COPYRIGHT 2015 l ALING ODAY
Ingredients:
250g bread flour 250g all purpose flour 50g sugar 100g butter 10g instant dry yeast 5g salt 225ml warm water (110-115F) 1 egg   Filling: 500g chicken thigh fillet, diced into 1cm cubes 3/4 cup green peas 2 cloves garlic, chopped 1 onion, diced Salt and pepper to taste 1 tsp corn flour 1 tbsp vegetable oil 1 1/2 tbsp hoisin sauce 1 tbsp oyster sauce 1/2 tbsp light soy sauce (or to taste) 1/4 tsp black pepper 1 tsp sesame oil 1 tbsp toasted sesame seeds (optional) 1-2 hard-boiled eggs, cut into eighths Sauce:   2 cups water or pork stock 4 tbsp. soy sauce 4 tbsp. Sugar 3 tbsp. oyster sauce 1 tbsp. hoisin sauce 1 small star anis 2- 3 tbsp Corn starch dissolve in 4-6 tbsp water to thicken 1 pork cube (optional Procedure: 1.  Using a stand mixer, combine all dry ingredients in a bowl including the instant dry yeast (no need to proof the yeast). 2. Add butter, water and egg.  Mix using a dough hook for about 7-10 min. Add additional flour slowly only if the dough is sticky. To check if the dough is ready, do a windowpane dough test.  Get a handful of dough and stretch it.  It should be elastic and will not break. 3.  Transfer in a bowl brushed with oil.  Cover the bowl with a cling wrap. Leave it and let it rise for 2 hours or until it doubled its size. Filling: 1. Combine chicken with the salt, white pepper and corn flour and mix well. 2. Heat up 1 tbsp vegetable oil in a pan. Fry the garlic and onions for 1 minute, then add the chicken and fry until almost cooked. Add the peas, hoisin, oyster sauce, soy sauce and black pepper and toss until chicken is cooked. Add sesame oil and sesame seeds last, and dish out onto a plate to cool completely. 3. Once the dough is ready, place the dough into the flat surface (sprinkle a little bit of dough first) then roll it and cut into small pieces (10-15 pcs). Make a ball and flattened it then add the filling in middle. Make sure to close the dough well by pinching it. Place it on a wax paper. Leave the dough again for 15 min. to rise before cooking it in the steamer. Make sure you give enough space in the steamer for the dough to rise. Steam it for 15 minutes.   Sauce:   Combine all ingredients together (except for the corn starch) in a small sauce pan.  Bring it to boil. Dissolve corn starch in water and add slowly to the sauce while stirring continuously until the sauce thickens.  Remove from the heat and transfer to a sauce bottle.
Chicken Bbq Pao
Ingredients:
COPYRIGHT 2015 l ALING ODAY
Chicken Bbq Pao
250g bread flour 250g all purpose flour 50g sugar 100g butter 10g instant dry yeast 5g salt 225ml warm water (110-115F) 1 egg   Filling: 500g chicken thigh fillet, diced into 1cm cubes 3/4 cup green peas 2 cloves garlic, chopped 1 onion, diced Salt and pepper to taste 1 tsp corn flour 1 tbsp vegetable oil 1 1/2 tbsp hoisin sauce 1 tbsp oyster sauce 1/2 tbsp light soy sauce (or to taste) 1/4 tsp black pepper 1 tsp sesame oil 1 tbsp toasted sesame seeds (optional) 1-2 hard-boiled eggs, cut into eighths Sauce:   2 cups water or pork stock 4 tbsp. soy sauce 4 tbsp. Sugar 3 tbsp. oyster sauce 1 tbsp. hoisin sauce 1 small star anis 2- 3 tbsp Corn starch dissolve in 4-6 tbsp water to thicken 1 pork cube (optional Procedure: 1.  Using a stand mixer, combine all dry ingredients in a bowl including the instant dry yeast (no need to proof the yeast). 2. Add butter, water and egg.  Mix using a dough hook for about 7-10 min. Add additional flour slowly only if the dough is sticky. To check if the dough is ready, do a windowpane dough test.  Get a handful of dough and stretch it.  It should be elastic and will not break. 3.  Transfer in a bowl brushed with oil.  Cover the bowl with a cling wrap. Leave it and let it rise for 2 hours or until it doubled its size. Filling: 1. Combine chicken with the salt, white pepper and corn flour and mix well. 2. Heat up 1 tbsp vegetable oil in a pan. Fry the garlic and onions for 1 minute, then add the chicken and fry until almost cooked. Add the peas, hoisin, oyster sauce, soy sauce and black pepper and toss until chicken is cooked. Add sesame oil and sesame seeds last, and dish out onto a plate to cool completely. 3. Once the dough is ready, place the dough into the flat surface (sprinkle a little bit of dough first) then roll it and cut into small pieces (10-15 pcs). Make a ball and flattened it then add the filling in middle. Make sure to close the dough well by pinching it. Place it on a wax paper. Leave the dough again for 15 min. to rise before cooking it in the steamer. Make sure you give enough space in the steamer for the dough to rise. Steam it for 15 minutes.   Sauce:   Combine all ingredients together (except for the corn starch) in a small sauce pan.  Bring it to boil. Dissolve corn starch in water and add slowly to the sauce while stirring continuously until the sauce thickens.  Remove from the heat and transfer to a sauce bottle.