Bao E-Book

Loretta Liu

• Herausgeber: Ryland Peters & Small
• Kategorie: Lebensstil
• Sprache: Englisch
• Veröffentlichungsjahr: 2022

Beschreibung

Unlock the potential of your bamboo steamer with 65 delicious recipes for Asian bites and street food style treats, from bao buns to dim sum. Bamboo steamers are at the heart of simple Asian cooking, producing everything from fluffy pork bao buns to steamed Chinese chicken. This collection of recipes will help you use this simple and effective cooking tool from ancient China to produce vibrant and tasty treats. Whip up 'pillows of joy' in delicious bao bun recipes and make fluffy, edible clouds of doughy yumminess that pack a sweet and savoury punch in one hit, alongside a range of other dumplings and Asian street foods. Steamed chicken, fish, vegetables and sticky rice have never been easier to whip up. Unlock a whole new world of Asian cooking with these recipes, and discover the incredible flavours and textures that can be created in your bamboo steamer.

Leseprobe

BAO

BAO

ASIAN-STYLE BUNS, DUMPLINGS & MORE FROM YOUR BAMBOO STEAMER

with recipes by

LORETTA LIU

with photography by CLARE WINFIELD

Senior Designer Megan Smith

Creative Director Leslie Harrington

Editor Kate Reeves-Brown

Editorial Director Julia Charles

Head of Production Patricia Harrington

Food Stylist Flossy McAslan

Prop Stylists Max Robinson & Lauren Miller

Indexer Hilary Bird

Published in 2022

by Ryland Peters & Small

20–21 Jockey’s Fields

London WC1R 4BW

and

341 E 116th St

New York NY 10029

www.rylandpeters.com

Text © copyright Loretta Liu, Fiona Smith, Vatcharin Bhumichitr and Ryland Peters & Small 2022. Design and photography © copyright Ryland Peters & Small 2016, 2022. See full credits on page 160.

ISBN: 978 1 788794 74 9

E-ISBN: 978 1 788794 94 7

10 9 8 7 6 5 4 3 2 1

The authors’ moral rights have been asserted. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the publisher.

Printed and bound in China.

CIP data from the Library of Congress has been applied for.

A CIP record for this book is available from the British Library.

NOTES

• Both British (Metric ml) and American (Imperial oz. plus US cup) measurements are included in these recipes for your convenience; however it is important to work with one set of measurements only and not alternate between the two within a recipe.

• All spoon measurements are level unless otherwise specified. A teaspoon is 5 ml, a tablespoon is 15 ml.

• All eggs are medium (UK) or large (US), unless specified as large, in which case US extra-large should be used. Uncooked or partially cooked eggs should not be served to the very old, frail, young children, pregnant women or those with compromised immune systems.

• Steaming is not a precise form of cooking. The cooking times in these recipes are to be used as a guideline. How long a dish takes to cook at home will depend on how your steamer basket has been set up and the heat source. If a recipe seems to be taking longer than expected to cook, be patient with it and allow it to cook in its own time.

• Caution: Take care when cooking as both steam and water can reach high temperatures. Do not leave a steamer unattended and take safety precautions around small children. Neither the authors nor the publisher can accept liability for any accident or incident resulting from cooking the recipes in this book.

CONTENTS

Introduction to Steaming

Basic Dough Recipes

Bao & Steamed Buns

Dim Sum & Filled Dumplings

Meat & Poultry Dishes

Fish & Seafood Dishes

Vegetable, Rice & Tofu Dishes

Sweets & Treats

Index

Credits

INTRODUCTION TO STEAMING

Steaming is a healthy and efficient way to cook that retains all the freshness and goodness of food, without losing out on nutrients. It’s especially good for delicate foods, such as fish, seafood and chicken, and really comes into its own with vegetables. From perfectly fluffy rice to delicate dumplings, this book provides everything you need to go full steam ahead.

