Aspiring Bakers: 咖哩马铃薯包

其实很久以前就想再做一做包子。可是就是一拖再拖。终于拖到Aspiring Bakers找到理由找不到借口，开始了第一次包包子的经验。

我是不做豆沙包莲蓉包一般容易买得到的包子的。不然会被讲，这么容易买得到，做来浪费时间。;p 所以就选了咖哩马铃薯包。

No more excuse for not making baos, I finally tried making my first wrapped baos. I didn't put much filling cos I'm not sure if I can wrap properly. Actually it means, if I put too much filling, I dunno how to wrap, haha! Ok, will be better next time.

For the bao skin I use 孟老师 two-time proofing method. Actually, a lot of people like to use 孟老师 recipes. But I find that her bao skin recipe is quite tasteless. But I like the simple recipe, may not the best, probably also have to increase the sugar if you want to use.

Curry Potato Buns 咖哩马铃薯包 (two-time proofing method)

Fillings: (my anyhow cook method)

1 Potato, diced
1 stalk curry leaf (my homegrown)
1 tsp curry powder (more if you like)
1/2 tsp salt
1 tsp light soy sauce
1/2 tsp sugar
1 hardboiled egg, diced

1. Steam or deep fry potatoes until cooked (deep fry nicer, steam healthier).
2. In a frying pan, put 1 tsp oil, fry curry leaf until fragrant.
3. Add in potatoes, curry powder, stir-fry a while.
4. Add in some water and seasoning, cook until dry. Set aside to cool. Mix with eggs.

Dough ingredients (8 pcs):

(A)
165g water
1/2 tsp instant yeast
200g plain flour

(B)
100g plain flour
10g sugar
1 tsp oil

Method:

1. Mix (A) water, instant yeast and flour. Cover in cling wrap and proof for 1 hour.
2. Mix (A) from step 1 with (B) and knead to form a smooth dough. Cover and rest the dough for 5 minutes.
3. Roll the dough into cylinder shape, divide into 8 equal pieces.
4. Place the dough, cut side up, press flat and roll into flat disc using rolling pin, make the outer side thinner.
5. Wrap the buns with fillings.
6. Put the buns on baking paper and into the steamer (heat off). Cover and proof for 15 minutes.
7. On the fire, when the water starts boiling and steam on medium-high heat for 12 minutes.
8. Off the heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.

Recipes from: 孟老师的中式面食

I am submitting 咖哩马铃薯包 to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.

There is a series of bao-making videos by 孟老师 on YouTube. You can search 白色20變. Here I added a video for making wrapped buns. I think it is still better to learn making baos from a video, especially the wrapping part. The rest is just more practice!

Aspiring Bakers: 南瓜小馒头&刈包

真好笑。查看了我以前的记录，竟然没做过包子！可能是太容易买得到的关系吧。

就在去年的时候，我尝试了第一次做包子。虽然感觉不是很完美，但是趁现在Aspiring Bakers是包子主题，终于有勇气把它们post上来。

这两个食谱都是来自《孟老师的中式面食》。是当时从图书馆借来的书。食谱我随意的抄下。如果有不清楚的地方，请去找找这本书吧。

I did 2 chinese baos last year. Don't laugh at me yah, it was only my first time making baos. Since this month's Aspiring Bakers is Bao Ho-Chiak, I find the courage to post up these not so nicely made baos.

There are 2 types of method for making baos based on the Chinese book by 孟老师. The Mini Pumpkin Mantou 南瓜小馒头 is made using one-time proofing method. The Lotus Leaf Buns 刈包 is made using two-time proofing method. I tried both and find that the two-time proofing method seems to produce softer buns.

Mini Pumpkin Mantou 南瓜小馒头 - Before steaming

Mini Pumpkin Mantou 南瓜小馒头 - After steaming

Lotus Leaf Buns 刈包 - The process

Lotus Leaf Buns 刈包 - The fat fat buns

Mini Pumpkin Mantou 南瓜小馒头 (one-time proofing method)

Ingredients (40 pcs):

60g pumpkin (without skin), diced, steamed and mashed
90g water
1/2+1/4 tsp instant yeast
250g plain flour
25g sugar
2 tsp oil

Method:

1. Mix water and instant yeast.
2. Add in mashed pumpkin, flour, sugar and oil. Mix well and knead to form a smooth dough. Rest the dough for 5 minutes.
3. Roll the dough into 30x20cm flat rectangle shape. Brush away excess flour. Then brush a layer of water over the dough.
4. Roll up the dough swiss-roll style into a cylinder shape. Then continue to roll it thinner until you get a longer cylinder shape of about 85cm in length. Make sure the diameter of the cylinder dough is of even thickness.
5. Cut the dough into 40 even portions.
6. Put the dough on baking paper and into the steamer (heat off). Cover and proof for 15 minutes.
7. On the fire, when the water starts boiling and steam on medium-high heat for 10 minutes.
8. Off the heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.

Lotus Leaf Buns 刈包 (two-time proofing method)

Ingredients (10 pcs):

(A)
160g water
1/2 tsp instant yeast
180g plain flour

(B)
120g plain flour
25g sugar
2 tsp oil

(C)
1 tbsp oil for brushing

Method:

1. Mix (A) water, instant yeast and flour. Cover in cling wrap and proof for 1 hour.
2. Mix (A) from step 1 with (B) and knead to form a smooth dough. Rest the dough for 5 minutes.
3. Roll the dough flat into about 0.8cm thickness. Cut out round doughs with a 10cm round cutter.
4. Roll each round dough to oval shape.
5. Brush the surface of the dough with some oil (to prevent sticking), then fold the dough into half.
6. Put the dough on baking paper and into the steamer (heat off). Cover and proof for 25 minutes.
7. On the fire, when the water starts boiling and steam on medium-high heat for 12 minutes.
8. Off the heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.

Recipes from: 孟老师的中式面食

I am submitting 南瓜小馒头&刈包 to Aspiring Bakers #31: Bao Ho-Chiak 包好吃 (May 2013) hosted by Miss B of Everybody Eats Well in Flanders.