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Snowman Shaped Nikuman (steamed Bao) Recipe

Snowman Shaped Nikuman (Steamed Bao) Recipe
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Serving : 6
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Prepare the ingredients before making Snowman Shaped Nikuman (Steamed Bao) in your home. Then, follow these steps below to serve Snowman Shaped Nikuman (Steamed Bao) for your family or friends.

Ingredients: Snowman Shaped Nikuman (Steamed Bao)

  • The dough:
  • 170 grams Cake flour
  • 80 grams Bread (strong) flour
  • 1 tsp Baking powder
  • 1/4 tsp Salt
  • 2 tbsp Sugar
  • 50 ml Milk
  • 1 tbsp Vegetable oil
  • 100 ml Lukewarm water
  • 1 tsp Dried yeast
  • For the chicken-chili sauce filling:
  • 200 grams Chicken breast meat (skinless)
  • 1 dash Salt and pepper
  • 1 tsp Sake
  • 1 tbsp each Egg white, katakuriko
  • 1 Egg (leftovers from the egg whites)
  • 3 tbsp Chinese soup stock
  • 2 tbsp Ketchup
  • 1 tsp each Sugar, katakuriko
  • 2 tsp each Soy sauce, sake
  • 1 piece/clove each Ginger, garlic
  • 1/3 Spring onion
  • 1/2 tsp Doubanjiang
  • Decorative parts:
  • 6 Eyes: Raisins
  • 1 dash Nose: Carrot
  • 2 tsp Hat: Aonori

How to Make Snowman Shaped Nikuman (Steamed Bao)

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Snowman Shaped Nikuman (Steamed Bao) in your home by yourself.

    Step 1
  • Combine the dry ingredients in a bowl. Make a well in the middle, and put the salt on the edge. Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks.
  • Step 2
  • Keep mixing and kneading until the surface of the dough is smooth. If the dough sticks to your hands, add a little bread flour. Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic.
  • Step 3
  • Cut the chicken into 1.5 cm pieces, add salt, pepper, and sake and mix well. Add the egg white and rub in. Add the katakuriko and mix.
  • Step 4
  • Combine the chili sauce ingredients. Mince the ginger, garlic, and leek.
  • Step 5
  • Add 1 tablespoon of oil to a heated frying pan. Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate.
  • Step 6
  • Add 1 teaspoon sesame oil to the same frying pan and stir fry the ginger and garlic. Add in the doubanjiang and keep stir frying. Return the chicken to the pan, and cook while breaking it apart.
  • Step 7
  • Add the combined sauce ingredients, and stir and simmer until thickened.
  • Step 8
  • Add the egg yolk left over from using the egg white in Step 3 and mix it through. Adding the egg makes it milder. Transfer to a plate and leave to cool.
  • Step 9
  • Take out the risen dough and punch down to deflate. Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats.
  • Step 10
  • Divide the remaining dough into 6 portions. Take off 20 g of dough from each portion, to make a total of 12 portions of dough. The big pieces will be the bodies, and the small pieces the heads.
  • Step 11
  • Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it. For detailed instructions, see.
  • Step 12
  • Place the filled dough with the seam sides down on 10x10cm squares of parchment paper. Attention: Keep the dough covered with plastic wrap to prevent drying out.
  • Step 13
  • Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth.
  • Step 14
  • Put the small pieces on top of the large pieces.
  • Step 15
  • Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions.
  • Step 16
  • Stick the 'hats' off-center. Cut the raisins into half lengthwise and push in to make the eyes. Make holes with a bamboo skewer and push in a small piece of carrot for the nose.
  • Step 17
  • Put the buns in a steamer, cover with a lid that's been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes. The buns in the photos are a bit too close together...
  • Step 18
  • I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds.
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