Howdy
Yesterday I’ve made me some “Bánh bao”.
Basically its steamed bread with meat within.
Of six only one survived until now, and I’ll eat this one, just after I’ve written this entry.
It’s really delicious and I can only suggest you to try it as well.
As you can see, I left out the eggs, because eggs don’t agree with my stomach.

The dough

Ingredients

• A pack dry yeast
  (Read on the back, for how much flour it’s supposed to be used!)
• 1/2 tablespoon salt
• 1 tablespoon tapioca flour
• 250g flour
• 20g sugar
• 125ml warm water
  (“hot” mode of the water-tap is sufficient)
• Add 1 tablespoon distilled vinegar into the water

Processing

• Put the dry ingredients into a bowl and mix it well.
• Put the vinegar and the warm water into a cup and mix it.
• Put it into the bowl with the dry ingredients and mix it, then knead it.
• Let it go up for 3hours.

Stuffing

Ingredients

• Some ground meat  (anything does it)
• Vietnamese sausage alias Lap Suong (lạp xưởng)
  http://en.wikipedia.org/wiki/Chinese_sausage
  Very important, because it gives the characteristic taste to the whole stuff!
• Mushrooms (Shitake)
• 1/2 Onion
• 1 tablespoon sugar (Yes! That much!)
• 1 tablespoon salt (Yes! As well 😉 )
• 1/2 tbsp fish sauce
  http://en.wikipedia.org/wiki/Fish_sauce
• 1/2 tbsp distilled vinegar
• A bit of Garlic, Pepper, Paprika
• Maybe some glass noodles, if you like

Processing

Peel the lạp xưởng and cut it into pieces.
Cut the onion into small pieces, as well as the mushrooms.
Then take some of the pieces of the lạp xưởng and cut it into smaller pieces and mix it with the fish sauce, the union pieces, the mushroom pieces, the sugar, the salt.
Now spice it up with garlic, paprika, pepper, etc. until the sauce gets a very intensive sweet-salty taste.
Put two hands of ground meat into the stuff mix it well.

The filling procedure is similar to the one for Manjū (https://blog.the-leviathan.ch/?p=204), only “upside down”.
Which means, that you close the package on the top, not on the ground.
You take the dough, make a similar plate, like with the Manjū dough, and then put a fist of the filling into the middle.
Then you put some of the lạp xưởng pieces on the side of the raw meat ball and close it, like described for the Manjū.

Also steaming is similar to Manjū, only a bit longer, because it’s meat within:
Steam it for 30-40 min!

Howdy

After the Chaos Communication Congress lectures event I still had a lot of my mung bean – coconut stuffing left.

After having made 8 pieces of ZongZi I still had a lot of it left.

What did I do with it?
Right!
Steamed bread with the stuff as the stuffing!

I brought 8 pieces of it to the todays Chaos meeting, and obviously it tasted good, because none of the 8 were left.

Peponi asked me to publish the recipe.
Here you go 😉

Stuffing

• A half pack of peeled mung beans
  
• I used “Aroy-D coconut milk 250 ML”
  But you can use virtually ANY coconut milk
• Sugar (As much as it needs to taste good)

Processing

• Put the beans into a pan and cook like rice
• Refill water until the beans start to decay
• Put the coconut milk into the pan and let it finally decay to the consistence of tooth paste
• Put sugar into the stuff until it tastes well
• Let the water cook out, until it’s turning yellow and takes the consistence of tooth paste

For the dough use the follwing recipe: https://blog.the-leviathan.ch/?p=204

Today I made the same Mochi dough as yesterday, only this time twice the measurement.

Still the same awesome result.

Originally I made 7…

Here the pic of the three last survivors which will die soon after I’ve written this blog entry 😉

Howdy

Because I couldn’t reach Izio in time, which I heard from some LUGS guy, has made a trip to 日本 (Japan) and tell him that he might bring me some Daifuku box, I decided to make my own Daifuku (Right image).

It turns out, the effective Mochi making and filling only takes some minutes BUT the Anko took me three damn hours!

Well, I sieved the beans as well, in order to get a thin and toothpaste like stuffing (I don’t like too much bean skins in Daifuku very much) but it would have taken a lot of time anyway… Well… I saved time by using a rice cooker instead of traditional cooking for getting the beans soft.

After all, the Daifuku became as predicted delicious and tastes exactly the same as the original from “Nishi’s Japan Shop” at “Milchbuck”.

Only the color differs from snow white because I only had brown sugar around, but no white one.
But it still looks great, especially if you make coffee Daifuku (planned for tomorrow because I still have a lot of sieved Anko around) where no one minds the color 🙂