
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
combine all the ingredients, and set aside for 1o minutes. - covered.
Knead the dough until it is a smooth springy ball.
Rest in a warm place for 1.5 hours and has nearly doubled in size.
divide in to 6 balls and create balls - pinch, twist, push, turn.
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.
brush with sesame oil and fold in half.
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