These bao are some of the most presentable ones that I have tested before Christmas
So I decided to make a trip to Singapore, to source help from a dian xin 'sifu' and after the test 'sifu' gave me the 'old dough' to take back for my class and the 'old dough' is still resting in my refrigerator.
'Look 'sifu' in action and the result PERFECT bao during the food testing
Then come Monday I was given a chance to see my friend who own a dian xin restaurant in Seremban, it was a good experience for me as I was given the opportunity to learn the right way to 'wrap' the bao. It was very kind of my friend's assistant to personally coach me on the know how and believe it or not I wrap up 200 pcs of bao. What a lucky devil I am to have this 'personal coaching' and then I got another new 'sifu' (want to take a look at my new 'sifu') - Can't believe your eyes right an Indonesian, she speak perfect cantonese and make perfect bao
don't believe me to take at these bao zzzzz fluff up like a 'huat kueh'
Conclusion, it not easy to make such baozzzz because you need the 'old dough' which I believe no 'sifu' will teach you.
New 'sifu' give me another pc of 'old dough' (in bread making we call it the sour dough). Full of confident I started to test my bao again, very disappointed no bao fluff like those above. As I was going to give up, my friend gave me some good advise and another recipe to try out and the moment I open the steamer lid WHA! look at these beautifully fluff up bao... what a relief
And now I have in hand 8 different bao recipes ain't I the queen of bao recipes collection"
Okay bao classes finally over and now getting ready for Chinese New Year, if you are running out of idea what to make this year, go on try this recipe I learned long time ago. It's simple and easy to make.
SUGI COOKIE
INGRE A: 60 gm almond nibs (toasted)
210 gm ghee
B: 1/8 tsp ammonia ] mix till
1/2 tsp water ] dissolved
C: 100 gm icing sugar
D: 310 gm plain flour
3/4 tsp baking soda
1/8 tsp salt
B: 1/8 tsp ammonia ] mix till
1/2 tsp water ] dissolved
C: 100 gm icing sugar
D: 310 gm plain flour
3/4 tsp baking soda
1/8 tsp salt
METHOD
1) Beat A together till even
2) Add in the rest of the ingredients B, C and D, process till bind
3) Remove mixture and roll into 2mm thickness, cut into require shape with cookie
Use a spike to create design on cookie
OR
divide into small balls (5 gm each), lightly press to flatten
Bake in preheated oven 160 degree celsius for 15-20 min
remove and egg wash (for small balls sprinkle top with some almond nibs) return to oven and continue to bake for another 5-10 min
NOTE: For Magimix user - Use Sabatier blade
Just add all the ingredients thru the feed tube on the lid
with the machine running
Look out for more new goodies coming...
1 comment:
Your bao is just so good, it's so fluffy. would you mind give me the recipe. Many thanks in advances.
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