Vietnamese Steamed Buns (banh Bao)

wtorek, 28 stycznia 2014

Vietnamese Steamed Buns (banh Bao)

Time: 1 hrs 30 mins


  • 4 cups self rising flour
  • 1 cup milk
  • 3/4 cup white sugar


  • 1 Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
  • 2 Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
  • 3 Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
  • 4 Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.

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