Recipe of Speedy Snowman Shaped Nikuman (Steamed Bao)

Hello everybody, welcome to our recipe page. Today I’m gonna show you how to prepare a distinctive dish, Snowman Shaped Nikuman (Steamed Bao). It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Snowman Shaped Nikuman (Steamed Bao) Recipe.

You can have Snowman Shaped Nikuman (Steamed Bao) using 27 ingredients and 18 steps. Here is how you cook it.

Ingredients of Snowman Shaped Nikuman (Steamed Bao)

1. It’s of The dough:.
2. You need 170 grams of Cake flour.
3. Make ready 80 grams of Bread (strong) flour.
4. It’s 1 tsp of Baking powder.
5. Make ready 1/4 tsp of Salt.
6. Prepare 2 tbsp of Sugar.
7. You need 50 ml of Milk.
8. Make ready 1 tbsp of Vegetable oil.
9. Take 100 ml of Lukewarm water.
10. You need 1 tsp of Dried yeast.
11. Take of For the chicken-chili sauce filling:.
12. It’s 200 grams of Chicken breast meat (skinless).
13. You need 1 dash of Salt and pepper.
14. Take 1 tsp of Sake.
15. It’s 1 tbsp of each Egg white, katakuriko.
16. You need 1 of Egg (leftovers from the egg whites).
17. It’s 3 tbsp of Chinese soup stock.
18. You need 2 tbsp of Ketchup.
19. You need 1 tsp of each Sugar, katakuriko.
20. Make ready 2 tsp of each Soy sauce, sake.
21. Prepare 1 of piece/clove each Ginger, garlic.
22. It’s 1/3 of Spring onion.
23. Make ready 1/2 tsp of Doubanjiang.
24. It’s of Decorative parts:.
25. Prepare 6 of Eyes: Raisins.
26. It’s 1 dash of Nose: Carrot.
27. Take 2 tsp of Hat: Aonori.

Snowman Shaped Nikuman (Steamed Bao) step by step

1. Combine the dry ingredients in a bowl. Make a well in the middle, and put the salt on the edge. Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks..
2. Keep mixing and kneading until the surface of the dough is smooth. If the dough sticks to your hands, add a little bread flour. Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic..
3. Cut the chicken into 1.5 cm pieces, add salt, pepper, and sake and mix well. Add the egg white and rub in. Add the katakuriko and mix..
4. Combine the chili sauce ingredients. Mince the ginger, garlic, and leek..
5. Add 1 tablespoon of oil to a heated frying pan. Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate..
6. Add 1 teaspoon sesame oil to the same frying pan and stir fry the ginger and garlic. Add in the doubanjiang and keep stir frying. Return the chicken to the pan, and cook while breaking it apart..
7. Add the combined sauce ingredients, and stir and simmer until thickened..
8. Add the egg yolk left over from using the egg white in Step 3 and mix it through. Adding the egg makes it milder. Transfer to a plate and leave to cool..
9. Take out the risen dough and punch down to deflate. Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats..
10. Divide the remaining dough into 6 portions. Take off 20 g of dough from each portion, to make a total of 12 portions of dough. The big pieces will be the bodies, and the small pieces the heads..
11. Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it. For detailed instructions, see..
12. Place the filled dough with the seam sides down on 10x10cm squares of parchment paper. Attention: Keep the dough covered with plastic wrap to prevent drying out..
13. Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth..
14. Put the small pieces on top of the large pieces..
15. Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions..
16. Stick the 'hats' off-center. Cut the raisins into half lengthwise and push in to make the eyes. Make holes with a bamboo skewer and push in a small piece of carrot for the nose..
17. Put the buns in a steamer, cover with a lid that's been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes. The buns in the photos are a bit too close together….
18. I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds..