GIANT steamed rice bun.
Posted by Youkaiyami on Jul 22, 2009 · Member since Dec 2008 · 63 posts
Okay, a couple of years ago my friend had this GIANT steamed rice bun with a little BBQ pork in the middle. She said she got it from a store we don't have in my town. This thing was bigger than my fist, kinda of sticky and a little sweet.
I was wondering if anyone has seen a recipe for a big bun like that. All I can find are little dinkers. I'd like to make them, with like beans in the middle or something.
Do you mean like Chinese bao-ze? I have a recipe with wheat flour, not rice flour. These are puffy when baked.
6 c. flour, 1 3/4 warm water, 1/4 c sugar, 1T yeast, 1t shortening. Dissolve yeast in water and sugar and let stand for 10 min. Mix flour and shortening. Add liquid to flour mixture, knead til smooth, cover with damp cloth and let rise 2-4 hours. Fill, and steam about 10 min.
I fill these with sweet red bean paste or lotus seed paste. I'm wishing I had a good savory recipe, because I remember the meat filled ones I ate 20-some years ago were good--never found a vegan version that worked for me.
Ages ago I tried a Loveburger (I don't think they even make that now!), green onion, tamari and sugar combo, but that wasn't that great.
Do you mean like Chinese bao-ze? I have a recipe with wheat flour, not rice flour. These are puffy when baked.
6 c. flour, 1 3/4 warm water, 1/4 c sugar, 1T yeast, 1t shortening. Dissolve yeast in water and sugar and let stand for 10 min. Mix flour and shortening. Add liquid to flour mixture, knead til smooth, cover with damp cloth and let rise 2-4 hours. Fill, and steam about 10 min.
I fill these with sweet red bean paste or lotus seed paste. I'm wishing I had a good savory recipe, because I remember the meat filled ones I ate 20-some years ago were good--never found a vegan version that worked for me.
Ages ago I tried a Loveburger (I don't think they even make that now!), green onion, tamari and sugar combo, but that wasn't that great.
I think that is it! Thank you, they look yummy! I'll be sure to try this recipe.
Great! I hope you like it. It's an "authentic" recipe; I've had a lot of Chinese/Taiwanese friends over the years, and this came from one of them.
I should add that they tend to stick on the bottom. You can grease the bottom of each baoze well or else steam them on papers.