Snowman Shaped Nikuman (Steamed Bao)
Snowman Shaped Nikuman (Steamed Bao)

Hello everybody, it’s Drew, welcome to my recipe site. Today, we’re going to prepare a special dish, snowman shaped nikuman (steamed bao). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Snowman Shaped Nikuman (Steamed Bao) is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Snowman Shaped Nikuman (Steamed Bao) is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must first 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. Prepare The dough:
  2. Make ready Cake flour
  3. Get Bread (strong) flour
  4. Get Baking powder
  5. Prepare Salt
  6. Make ready Sugar
  7. Prepare Milk
  8. Take Vegetable oil
  9. Take Lukewarm water
  10. Get Dried yeast
  11. Prepare For the chicken-chili sauce filling:
  12. Take Chicken breast meat (skinless)
  13. Prepare Salt and pepper
  14. Prepare Sake
  15. Prepare each Egg white, katakuriko
  16. Get Egg (leftovers from the egg whites)
  17. Make ready Chinese soup stock
  18. Make ready Ketchup
  19. Make ready each Sugar, katakuriko
  20. Make ready each Soy sauce, sake
  21. Get piece/clove each Ginger, garlic
  22. Prepare Spring onion
  23. Prepare Doubanjiang
  24. Make ready Decorative parts:
  25. Get Eyes: Raisins
  26. Take Nose: Carrot
  27. Make ready 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 is going to wrap this up for this special food snowman shaped nikuman (steamed bao) recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!