Too bad my pleating skill, I still can't present a nice pleated bao.
Anway, these bao are so delicious and taste like those old days bao.
I like to thanks Sonia for her great recipe.
(Recipe adapted from : Sonia aka Nasi Lemak Lover)
A) chicken and onions filling
3 skinless & boneless chicken thigh (bite size pieces)
1 spring onion, sliced
2 onions (large), wedged
1 2/2tbsp light soy sauce
1tsp salt or to taste
1tsp sugar or to taste
dark caramel sauce, for darker colouring
Water, add when it is necessary
- Heat oil in a wok, sauté spring onion till aroma.
- Add in chicken pieces and onion, stir to till mix well.
- Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary ( I didn't add water at all).
- Dish out and set aside to cool
B) 2 hard-boiled eggs, wedged
C) Bao dough
250g cake flour ( I used Bao flour)
1tsp instant yeast
40g caster sugar
20g corn oil
- Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
- Cover with damp cloth and proof to double in size (30-60mins).
- Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
- Weigh out 55g of the dough and roughly shape into a ball, rest for 15mins.
- Flatten and roll out the dough into a circle with a rolling pin. Spoon in filling (1-2pcs chicken and onions, and 1pc of wedged hard-boiled egg) onto the center and pleat up the sides and seal.
- Place the bau onto a piece of greaseproof paper, on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
- Steam the bau under rapidly boiling water on high heat for about 10 to 12 mins.
- Remove from steamer and serve hot.
- Store in the fridge for left over bao, steam again before serve.
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