Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, snowman shaped nikuman (steamed bao). One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Snowman Shaped Nikuman (Steamed Bao) is one of the most favored of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Snowman Shaped Nikuman (Steamed Bao) is something which I’ve loved my entire life. They’re fine and they look wonderful.
Browse new releases, best sellers or classics & Find your next favourite book Great recipe for Snowman Shaped Nikuman (Steamed Bao). This is a recipe I made in the same spirit as my red nosed reindeer steamed meat buns. I made the dough and filling so that it tastes good even after leaving them for a while, so that the buns can be made in advance for parties. Snowman Shaped Nikuman (Steamed Bao) cookpad.japan.
To begin with this particular recipe, we must prepare a few components. You can cook 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):
- Get The dough:
- Take 170 grams Cake flour
- Get 80 grams Bread (strong) flour
- Get 1 tsp Baking powder
- Get 1/4 tsp Salt
- Get 2 tbsp Sugar
- Make ready 50 ml Milk
- Get 1 tbsp Vegetable oil
- Take 100 ml Lukewarm water
- Get 1 tsp Dried yeast
- Prepare For the chicken-chili sauce filling:
- Make ready 200 grams Chicken breast meat (skinless)
- Make ready 1 dash Salt and pepper
- Make ready 1 tsp Sake
- Prepare 1 tbsp each Egg white, katakuriko
- Prepare 1 Egg (leftovers from the egg whites)
- Get 3 tbsp Chinese soup stock
- Prepare 2 tbsp Ketchup
- Make ready 1 tsp each Sugar, katakuriko
- Take 2 tsp each Soy sauce, sake
- Get 1 piece/clove each Ginger, garlic
- Take 1/3 Spring onion
- Get 1/2 tsp Doubanjiang
- Take Decorative parts:
- Prepare 6 Eyes: Raisins
- Prepare 1 dash Nose: Carrot
- Prepare 2 tsp Hat: Aonori
They're fine and they look wonderful. Snowman Shaped Nikuman (Steamed Bao) is something that I have loved my entire life. To begin with this recipe, we have to first prepare a few ingredients. Snowman Shaped Nikuman (Steamed Bao) This is a recipe I made in the same spirit as my red nosed reindeer steamed meat buns.
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 sake and mix well. Add the egg white and rub in. Add the katakuriko and mix.
- Combine the chili sauce ingredients. Mince the ginger, 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 ginger 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.
To begin with this recipe, we have to first prepare a few ingredients. Snowman Shaped Nikuman (Steamed Bao) This is a recipe I made in the same spirit as my red nosed reindeer steamed meat buns. I made the dough and filling so that it tastes good even after leaving them for a while, so that the buns can be made in advance for parties. These steamed buns are made from flour dough and filled with meat and other ingredients. In western Japan (西日本) including Osaka, they are called Buta Man (豚まん).
So that’s going to wrap this up for this exceptional food snowman shaped nikuman (steamed bao) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
