Vegan bapao is een heerlijk gestoomd broodje en dit recept proeft zoals de klassieker. Een van de lekkerste snacks die je echt wilt maken.

In dit recept laten wij zien hoe je heerlijke Bapao met Gehakt kunt maken. Soms kan ik me zo laten meeslepen door het bakken dat ik andere dingen vergeet. Sta je net in een keuken vol beslag, bloem en boter in je element te wezen, roept een hongerige puber: ,,Wat eten we vanavond?”… Voor zulke dagen is Het Hartige Bakboek van Rutger van den Broek een uitkomst. Dan kun je jou helemaal uitleven met bakken en is je maaltijd of borrelhap meteen geregeld. Wat een heerlijk boek is dit. Wat Rutger schrijft, klopt altijd en dat is al een verademing. Er staan tijdrovende recepten in (met zelfgemaakt bladerdeeg), maar ook smokkelbaksels met bijvoorbeeld een basis van pizzabrood of bagel uit de winkel. Ik koos voor de Bapao, omdat die met speciaal meel uit de toko worden gemaakt en ik ze moest stomen. Dit zijn twee nieuwe ervaringen waarvan ik benieuwd was of Rutger mij er zonder brokken doorheen kon loodsen. En dat lukte. Mijn Bapao werden misschien niet zo strak en rond als die van Rutger of de supermarkt, maar hey, ik ben dan ook geen HHB winnaar en de puber hoorde ik niet klagen. Wij gaan nog heel vaak hartig bakken met Rutger, veel leuker dan koken!

Geen ramadan zonder loempia's! Ook al is er niks Marokkaans aan, in vrijwel elk Marokkaans gezin zul je ze met ramadan op tafel z...

These steamed buns are delicate, filling-free Chinese dim sum you can make at home. Hot and freshly steamed mantou are ultra-soft, puffy, and fluffy.

Ingredients: 1 packet of 397g premix bun (pau) ...

Recepten met de nieuwste vegan vleesvervanger voor iedereen die lekkere gerechten wilt ontdekken en wilt blijven genieten zonder vlees.

Japanese Condensed Milk Bread

General Tso's chicken - the BEST and easiest General Tso's Chicken recipe ever. It's so delicious and much better and healthier than Chinese takeouts!

Look at the paper-thin skin ... ... and the fluffy, soft texture I love steamed buns (also known as pau or bao or baozi)...

A good recipe with simplified steps, yet does not compromise on the taste and appearance. Yield: 16 x 6cm diameter buns Minced Pork Filling ...

A good recipe with simplified steps, yet does not compromise on the taste and appearance. Yield: 16 x 6cm diameter buns Minced Pork Filling Ingredients 300g minced pork 50g turnip/water chestnut, sliced 1 tbsp green scallion, cut 1 tsp coriander, chopped, optional 1 tbsp white scallion, cut 1/2 tsp ginger, finely chopped 1/2 tsp garlic, finely chopped 3 tsp fine sugar 1 tsp low salt soya sauce 1/4 tsp dark soya sauce 1/2 tsp salt 1/2 tsp seasoning powder 1/4 tsp pepper powder 1 tsp rice wine 1/2 tsp sesame oil 1 tbsp corn starch 120g water Direction 1. Heat up 1 tbsp olive oil in a pot at medium low heat. Add in ginger and garlic, stir-fry till fragrant. Stir in the white scallion, Add in 3 tsp sugar, then add in the light and dark soya sauce. Wait till the sugar and soya sauce start to bubble, add the rest of the condiments from salt to water. When the mixture thickens into gravy, transfer the gravy to a bowl and allow it to cool down before adding to the minced pork. Set aside. 2. Add minced pork, turnip/water chestnut, green scallion, and coriander, into a mixing bowl. After the gravy has cooled down, pour onto the minced pork. Mix using a fork, and stir in one direction till the ingredients become sticky 3. Cover with a food wrap and store in a fridge for 1 to 2 hours. Transfer out of the fridge when you start to prepare the dough. The Sponge Ingredients 80g Hongkong/all purpose flour 1 tsp instant dry yeast 70g water Direction 1. Mix flour and instant dry yeast in a mixing bowl. 2. Slowly add in the 80g of water, stir in one direction till it form into a paste. 3. Cover and let the sponge dough proof for 30 to 45 minutes. If you like the bun to carry an alcoholic aroma, let the sponge dough proof for 45 minutes. The Dough Ingredients 250g HongKong flour* Sponge from above. 60g confectioner's sugar 1/4 tsp salt 1/2 tsp double acting baking powder 20g rice bran/corn oil 70~80g water, add as required *You may replace the 250g HongKong flour by 220g all purpose flour and 30g corn starch. Water to be increased to 80 to 90g. Direction 1. Mix HongKong flour, confectioner's sugar, double acting baking powder, by using a hand whisk. 2. Pour the sponge dough and rice bran/corn oil, into the mixture in (1), and mix brielfly. 3. Slowly add in the water and stir at the same time, till you get all the ingredients into a big lump. Leaving behind about 10g of water to be added depending on the consistency of the dough. Avoid adding too much water to the dough, to help the buns to keep its shape after steaming. 4. Transfer the dough onto a floured work top and knead into an elastic and smooth dough. 5. Flatten the dough and divide into 16 portions, each about 36g. Roll into balls, dust with plenty of flour, and place in a mixing bowl. 6. Roll out the dough into a flat dough skin with the edge thinner than the center. First, flatten the dough with your palm, While one hand holding and pulling, the other hand operates the rolling pin. Slowly stretch the dough into a flat dough with the centre thicker than the edge. Flip the dough skin over, so the smoother side will be facing out when wrap. Scoop about a tbsp of minced meat paste onto the center of the dough skin. Wrap up and pinch to seal. Place the finished dough onto a piece of paper. 7. Proof the buns for 20 minutes before steaming. Start the 20-minute countdown when you complete shaping the first bun. 8. Start boiling water when you complete the 4th bun. When the water boils, steam the buns for 7 minutes under medium high flame. Turn down flame to low and open the lid slightly for 3 minutes. Turn off the flame, and let the buns stay in the steamer for 5 minutes. 9. Transfer the buns to a cooling rack. You can also keep the warm buns in a rice cooker. 10. Serve warm :)

NIKUMAN (JAPANESE STEAMED PORK BUN)

UPDATED POST ON 3-SEPTEMBER 2014 As I am now on a vegetarian diet, therefore, I have decided to prepare this steamed buns again and have another session of photo taking. There are no major changes except I have shredded my jicama to smaller pieces and used Hong Kong Pao Flour. Happy with result after preparing […]

Look at the paper-thin skin ... ... and the fluffy, soft texture I love steamed buns (also known as pau or bao or baozi)...

This Siopao Bola-Bola is the Filipino version of Steamed Pork Buns. Made extra special with the addition of salted eggs and Chinese sausage.

UPDATED POST ON 3-SEPTEMBER 2014 As I am now on a vegetarian diet, therefore, I have decided to prepare this steamed buns again and have another session of photo taking. There are no major ch…

A good recipe with simplified steps, yet does not compromise on the taste and appearance. Yield: 16 x 6cm diameter buns Minced Pork Filling ...

INTRODUCTION Frankly speaking, I never expect my Char Siu Bao (or barbecue pork steamed buns) were so big. It shocked me actually. I expect it to be a cute little buns like at least 50% similar to …

Zo mooi geel is dit gerecht. Ik ben dol op koenjit. Het geeft smaak en veel kleur. In mijn Piendang Koening heb ik kabeljauw en pangasiusfilet gebruikt.

Met dit stap voor stap recept kun je bapao zelf maken; een flinke pan vol voor de hele familie. Wie lust er nog eentje?

Look at the paper-thin skin ... ... and the fluffy, soft texture I love steamed buns (also known as pau or bao or baozi)...

UPDATED POST ON 3-SEPTEMBER 2014 As I am now on a vegetarian diet, therefore, I have decided to prepare this steamed buns again and have another session of photo taking. There are no major ch…

UPDATED POST ON 3-SEPTEMBER 2014 As I am now on a vegetarian diet, therefore, I have decided to prepare this steamed buns again and have another session of photo taking. There are no major ch…

I personally find that bao making is very challenging eventhough I've been making it so frequently. Though, it's just a simple white...

Deze vegan rendang maak je binnen 30 minuten met maar 6 ingrediënten! Een recept dat iedereen kan maken en waar iedereen van smult.

A good recipe with simplified steps, yet does not compromise on the taste and appearance. Yield: 16 x 6cm diameter buns Minced Pork Filling ...

A good recipe with simplified steps, yet does not compromise on the taste and appearance. Yield: 16 x 6cm diameter buns Minced Pork Filling ...

INTRODUCTION Frankly speaking, I never expect my Char Siu Bao (or barbecue pork steamed buns) were so big. It shocked me actually. I expect it to be a cute little buns like at least 50% similar to …

After the famous "Teck Kee Tanglin Pau" stopped producing its veggie steamed bun, I can't find comparable product elsewhere in my est...

After the famous "Teck Kee Tanglin Pau" stopped producing its veggie steamed bun, I can't find comparable product elsewhere in my est...

A good recipe with simplified steps, yet does not compromise on the taste and appearance. Yield: 16 x 6cm diameter buns Minced Pork Filling ...

I personally find that bao making is very challenging eventhough I've been making it so frequently. Though, it's just a simple white...

These steamed buns are delicate, filling-free Chinese dim sum you can make at home. Hot and freshly steamed mantou are ultra-soft, puffy, and fluffy.

Wil je graag zelf een taart maken? Dan heb je hier een goede basis voor nodig. In dit artikel vind je ons recept voor een basis taart!

Popular Japanese appetizer recipes for your next gatherings! From gyoza, karaage, to yakitori, these appetizers will sure wow the crowd.

INTRODUCTION Frankly speaking, I never expect my Char Siu Bao (or barbecue pork steamed buns) were so big. It shocked me actually. I expect it to be a cute little buns like at least 50% similar to …