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Archive for the ‘Steamed Veggie Bun II (Leaf Pleat) 菜包之二 (葉形)’ Category

I missed my steamed veggie bun that I made not too long ago as I didn’t have much back then, so I made it again. But this time I decided to give the buns a new look. I find this pleating method is much easier than the traditional method of pleating into round shape. Aren’t they pretty? Oh, and this time I didn’t forget to take picture of the filling too!

I really tried my best to describe the pleating method and I hope you understand it. Next time when I make it I will video tape the process. In the meantime, let me know if you have any questions.

 

Steamed Veggie Buns (Leaf Pleat)

Steamed Veggie Buns (Leaf Pleat)

Steamed Veggie Bun II-- the filling consists of jicama, mushrooms, green onion and carrot.

Steamed Veggie Bun II-- the filling consists of jicama, mushrooms, green onion and carrot.

Steamed Veggie Bun II (Leaf Pleat):

Ingredients: see Steamed Veggie Bun (jicama version)

Leaf Pleating Method:

  1. Follow methods in Steamed Veggie Bun (jicama version) up to step 6.
  2. For each small dough, first roll it to a round ball then flatten it with your palm. Roll it out to a round circle using a rolling pin (thinner around the edge while thicker dough towards the center). Scoop in about 2 tbsp filling then make a 2-3 pleat (just like you’re about to pleat traditionally) so the dough forms a pocket (filling will be inside the ‘pocket’. Alternatively, use index or middle finger to pleat the dough on the top, then use thumb to pleat the dough at the bottom (closer to you), so the pleat will form a line on the middle of the bun. The bun will shape like a water drop with leaf design on the top. Repeat with the remaining dough and filling.
  3. Rest pleated pao on parchment paper, and let it rest 10-30 minutes (no more than 30 minutes or the pao might collapse after steaming).
  4. Place rested pao loosely (pao will expand to double size during steaming) on a steamer tray with holes. Steam on high heat over rapid boiling water for 10 minutes. (Always steam pao over boiling water on high heat. otherwise the pao will taste doughy and sticky).

 

 

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