Monday, April 16, 2012

Ba Bao, Cha Siu Bao, and Puff Pastry with Strawberries - Feb. 13th, 2011

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Mom started off by making the dough for the meat-filled steamed buns (baozi) first. We call them ba bao (ba = meat, bao = bun, bread) in Teochew. After all the dry ingredients were mixed in, she slowly added water and a splash of vinegar. When everything began to come together, vegetable oil was added to the mix before the dough got a rest.

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The filling was made while the dough rested. Ground pork, onions, baby bok choi, and oyster sauce were stirred together.

After a few hours of rest, the dough is rolled out and divided. A ball of dough gets flattened and then topped with a slice each of boiled egg, Chinese sausage, shiitake mushroom, and the ground meat filling.

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I tried making porcupine/hedgehog-like buns by cutting the dough with scissors before steaming them.

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But majority of the spikes cooked back into the bun. Too bad. They looked okay before going into the steamer.

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Most of the steamed buns came out unsealed. They didn’t look pretty, but they were still tasty.

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We had some leftover BBQ pork and so we thought of making steamed BBQ pork buns. The BBQ pork was diced up and a sauce was made with some of the drippings.

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The BBQ pork tasted mighty fine with some steamed buns.

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Lucy said that the BBQ pork filling needed a bit of red food colouring, but she accidently added a few too many drops.

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The BBQ pork even tasted great with rice, but we wanted to try to make steamed BBQ pork buns.

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Mom made a whole wheat version of the dough. She wanted to see if it would work. The filling was a bit too runny. It made the whole process difficult.

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These would’ve been perfect for a Halloween dinner party.

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For dessert, Lucy hand-whipped up some cream and icing sugar to go with some store bought puff pastry shells and fresh strawberries.

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It was a sweet way to end the night.

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