Step-by-Step Guide to Make Favorite Snowman Shaped Nikuman (Steamed Bao)

Snowman Shaped Nikuman (Steamed Bao).

Snowman Shaped Nikuman (Steamed Bao)

Hey everyone, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, snowman shaped nikuman (steamed bao). One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Snowman Shaped Nikuman (Steamed Bao) is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It is simple, it's fast, it tastes yummy. They are nice and they look fantastic. Snowman Shaped Nikuman (Steamed Bao) is something which I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have snowman shaped nikuman (steamed bao) using 27 ingredients and 18 steps. Here is how you cook it.

The ingredients needed to make Snowman Shaped Nikuman (Steamed Bao):

  1. {Make ready of The dough:.
  2. {Take of Cake flour.
  3. {Prepare of Bread (strong) flour.
  4. {Make ready of Baking powder.
  5. {Get of Salt.
  6. {Prepare of Sugar.
  7. {Get of Milk.
  8. {Prepare of Vegetable oil.
  9. {Make ready of Lukewarm water.
  10. {Take of Dried yeast.
  11. {Make ready of For the chicken-chili sauce filling:.
  12. {Prepare of Chicken breast meat (skinless).
  13. {Take of Salt and pepper.
  14. {Make ready of Sake.
  15. {Prepare of each Egg white, katakuriko.
  16. {Take of Egg (leftovers from the egg whites).
  17. {Get of Chinese soup stock.
  18. {Make ready of Ketchup.
  19. {Get of each Sugar, katakuriko.
  20. {Prepare of each Soy sauce, sake.
  21. {Take of piece/clove each Ginger, garlic.
  22. {Take of Spring onion.
  23. {Take of Doubanjiang.
  24. {Prepare of Decorative parts:.
  25. {Get of Eyes: Raisins.
  26. {Get of Nose: Carrot.
  27. {Prepare of Hat: Aonori.

Instructions to make Snowman Shaped Nikuman (Steamed Bao):

  1. Combine the dry ingredients in a bowl. Make a well in the middle, and put the salt on the edge. Dissolve yeast in lukewarm water, pour into the well and mix with cooking chopsticks..
  2. Keep mixing and kneading until the surface of the dough is smooth. If the dough sticks to your hands, add a little bread flour. Form into a ball, and leave to rise for 1 to 1 1/2 hours covered with plastic..
  3. Cut the chicken into 1.5 cm pieces, add salt, pepper, and sake and mix well. Add the egg white and rub in. Add the katakuriko and mix..
  4. Combine the chili sauce ingredients. Mince the ginger, garlic, and leek..
  5. Add 1 tablespoon of oil to a heated frying pan. Add the chicken in one lump, spread it out and brown on each side (no need to cook it all the way through) and transfer to a plate..
  6. Add 1 teaspoon sesame oil to the same frying pan and stir fry the ginger and garlic. Add in the doubanjiang and keep stir frying. Return the chicken to the pan, and cook while breaking it apart..
  7. Add the combined sauce ingredients, and stir and simmer until thickened..
  8. Add the egg yolk left over from using the egg white in Step 3 and mix it through. Adding the egg makes it milder. Transfer to a plate and leave to cool..
  9. Take out the risen dough and punch down to deflate. Take out 30 g of the dough and mix with the aonori seaweed powder to make the dough for the hats..
  10. Divide the remaining dough into 6 portions. Take off 20 g of dough from each portion, to make a total of 12 portions of dough. The big pieces will be the bodies, and the small pieces the heads..
  11. Roll a larger piece of dough out to abut 10 cm diameter with a rolling pin and wrap the filling in it. For detailed instructions, see..
  12. Place the filled dough with the seam sides down on 10x10cm squares of parchment paper. Attention: Keep the dough covered with plastic wrap to prevent drying out..
  13. Fill the smaller pieces of dough in the same way. Just use a little bit of filling, about 1 piece of chicken worth..
  14. Put the small pieces on top of the large pieces..
  15. Roll the piece of dough with the aonori seaweed into a 10 cm log, and cut into 6 portions..
  16. Stick the 'hats' off-center. Cut the raisins into half lengthwise and push in to make the eyes. Make holes with a bamboo skewer and push in a small piece of carrot for the nose..
  17. Put the buns in a steamer, cover with a lid that's been covered with a kitchen towel to prevent condensation from dripping on the buns, and steam over high heat for about 10 minutes. The buns in the photos are a bit too close together....
  18. I also have a recipe for reindeer steamed buns. To reheat the buns, microwave (for one bun) for 40 seconds..

So that's going to wrap this up with this special food snowman shaped nikuman (steamed bao) recipe. Thanks so much for your time. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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