TYPES OF STEAMER

A steamer is an essential for these recipes, but is also a handy tool to have in your kitchen. Steamers are inexpensive and relatively easy to come by. Some saucepan sets come with a steamer insert, but if you don’t have one of these, bamboo steamers are both beautiful and inexpensive, as well as being readily available from most kitchen shops and Asian markets. Great results can be achieved from steaming with a bamboo basket over a (preferably cast-iron) wok, replenishing the water regularly as it boils. Alternatively, you can use a saucepan that fits the steamer basket on top, to prevent steam escaping from the sides. A purpose-made tiered steel steamer is a good choice, as is utilizing a fish kettle with a rack to separate the dish from the water. Electric steamers are another useful option, if you use this method of cooking regularly enough to warrant the investment.

SETTING UP YOUR STEAMER

A good rule of thumb for steaming is that the stronger the heat, the faster the dish will cook. Boiling a larger quantity of water will create more steam, which will cook the dish more rapidly. Whilst some of the recipes in this book, such as eggs, will cook best over a medium heat, a huge advantage of steaming is that dishes will not burn easily. As long as there is water in the base of the pan, you won’t have to worry about burning; the dish will continue to cook over the steam.

With this in mind, the cooking times in these recipes are to be used as a guideline. How long a dish takes to cook will really depend on how your steamer basket has been set up. If a recipe seems to be taking longer than expected to cook, be patient with it and allow the dish to finish in its own time. Don’t feel the need to rush the process and take these recipes as an opportunity to learn the art of steaming and enjoy the flavoursome foods that it can produce.

BASIC DOUGH RECIPES

There are five basic dough recipes used in this book. The bread dough and fluffy bread dough are used to create filled steamed buns and clamshell bao, the rice flour dough is used for filled dumplings, the crystal skin dough to make beautiful almost-translucent dumplings, and the egg dough for golden-coloured dim sum.

BREAD DOUGH

2 teaspoons easy-bake/rapid-rise dried yeast

450 g/3½ cups Asian white wheat flour

100 g/¾ cup plus 1 tablespoon icing/confectioners’ sugar, sifted

15 g/2 tablespoons dried milk powder

¼ teaspoon salt

2 teaspoons baking powder

50 ml/3½ tablespoons vegetable oil, plus extra for oiling the bowl

MAKES 16 SKINS

Place the yeast in a large mixing bowl, then add the flour, sugar, milk powder, salt and baking powder. Make sure the yeast is separated from the salt by the layer of flour. Add the oil and 180 ml/¾ cup water and bring together with a dough scraper. When no dry flour remains, remove the dough from the bowl and place on a lightly floured surface. Knead firmly for 5–10 minutes, until smooth and elastic.

Lightly oil the mixing bowl. Shape the dough into two cylinders and place back in the oiled bowl, cover with oiled clingfilm/plastic wrap and leave in a warm place to rise for 40–60 minutes, or until doubled in size.

Remove the risen dough from the bowl, punch it down and knead it again briefly, but very carefully rather than firmly this time.

Dough additions

» Add 30 g/1 oz. Korean chilli flakes/hot red pepper flakes with the flour.

» Add 5 g/⅙ oz. matcha powder with the flour.

» Add 2 teaspoons Chinese five-spice powder with the flour.

» Add a small pinch of Szechuan pepper with the flour.

» Add 5 g/⅙ oz. charcoal powder with the flour.

» Add 1 tablespoon squid ink into the water.

EGG DOUGH

150 g/1 cup plus 2 tablespoons Asian white wheat flour, plus extra for dusting

1 egg

MAKES 16 SKINS

Place the flour in a large mixing bowl and add the egg and 40 ml/scant 3 tablespoons water. Bring the mixture together, then turn the dough out onto a lightly floured surface. Using lightly floured hands, knead for 20–25 minutes. The dough will be sticky at first but should become smooth and silky.

Separate the dough in half and roll into two equal cylinders, about 2.5 cm/1 in. in diameter.

Cover with a damp kitchen cloth to prevent it from drying out and set aside to rest for 30 minutes.

