How To make Siopow (Steamed Dumplings)
1 Wrapper recipe
1 c Water
1 tb Oil
1/4 ts Salt
1 c Chopped shrimp
1/4 c Ground pork
1 c Minced water chestnuts
1/4 c Minced scallions
1/4 c Minced onions
1 Egg
1 ts Pepper
1 ts Salt
Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some expanation... these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables ... such as mushrooms, celery etc. Courtesy of Ted Taylor. Reposted by Fred Peters.
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How To Make Siopao | Soft Steamed Pork Buns | Easy And Delicious Steamed Meat Buns Recipe
Hello guys another easy recipe our all time favorite steamed meat buns hope you like it and dont forget to subscribe and like thank you..
Ingredients
Dough:
3/4 cup warm water (not hot)
2 tsp instant dry yeast
1tbsp white sugar
2 1/2 cup AP flour brand is (
1 tsp baking powder
2 tbsp white sugar
pinch of salt
2 tbsp veg oil or cooking oil
Filling:
280g ground pork or chicken
1 medium sized finely chopped onion pr spring onion
4 gloves minced garlic
1/4 tsp black pepper
1/2 tsp lemon juice or lime
1 tsp salt
2 tbsp oyster sauce
2 tsp light soy sauce
2 tbsp corn starch
2 medium boiled egg (divide into 4 portion)
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Fool-proof Chinese Steamed BBQ Pork Buns At Home - Marion's Kitchen
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Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
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Bao Steamed Bun with Chocolate Filling | Easy Recipe
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Ingredients:
250 gr Cake flour
25 gr Sugar
4 gr Yeast
2 gr Baking powder
30 gr Unsalted butter
Salt
140 ml Milk
Chocolate
Instruction:
1. Mix flour, sugar, yeast and baking powder
2. Add butter, a little bit salt and milk into a pot. Use medium heat to warm up the milk.
Don’t wait until the milk boils. Turn off the heat and keep stirring until the butter completely melts.
3. Pour 2 into 1 and mix until and mix until all ingredients are combined and there is no flour left
4. Knead the dough around 3~5 minutes. Usually before 3 minutes the dough becomes smooth.
5. Divide the dough into 8. Add chocolate and make it round.
6. Put it on the baking paper and ferment it for 20 minutes
7. Use medium heat to steam the dough for 12 minutes.
8. After 12 minutes do not open the lid. Keep the lid for 5 minutes.
9. Ready to serve :)
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See you in my next cooking video!! :)
#steamedbuns #bakpao #bao
手把手教你蒸包子!这样蒸出来的包子又白又软,比早餐店买的还好吃【刘二姐美食】
面点师的蒸馒头绝招:
春天就算不吃肉也要常吃这素馅饼:
柔软劲道薄如蝉翼的春卷:
食材:包菜、鸡蛋、胡萝卜、香料、粉丝、葱花
手把手教你蒸包子!这样蒸出来的包子又白又软,比早餐店买的还好吃【刘二姐美食】
大家好,这里是“刘二姐美食”
作为家庭主妇,每天为大家分享美食教程
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#美食教程#美食技巧#包子#早餐#刘二姐美食 在视频制作中,我们将动物福祉作为首要考虑,所有动物参与者都受到了妥善的照顾。
3 Minutes Dough Ready ❗ No hands kneading! Extremely Easy!Soft and Fluffy Meat Buns
????This recipe is very easy and very delicious! No-knead saves the kneading effort and allows time to form gluten, the taste is great, the ingredients are very simple
????Ingredients
1. Dough
2cups/300g All-purpose flour
1tsp/3g Instant yeast
200ml Lukewarm water
1tbsp/12g Sugar
1/4tsp/1.5g Salt
2. Filling
400g Ground pork/beef
2tsp Soy sauce
1tsp Dark Soy sauce
1tsp Oyster sauce
1/8tsp Pepper powder
1/4tsp Salt
1tsp Ginger
50ml Water
50g Green onion
1tbsp Oil
Qiong's Instagram:☞
Cooking suggestions.
1. the water content of this dough is very high, remember to use more hand flour, otherwise it is difficult to follow later
2. ground meats can be used pork / beef / chicken
3. the first fermentation to 2 times the size of about one hour, the second fermentation will take about 30-40 minutes
4. steam for 15 minutes after the water boils, then simmer for 5 minutes before removing the lid to avoid the bun shrinking back
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????食材:
1. 面团
2cups/300g 中筋面粉
1tsp/3g 酵母
200ml 温水
1tbsp/12g 糖
1/4tsp/1.5g 盐
2. 馅儿
400g 肉末
2tsp 生抽
1tsp 老抽
1tsp 蚝油
1/8tsp 胡椒粉
1/4tsp 盐
1tsp 姜末
50ml 水
50g 葱花
1tbsp 油
Instagram:☞
烘焙建议:
1. 这个面团的含水量很高,记得多用手粉,不然后面操作困难
2. 肉末可以用猪肉/牛肉/鸡肉都可以
3. 第一次发酵至2倍大大概需要一个小时,第二次发酵大概需要30-40分钟
4. 冷水上锅,水开之后蒸15分钟,然后焖5分钟再揭盖子,以免包子回缩
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