Skip to main content

Deep Fried Sweet & Savoury Banh Bao 鸡肉松豆蓉炸包子

I went off for another camping trip with a group of friends lately. I'm the only female in the group and also the only chef. I have the menu list out for 14 persons before the trip starts and this deep fried sweet & savoury banh bao is one of them from the list. After the trip still some friends are asking for echo, So, I made another batch on last Saturday. However, it ended up my boy kept most of them for his room mates and himself. haha.... Again, not enough for everyone ! Well, I have to admit these buns are quite sellable. haha.... 

And here's what I did.

Ingredients for bao dough :
500gm  all purpose flour
2 TB  sugar
1-3/4 tspn   yeast
2 TB  shortening
260ml  water

Method :
(1)  combine flour, sugar & yeast into a big bowl then add in water to mix well.
(2)  once soft dough is formed add in shortening and continue kneading till everything well cooperated. (dough can be hand knead easily)
(3)  keep dough cover and rest for an hour or till double the size.
(4)  once its ready, punch and knead dough till smooth to release excess air.
(5)  now, place dough to working table (omit the flour) and divide into 20 equal portions.

Ingredients for dou yong fillings :
1 kg  pandanus mung bean paste (divide into 20 equal portions, about 50gm each)
250gm  chicken floss (spicy flavour)

Note : I used store bought mung bean paste. For homemade paste, please refer here.

Method :
Press mung bean paste to make a hole then place in chicken floss and press to fit. Slowly seal it to form a ball.

TO ASSEMBLE
(1) start with one bao dough, fold bao dough inwards till a ball like dough is formed. Then flatten it with a rolling pin to form a disk.
(2) fill in the twin flavour mung bean paste and wrap to seal by pleading dough to the center (just like making bao)
(3) as soon as you completed everything, its about time to get them into hot oil and starts frying them till golden brown. Its best to serve warm.

I am now planning for the third batch, need to get the ingredients ready soon. Hope you guys will love it too ! Have a wonderful week ahead, everyone. Enjoy.
Labels:

Popular posts from this blog

Keropok Lekor Terengganu 登嘉楼特色炸鱼饼

I can't believe it myself that I'm actually making  keropok lekor  !!! Gosh, never in my life I would imagine myself making this, Terengganu fish cracker ! Its hubby favourite. I actually wanted to buy some of these during my last visit to Terengganu but hubby said NO ! However, I knew I'm going to give this a shot when I reached home and this is it. I have fulfilled it.  Keropok lekor  is the specialty of the east and it is normally made with small fishes or leftover fishes from the market place. Unlike the common fish cracker which is thin and crispy,  keropok leko r  is slightly thicker and fishy flavoured. And I have chosen to use   ikan kembung (scomber or bloating fish ) for the test run, cause its cheap and meaty compare to other small fishes. Ingredients : 1 kg   ikan kembung or bloating fish 1/2 cup  water 1 tspn  vegetable granules 2 tspn  salt 1 tspn  pepper 200-250gm  tapioca starch Meth...
Read more

Deep Fried Cheesy Taro Balls 台式炸起司芋头酥

This is another version of taro balls that I am working with, unlike the common taro ball called "wu kok'. 'Wu kok' has 5 spice aroma and with the hairy outstanding crust and savory fillings. But this version of taro ball is in a very clean flavour, which is sweet and salty and cheesy at the same time. Kind of melting you away.....  haha......   Please read on for more. Note for my dearest readers :  For further enquiry, kindly email directly to me. Thank you. When you are in the market, go look for taro that is around 530gm cause after all the cutting and cleaning it will became 400gm something. Ingredients : 400-420gm  taro (after cleaning) 80gm  sugar 1/2 tspn  salt 1 TB  cooking oil 4 TB  wheat starch **200gm   mozzarella cheese, grated **100gm   bread crumb Method : (1)  wash & skinned the taro, then slice it into small portions. (2)  next, steam for 25 minutes or till soft. (2...
Read more

Homemade Fish Paste 自制纯鱼肉讓料

This is how I make my fish paste or fish cake whenever I wanted to make stuffed tofu. The stuffed tofu or "yong tofu" is a very famous Hakka dish, which I learnt from my father in law. I never is a good cook before I got married and I seldom cook as well cause need to work. But after married, I need to cook often whenever going to my parents in law place. So from there, I started my cooking journey. And thanks to my father in law for this, otherwise, hubby won't be able to taste his traditional dish anymore. Please read on for more. Ingredients : 1 kg of  ikan tenggiri or Spanish mackerel (with spots) (1-1/2 tspn salt & 1 tspn pepper) 2/3 TB  salt 1 TB  ginger juice / shaoxing wine 1-1/3 TB  wheat starch 2/3 cup  water 1/2 cup  ice cube, crushed Method : (1)  Slice side of the fish then scrap the flesh off, and place meat to a big mixing bowl. Then mix together water, salt and ginger juice. (2)  by using a stone mortar...
Read more