Cute Puppy Steamed BBQ Pork Bun 简单小狗造型叉烧包

Steamed Chinese BBQ Pork Bun aka Char Siu Pau is my family's all times favourite. Made these simple puppy steamed buns for breakfast, they are fluffy and stay soft even after cooled.  

Recipe adapted from here.

Ingredients: 

(A)

150g Plain Flour/ Hong Kong Flour/ Pau Flour 中筋面粉／包粉 150克
(use Pau flour if you're new to making steamed bun, the success rate is higher 新手建议用包粉，面团比较容易操作)

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

(B)

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

~~~~~~~~~~~~~~~~~~~~~~~

Charcoal Powder 黑炭粉，适量

1 tbsp Milk, if needed 牛奶，适量

Char Siu filling recipe 点击链接进入叉烧馅料食谱：<< Click here for BBQ Pork Filling Recipe 叉烧馅食谱 >> 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，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: 步骤

1. Mix (A) in a bowl, stir in (B) to form a dough and continue to knead for 15 minutes or until the dough is glossy and smooth.
将所有材料搅拌成团，揉15分钟或至面团光滑有弹性。

2. When the dough is ready, transfer the dough onto the tabletop. Take a small portion of dough and knead in some charcoal powder. Portion out the remaining dough, knead each individual dough into round shape. If the dough is too dry, add some milk when kneading the dough.

把揉好的面团先割出一小份加少许碳粉做黑面团，剩下的面团分割后每份搓圆。如果面团太干可加少许牛奶。

3. Wrap in char siu fillings. Repeat for all buns. Shape the bun as desired. Brush some milk on the bun to attach the facial details. You can refer here for detailed method.包入叉烧馅料。分别造型。详细做法可参考这里。

4. Let it proof for about 50 minutes or double in size and steam on high for 15 minutes. When it's done, turn off the heat, do not open the lid/ cover. Let the steamed buns rest in the steamer for 5 minutes before removing the buns from the steamer.

做好造型后发酵50分钟或双倍大。放进蒸炉大火蒸15分钟。 蒸好后熄火，待5分钟才开盖把包子拿出。待凉后即可享用。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。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Enjoy!

Spiral Pandan Mantou aka Pandan Swirl Steamed Bun 双色班兰馒头

These Pandan Mantou are soft and fragrant with a mild sweet flavour. Made using fresh Pandan extract to create the natural green spiral patterns and to infuse the fragrance of Pandan.

Soft and fragrance Homemade Pandan Mantou

Ingredients: 

中文食谱：请在网页的右边点击Translate，然后选择中文翻译

300g Plain Flour/ Pau Flour 

1tsp Instant Dry Yeast 

40g Sugar 

170g Cold Milk 

2 tsp Coconut Oil or Cooking Oil 

Homemade Pandan Extract, click here for the method or use store-bought Pandan paste 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，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. Combine all the ingredients (except Pandan extract) and knead until glossy and smooth. Divide the dough into 2 portions and knead in Pandan extract to one of the dough.

2. Roll out the dough and place the green dough onto the white dough, roll it up and cut it into smaller pieces. Note: Use the picture above as a reference, brush some milk in between the dough.

3. Let it proof double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing/opening the lid. 

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。
If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. Enjoy!

Pumpkin Spiral Mantou/ Steamed Bun 双色南瓜小馒头

Thinking of making the usual mantou a little fancier? Try this simple spiral mantou aka steamed buns. These are soft and fluffy with a tad of sweetness. Made using fresh pumpkin for the bright natural colour. 

Ingredients: 

Yellow Pumpkin Dough:

65g Pumpkin Puree 南瓜泥 65克

10g Sugar 细砂糖 10克

1 tsp Oil 油 1小匙

150g Plain Flour/ Pau Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

Some Milk 牛奶 适量

White Plain Dough:

150g Plain Flour/ Pau Flour 中筋面粉／包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，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: 步骤

1. Combine dough ingredients in separate bowls and knead until glossy and smooth. You can use a blender to knead the dough <<Click here to watch the dough preparation video tutorial>>

将所有面团材料分别揉成团至光滑。

2. Roll out the dough, place the white dough onto the yellow dough, roll it up and cut it into smaller pieces. Note: Use the picture above as a reference, brush some milk in between the dough.

分割后造型 - 把面团分别擀平，白色面团叠在黄色面团上面，然后卷起，切小块。可参考上图，面团之间要涂少许牛奶。

3. Let it proof double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing/opening the lid. 

做好后发酵至双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把馒头拿出, 即可享用。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。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. Enjoy!

Trio Steamed Egg With Minced Meat 蒸三黄蛋｜三色蒸水蛋

This silky smooth Chinese-style steamed three colours egg with minced meat brings comfort in every spoonful of flavour from the salted egg yolk and century egg bits. A homey dish that my mom used to cook for us and now this has become one of my son's favourites too! Preparation is quite easy and versatile, you can adjust the amount of meat, salted egg and century egg to your preferences. 

