Supreme big Baozi/Pau, anyone? 大包？
Bread is the main staple food to Western Cuisine as in Baozi/Pau (steamed buns) is to Chinese cuisine. Baozi is especially popular in the Chinese breakfast serving. Baozi making shares similar process to bread making which requires yeast dough, kneading and proofing with the only difference in its cooking method - steam instead of bake. Hence, baozi can also be regarded as stuffed steamed bread.
There are various types of baozi ranging from plain buns to stuffed baozi with various fillings. What filling can be used in baozi? The classic fillings are meat (cha siu /BBQ pork/beef/chicken) or sweet fillings like red beans, lotus paste, kaya (coconut egg jam), peanut butter or even vegetables. I would say the list is too exhaustive to name and only imagination is the limit.
Having mastered the basic skill in Western bread making, I reckoned it was time to take up new challenges in learning up Chinese bread making J I had two fun experience with my cooking members back in Auckland in making Shanghai pan fried baozi(上海生煎包). However, at that time I did not have the chance in making the yeast dough from scratch. The yeast dough was prepared and proof in advance and we were invited to go over to help in wrapping and pan fried.
Last Sunday, I decided to try out the steamed buns yeast dough recipe from Agnes Chang’s “Delightful Snacks and Dim Sum” cook book. With this yeast dough I had successfully made 4 big supreme big pao with shredded chicken breast, egg and yambean fillings and 6 small Kaya bao using my homemade kaya filling.
|Steamed Buns (Baozi/Pau) 包子|
I was delighted that the texture of the steamed buns was very soft and springy. However, hubby commented that the taste of the meat fillings could have been improved with longer marinating time overnight in the fridge to further tenderize the chicken breast and the seasoning more thoroughly absorbed.