Steps to Make Award-winning Snowman Shaped Nikuman (Steamed Bao)

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Prepare Ultimate Snowman Shaped Nikuman (Steamed Bao). It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

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This means that at any given time in your cooking learning cycles there is quite probably some one somewhere that is worse or better in cooking compared to you. Take heart from this because even the most effective have bad days in terms of cooking. There are a lot of men and women who cook for different factors. Some cook in order to consume and survive while others cook because they actually enjoy the process of ingestion. Some cook during times of emotional trauma and many others cook out of absolute boredom. No matter your reason for cooking or learning to cook you need to always begin with the basics.

Yet another terrific little bit of information when it comes to cooking staples would be to try more straightforward recipes for a while and then expand your horizons to the more intricate recipes which abound. Most recipes will have a small note in their degree of difficulty also you can read through the recipe to determine whether or not it is something you're considering preparing or convinced you could prepare. Remember Rome was not built in a day and it'll take a relatively good opportunity to create a reliable'repertoire' of recipes to work to your meal planning rotation.

Many things affect the quality of taste from Snowman Shaped Nikuman (Steamed Bao), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Snowman Shaped Nikuman (Steamed Bao) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Snowman Shaped Nikuman (Steamed Bao) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few components. You can have Snowman Shaped Nikuman (Steamed Bao) using 27 ingredients and 18 steps. Here is how you can achieve it.

This is a recipe I made in the same spirit as my red nosed reindeer steamed meat buns.
I made the dough and filling so that it tastes good even after leaving them for a while, so that the buns can be made in advance for parties.

To make the Chinese soup stock, dissolve 1/4 teaspoon of Wei-pa soup base in 3 tablespoons of water. You can also use chicken stock instead.
Please adjust the spiciness with the doubanjiang.
If you don't like spicy, reduce the doubanjiang by 1/4 teaspoon. On the other hand, if you like spicy food, increase by 1 to 2 teaspoons. Recipe by Homard Ebiko

Ingredients and spices that need to be Make ready to make Snowman Shaped Nikuman (Steamed Bao):

1. The dough:
2. 170 grams Cake flour
3. 80 grams Bread (strong) flour
4. 1 tsp Baking powder
5. 1/4 tsp Salt
6. 2 tbsp Sugar
7. 50 ml Milk
8. 1 tbsp Vegetable oil
9. 100 ml Lukewarm water
10. 1 tsp Dried yeast
11. For the chicken-chili sauce filling:
12. 200 grams Chicken breast meat (skinless)
13. 1 dash Salt and pepper
14. 1 tsp Sake
15. 1 tbsp each Egg white, katakuriko
16. 1 Egg (leftovers from the egg whites)
17. 3 tbsp Chinese soup stock
18. 2 tbsp Ketchup
19. 1 tsp each Sugar, katakuriko
20. 2 tsp each Soy sauce, sake
21. 1 piece/clove each Ginger, garlic
22. 1/3 Spring onion
23. 1/2 tsp Doubanjiang
24. Decorative parts:
25. 6 Eyes: Raisins
26. 1 dash Nose: Carrot
27. 2 tsp Hat: Aonori

Steps 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.

While this is by no means the end all be guide to cooking fast and simple lunches it's great food for thought. The expectation is that this will get your own creative juices flowing so you can prepare wonderful lunches for the family without needing to do too horribly much heavy cooking at the process.

So that's going to wrap this up for this exceptional food Step-by-Step Guide to Make Perfect Snowman Shaped Nikuman (Steamed Bao). Thank you very much for your time. I'm sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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