Monday, October 19, 2015

Chicken Onion Bao LTU #19

My pleating is really sucks, always wanted to watch youtube on how to pleat nicely but always forgot lol. The filling is not easy to manage, cos of the chicken cubes that will poking out when I tried to seal the bao (my fault too as I was too greedy to squeeze as much fillings as possible, if not, dear husband will complaint not enough lol), I should have mastered the nice pleating, my baking buddies SG777, can I have a pleating session from you? lol.

Recipe adapted from Copycake Kitchen and Nasi Lemak Lover with modifications.

Ingredients :

For  filling
750g chicken thigh (bite size pieces)
1 spring onion, sliced
2 shallots, sliced
2 onions (large), wedged
1 tbsp light soy sauce
1 tbsp fish sauce
1 tsp salt or to taste
1 tsp sugar or to taste
sesame oil
dark caramel sauce, for darker colouring (I used dark soya sauce)
Water, add when it is necessary

1. Heat oil in a wok, sauté shallot till aroma, add in spring onions.
2. Add in chicken pieces and onion, stir to till mix well.
3. Add in seasonings, continue to cook till chicken tendered over medium heat, add water when it is necessary (I did not add water at all).
4. Dish out and set aside to cool. (I chilled the filling to solidify the gravy so the bao will have juicy filling)

5 hard-boiled eggs, wedged

For the bao dough
500g hong kong flour
1/2 tsp salt
2 tsp instant yeast
80g caster sugar
220g water
40g coconut oil

 1. Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands.
 2. Cover with damp cloth and proof to double in size (30-60 mins).
 3. Knock down dough to expel some air, transfer to a lightly floured surface and knead for a while.
 4. Weigh out 50g of the dough and roughly shape into a ball, rest for 15 mins.
 5. Flatten and roll out the dough into a circle with a rolling pin. Spoon in filling (1 big tbsp of chicken filling and 1 pc of wedged hard-boiled egg) onto the center and pleat up the sides and seal.
 6. Place the bau onto a piece of grease proof paper (I used cupcake liner), on the rack for steaming. Cover with a piece of damp cloth and let rise for another 10-15 mins.
 7. Steam the bao under rapidly boiling water on high heat for about 10 to 12 mins.
 8. Remove from steamer and serve hot.
 9. Store in the fridge for left over bao, steam again before serve.

The bao is very nice and fragrance, except dear husband commented that the chicken cubes are too big ;p.


his post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious


Thank you for dropping by.


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