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Steamed Veggie Buns 'Chye Pao'-- jicama version

Steamed Veggie Buns ‘Chye Pao’– jicama version

Opps! I forgot to take a picture of the pao showing the filling… also, this time my paos have more yellowish tone one the dough. Could it be different batch of flour bought and used?… I wonder if the pao will look more ‘white’ if I use bleached flour?…

Steam Veggie Buns ‘Chye Pao’ (Jicama version) Recipe (makes 28 paos):

Ingredients:

for Dough:

1/4 cup sugar
1 3/4 cup warm water
3/4 tbsp dry yeast
6 cups all-purpose flour
1 tbsp baking powder
2 tbsp shortening

28 parchment paper– cut into 3″x3″

for Filling:
2.5 lbs jicama–remove skin and shredded
8 medium dried mushroom– soaked overnight then finely sliced
1/2 carrot– finely shredded
3 stalks green onion– chopped
2 tbsp dried shrimp– wash and chopped
2 cloves garlic– chopped

Seasoning:
1/2 tbsp soy sauce
1 tbsp ground white pepper
1 tsp chicken bouillon powder
1/2 tsp salt
1/2 tsp sugar
1/3 cup hot water

Method:

  1. Dissolve sugar in warm water (use microwave to speed up dissolving if desired). Sprinkle yeast and gently stir a couple of times. Let it stand for 10 minutes until the yeast floats to the top and becomes foamy.
  2. Sift flour and baking powder into a big bowl. Add in shortening and yeast mixture and mix well. Add more water if the dough is too dry; add more flour if the dough is too moist.
  3. Transfer dough onto a work surface and hand knead until smooth– I kneaded for 10-15 minutes.
  4. Place the dough back to the big bowl and cover with plastic wrap. Let the dough rise in a warm place until tripple in bulk.
  5. While waiting for the dough to rise, cook the filling: Heat up a wok with 2 tbsp oil, saute garlic, dried shrimp until aromatic. Add in mushroom and saute until flavor of mushroom comes out. Put in jicama and carrot, and stir until jicama looks soften. Add in seasoning and half of the water, continue cooking until jicama soften some more and yet still maintain some crunchiness to taste. Add in more water if necessary. Add in chopped green onion. Stir quickly then dish out to cool down.
  6. Back to the dough: gently knead the dough a few time to get rid of air pockets, then roll it into a long log. Divide into 28 equal portion.
  7. 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 pleat to seal the opening. Repeat with the remaining dough and filling. 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).
  8. 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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