CRYSTAL SKIN DOUGH

100 g/¾ cup wheat starch

50 g/½ cup tapioca starch

150 ml/⅔ cup boiling (not hot) water

salt

flour, for dusting

MAKES 16 SKINS

In a large mixing bowl, combine the wheat starch, tapioca starch and a pinch of salt. Add the boiling water and mix with a wooden spoon until a dough is formed.

Transfer to a lightly floured surface and knead until smooth. Separate the dough in half and roll into two equal cylinders, about 2.5 cm/1 in. in diameter.

Wrap in clingfilm/plastic wrap and let it rest until needed.

FLUFFY BREAD DOUGH

230 g/1¾ cups plain/all-purpose flour

3 teaspoons baking powder

2 tablespoons caster/superfine sugar

80 ml/⅓ cup milk

3 tablespoons groundnut/peanut oil

salt

flour, for dusting

MAKES 24 SKINS

Put the flour in a large bowl and mix in the baking powder, sugar and ½ teaspoon salt.

Stir in the milk, oil and 70 ml/¼ cup plus 2 teaspoons water to form a dough.

Turn the dough onto a floured board and knead for 5 minutes until it becomes elastic.

Cover with clingfilm/plastic wrap and let it rest at room temperature for 1 hour.

RICE FLOUR DOUGH

175 g/1⅓ cups plain/all-purpose flour, plus extra for dusting

125 g/1 cup minus 1 tablespoon rice flour

250 ml/1 cup boiling (not hot) water

2 tablespoons groundnut/peanut oil

MAKES 32 SKINS

Mix the two flours in a bowl, then stir in the boiling water and the oil. Stir until cool enough to handle, then knead to form a smooth mass.

Put in a plastic bag or wrap in clingfilm/plastic wrap and chill for 30 minutes.

BAO & STEAMED BUNS

CLAMSHELL BAO WITH KOREAN CABBAGE SLAW & SEARED BEEF

The Korean slaw, or kimchi, needs to be made a day in advance. Prepare it at the same time as the beef, which also needs to marinate in the fridge for 24 hours.

1 batch Bread Dough (see page 8), but add 30 g/1 oz. Korean chilli flakes/hot red pepper flakes with the flour

KOREAN CABBAGE SLAW

400 g/14 oz. white cabbage

1 brown onion

1 red onion

1 yellow (bell) pepper

2 carrots, peeled

100 g/3½ oz. Chinese chives

2 tablespoons Korean anchovy sauce

2 tablespoons Korean apple vinegar

50 g/½ cup Korean chilli flakes/hot pepper flakes

50 g/scant ¼ cup clear honey

freshly squeezed juice of 2 limes

MARINATED BEEF

400 g/14 oz. beef fillet/ tenderloin

3 tablespoons light soy sauce

2 tablespoons clear honey

2 tablespoons mirin (Japanese rice wine)

2 tablespoons crushed/minced garlic

1 tablespoon sesame oil

4 tablespoons grated skinless pear

1 tablespoon ground white pepper

2 tablespoons sunflower or vegetable oil

100 g/¾ cup sesame seeds

MAKES 10

For the slaw, julienne the cabbage, onions, (bell) pepper and carrots into thin strips. Cut the Chinese chives into 5-cm/2-in. lengths. Place into a bowl and add the remaining slaw ingredients. Mix well, cover and place in the fridge to pickle for at least 24 hours.

For the marinated beef, slice the beef into thick slices. Place it into a bowl and add the soy sauce, clear honey, mirin (Japanese rice wine), crushed/ minced garlic, sesame oil, grated skinless pear, white pepper and 125 ml/ ½ cup water. Cover and place in the fridge for 24 hours.

Remove the beef from the fridge. Heat the oil in a frying pan/skillet over a medium heat and fry the beef slices until brown. Add the sesame seeds to finish, then remove from the pan. Divide beef into ten portions and set aside.

