Chinese Steamed Chicken Buns ~Bread Machine

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When I was in Jr. High School my mom worked with a gal Keng, from Singapore.  Occasionally Keng would bring in food that she had prepared.  Sometimes it was noodles and once in a while it was these deliciously savory, fragrant and chewy steamed buns.  They were like nothing I had ever tried at any Chinese restaurant.

I was recollecting Keng and her amazing steamed buns and decided to make them.  I had just bought an industrial size pack of boneless, skinless chicken breast and was tired of oven fried chicken, I needed something more complex and savory. Sadly, I cannot honestly recall what the meat was in Keng’s buns.  I believe it was ground pork.  That would be amazing too.

I found a recipe or two online and one in my bread machine cookbook and combined them all to create my own recipe.  My girls and husband were crazy about them and The Mr. promptly said “You can make these anytime you want!”  I laughed and assured him, it was going to be a while before I did these again.  Not because I did not enjoy them, but they are a lengthy project to undertake.  But, yes… they are mighty tasty!

Dough Ingredients:

5/8 cup lukewarm milk

2 cups unbleached white flour

1/2 teaspoon salt

1/2 teaspoon granulated sugar

1 tablespoon room temp butter

1 teaspoon rapid rise yeast

Pour the milk into the bread machine and add the butter.  Sprinkle the flour to cover the milk.  Add the salt and sugar into separate corners and put the yeast directly in the center.  Use your dough cycle on your machine.  Allow the dough to rest after the cycle ends.  I allowed mine to hang out for about three hours after the cycle ended.

Filling Ingredients:

2 tablespoons sunflower oil

2 inch piece of ginger root finely minced

2 tablespoons soy sauce

1 tablespoon honey

1/8 teaspoon Chinese five spice powder (*this seems like a small amount but the flavor is needed)

8 ounces chicken breast, thinly sliced and cut into 1″ pieces

3 scallions chopped

1 tablespoon cilantro chopped

Salt and pepper

Mix all of the ingredients and marinate for at least 1/2 hour.  Heat a non stick skillet and add 1 tablespoon of oil.  When the skillet is hot add 1/2 of the chicken and stir fry for approximately 3 minutes. Remove from skillet and add the second batch of chicken.  Cook for 3 minutes and add the the first batch.  Let rest for 1/2 hour to cool the ingredients.

Vegetables For Filling:

1 small can sliced water chestnuts ~ Drained

2 carrots peeled and roughly chopped

1 small onion roughly chopped

2 cloves garlic roughly chopped

Add all the ingredients into a food processor and pulse until the vegetables are well chopped.  Add the chopped vegetables to the chicken, once the chicken is cooled and easy to handle.

Dough Preparation:

Sprinkle your work surface with flour and roll the dough into a log shape.  Cut the dough into eight uniform segments and cover with a tea towel.

Take the first piece of dough and roll it into a 5″ round.  Recover and roll out the remaining dough balls into 5″ rounds, covering the dough as you work to keep it from drying out.

Heat approximately 6″ of water in a large stockpot and place your bamboo steamer on the pan.  Heat the water to a boil.

Take one round of dough and add about 2 tablespoons of filling and pull the dough out a bit.  Run a small amount of water around the edge of the dough.  Bring the sides of the dough to cover the filling and pinch the edges together to seal.  Place the bun on a small square of wax paper or parchment.  This is used to keep it from sticking in the steamer.

Cover the completed bun with a tea towel as you create the remaining seven.

Load the buns into the steamer, being careful not to allow them to touch the sides of the steamer or each other.  Keep in mind that the buns will expand as they cook.  It’s quite surprising how much larger they get while steaming.

steamed bun

Steam the buns for ten minutes and serve immediately.

