Best 4 Baked Bao With Black Bean Paste Recipes

KOREAN CHICKEN BAO

Steps:

• Start by making the bao buns.
• Place the flour, sugar, salt and yeast in a bowl and mix together.
• Add the milk, warm water and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.
• Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea toweand leave to prove until doubled in size - about 90 minutes - 2 hours).
• Meanwhile, start on the Korean Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
• After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin - approx. 6cm x 9cm.
• Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment.
• Place the buns on the trays - still on the the baking parchment - as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn't touch the dough - or it will stick) and leave to prove for a further hour, until puffed up.
• Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it's hot enough). You'll need at least 1 litre (4 cups) of oil.
• Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture - ensuring it's fully covered. Place on a tray and repeat until all of the chicken is coated.
• Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it's no longer pink in the middle, it's cooked.
• Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
• Meanwhile, put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment and steam for 10 minutes. I use a double layer steam pan - placing four buns in each layer. Once steamed, place on a warm plate.
• While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
• Bring to the boil, then simmer for 5 minutes until thickened.
• Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer.
• Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander (cilantro) and sesame seeds before serving.

BAKED BAO WITH BLACK BEAN PASTE

Steps:

• In a small bowl or cup, combine 1/4 cup lukewarm water with the yeast. Let stand for five minutes, while you do the following step.
• In a large bowl, sift or stir together 2 cups of the flour, the salt and the sugar. Add the shortenning with a pastry blender or two knives, until the mixture resembles coarse meal.
• In a microwave safe bowl or in a small saucepan, combine milk and 1/3 cup water and heat until warm, but not hot. Add the yeast mixture.
• Add milk and yeast mixture to the dry ingrediants in the large bowl, mixing well. Add the remaining flour, little by little, until mixture forms a shaggy dough. You may not need the full amount of flour.
• Using an electric mixer with dough hooks, mix the dough until it is smooth and elastic, adding more flour if necessary. (If you prefer, you can knead the dough by hand on a well floured surface - it takes 5-10 minutes).
• Grease a large clean bowl with a bit of oil, butter or shortenning, and transfer the dough to this bowl, turning it so that the grease coats the dough. Cover with a towel, or with plastic wrap, and leave dough to rise in a warm place for two hours.
• Punch down the dough, and transfer it to a well-floured surface. Using your hands or a rolling pin, flatten dough to just over a 1/2 inch thickness. Using a knife, divide dough into pieces roughly 2 1/2 by 2 1/2 inches - the exact shape is not particularly important.
• On the floured surface or in the palm of your hand, flatten the dough slightly around the edges. Place a rounded teaspoon of black bean paste in the center, then gather up the edges of the dough and pinch them firmly together, making certain that the filling is sealed inches.
• Place the bun on a baking sheet that is well greased or lined with parchment paper, pinched side down. Repeat for remaining pieces of dough. Place buns about 2 inches apart, to give them room to rise. Cover them with a clean towel and let rise for half an hour.
• Preheat the oven to 350 degrees.
• With a pastry brush, or your fingers, brush the tops of the buns with the beaten egg.
• Put buns in preheated oven and bake 20-25 minutes, until buns are golden brown. The bread should look airy and cooked if a bun is torn open.
• If you want to mark the tops of the buns with a red dot, mix the red food colouring and 2 tsp water in a small bowl and use the end of a chop stick to put a drop of the red water on the top of each hot bun.
• Transfer the buns to a wire rack and let cool a little. Buns can be served warm, refrigerated and reheated (either for 10 seconds in the microwave or a few minutes in the oven) or frozen for later.

CHEESY, SPICY BLACK BEAN BAKE

Steps:

• Heat the oven to 475 degrees. In a 10-inch ovenproof skillet, heat the olive oil over medium-high. Fry the garlic until lightly golden, about 1 minute. Stir in the tomato paste, paprika, red-pepper flakes and cumin (be careful of splattering), and fry for 30 seconds, reducing the heat as needed to prevent the garlic from burning.
• Add the beans, water and generous pinches of salt and pepper, and stir to combine. Sprinkle the cheese evenly over the top then bake until the cheese has melted, 5 to 10 minutes. If the top is not as browned as you'd like, run the skillet under the broiler for 1 or 2 minutes. Serve immediately.

BERGY DIM SUM #6 STEAMED SWEET BEAN BUNS

Steps:

• --------Instructionsfor dough----------.
• Sift flour and baking powder into a bowl add sugar and mix, rub in the lard with your fingertips until evenly distributed.
• Add water and vinegar together and knead until a fairly soft dough.
• Shape into a ball and let it rest, covered, for 30 minutes.
• ----------Tomake the buns-----------.
• Divide the dough into10 portions.
• Mould each into a smooth ball.
• Roll each out on a lightly floured surface to a circle about 4 inches across.
• Put a heaping teasp of filling in the centre and gather the edges inward, folding and pleating to make a neat join.
• Twist dough to seal.
• Put each bun, join downwards, on a piece of bakers paper, lightly greased with sesame seed oil,in a steamer.
• Cover and steam for 20 min utes.
• Serve warm.
• (The cooked buns can be refrigerated overnight and reheated by steaming 3 minutes before serving).
• -------------Filling------------:The filling for this recipe is simply a teaspoon full of the prepared sweet bean paste.
• There will be other fillings for this dough in further Dim Sum recipe suggestions.