Bánh bao

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!

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