滑嫩细腻的三色蒸水蛋含有鸡蛋、咸蛋黄、皮蛋和少许肉碎，每一口都超满足！

中文食谱：请在网页的右边点击Translate,然后选择中文翻译

Ingredients:

3 Eggs

1 Century Egg

1 Salted Egg Yolk

1 tsp Mirin/ Rice Wine

1/2 tsp Salt 

1 heap tbsp Minced Pork

(marinate the meat with some tapioca flour, sesame oil, white pepper and light soy sauce)

Water: Egg ratio 5:3

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，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. Cut the salted egg yolk and century egg into smaller pieces. Lightly mix with the minced meat and spread evenly on a steaming bowl/ container. 

2. Mix the remaining ingredients, pour the mixture through a strainer into the steaming bowl/ container, cover it with aluminium foil.  

I cooked this dish using Song Cho stainless steel wok, a multiply stainless steel wok without chemical coating, it's safe to use in any cooking. 

For more information about the product, visit Song Cho e-shop for details.

3. Fill some water in a wok and bring it to a boil, steam the egg for 15-20 minutes or until cooked through. Optional: Drizzle some fried shallot oil and light soy sauce, garnish with spring onion and serve warm with steamed rice.

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。

If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Enjoy!

Cute Bunny Rabbit Steamed Bun With Peanuts & Black Sesame Fillings 萌兔花生黑芝麻包子 【Easy Blender Recipe】

Happy Lunar New Year! May your year of the rabbit be full of happiness, good health and luck! 祝你兔年幸福安康！

These soft and fluffy steamed buns are filled with peanuts and black sesame paste, shaped into cute little bunnies to usher in the year of the rabbit in the Chinese Zodiac.

Watch the making of Bunny Steamed Bun video/ tutorial 萌兔包子制作视频:

Ingredients: 

90g Cold Milk 冷牛奶 

20g Sugar 细砂糖 

1 tsp Oil 花生油

150g Plain Flour/ Pau Flour 中筋面粉/包粉 

1/2 tsp Instant Dry Yeast 即溶酵母 

Peanuts & Black Sesame Fillings 黑芝麻馅：

40g Toasted Black Sesame Seeds 炒香黑芝麻 

40g Toasted Peanut 花生

85g Castor Sugar 细砂糖 

50g Salted Butter (or use ground nut oil/ lard with some salt, adjust the amount accordingly)  含盐牛油／花生油/ 猪油 

Bunny steamed buns for breakfast🐰💕 

Compared with the one I made at the end of rabbit year, they are happier getting off work😍  

认真工作了一整年，兔兔开开心心地准备下班咯！希望大家也一样愉悦地迈进甲辰龙年🐲

Photo updated: Jan 2024

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission from Miki's Food Archives. All rights reserved. Thank you. 如果您要分享此食谱/内容，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: 步骤

1. Process the black sesame seeds and peanuts separately in a grinder, follow the steps in the video tutorial. Mix all filling ingredients to form a paste, add more oil if needed. I made the fillings and the dough using Ninja Foodi Power Blender Ultimate System. This blender set comes with 5 appliances in 1 base including a grinder and dough hook that is able to process nuts and knead dough easily.

黑芝麻和花生搅碎，与馅料食材混合。冷藏后揉成小球备用。

About the appliance:

This is Ninja’s most powerful blender kitchen system that crushes, processes, grinds and powers through thick ingredients without stalling or needing to stir or shake.

🌟Comes with variable speed control and 6 pre-set Auto-iQ programs: smoothies, extractions, bowls, spreads, chopping and dough mix. 

🧼 Easy-to-clean, all removable parts are dishwasher safe 

⚡️Ninja blender can be purchased from Ninja Kitchen Official Website. Cart out with Promo Code: MIKISNSG to get a 10% discount for any Ninja-Shark products via their website.

2. Chill the paste then divide and roll into small balls. 

3. Meanwhile, prepare the dough. Place the dough blade into Ninja processor pitcher. Add in all the dough ingredients. Select the DOUGH function to knead the dough.
将其它材料放进搅拌机搅拌成团。

A simple recipe made using Ninja Foodi Power Blender Ultimate System:

I used the spice & coffee grinder to grind the black sesame seeds and finely chopped the peanuts, then prep the dough using the dough attachment. 

4. When the dough is ready, transfer the dough onto the floured tabletop, knead for a few minutes till smooth. Divide dough, roll into small balls. Roll out the dough, wrap in fillings and shape into bunny rabbit.
取出面团加少许面粉揉至光滑。分割，包入馅料后造型。

5. Let it proof for about 50 minutes or double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing the lid. 

做好后发酵50分钟或双倍大。蒸15分钟。 蒸好后熄火，待5分钟才把包子拿出。待凉后即可享用。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。

<<CLICK HERE>> to view more Ninja Blender recipes.

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。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Remember to favourite my pages if you wish to see my post on your news feed. 