Cut some parchment paper into ten rectangles, 7 x 4 cm/2¾ x 1½ in. in size. Divide the bread dough into ten portions. Roll out each portion of dough into an oval shape about 1 cm/½ in. thick, then fold in half, placing a parchment rectangle in-between the folded dough.

Cut another ten squares of parchment paper just larger than the buns. Place a bun on each square, on its side, then place them into the steamer basket at least 5 cm/2 in. apart. You may have to do this in batches depending on the size of your steamer. Cover with oiled clingfilm/plastic wrap and leave to rise for 15 minutes.

Steam over boiling water for 10 minutes until the buns are light and fluffy. Allow to cool before serving.

To serve, place a little cabbage slaw into each bun, then top with a portion of beef filling.

BARBECUE PORK STEAMED BUNS

The pillowy-soft bread bun surrounding sweet and sticky char siu-style pork is just a heavenly combination. Traditionally, the filling for this type of steamed bun uses up leftovers from dinner the night before, but you can make the filling using fresh pork, as here.

1 batch Bread Dough (see page 8)

FILLING

1 tablespoon sunflower or vegetable oil

1 shallot, chopped

2 tablespoons dry sherry

350 g/12 oz. pork loin, diced

1 teaspoon crushed/minced garlic

2 tablespoons clear honey

2 tablespoons hoisin sauce

1 teaspoon Chinese five-spice powder

1 tablespoon light soy sauce

MAKES 16

To make the filling, heat the oil in a pan over a medium heat and add the shallot. Cook over a medium heat until softened and lightly caramelized, about 5–7 minutes. Pour in the sherry and let the alcohol cook out for a few minutes. Lower the heat a little and add the pork. Cook, stirring, for a further 2 minutes or until lightly browned.

Meanwhile, in a separate bowl, mix the garlic, honey, hoisin sauce, Chinese five-spice powder and soy sauce with 2 tablespoons water. Add this to the pork and shallot mixture. Stir well. Cover and cook over a low heat for 1 hour, or until the sauce has thickened and the pork is tender. Check occasionally during cooking to ensure the sauce does not dry out. Add a little extra water if necessary.

Divide the bread dough into 16 portions and roll out each dough ball to 7.5 cm/3 in. in diameter (try to make the centre slightly thicker than the edges so that it can hold the filling). Cover each dough circle with a damp kitchen cloth as you finish to stop it from drying out.

Allow the pork mixture to cool and finely chop the meat.

Place a heaped tablespoon of the filling in the centre of each dough circle. Gather the edges to form pleats and pinch to seal the top of the bun.

Cut out 16 squares of parchment paper just larger than the buns. Place a bun on each square of parchment and then place into the steamer basket at least 5 cm/2 in. apart. You may have to do this in batches depending on the size of your steamer. Cover with oiled clingfilm/plastic wrap and allow to rise for 30 minutes.

Steam over boiling water for 8–10 minutes until the dough is light and fluffy. Allow to cool slightly, then serve.

CLAMSHELL BAO WITH CUCUMBER & MINT SLAW & CRISPY TOFU/BEANCURD

Here, tofu/beancurd is uplifted by a vibrant, crunchy slaw made from cucumber, mint and (bell) pepper. The zingy lime juice and the garlic chives really pack a punch.

1 batch Bread Dough (see page 8), but add 5 g/⅙ oz. matcha powder into the flour

CUCUMBER & MINT SLAW

4 long cucumbers

100 g/3½ oz. garlic chives

1 yellow (bell) pepper

100 g/3½ oz. fresh mint

2 tablespoons Korean anchovy sauce

2 tablespoons chopped garlic

2 tablespoons ground ginger

60 g/generous ¼ cup clear honey, or to taste

freshly squeezed juice of 3 limes

100 g/¾ cup sunflower seeds

salt

CRISPY TOFU/BEANCURD

150 g/5¼ oz. firm tofu/beancurd steaks

2 tablespoons sunflower or vegetable oil

100 g/¾ cup sesame seeds (optional)

MAKES 10