Cake Flour to make Cute Rice Dumpling Soft Pandan Sandwich Bun | 粽子造型松软班...

粽子造型班兰荷叶包

Rice Dumpling Pandan Sandwich Bun 

@随食慢活FoodiEat

* Soft & Fluffy 松软香甜

* Cute Design 造型可爱

* Use Cake Flour 用蛋糕粉制成

First time use cake flour to make Chinese bun (Can don’t buy Bao flour!)

 第一次用蛋糕粉做包点（以后不用买包粉了！）

Recipe adapted from Here

[ Each piece weigh 25g (yield 11 buns)

每份25克（可制成11个包子）]

Ingredients 材料:

175g Cake Flour蛋糕粉

 + 1/2 tsp Baking Powder 泡打粉

100ml warm water 温水

+ 20g sugar砂糖 

+ 1/2tsp instant yeast 即发酵母

7g (1/2 tbsp) Shortening 植物性起酥油

1/4 tsp pandan extract班兰精油

Method 做法：

1. Mix all ingredients and knead using mixer,bread maker, by hand 

混合全部材料，可用手、搅拌机或面包机揉面

2. Knead till smooth & shiny

揉面至光滑即可

3. Rest for 30 minutes 

松弛30分钟

4. Weigh each piece 25g 

每份25克

5. Form ball shape 揉成球状

6. Roll & form Oval shape 擀成椭圆形

7. Spread thin layer of oil 涂上少许油

8. Fold into half 折半

9. Form triangle shape 塑成三角形

10. Use scraper to draw pattern 

用刮刀画出粽叶

11. Leave to proof for 15-20 minutes 

静置发酵15-20分钟

12. Put in steamer then turn on stove, 

Steam over medium high heat for 20 minutes 

放进蒸笼后开中大火蒸20分钟

Tips: 

- Tips 1: Best to wrap cover with cloth (prevent water drip on buns) 

小贴士：最好锅盖用布包着 （以防水滴在包上就不美了）

- Tips 2: Leave a little gap & rest for 5 minutes before uncover 

（to prevent wrinkle skin)

小贴士：开盖前先留一点细缝，并静置5分钟 (防皱皮）

How to Store: Put in freezer (can keep 4-6 weeks) 

如何保存：放冰箱冷冻库（可保存4-6星期）

Video with English Subtitle) 记得开启字幕，Turn on CC For subtitles For full method, see video: https://youtu.be/ZrQ5mjhQQW4 完整做法，请看影片：https://youtu.be/ZrQ5mjhQQW4 For written recipe: http://foodplayground.blogspot.com/2021 文字食谱：http://foodplayground.blogspot.com/2021 记得订阅： https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 To SUBSCRIBE, go to : https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1 我的日常生活 Follow me on : Facebook: https://www.facebook.com/foodieatplayground Instagram: https://www.instagram.com/foodieatplayground Want to see more recipes? Check out: http://foodplayground.blogspot.com/ 关于合作事项可电邮联系 | Business/DM for collab: Email: foodplayground@gmail.com 你或许有兴趣 （Popular Playists）: 【简单健康食谱 Healthy RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayB2H1nwV570ZzFWxIh2bGGM 【简单蛋糕食谱 Easy Cake RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayD80kdZ2zVYYa3ooj_IOl1H 【甜品料理食谱 Dessert RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayAhn2CMCeN4M61m94iCYAXe 【饭锅料理食谱 Rice Cooker RECIPES】 - https://youtube.com/playlist?list=PLi0IEmHC2ayCi8ZNH-Yur_-AwUJaWu_so 【早餐料理食谱 Breakfast RECIPES】- https://youtube.com/playlist?list=PLi0IEmHC2ayC8o6TEFGEhTV_juZcQhFcg 【开箱分享 Unboxing & Review 】- https://youtube.com/playlist?list=PLi0IEmHC2ayAM40k5wTqcnIQStsjnsJp6 ❤️想看到更多关于新加坡美食、地点和旅游影片的话，记得订阅，留言、按赞、分享。订阅无需花你一份钱，但却会给我多一份动力去制作更多影片。你的举手之劳是我的一臂之力。希望你可以不吝啬地给我一点鼓励。谢谢❤️ If you like this video, appreciate if you can subscribe, like, share and comment to my channel. It doesn’t cost you a cent but it gives me the opportunity to show you more videos. Do press bell for latest notification once you subscribed. Thank you for watching! To subscribe: https://www.youtube.com/channel/UCgCOHfPwLDi74RYBpuyNVHg?sub_confirmation=1

Taiwanese street food - Gua Bao 刈包

One of my favorite Taiwanese street food is this - 刈包 Gua Bao. Although there are more and more Taiwanese street food stores and restaurants in Singapore, but not many serve this street food. Since this month AB theme is Bao, I shall recreate this bao and bring back the taste I have been craving.

