Friday, October 29, 2010

莲蓉包 (steamed bao)

Still have more than half a pack of Hong Kong Flour and some leftover 蓉包 in the fridge after making mooncakes.  Decided to try out a steamed bao recipe which I found online. "包" is a popular snack that we would usually find at any coffee shops or Dim Sum outlets and the fact is that it is not an easy task to get the soft texture.  Lucky me....I manage to achieve the unique, soft, spongy texture!  :D

Part A (skin):
200g Hong Kong Flour (plus extra flour for dusting)
1/2 tsp dried yeast
2 tbsp caster sugar
100ml of warm water

Part B1 tbsp cooking oil

Part C (filling - up to what you want to put) (^.^)


1. Sift Hong Kong flour twice.  Add yeast and caster sugar and mix well.
2. Make a well in the centre and add water, mix well to form a dough.
3. Knead the dough till smooth, this should take about 10 mins.
4. Add the vegetable oil and knead till the dough is smooth, this should take abt 10-15 mins.
5. Put the dough in a bowl, cover with a wet kitchen towel and proof for 45 mins.
6. After proofing, take the dough out and pressed it down to release the air bubbles.
7. Cut the dough into 8-10 parts and wrap the (C) filling.
8. Let it proofing for another 20 mins- 30 mins. (due to time constraints, I only proof for 15 mins)
9. Place the bun on paper square and steam for 15 mins.

1 comment:

  1. Hi Janice , was wondering where you got a hold of Hong Kong flour in NZ?