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Fast Guide to Preparing Extraordinary Chicken Bao

Hoping to eat Chicken Bao a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with useful ways on producing a Chicken Bao like a famous chef made.

Chicken Bao

We hope you got benefit from reading it, now let's go back to chicken bao recipe. To make chicken bao you need 27 ingredients and 12 steps. Here is how you cook that.

To cook an unforgettable Chicken Bao, here are the ingridients required:

  1. Use of Bao Buns (gua bao).
  2. Take 360 g of all-purpose plain flour, plus extra for dusting.
  3. Take 20 g of skim-milk powder.
  4. Take 4 g of baking powder.
  5. Use 5 g of instant dry yeast.
  6. Prepare 35 g of white sugar.
  7. Use 35 g of vegetable oil, plus extra for greasing the dough.
  8. Use 200 g of warm water.
  9. Get 14 of squares of baking paper (about 10x10cm).
  10. Use of Pickled Carrots.
  11. Take 250 of ml(9 fl oz/1 cup) white rice vinegar.
  12. Use 100 of g(3½ oz) sugar.
  13. Use 200 of g(7 oz) julienne carrots.
  14. Provide of Marinade.
  15. You need 2 tbsp of light soy sauce.
  16. Take 1 tsp of Chinese five-spice.
  17. Provide 1 tsp of chilli powder.
  18. Prepare 1 tsp of salt, to taste.
  19. Use 1 tsp of white pepper.
  20. Take 1 tsp of cornflour (cornstarch).
  21. Prepare of Sriracha Mayonnaise.
  22. Provide 5 tbsp of Sriracha Sauce.
  23. You need 5 tbsp of Mayonnaise.
  24. Use of Assembly.
  25. Get 100 g of julienne cucumber.
  26. You need 100 g of finely chopped cabbage.
  27. Get leaves of Coriander.

After readying the ingridients, next you are good to cook your appetizing Chicken Bao by following the guidances on this section:

  1. Place flour, milk powder, baking powder, yeast and sugar in a large bowl. In a separate bowl mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand..
  2. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible..
  3. Use a rolling pin to roll the dough out to 1cm thick. Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough. Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin..
  4. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used). Cover the folded rounds and set aside to prove for 30 minutes..
  5. Fill a wok one-third full with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes. Buns can be made up to a day in advance and steamed to re-heat before serving..
  6. To make the pickled carrot, simmer the vinegar, sugar, 125 ml (4 fl oz/½ cup) water and 1 teaspoon salt in a small saucepan, stirring until the sugar dissolves. Cool completely, then add the carrots and refrigerate overnight..
  7. Combine the marinade ingredients in a bowl, add the chicken and stir to coat. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight..
  8. To make the Sriracha mayonnaise, combine the ingredients and set aside..
  9. Combine the beaten eggs and 125 ml (4 fl oz/½ cup) water in a bowl. Place the seasoned flour in a shallow bowl. Dip the chicken pieces in the egg wash, then the flour, shaking off the excess..
  10. Heat oil in a deep-fryer or wok to 180°C (350°C) or until a piece of bread browns in 10 seconds, and deep-fry the chicken in batches until golden and crisp. Remove with a slotted spoon and drain on paper towel. When all the chicken is done, deep-fry the basil for a couple of seconds until crisp. Drain on paper towel..
  11. To serve, stuff the chicken pieces into the split bao with carrots, cucumber, cabbage and coriander, and top with mayonnaise and sesame seeds..
  12. If you make this recipe, don't forget to tag @appetizing.adventure on Instagram!.

Recipe : Chicken Bao

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