Gua bao in my interpretation is 扣肉包 with 咸菜 and 花生。This combi actually add crisp, taste and texture to the normal 扣肉包, and make this Bao so irresistible and unforgettable.
I adopted this 扣肉 recipe for the pork(I used lean meat as it is healthier, in Taiwan you can also choose lean meat to go with this Bao). And used back my previous recipe for Bao. I did a short cut for the 咸菜 and grounded peanut: bought 咸菜 in a bottle and ready made ground peanut.

扣肉recipe:
Ingredients:
1 pack of lean pork meat (sliced)
1 tsp Hua Diao wine
1 tbsp ginger, onion, garlic (diced)
2 tsp soy sauce
1 tsp dark soy sauce
1/2 tsp Five spice powder
2 small cube of rock sugar
Some pepper

Method:
1. Fry ginger and garlic till fragrant. Add onion and fry till golden brown.
2. Add sliced pork, fry till cooked.
3. Add soy sauce, dark soy sauce, wine, five spice powder, rock sugar, pepper and stir fry.
4. Add some water. Turn to high heat and wait to boil.
5. Turn to low heat and simmer for 1 hour. Set aside.

Bao Skin Ingredients: (about 10 Bao)
175 gm bao flour sifted with 1/2 tsp double action baking powder
Mix together - 100 ml lukewarm water, 20 gm caster sugar and 1/8 tsp vinegar
1/2 tsp instant yeast
1/2 tbsp shortening

Method:
1. Add yeast to the water mixture. Let yeast rest and foam up abit before adding flour. Mix well.
2. Knead to form dough and add shortening and continue to knead till smooth and shiny.
3. Let dough rise to double the size, about 1/2 to 1 hour. Remove dough to a floured surface, punch down dough and divide into equal portions. Shape into oval shape and fold slightly into half.
4. Leave to proof for 15 - 20 minutes.
5. Steam over high heat for 10 minutes. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.

6. Open the Bao skin, fill with cooked lean meat and top with 咸菜 and ground peanut. Ready to serve.

I am submitting this to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Green Tea Kaya Pau 绿茶甜包

Think I make bao make 上瘾. This time, I steam dessert包。I used the same recipe of pork bao that I made days ago, just added green tea powder(that explain the green colour skin). For the filling, I used the jar of Kaya in my fridge that is expiring soon.

I like to see how my dough become bigger and bigger when it 发. Maybe I let it prove for too long or I did not add enough shortening, this time the skin is not very soft and quite chewy and it stick to my teeth. Lesson learnt: don't prove your dough for too long? Can anyone tell me what caused the chewiness?

Bao Skin Ingredients: (I halved the quantity this time)
350 gm plain flour sifted with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening

Filling: 1/2 jar of Kaya

Method:
1. Add yeast to the water mixture. Let yeast rest and foam up abit before adding flour. Mix well.
2. Knead to form dough and add shortening and continue to knead till smooth and shiny.
3. Let dough rise to double the size, about 1/2 hour. Remove dough to a floured surface, punch down dough and divide into equal portions. Shape into a smooth ball. Set aside to add kaya filling and shape into round shape.
4. Leave to prove for 15 - 20 minutes.
5. Steam over high heat for 15 minutes in bamboo steamer. Off heat and leave bao for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.

I am submitting this to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

Pork Bao 大包 (first attempt)

Can you believe this is my first attempt making bao? Yes, 千真万确. Why 大包(pork bao with hard boiled egg) out of so many other bao? Because I missed my mom version of pork bao and I want to recreate what she made last time.

Although this is my first attempt, and I did not use bread maker(as original recipe) to make these bao, but I am very happy with the result! I loved how my filling taste and I loved the bao skin, so tender and fragrant. As for the colour of the bao, may not be white as I do not have hk flour or bao flour that is why I choose this recipe without using the above flour. The skin colour turned out to be light yellow. Even so, I am still very proud of myself.

Some Da bao that I bought before did not have hard boiled egg(disappointed!) I loved my bao with hard boiled egg. So of course I won't miss it. Thanks to Kimmy for this recipe, I did some modification as below:

Ingredients for Meat Fillings:
250 gm minced meat
Marinate with:
1 tbsp each of soy sauce, sugar, oyster sauce, sesame oil, cooking wine;
A pinch of Hao chi seasoning and pepper
2 tsp cornflour
Leave overnight

2 hard boiled eggs - quartered

Bao Skin Ingredients:
350 gm plain flour sifted with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening

Method:
1. Add yeast to the water mixture. Let yeast rest and foam up abit before adding flour. Mix well.
2. Knead to form dough and add shortening and continue to knead till smooth and shiny.
3. Let dough rise to double the size, about 1/2 hour. Remove dough to a floured surface, punch down dough and divide into equal portions. Shape into a smooth ball. Set aside to add meat filling and hard boiled egg and shape into pleated bao.
4. Leave to prove for 15 - 20 minutes.
5. Steam over high heat for 15 minutes in bamboo steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin.

I am submitting this to Aspiring Bakers #31 - Bao Ho-Chiak (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.