Thursday, March 26, 2009
Dim Sum Bao - 2nd Attempt
I made another attempt to make this bao the other day. This time round I omitted the "ammonia powder" entirely. I read around the web and came to know that this ammonia powder actually made the baos "split or smile". Once the baos are steamed, the ammonia smell will evaporate.
In my first attempt, all my steamed baos came out very well and without any trace of ammonia smell. However, a few bloggers encountered the presence of ammonia smell in their steamed baos, strange!
Back to my second attempt. Having heard so much of how stinky this ammonia was, and partly out of curiosity I open the bottle cover and sniffed... Gosh!!!! So I decided to omit it entirely, after all it only make the bao split, not a problem to me as long as the baos are soft and fluffy, right? Well, I was quite disappointed and stunned when I open the wok!
All the baos STILL split but not as pretty as my first attempt! It was not fluffy at all, though it was still soft but not as soft! :( On a closer look, these baos resemble a picture in a "pau flour" available in our supermarket. ;)
Well, at least I learned something (but through the hard way): Nothing venture Nothing gain.
For this batch, since I didn't have enough "Hong kong flour", I substituted some with "Cake flour" also a low-gluten flour.
For the fillings, I used the same char siew recipe from Gina of KC. This time I bought the char siew pork from a different vendor and used the same seasonings. The taste was real fantastic! Very similar to "Tiong Bahru Pau" fillings! :))
Though the baos were not as soft and fluffy as the previous attempt, my two kids love them any way. They commented that my baos were very tasty! :D They could gobble up 2 pcs at one go!
This bao definitely will not stick in your teeth! :) I believe how you knead the dough determine the texture of your final product, just like bread. :) For your info, this bao remained soft after several hours in my wok, with cover on, a pleasant surprise to me when I had a bite in the late evening... :)
After rounds of baos pleating, I think I can pleat better now. Thanks to my husband who loves to watch food related programmes. In fact, he was the one who show me roughly the technique to pleat. :)