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 anyone know how to make a chinese pastry? gai mei bao

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soldatman
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PostPosted: Sun Apr 29, 2007 7:45 pm Reply with quoteBack to top

yes the name is that odd, gai mei bao, literrally a cocktail bun. I want to bake some but even the internet has no answers on this one. or at least nothing in english. does anyone know how to make this? any help is good help.

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PostPosted: Sun Apr 29, 2007 7:54 pm Reply with quoteBack to top

I live above a Chinese chip shop, i`ll ask them tomorrow if you get no luck Wink

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lotta
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PostPosted: Sun Apr 29, 2007 8:24 pm Reply with quoteBack to top

"Steamed buns" in English Wink

Quote:

BUN RECIPE:
flour 300g
sugar 40g
a pinch of salt
instant yeast 4g
baking powder 10g
milk 40ml
water 100ml
vegetable shortening 15g (or lard)

FILLING RECIPE
lean minced pork 150g
chinese cabbage about 5 leaves, cut into jullienne, steamed
garlic 2 cloves, minced
ginger about half the size of a golf ball, minced
shiitake mushroom 1/2 cup, sliced
dash sesame oil
dash soy sauce
dash oyster sauce
sugar 1TB
japanese cooking sake wine 1 TB
cornstarch 1/2 TB
s + p to taste, but don’t actually taste it (raw!).

Mix all the powdered ingredient in a bowl and make a well in the centre. Pour the wet ingredent into the well and mix in thoroughly. When they’re combined, add the shortening and knead until smooth. Rest at room temperature for 30 mins.
Separate dough into ten balls, and roll into circles. Place your favorite filling in the center of each circle and fold dough up until all sides meet at the top, and pinch to seal. Let rest for at least 15 minutes. Steam for 15 minutes.


Filipino version called "sia pao"

Quote:


BUNS
1 pk Active dry yeast
1 c Warm water (about 110F)
1/3 c Sugar
2 tb Salad oil
1 ts Salt
3 1/4 c All-purpose flour (approx.);
-unsifted
PORK FILLING
1 1/2 lb Boneless lean pork
2 Cloves garlic; minced
1/2 ts Fresh ginger; grated
4 ts Sugar; devided use
4 tb Chinese soy sauce; devided
-use
1 tb Cornstarch
1 tb Dry sherry
1/4 c Water
1 tb Oil
1 Medium onion; finely chopped

In a large bowl, dissolve yeast in water; blend in sugar, oil and salt. Let
stand in a warm place until bubbly (about 15 mins).
Add flour and mix until dough holds together. Place dough on a lightly
floured board and knead until smooth and elastic (about 8 to 10 mins).
Place in a greased bowl, cover and let rise in a warm place until doubled
in bulk (about 1 hour 15 mins).
Meanwhile, prepare pork filling; let cool and set aside.
Turn dough out onto a lightly floured board and knead for 1 min. Shape into
a rectangle. With a floured knife, cut rectangle in half lengthwise, then
cut crosswise 6 times to make 12 equal pieces. Roll each piece into a round
about 4 1/2" in diameter. Press outside edges of dough to make them
slightly thinner that the rest of the round.
Place about 2 tbsp of filling in center of each round. Pull edges of dough
up around filling and twist to seal. Place each bun, sealed side down, on a
3" square of foil. Cover and let rise in a warm place until puffy and light
(about 30 mins).
Set in steamer over boiling water. Cover and steam for 12 to 15 mins. (when
done, tops of buns should be glazed and smooth). Serve warm.
Pork Filling:
Cut pork into 1/2" cubes. Season with garlic, ginger, 2 tsp sugar and 2
tbsp Chinese soy sauce. In a bowl, combine 2 tsp sugar, cornstarch, 2 tbsp
soy sauce, dry sherry and water; reserve.
Heat oil in a wok or wide frying pan over high heat. When oil is hot, add
pork and stir-fry until browned (about 5 mins). Add onion and continue to
stir fry until onion is limp (about 2 mins). Stir cornstarch mixture, add
to pork and cook, stirring, until sauce bubbly and thickens. Cool.

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Connie L. Gus
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PostPosted: Sun Apr 29, 2007 8:37 pm Reply with quoteBack to top

^^^Wow that's awesome.

I like the Filipino version that they sell off the trucks on the beaches in Hawaii. A little sweeter and instead of the minced pork, they used bbq pork.

To save time I use the Bridgeford bread dough from the freezer section.

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PostPosted: Sun Apr 29, 2007 9:34 pm Reply with quoteBack to top

My husbands mother was Filipino. She knew how to cook all of that.
She is gone now, but she taught me so much. I know how to make Pancit, Adobo Chicken, Shoyo Chicken, Picadillo, fried rice (we call dirty rice) and so many more.
Sorry to get off subject a little. Confused

Oh Rice Cake, it is so sweet that we cut the pieces the size of fudge.

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lotta
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PostPosted: Sun Apr 29, 2007 10:21 pm Reply with quoteBack to top

Connie L. Gus wrote:
^^^Wow that's awesome.

I like the Filipino version that they sell off the trucks on the beaches in Hawaii. A little sweeter and instead of the minced pork, they used bbq pork.


I agree. I much prefer the sweeter filipino version.

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soldatman
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PostPosted: Sun Apr 29, 2007 11:05 pm Reply with quoteBack to top

thanks for all the feedback however what i am talking about is filled with no meat, and a sweet yellow substance instead. i think cocount. and definately no mushrooms.

sorry lotta, though the filipino version sounds good though.

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PostPosted: Mon Apr 30, 2007 5:52 am Reply with quoteBack to top

Ahhh....


http://chinesefood.about.com/od/dimsumbuns/r/cocktail_buns.htm

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soldatman
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PostPosted: Mon Apr 30, 2007 2:24 pm Reply with quoteBack to top

YAY Very Happy clapping thank you. hopefully i will get to make some when i get to a kitchen (i dont have one where i live right now Sad )

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