Coconut Egg White Pudding 椰汁鲜奶炖蛋白

If you're looking for a healthy, yummy and low in calories dessert, here's a simple recipe for you. This smooth and silky coconut egg white pudding is easy to make by combining coconut water and milk with egg white and then steam, chill it and enjoy!

Ingredients: 
中文食谱：请在网页的右边点击Translate,然后选择中文翻译

115g Coconut Water

75g Milk

75g Egg White

1-2 tbsp Sugar, add to taste

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容，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: 步骤

1. Heat coconut water and sugar until dissolved, let it cool.

2. Combine all ingredients and pour through a sieve. 

3. Cover and steam for 20-30mins or until set. 

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。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to "FAVOURITE" the pages if you wish to see my post on news feed. 

Cute Bunny Mantou aka Steamed Bun 可爱小白兔馒头｜清水馒头做法 【Dairy-free Recipe】

Soft and fluffy mantou made with simple ingredients, hand-kneaded and it's dairy-free. It can be made with or without sugar and in different shapes or flavours as you wish! When done right, the steamed buns should be smooth and fluffy, and remain soft at room temperature. Leftovers can be kept in the freezer, and reheat before serving.

Watch the video below to see the mantou's texture, this video was taken after they were cooled at room temperature for 2 hours.

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

125g Plain Flour 

30g Hot Water 

1 tsp Sugar (optional)

1/2 tsp Yeast 

40g Water (35’C) 

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，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. In a mixing bowl, combine flour and hot water, mix well with a pair of chopsticks then stir in sugar, if using.

2. In another small bowl, combine yeast and water, and mix well. Combine all ingredients (1+2) and mix to form a dough, cover and let it rest for 10 minutes. Add 1/2 tbsp pork lard and knead the dough for 10 minutes or until smooth and elastic, as shown in the picture below.

3. Divide the dough and shape it as desired. If you're making bunny, use the picture for reference. Add a little charcoal powder to a small portion of the dough to make the bunny's facial details.

I steamed the mantou using Ninja Foodi multi-cooker
<< Read more about the Ninja Foodi and where to buy Ninja Foodi at the best price >>

4. Proof for 1 hour and steam for 15 minutes (no need to preheat the steamer). When it's done, turn off the heat and wait for 5 minutes before opening the cover. 

<< Click HERE >> to view more Ninja Foodi recipes and cooking videos, including easy one-pot-meal, chicken curry, roast chicken, roast pork ribs, crispy chicken, porridge, fish recipes, bread, kid-friendly snacks, and many more...

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。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed. 

Easy Homemade Xiao Long Bao aka Steamed Soup Dumpling 鲜肉小笼包【简单家常做法】

Xiao Long Bao also known as soup dumpling is famous for its delicate soupy meat fillings. It's a must-order item whenever we dine at Ding Tai Fung restaurant as my son loves it so much! Recently he has been pestering me to make it for him, I wonder why this boy enjoys giving me challenges >.<

I happened to have some pork collagen broth at home, so I tried making for him using store-bought dumpling skins.  The basket was emptied quickly so I think it was a success! The soupy fillings taste just like the real thing at Ding Tai Fung. I'll probably try again with homemade dumpling skin next time.

Ingredients: 
中文食谱：请在网页的右边点击Translate，然后选择中文翻译

500g Ground Fatty Pork 

250g Pork Collagen Broth, cut into small cubes

Dumpling Skin

Marinade:

1 tbsp Tapioca Flour

1/2 tbsp Sesame Oil

1 tbsp Light Soy Sauce

1 & 1/2 tbsp Shao Xing Hua Tiao Wine

1/4 tsp White Pepper 

1/2 tsp Sugar

1 stalk Spring Onion, chopped

15g Ginger, grated

1 tsp Salt

If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 

如果您要分享此食谱/内容，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. Combine pork and marinade ingredients, mix well and let marinate for 30 minutes.

I steamed the Xiao Long Bao using Ninja Foodi multi-cooker
<< Read more about the Ninja Foodi and where to buy Ninja Foodi at the best price >>

2. Mix together collagen cubes and pork mixture. Wrap in fillings, brush some water on the edges of the dumpling skin then seal. Steam for 8 minutes and serve right away.

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。If you like my recipe, click here, LIKE & follow Miki's Food Archives Facebook page or follow us on Instagram: mfa_dingoozatfood  to receive more recipe updates. Don't forget to favourite my pages if you wish to see my post on your news feed.