Note: I did 2 methods of cooking - pan fried pancake with oil and pan fried baos using the method below. The method below tasted better than the oil pan fried method. I prefer this dough recipe than the stuffed chicken floss pancakes dough as it is softer and lighter.
Ingredients:
(Recipe adapted from here )
Dough 1:
100g plain flour
1/4 tsp salt
1 tbsp oil
45ml boiling water
10ml - 15ml water (to regulate dough)
Dough 2:
160g plain flour
40g cake flour
1 tbsp sugar
3g instant yeast
heaped 1/4 tsp baking powder
1 tsp oil
105ml water
Frying mixture:
Make a frying mixture of 230ml water + 2 tbsp flour + 0.5tsp sesame oil.
Method:
1. Mix all items for dough 1 together using a pair of chopsticks. If dough is too dry add in some water. Leave to cool.
2. Mix all items for dough 2 together till you get a smooth dough. Rest dough for 20 minutes.
3. After 20 minutes, knead dough 1 and dough 2 together. Rest dough for 20 minutes.
4.
Divide dough into 20g pieces. Roll into flat round disk of about 8 -9cm
in diameter. Wrap in 1 tablespoon full of the pork filling.
5. Heat up a little oil in a flat based fry pan, arrange all the baos in the fry pan and fry for 1 minute on medium low heat.
6.
Pour in the frying mixture, make sure the baos are at least 30% but not
more than 50% submerged in the frying mixture. Cover the fry pan with a
lid till the frying mixture has dried up.
Half way through the frying
process, remove the lid and sprinkle some sesame seeds onto the sticky
baos.
Pork Filling:
150g minced pork
1 tsp sugar
1/2 - 3/4 tsp salt or (1/2 tsp salt + 1/4 tsp chicken powder)
1 tbsp soy sauce
0.5 tsp sesame oil
1 tsp - 2 tsp oil
1 tbsp water or chicken soup
1 tsp Chinese wine
some white pepper
some grated ginger
some minced garlic
a) 200g Chinese cabbage (diced)
b) 1.5 tsp corn starch
c) 1 - 2 stalks scallion (thinly sliced)
Method:
1. Soak the diced cabbage in hot boiling water for 1 - 2 minutes. Drain and leave to cool.
2.
Mix all items in the pork filling together except (a, b & c) and
stir with pair of chopsticks till mixture is sticky and paste like. Add
in (a and b). Chill in the fridge till ready to use. Add in (c) only
when you are ready to wrap the baos
Ingredients
(Recipe adapted from here)
250g salted butter,softened (i used SCS)
200g light brown sugar
1/4 tsp salt (i didnt add)
1/2
tsp coffee oil (obtained from Sun Lik, this is the one that gives the
cookie its distinctive fragrance) (I didn't have this. I soaked some grinded coffee powder in corn oil overnight, discard the powder and used the oil as a substitute for the coffee oil)
1 egg
1 tsp vanilla extract
1/4 cup oats,processed to bits in a chopper (i used nestum)
1/4 cup ground almonds
1/2 cup of your favourite nuts,chopped finely (optional)(i used whole hazelnut.. toasted)
1
pack of Nestle Tollhouse semi-sweet chocolate chips OR chocolate chunks
(don't use cheap chocolate chips,the flavour is compromised)
300g self-raising flour (i used plain flour with 1/2tsp of baking powder)
Method
This is the most
important step,at least 2 hours before,or the night before,beat the egg
with the vanilla and the coffee oil to infuse or you can do this the
night before,refrigerate it then bring it to room temperature before
baking.
Preheat oven to 160C.
To the softened butter,beat
in the sugar and the salt to combine. Beat in the egg and stir in the
processed oats,ground almonds,optional chopped nuts and the chocolate
chunks. Sift the flour and fold it in,this dough will not be too stiff
but not too wet either.
For small cookies,place half-tsp of the dough,spaced slightly apart on the cookie sheet and bake for 9 to 10 minutes.
For large cookies, place rounded tbsp of the dough spaced apart on the cookie sheet and bake for 20 to 22 minutes.
Cool completely and let it sit overnight in an airtight container,this is for the flavour and fragrance to develop further.
Eat one freshly made and one the day after,there is a difference!
(Recipe adapted from here.)
This is the translated version of TARO's Panda Bread recipe:
Ingredients: ＜600g loaf (206 x 108 x100h)
230g bread flour
70g cake flour
30g sugar
milk + 1 yolk = 210g (I used skim milk)
4.5g salt
18g unsalted butter (I used 20g)
4g yeast
8g green tea powder dissolved in 10g boiling hot water (I replaced with pandan paste and added green colouring)
8g cocoa powder dissolved in 8g boiling water
Method:
1. Heat up milk and yolk to temperature of 38℃. (I beat the yolk lightly with milk and send it to the microwave on HIGH for 30 seconds).
2. Put everything in bread machine and set to dough cycle. Let it knead for 20 minutes. Stop the cycle and restart the dough cycle and let it knead for another 15 minutes.
3. Divide dough (about 560g) into 3 parts: 75g for the chocolate, 210g plain and the rest of the dough which is less than 280g for the green tea (I changed to pandan).
4. Add chocolate to the 75g dough and knead till the colour is even. Add green tea (I changed to pandan paste) mixture to the 280g dough and knead till colour is even. (I did this step manually).
5. Prove all 3 pieces of doughs on separate greased plates covered loosely with oiled cling wrap for 30 - 40 minutes.
6. Punch air out of dough and prove for another 20 - 30 minutes.
7. Use 90g plain dough for the face and 2 pieces of 27g chocolate dough for the eyes. (Refer to photo guide in Step (7) in TARO's site).
8. Fill the hollow of the eyes with 30g plain dough. (Refer to photo guide in Step (8) in TARO's site).
9. Roll remaining plain dough over the patterned dough. (Refer to photo guide in Step (9) in TARO's site).
10. Divide the remaining chocolate dough into 2 pieces (17.5g each) for the ears. (Refer to photo guide in Step (10) in TARO's site).
11. Use 70g of the green tea (changed to pandan) dough to fill up the hollow between the ears. (Refer to photo guide in Step (11) in TARO's site).
12. Wrap the rest of the green tea (I changed to pandan) dough all around the patterned dough. (Refer to photo guide in Step (12) in TARO's site)
13. Place dough into a well-greased loaf pan and cover it with a lid and prove for 50 - 60 minutes in an enclosed area eg. microwave oven.
14. Bake at 200℃ for 25 – 30 minutes. (I baked at 180C)
Ingredients: (8 puffs)
(Recipe adapted from here)
Choux Pastry:
85ml water
50g butter
pinch of salt
1/4 tsp sugar
1/4 tsp vanilla essence
50g bread flour
20g cake flour
2 eggs (lightly beaten)
Creme Patisserie:
240ml skim milk (I reduced milk to 220ml to have stronger egg yolk taste)
5 tbsp castor sugar
1/2 tsp vanilla essence
1 egg + 2 yolks
2 tbsp cornstarch
Method:
Choux Pastry
1. Cook water, butter, sugar and salt in a saucepan till bubbling hot. Turn the heat to low.
2. Add in the flour mixture in one go and mix with a wooden spoon till a dough is formed.
3. Still on low heat, cook the dough for 1 - 2 minutes till a thin white film is formed at the bottom of the saucepan.
4. Transfer dough to a mixing bowl and beat till it is lukewarm.
5. Add in egg by thirds and mix till well blended and smooth.
6. Place batter into piping bag and pipe it onto a lined pan in rounds of about 5cm in diameter. Spray some water on it.
7.
Bake at 200C for 25 minutes then 180C for 8 - 10 minutes or till dry
and golden brown in color. Turn off the oven and let it cool in the oven
for 30 minutes.
Creme Patisserie
1. Mix 60ml of milk with the cornstarch till smooth.
2. Add the beaten egg and yolks into the cornstarch mixture.
3.
Boil the remaining milk with sugar in a saucepan till bubbling hot.
Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all
the time.
4. Now pour the egg cornstarch mixture through a strainer
into the rest of the boiling milk. Stirring constantly till mixture
thicken. Do not burn the custard.
5. Cling wrap custard with glad
wrap with the wrap touching the surface of the custard (this is to
prevent a hard film forming on surface of the custard) and chill till
ready to use.
Notes:
Do not open the oven
door in the baking process. Open oven door to remove puffs only after
the 30 minutes in-oven cooling process.
