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The ingredients needed to make Snowman Shaped Nikuman (Steamed Bao):
- You need The dough:
- You need 170 grams Cake flour
- Prepare 80 grams Bread (strong) flour
- You need 1 tsp Baking powder
- Take 1/4 tsp Salt
- You need 2 tbsp Sugar
- Get 50 ml Milk
- Get 1 tbsp Vegetable oil
- Use 100 ml Lukewarm water
- Get 1 tsp Dried yeast
- Use For the chicken-chili sauce filling:
- Take 200 grams Chicken breast meat (skinless)
- Get 1 dash Salt and pepper
- You need 1 tsp Sake
- Use 1 tbsp each Egg white, katakuriko
- Get 1 Egg (leftovers from the egg whites)
- You need 3 tbsp Chinese soup stock
- Take 2 tbsp Ketchup
- Provide 1 tsp each Sugar, katakuriko
- Take 2 tsp each Soy sauce, sake
- Prepare 1 piece/clove each Ginger, garlic
- Use 1/3 Spring onion
- Provide 1/2 tsp Doubanjiang
- Provide Decorative parts:
- Prepare 6 Eyes: Raisins
- You need 1 dash Nose: Carrot
- Prepare 2 tsp Hat: Aonori
Instructions to make Snowman Shaped Nikuman (Steamed Bao):
- 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.
- 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.
- 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.
- Combine the chili sauce ingredients. Mince the ginger, garlic, and leek.
- 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.
- 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.
- Add the combined sauce ingredients, and stir and simmer until thickened.
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth.
- Put the small pieces on top of the large pieces.
- Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions.
- 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.
- 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…
- I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds.
Nikuman are delicious, fluffy, soft buns filled with a succulent meat and vegetable filling. Great as a snack during cold seasons or as a warming Bonfire Night treat, their soft, moist texture and generous filling make. Easy steps to shape Onigiri into triangle 海外向けのおにぎり動画. Nikuman (肉まん; derived from 肉饅頭 niku (meat) manjū) is the Japanese name for the Chinese baozi (包子) made from flour dough, and filled with cooked ground pork, beef or other ingredients. It is a kind of chūka man (中華まん lit.
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