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19 June 2010 @ 12:06 pm
NIKUMAN / CHINESE STEAMED BUNS!  
NIKUMAN / CHINESE STEAMED BUNS!
Dough:
1 packet of Active Dry Yeast
1/4 cup of warm water.
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3 cups of flour
1/4 cup of sugar
1/2 cup of warm water
1/2 cup of warm milk
1/2 tsp baking powder
1 tbsp of shortening, melted

BBQ CHICKEN FILLING
3 LARGE Boneless/skinless chicken breasts cubed.
1/2 cup of Honey Garlic Diana's Sauce**
2 tsp of Soy Sauce
1/4 cup of teryaki sauce
1 tsp sesame oil

HOW TO MAKE THE MEATBUNS:
In large bowl, combine yeast and 1/4 cup of water until foamy (let stand for 5 minutes).
Add 2 1/2 cups of flour, the sugar, milk, water, shortening and baking powder and stir well.
Add remaining flour gradually*** until dough comes away from sides of bowl.
Turn dough out on a lightly floured surface and knead until smooth and elastic-like. (About two to three minutes)
Place in large ziplock bag to rise until doubled. (1 hour to about an hour and a half)
AFTER:
Turn out dough onto a lightly floured surface and flatten, divide dough into 12 squares.
Keep unused dough under damp dishtowel to keep from drying out. Flatten a piece of dough into a circle with the center slightly thicker than the outside.
Place about two tbsp of filling in center and pinch to seal the dough.
Place dough seal facing down, on some parchment/wax paper and place on baking sheet. Cover with towel, repeat for all.
Steam in steamer for 10-20 minutes depending on size.

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HOW TO PREPARE THE CHICKEN:
Get the chicken to be white on the outside, add the teryaki sauce and soy sauce. Cook through, add sesame oil and BBQ sauce and refrigerate until needed.
MAKE SURE CHICKEN IS FULLY COOKED BEFORE PUTTING IN THE MEATBUNS!!

NOTES:
** Use whatever BBQ sauce you have on hand, I just use this because it's what I buy.
*** I don't find I need the extra half cup, but do what you will for it!

THIS RECIPE IS NOT LACTOSE FREE.
 
 
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pjargenwpjargenw on July 24th, 2012 05:18 am (UTC)
Re: