Hi, I am Laura. Today, I will show you a way to prepare snowman shaped nikuman (steamed bao) recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a 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 well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Snowman Shaped Nikuman (Steamed Bao) is something that I’ve loved my whole life. They’re nice and they look fantastic.
To be with this recipe, we have to first prepare a few ingredients. You can have snowman shaped nikuman (steamed bao) using 27 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Snowman Shaped Nikuman (Steamed Bao):
- Prepare The dough:
- Get 170 grams Cake flour
- Prepare 80 grams Bread (strong) flour
- Make ready 1 tsp Baking powder
- Take 1/4 tsp Salt
- Make ready 2 tbsp Sugar
- Take 50 ml Milk
- Take 1 tbsp Vegetable oil
- Get 100 ml Lukewarm water
- Prepare 1 tsp Dried yeast
- Get For the chicken-chili sauce filling:
- Prepare 200 grams Chicken breast meat (skinless)
- Make ready 1 dash Salt and pepper
- Make ready 1 tsp
- Get 1 tbsp each Egg white, katakuriko
- Prepare 1 Egg (leftovers from the egg whites)
- Make ready 3 tbsp Chinese soup stock
- Make ready 2 tbsp Ketchup
- Make ready 1 tsp each Sugar, katakuriko
- Get 2 tsp each Soy sauce,
- Take 1 piece/clove each ger, garlic
- Make ready 1/3 Spring onion
- Make ready 1/2 tsp Doubanjiang
- Prepare Decorative parts:
- Prepare 6 Eyes: Raisins
- Make ready 1 dash Nose: Carrot
- Prepare 2 tsp Hat: Aonori
Instructions 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’s going to wrap it up for this exceptional dish snowman shaped nikuman (steamed bao) recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
