Hello, I am Laura. Today, I will show you a way to make snowman shaped nikuman (steamed bao) recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Snowman Shaped Nikuman (Steamed Bao) Recipe
Snowman Shaped Nikuman (Steamed Bao) is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re nice and they look wonderful. Snowman Shaped Nikuman (Steamed Bao) is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have snowman shaped nikuman (steamed bao) using 27 ingredients and 18 steps. Here is how you can achieve that.
The ingredients needed to make Snowman Shaped Nikuman (Steamed Bao):
- Take The dough:
- Make ready 170 grams Cake flour
- Prepare 80 grams Bread (strong) flour
- Make ready 1 tsp Baking powder
- Make ready 1/4 tsp Salt
- Prepare 2 tbsp Sugar
- Make ready 50 ml Milk
- Get 1 tbsp Vegetable oil
- Take 100 ml Lukewarm water
- Get 1 tsp Dried yeast
- Make ready For the chicken-chili sauce filling:
- Prepare 200 grams Chicken breast meat (skinless)
- Make ready 1 dash Salt and pepper
- Take 1 tsp
- Take 1 tbsp each Egg white, katakuriko
- Prepare 1 Egg (leftovers from the egg whites)
- Get 3 tbsp Chinese soup stock
- Get 2 tbsp Ketchup
- Prepare 1 tsp each Sugar, katakuriko
- Take 2 tsp each Soy sauce,
- Make ready 1 piece/clove each ger, garlic
- Prepare 1/3 Spring onion
- Prepare 1/2 tsp Doubanjiang
- Get Decorative parts:
- Prepare 6 Eyes: Raisins
- Make ready 1 dash Nose: Carrot
- Take 2 tsp Hat: Aonori
Steps to make Snowman Shaped Nikuman (Steamed Bao):
- Combine the dry ingredients in a bowl. Make a well in the middle, and put the salt on the edge. Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks.
- Keep mixing and kneading until the surface of the dough is smooth. If the dough sticks to your hands, add a little bread flour. Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic.
- Cut the chicken into 1.5 cm pieces, add salt, pepper, and and mix well. Add the egg white and rub in. Add the katakuriko and mix.
- Combine the chili sauce ingredients. Mince the ger, garlic, and leek.
- Add 1 tablespoon of oil to a heated frying pan. Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate.
- Add 1 teaspoon sesame oil to the same frying pan and stir fry the ger and garlic. Add in the doubanjiang and keep stir frying. Return the chicken to the pan, and cook while breaking it apart.
- Add the combined sauce ingredients, and stir and simmer until thickened.
- Add the egg yolk left over from using the egg white in Step 3 and mix it through. Adding the egg makes it milder. Transfer to a plate and leave to cool.
- Take out the risen dough and punch down to deflate. Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats.
- Divide the remaining dough into 6 portions. Take off 20 g of dough from each portion, to make a total of 12 portions of dough. The big pieces will be the bodies, and the small pieces the heads.
- Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it. For detailed instructions, see.
- Place the filled dough with the seam sides down on 10x10cm squares of parchment paper. Attention: Keep the dough covered with plastic wrap to prevent drying out.
- Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth.
- Put the small pieces on top of the large pieces.
- Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions.
- Stick the ‘hats’ off-center. Cut the raisins into half lengthwise and push in to make the eyes. Make holes with a bamboo skewer and push in a small piece of carrot for the nose.
- Put the buns in a steamer, cover with a lid that’s been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes. The buns in the photos are a bit too close together…
- I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds.
So that is going to wrap this up with this distinctive dish snowman shaped nikuman (steamed bao) recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
