Foodie

Thursday, April 19, 2012

Smile Pau/Bao Improved Final




What a surprise!!!  I have finally managed to get into Blogger after some mind blogging tasks, so early in the morning, brain is still in the sleeping mode.  I am staring at the new format and my brain is trying to get accustomed it.  I tried loading pictures as i have promised to show before steaming and after steaming the paus/baos and i am delighted to find out that i am now able to select several pictures at one time, just like it used to be, a long time ago.  Thank you Blogger, for bringing back this feature.  


Below, i have numbered every pau/bao that i have pleated and took a picture of it before steaming it and then another picture of it after steaming...........


Continue to read and to view all the pictures, click HERE

11 comments:

Healthy Food Recipes said...

It Looks Yummy !

Anonymous said...

Now many places in Asia is now serving Black Sesame Seed Ice Cream. Wonder if you going show ice cream recipes now? Lychee Sorbert is great also.



Erica

Lishan said...

Hi Lily,

I've tried your recipe, my bao did not turn out "smily" like yours. My starter was quite moist, doesn't hold its shape, that's probably acceptable(I'm guessing) so I started adding the actual bao ingredients step by step according to your photos illustrustrations. At the end where you've only added 3 tbsp of bao flour and 2 tbsp of wheat flour, I've added quite a few more tbsp in order to get it into a soft lump of workable dough. Once steamed, nobody smiled at me :( if only I could upload my pics to show you. Would the extra flour make the dough tougher to smile? My ammonia powder has expired but I added the required amount anyway.


Lishan

lilyng said...

lishan

my first try with a first time made starter was also very foamy and yeasty and i used more flour to form into a pliable dough. I had to use 1/2 tsp ammonia. The paus smiled but you are not to serve them as the ammonia smile is still present. Let the paus cool down, then resteam them again. I tried steaming a few paus of which the dough was more on the wet side and that was no good, it did not smile, they just cracked. Then i added more flour to the remaining dough and it smiled. Water for steaming must be really really hot and do not crowd, steam a few paus at a time - i steam only 3 the most at a time.

good luck

Lishan said...

Hi again Lily,

Yes, I used a wok that has a separate steaming rack. The water was rolling boiled, plenty of good steam, I even placed another rack in there to avoid "wet bottoms". I steamed 6 buns together.

I've now chucked the whole bag of fairly unused ammonia powder, as it was 6 months out of date. I had one bao that cracked a little, but that was all. I don't understand why the DA baking powder had to be activated with the ammonia with a little water.... is it for a better distribution?

Again,
Lishan

lilyng said...

lishan

my batch of ammonia could be longer than yours but i keep it in the freeser. I diluted the double action baking powder and the ammonia together cos both of them has to be diluted properly dissolved. if not well dissolved you might end up with yellow specks all over your white paus. I have use a steamer and found that the heat was not good enough, perhaps it is altitude, so i now use the spaghetti pot with the shallower basket. The water was much more higher in the spaghetti pot, therefore create more steam.

Lishan said...

Hi Lily,

I have rescued my bag of ammonia from the bin (sounds yuck but it's still clean). I don't know how long it will keep for but I've now kept it in an airtight container in the freezer. Thank you for all your advise and guidance. Will make more bao(s) later and hopefully they smile. Ciao bella!

Anonymous said...

why i cant open the link, kindly advice

lilyng said...

anonymous

must be blogger, it gets crazy now and then.

Maricel said...

I also cannot open the link. It's error 404 - not found

lilyng said...

maricel

my apology, i have managed to correct the error.

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