Steamed Meat Bau

Different types of Chinese bau dian (steam bun) are always those items that I really want to master and do well. So for years I've been searching and trying and yet still fail to find the right formula... To achieve a soft and bouncy bun dough is not that simple. I'm also kinda lazy and always try those recipes that require only one proving. "Old dough" method is always the professional way of doing it, but preparing it 2 days in advance is really "lay chei". Not sure where I could keep the bubbly and foamy batter. Should my hubby see it he would never try my bau.... so forget this method.


About 1 - 2 years ago after so many attempts, I decided to quit and just buy them from Crystal Jade (especially Char Siew Bau) or supermarket to satisfy my craving. Cox I never get it right especially the "Char Siew Bau". I did the filling well but failed to make a delicious bun (well, that's equally important as the filling).


This time round, as I had some filling left over from dumpling making, so I wanted to give it another try with the recipe from this book titled Chinese Dim Sum (in Picture by Wan Lee).


I got a fright when I see the final product... very very bad. Those Bau that I previously attempted to make at least still looked like a BAU, only not so soft as I compare to those bought from supermarkets. But... but this time round... they look like a cross breed of "Siu loong Bau" and "Steamed Bun".


OK, I must admit that I've failed badly once again. To make me feel less bitter, I should blame partly the cook book that I took reference from. Unlike other cook books which always calls for the use of yeast and I wonder why this author never use yeast but only baking powder. Aiya, the author claims that she's a professional "Dim Sum" Si Fu and has worked in many famous restaurants. So who am I to question??? I just followed ... so it turned out to be...





After tasting it, I found the texture rather like "San Jian Bau" (Fried meat bun). Ha! Ha! I was right. It turned out to be much better when I pan fried them. The skin is chewy and crispy only that u need to erase your memory that it is supposed to be a soft steamed BAU. It feels just right as the juice oozes through when u bite on it. My effort is not totally in vain after all!!!