantou for 7-8 minutes.Serve hot.

Super soft inside.

Wish all Have a Nice Day!!.......