Chocolate Chocolate Chip Sour Cream Banana Bread

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Chocolate Chocolate Chip Sour Cream Banana Bread

Ingredients

    • 1 cup butter, room temperature
    • 2 cups sugar
    • 2 teaspoons vanilla extract
    • 4 eggs
    • 2 1/2 cups flour
    • 1/2 cup baking cocoa
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 4 ripe bananas, mashed
    • 1 cup sour cream
    • 1 cup milk chocolate chips

Directions

  1. Cream the butter, sugar and vanilla together.
  2. Then add the eggs and mix.
  3. Then put in the dry ingredients and mix well.
  4. Add the bananas and sour cream and mix.
  5. Then add in the chocolate chips and pour into 3 greased loaf pans.
  6. Bake at 350 for 1 hour, or until a toothpick that has been inserted into the center comes out clean.

 

 

Stuffed French Toast with Orange Marmalade

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Last year my sister in law made stuffed french toast.  Yes, it was as amazing and rich as it sounds!  We had a side of bacon which really helped to offset the immensely rich toast.

Ingredients:

Cinnamon chip bread or thickly cut french bread ( day old works best)

4 Eggs

½ Cup   —   Heavy cream

1 Tsp.   —   Vanilla

4 oz.   —   Whipped cream cheese

Grated zest of 1 orange

Orange marmalade

Procedure:

In a bowl, combine eggs, heavy cream and vanilla mix well.

Dredge each slice of bread in the mixture.

Place soaked slices on hot griddle. Cook each side until golden brown.

Stack toast slices with orange zest and whipped cream cheese spread between each layer. Add orange marmalade on top.

 

 

Bread Machine Boston Parker House Rolls

These gorgeous, light, buttery rolls were originally served at Boston’s historic and famous Parker House Hotel, the very same hotel that created the Boston Cream Pie and served these delicious creations to Oliver Wendell Holmes, Henry Wadsworth Longfellow, and Ralph Waldo Emerson.
The Omni Parker House is an incredible hotel and if you’re ever in Boston overnight, I highly recommend staying there.  It’s charming and beautiful.  The rooms are elegant, classic, simple and reminiscent of an old turn of the century hotel.  And do make sure you have room service bring you some Parker House rolls and pie!
 
Parker House Rolls / Bread Machine Version
Ingredients:
3 cups bread flour
1/4 cup white sugar
1 teaspoon salt
1 (1/4 ounce) package active dry yeast
1/2 cup butter, softened, Do Not Use Margarine*
1 large egg (Whisked)
3/4 cup water (120F*)
2 tablespoons water (120F*)

Directions:

1
Directions Add water, 1/4 cup butter, egg, salt, bread flour, sugar and yeast to bread machine pan in the order suggested by manufacturer.
2
Select dough/manual cycle.
3
Meanwhile, put 1/4 cup butter in baking pan.
4
Melt butter over low heat.
5
Tilt pan to grease bottom.
6
When cycle is complete, remove dough from machine to lightly floured surface.
7
Roll out dough 1/2-inch thick.
8
With floured 2 3/4-inch round cutter, cut dough into circles.
9
Holding dough circle by the edge, dip both sides into melted butter in pan; fold in half.
10
Arrange folded dough in rows in pan, each nearly touching the other.
11
Knead trimmings together; re-roll and cut more rolls.
12
Cover and let rise in warm, draft-free place about 45 minutes, or until doubled.
13
Bake in a preheated 400-degree oven 15 to 18 minutes, or until done.
14
Remove from pan and let cool on wire rack.
15
Brush With additional butter if desired.
16
Makes approximately
12-18 rolls

Bread Machine White Breakfast Bread Recipe

Another one of my old favorites from the best bakers ever.  King Arthur Flour.

This always tastes great and is not too overly sweet.  Lovely!  Lovely!

One (1 1/2-pound) Loaf

1 1/4 cups (10 ounces) water
1 1/2 teaspoons salt
1 1/2 tablespoons (3/4 ounce) butter
2 tablespoons sugar
1 1/2 tablespoons Baker’s Special Dry Milk or nonfat dried milk
3 3/4 cups (15 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast

Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it’s done, and let cool completely before slicing. Yield: 1 loaf.