BAOZI 包子
B
ao
ZI
Today, along with Alexander and Bulma, I cooked the dish preferred baozi my Chinese!
I've prepared them with three different fillings: pork (most traditional), shrimp and chicken. Sunday, May 16, 2010
preparation has been really fun, but I think it will be just the beginning
because this pasta actually fits really a thousand experiments,
the next time I'll try to color it and give different forms!
The name of this dish is pronounced ZI-BAO correctly with the help
because this pasta actually fits really a thousand experiments,
the next time I'll try to color it and give different forms!
The name of this dish is pronounced ZI-BAO correctly with the help
a Chinese or two animals:
a dog
bao
and
to
mosquito
zzzzz. BA OZZ ZZ
History 
Types and ingredients Baozi 
click here!
Needed: 
-steamer 
-discs of baking paper towels or white 
-flour 700 gr.
-water 500 ml. (Warm)
-dried yeast (the one shot so to speak) 2 teaspoons
non-baking powder 2 teaspoons vanilla
-sugar 5 teaspoons
Mix the flour with water, the pasta should be supported so if you do not need to use all the water, add sugar and yeast in the dough dehydrated put the dough in a covered bowl for two hours (the bowl should be wet with a few drops of sesame oil). After the expiration of the first rising remix the dough and let rest for another hour. Only when preparing the sandwiches to the pasta add the baking powder mix well making the dough.
Form small balls flatten them to enter the stuffing and close them!
Closure of baozi as the use of the rolling pin requires a lot of skill then I refer you to this link where you can see very well as it should be done to close the pulp and how you use your mattarellino!
There
deo China's Tang Hua
click here!
Stuffed Pork:
-pork fat with a good 500 gr.
-dried Chinese mushrooms (soak and squeeze) 3 pieces -Chinese cabbage (1 whole cabbage) -White Onion (1)
-spring onion 3 ( also use the green) -Fresh ginger (a piece of 3 cm)
sesame-seed oil (5 tablespoons)
-Chinese White Wine (4 tablespoons kitchen)
-Soy Sauce (4 tablespoons)
Cut the vegetables to incorporate meat cut into very small knife (5 mm).
add soy sauce, sesame oil, Chinese wine and ginger cut the tiny sale.Girare with the help of wooden sticks by the same movement from top to bottom without changing direction. Let stand in refrigerator
up to 12 hours.
NB The Chinese bread will keep for seven ten days in the fridge so you can prepare and eat some more in upcoming days!
Cooking:
Insert discs of baking paper between the rolls and the pot so they will not attack
or enter the wet towels on which to lay the rolls.
baozi I cook in 20 minutes and can be kept warm on the pot
be consumed hot if you want to dress with a soy sauce enriched with chunks of garlic!
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment