Tuesday, November 4, 2008

Basic Chinese Buns/Siopao

I posted already a bisayan recipe for this and one visitor requested an english version for this. Chinese bun is actually a Chinese specialty. They call these buns sweet-or savory-filled buns "dim sum." The translation of dim sum is to "touch the heart." Below is the recipe for the basic Chinese buns. I will be posting too the recipes for the easy Chinese buns and the different types of fillings: Curried Chicken Filling, Pork Bun Filling and Sweet Sesame Seed Filling.

3 1/4 to 3 3/4 cups all-purpose flour
1 package active dry yeast
1 cup milk
2 tbsps sugar
1 tbsp cooking oil
1/2 tsp salt
2 egg whites
Desired filling

*In a large mixing bowl stir together 1 1/2 cups of the flour and the yeast. In a small saucepan heat the milk, sugar, cooking oil and salt just till warm (120 degrees to 130 degrees). Add to the flour mixture. Then add the egg whites. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can.
*On a lightly floured surface knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place till double (45-60 minutes). Punch dough down; turn out onto a lightly floured surface. Shape into 14 balls. Cover and let rest for 10 minutes.
*Roll or pat each ball of dough into a 3 1/2-inch circle. Place filling in the center of each dough circle. (Use a scant 2 tablespoons savory filling or 1 tbsp sweet filling.) Bring edges of dough up around filling, stretching dough till edges just meet; pinch to seal. Cover and let buns rest for 10 minutes.
*Meanwhile, in a wok place a greased steamer rack over water. Bring water to boiling over high heat. Place buns, seam side down, on rack so the sides do not touch. (Cover and chill buns that don't fit on the rack.) Cover wok and steam buns for 15-17 minutes or till they spring back when touched. Repeat with remaining buns. Makes 14 side-dish servings.

Nutritional information per serving: 134 calories, 4 g protein, 25 g carbohydrate, 2 g fat (0 g saturated), 2 mg cholesterol, 94 mg sodium, 75 mg potassium.


AdinB said...

I made this once before ate Fel but it is not white and like the one sa picture. But still it was tasty! hehehe.:)

blog said...

YUM!I had something like this called niku-man in Japan,and I couldn't get enough of them!Yessss thank you for the recipe!!xx

switduchess said...

hi there! i made this as well but not as white as the pic...could you somehow tell me why my siopao didnt ended up as white as the pic? :(