Baked Bao With Black Bean Paste Recipes

Steps:

• In a small bowl or cup, combine 1/4 cup lukewarm water with the yeast. Let stand for five minutes, while you do the following step.
• In a large bowl, sift or stir together 2 cups of the flour, the salt and the sugar. Add the shortenning with a pastry blender or two knives, until the mixture resembles coarse meal.
• In a microwave safe bowl or in a small saucepan, combine milk and 1/3 cup water and heat until warm, but not hot. Add the yeast mixture.
• Add milk and yeast mixture to the dry ingrediants in the large bowl, mixing well. Add the remaining flour, little by little, until mixture forms a shaggy dough. You may not need the full amount of flour.
• Using an electric mixer with dough hooks, mix the dough until it is smooth and elastic, adding more flour if necessary. (If you prefer, you can knead the dough by hand on a well floured surface - it takes 5-10 minutes).
• Grease a large clean bowl with a bit of oil, butter or shortenning, and transfer the dough to this bowl, turning it so that the grease coats the dough. Cover with a towel, or with plastic wrap, and leave dough to rise in a warm place for two hours.
• Punch down the dough, and transfer it to a well-floured surface. Using your hands or a rolling pin, flatten dough to just over a 1/2 inch thickness. Using a knife, divide dough into pieces roughly 2 1/2 by 2 1/2 inches - the exact shape is not particularly important.
• On the floured surface or in the palm of your hand, flatten the dough slightly around the edges. Place a rounded teaspoon of black bean paste in the center, then gather up the edges of the dough and pinch them firmly together, making certain that the filling is sealed inches.
• Place the bun on a baking sheet that is well greased or lined with parchment paper, pinched side down. Repeat for remaining pieces of dough. Place buns about 2 inches apart, to give them room to rise. Cover them with a clean towel and let rise for half an hour.
• Preheat the oven to 350 degrees.
• With a pastry brush, or your fingers, brush the tops of the buns with the beaten egg.
• Put buns in preheated oven and bake 20-25 minutes, until buns are golden brown. The bread should look airy and cooked if a bun is torn open.
• If you want to mark the tops of the buns with a red dot, mix the red food colouring and 2 tsp water in a small bowl and use the end of a chop stick to put a drop of the red water on the top of each hot bun.
• Transfer the buns to a wire rack and let cool a little. Buns can be served warm, refrigerated and reheated (either for 10 seconds in the microwave or a few minutes in the oven) or frozen for later.

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

Steps:

• --------Instructionsfor dough----------.
• Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
• Add water and vinegar together and knead until a fairly soft dough.
• Shape into a ball and let it rest, covered, for 30 minutes.
• ----------Tomake the buns-----------.
• Divide the dough into10 portions.
• Mould each into a smooth ball.
• Roll each out on a lightly floured surface to a circle about 4 inches across.
• Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
• Twist dough to seal.
• Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
• Cover and steam for 20 min utes.
• Serve warm.
• (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
• -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
• There will be other fillings for this dough in further Dim Sum recipe suggestions.

Steps:

• Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
• Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
• Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
• Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
• Steam buns until puffed up, about 30 minutes.