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Friday, 14 July 2017

Easy Chicken & Mushrooms Steamed Bun/ Pao 简易鸡肉包




Steamed bun/ pao are popular dim sum item in Asia. Made with different kind of fillings such as BBQ pork aka Char Siew, custard, salted egg yolk, red bean paste, lotus paste, kaya and many more. One of the common filling is Steamed Bun With Chicken & Mushrooms. 

>> Get my popular BBQ Pork Steamed Bun aka Char Siew Pao recipe here >> 



Cute Chinese Steamed Bun with Chicken & Mushrooms Filling aka Steamed Chicken Pao,
with Dancing Chef Chicken Rice Paste. 

When I have time, I'd make my chicken pao into cute chicken shape buns.
When I'm in a rush, this plain old shape is good enough.


There are many ways to marinate the chicken fillings. The quickest method is to use chicken rice paste. That really saved a lot of time. Of course, do remember to choose one with no preservative, no MSG and no artificial colouring. ;)


Delicious chicken & mushrooms fillings. So flavourful! 



Tips: Cooled completely on the rack before storing.

For leftover, once cooled, store in the freezer. Reheat before serving.



Ingredients: 材料
(10 servings)
Prepare the filling: 馅料

190g Chicken (boneless chicken leg, sliced thinly) 鸡肉 190克,切条

2 Shiitake Mushrooms (diced) 香菇 2粒,切碎

1/2 tsp Corn Flour 玉米粉/粟粉 1/2 小匙

2 tbsp Dancing Chef Chicken Rice Paste 星洲海南鸡饭酱 2汤匙

5g Spring Onion (chopped) 青葱碎 5克



Prepare the dough: 面团

(A)

300g Hong Kong Flour 香港粉 300克

1 tsp Baking Powder 发粉 1小匙

1 tsp Instant Yeast 酵母 1 小匙

40g Sugar 糖 40克

(B)

1 tbsp Cooking Oil/ Lard 菜油/猪油 1 汤匙

150g Water 水 150克



If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you. 


如果您要分享此食谱,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!




Method:


1. Mix all fillings ingredients in a bowl. Cover with cling wrap, keep in the refrigerator, marinate for 4 hours or overnight. 
将所有馅料的材料混合,用保鲜纸盖好,放进冰箱腌4小时或隔夜。





2 Mix (A) in a bowl, gradually stir in (B) to form a dough and continue to knead about 5-10 minutes until smooth and elastic.
将所有材料搅拌成团,揉5-10分钟至光滑有弹性。我用手揉,可以不用搅拌器。





3. Cover with cling wrap and let it rest for 40 minutes.
盖上保鲜纸,发酵40分钟。









4. Transfer the dough on the lightly floured worktop, knead for 2 minutes. Divide dough into 10 portions (50g each), roll out the dough, add fillings, shape as desired and let it proof for 40 minutes. Steam in a hot steamer for 15 minutes. 
取出,放在做面上揉两分钟。分割,包馅,造型。发酵40分钟。蒸15分钟。













5. When it is done, turn off the heat, let it sit in the steamer for 5 minutes before removing from the steamer. 
蒸好后熄火,待5分钟后才将包子取出。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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~ Special Thanks To Dancing Chef & Singapore Home Cooks ~ 


Some feedback from those who have tried this recipe:

By Grace Tan

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