fbpx

Steam Chicken Meat Bun

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

This larger than usual fluffy steam bun holds together a generous combination of fillings that consist of chicken, dried shiitake mushrooms, jicama and a half of poached egg, all seasoned with our specialty gravy.

INGREDIENTS

TO MAKE CHICKEN MEAT FILLINGS

250 gram chicken thigh meat
50 gram soaked shiitake mushrooms
50 gram jicama
60 gram palm oil
1 tsp ginger paste
1 tsp shallot paste
1 tsp garlic paste
2 tbsp rice wine
1 tsp sesame oil
2 tbsp oyster sauce
1 tsp salt, together with 1 tsp chicken powder, 1 tsp Ajinomoto and 1 tsp white pepper
1 tbsp potato starch
2 hard boiled eggs, halved

METHOD

1. In a clean bowl, mix together chicken meat, salt, white pepper, chicken powder, Ajinomoto and potato starch.

2. Then add in sesame oil, rice wine, and oyster sauce.

3. Mix in mushrooms and jicama.

4. Before cooking, transfer the fillings into a refrigerator and marinate for at least four hours.

5. Heat up oil in a saucepan over medium heat, sauté ginger, shallot and garlic till fragrant.

6. Then add in marinated ingredients and 200 ml water and cook over medium heat until water is reduced to thick sauce.

7. Dish out into a bowl to cool, then divide the fillings to three portions each weighing 90 – 100 gram. Shape the fillings to balls and refrigerate for at least two hours to set.

 

TO MAKE BAO SKIN

500 gram Hong Kong flour
100 gram low protein flour
25 gram 19 gram cornstarch
25 gram 19 gram potato starch
1 tsp salt
1/2 tsp baking powder
1 tbsp fine granulated sugar
10 gram instant dry yeast
300 gram – 330 gram distilled water
30 gram palm based trans-fat free shortening

 

METHOD

1. Get ready a KENWOOD kFlex attached with the dough tool.

2. Mix together Hong Kong flour, low protein flour, cornstarch, potato starch, salt and baking powder in a bowl.

3. Add in the flour mix, sugar and dry yeast. Start mixing to combine, add in water and increase the speed until the mixture becomes paste-like texture.

4. Add in shortening and keep mixing until dough is formed.

5. Form the dough to a ball and place the dough into a clean bowl, cover with cling film for 40 minutes to rise.

6. Once the dough has doubled it’s size, punch down to release air, roll the dough into a log and divide into three – four portions each weighing around 200 – 250 gram.

7. Roll the dough into balls then flatten with a rolling pin, put half an egg and chicken mushroom fillings on the middle, carefully wrap the dough by pulling the sides to the middle, overlapping one another. Gently press seams gently to seal. Place the dough on a square parchment paper and let proof for 20 – 30 minutes. Heat up a steamer, and steam the bun for 15 – 20 minutes until cooked. Served warm.

Share this article:
Share on facebook
Share on twitter
Share on google
Share on pinterest

RELATED ARTICLES

BEST MADE WITH

RELATED ARTICLES

RECENT POSTS

Ancient Grains Making a Comeback

If you’re a home cook looking for new ways to conjure up wholesome food for your family, you can always look back into the deep past for a few ideas. No, we don’t mean grandma’s recipe book. We’re going back even further, to ancient grains. These cereals have been given a new lease of life, as research shows that 40 percent of shoppers want a greater variety of wholesome grains in their diets, and some 20 percent are willing to pay …

Made with Love Cafe: A Personal Journey of Weight Loss

For most of their lives, couple Rena Ridzwan and Adlin Azman never gave much thought to healthy eating. Both loved nothing more than tucking into a large meal of rich, decadent food. Over the years though this lifestyle began to take a toll on their health. At one point Rena was nearly 90 kilograms, while Adlin hit a peak of 95kg. Adlin suffered from painful gout, while Rena had high cholesterol, pre-diabetic risks and high blood pressure. These pre-diabetic risks …

Nuts! It’s Peanut Butter Month

Have you eaten peanut butter sometime in the last month? Yes? Then you’ve inadvertently celebrated Peanut Butter Month, in which we celebrate a globally enjoyed staple condiment that has stood the test of time. And for good reason: without exaggeration, peanut butter may be the greatest food spread in history. But before we make our case for peanut butter, let’s start with the peanut butter basics. Yes, any self-respecting human has eaten peanut butter on crackers and in sandwiches since …

Share on facebook
Share on twitter
Share on google
Share on pinterest