Thai Cooking Class


Nikuman Buns

 

INGREDIENTS

150g flour

90ml Milk

2 teaspoons baking powder

2 tablespoons sugar

1 tablespoon sesame oil

Salt and white pepper

 

Filling:

150g pork/ firm tofu/chicken mince

2” leek

1.5 tspn corn starch - optional

1 tablespoon sake

2 teaspoons soy

1 shitake mushroom

1 tablespoon sesame oil

Salt and pepper

1 tablespoon rice vinegar

1 teaspoon honey

Ginger and garlic optional

  

METHOD

NIKUMAN - THE DOUGH 

1.     Place the dry ingredients in to a bowl and mix together

2.     Make a well and pour in the sesame oil and milk

3.      Combine and make into log, add flour to hands if becomes too sticky.

4.     Cover and leave to rest, approximately 30 mins.

5.     Cut in 6 pieces and make balls

6.     Press/roll flat and place a small spoon of filling in, making sure there isn’t much liquid in the bun

7.     Close at the top using pleats

8.     Steam for approximately 20 minutes

THE FILLING

1.     Fry the leek at a low heat,

2.     If doing the mushroom filling add the mushrooms and cook off.

3.     If doing the pork filling, there is no need to pre cook as it will cook in the dough.

4.     Mix the rest of the ingredients together and do a taste test.

 

BAO

180g Plain flour

1 tsp sugar

1 tsp instant yeast

1 tsp baking powder (small spoon)

60ml warm milk

35ml warm water

Sesame oil

 BAO METHOD

  1. combine all the ingredients, and set aside for 1o minutes. - covered.

  2. Knead the dough until it is a smooth springy ball.

  3. Rest in a warm place for 1.5 hours and has nearly doubled in size.

  4. divide in to 6 balls and create balls - pinch, twist, push, turn.

  5. Roll the dough so that it is a soft pitta shape and size. Roll with the twist side facing up, and the smooth side down.

  6. brush with sesame oil and fold in half.

  7. steam for approximately 8-10 minutes.

Vegetable Pickle

25ml cider vinegar

25ml water

2 teaspoon salt

1/4 teaspoon honey

Garlic

Carrot

radish

 

 Enjoy!

 

Please feel free to drop me a message at any time if you have any questions.

Jinny x