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Additional Details
im sure there must be some australians who know some interesting details about their recent trp there. perhaps some vietnamese in australia, as well as their home ... |
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 Can you translate this from vietnamese to english? |
| Tao cung gay va den lam. Trang ngu lau roi. Mat tao cu nhu den oto the nay ko nham dc. The mi va dung lan nay la that hay nhu may lan truoc the? Bo me o que biet chuyen chua?... |
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Jn |
Does anyone know how to make banh bao with baking powder ? |
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all answers
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Connie
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Vietnamese Steamed Buns (banh Bao)
Can be frozen before steaming. Keep in freezer for 1-2 months.
by Nolita_Food |
30-40 buns 1½ hours 1¼ hours prep
Change to: buns US Metric
Dough
4 cups self rising flour
1 cup milk
3/4 cup white sugar
Filling
2 links Chinese sausage, thinly sliced
5 hard-boiled eggs, cut into 1 ", pieces
1/2 lb barbecued pork (optional)
2 lbs ground pork
10 dried shiitake mushrooms
1 onion, finely chopped
3 tablespoons oyster sauce
Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time. |
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Who wants to know
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I miss bánh bao. Chợ Lớn has the best bánh bao ever. |
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SkyKing
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no, i don't cook... |
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БloosБoy With a Lump of Celery
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I am no cook - but I am sure you need more than just baking powder. |
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