Wednesday, July 31, 2013

Pumpkin Bao with Char Siew filling

I realize that I have not been making baos for awhile now. And since making bao is much much easier as compared to bread baking, I will usually opt for steaming up some baos instead during busy days. This time I decided to make the bao a flavored one, which is pumpkin! Such an obvious choice since I love root vegetables! And just so happened I bought some char siew from the market, so char siew pumpkin bao it is!
I adapted the pumpkin bao dough recipe from Carol's cookbook on "面点新手必用的第一本书 " which was pretty easy to handle. Here is the recipe:
Char Siew Filling:
300g Char siew pork, chopped finely (store bought)
6 shallots*, sliced thinly and fried till golden brown
Seasonings:
120ml water

1
.5 tbsp light soy sauce
1 tbsp oyster sauce

1 tsp dark soy sauce

2.5 tbsp sugar

1 tbsp tapioca flour

1 tbsp corn flour

1 tsp plain flour
  • In a large mixing bowl, add all the seasoning ingredients together and mix well.
  • In the saucepan with medium low heat, add the seasoning mixture and cook till it thickens.
  • Add the chopped char siew pork and fried shallots and stir till well combined.
  • Off the fire and dish up to cool till ready to use. This can be made ahead of time and kept in the fridge for 24 to 48 hrs. 

Starter dough: 
120g plain flour
1/4 tsp instant active yeast
80ml water
pinch of salt
  • Mix everything together to a soft pliable dough. Cover and let rest in a greased bowl to proof for 1hr so it doubles in size.
 Main Dough:
180g pumpkin (peeled, steamed and mashed)
100g starter dough
300g cake flour/ Top flour / HK flour
1/2 tsp instant active yeast
20g milk powder
20g caster sugar
20g olive oil
1/8 tsp salt
10-20ml water can be added is dough is too try. Or 10-20g cake flour can be added if dough is too wet
  • Knead everything together in a mixer till not sticky and everything comes together into a smooth pliable dough.
  • Let dough rest in greased bowl covered for another 45mins to 1 hr until double in size.
  • In the meantime, prepare steamer and some cut out grease paper.
  • Punch out the air and divide the dough into 45g portions, roll round and let sit for 10 mins covered before wrapping.
  • Take a portion and roll flat into a round disk, place about 1 heaping teaspoon of char siew filling in the center and then seal up the dough by pleating along side. 
  • Place the wrapped bao on a grease paper and let it proof for another 15-20 mins before steaming. Repeat this till all the dough portions are used.
  • While the steamer is boiling at medium low, place the baos in and steam at medium fire for 10-12 minutes. make sure your steamer cover is wrapped with kitchen towel to prevent the water from dripping on the baos.
  • Once done, off fire and let seat for 5 minutes. Then slowly lift cover and open a small gap to cool for another 10 minutes before removing the cover completely.
 
The bao skin is fluffy soft and with the pairing of char siew filling was awesome! My kids ate them happily and say it's better then store bought! ~happiness~ hahaha! The bao skin does have a faint pumpkin aroma to it! I love! :D

Do try this recipe if you like baos and pumpkin as much as I do. And feel free to change the filling to whatever you like, red bean, lotus paste or even black sesame, I think it'll be yummy too! ;)

Okay folks, thats all for today, will post another fruity cake soon, stay tune!


13 comments:

Angie Schneider said...

wow that char siew filling!! My mouth is watering..

Mich PieceofCake said...

I love your char siew baos with such a beautiful pumpkin bao skin.

鲸鱼蓝蓝蓝 said...

哇,那个饱满的馅料
真的很吸引人呢;)

Baby Sumo said...

I have never made pau at home before, thought it was very complicated. Since u say its easier than bread, I shd try it. :)

Veronica said...

Wow what lovely colour! Looks soft too. Thanks for sharing.

Veronica Ng said...

Lovely natural colour from the pumpkin. I've never made bao with pumpkin before. Looks good.

Amy Cheong, Desirablerecipes said...

I love bao. Making bao very lengthy thus always put me off. You make it so simple, maybe will try it some dayssssss.

lena said...

nice baos! like you, i also like pumpkin! like you, also long time didnt make baos..wish it was me who took the bite from your 1st photo up there ..hahaha!

Jeannie Tay said...

Your bao looks really soft and fluffy, so much filling! will give it a try as my boys love char siew bao a lot:) Thanks for sharing!

Anonymous said...

How much water is needed for the main dough? In the midst of making and realised this is not provided. Help...

Honey Bee Sweets said...

hi, I did provide the amount of liquid / water needed...pls read the recipe carefully, its the last ingredient.

Celina said...

This is great!

My Little Space said...

I missed my bao making so much. You've tempted me to make some soon.
Kristy