How to make KALAPAO | STEAMED BUNS | House of X Tia скачать в хорошем качестве

How to make KALAPAO | STEAMED BUNS | House of X Tia

Below is the recipe for KALAPAO | STEAMED BUNS. Hope you enjoy :). Please don't forget to Like & Subscribe! C O N N E C T W I T H M E I N S T A G R A M |   / houseofxtia   F A C E B O O K |   / houseofxtia   E M A I L | houseofxtia@gmail.com S H O P M Y K I T C H E N Calphalon Contemporary Non-stick Cookware Set: http://amzn.to/2gDC9J5 Food Prep Board: https://goo.gl/L2cX3E Rival Food Steamer: http://amzn.to/2yMbiBc Black & Decker Food Griddle: http://amzn.to/2zK9c2L Aroma 3 in 1 Super Pot: http://amzn.to/2h1X59u Kanom Kok/Pastry Pan: http://amzn.to/2yE4G87 Food Dehydrator: http://amzn.to/2h1I9rR George Foreman Indoor/Outdoor Grill: http://amzn.to/2zwV7EK Spring Roll/Egg Roll Wrapper Trays: http://amzn.to/2yJsuXB Rice Paper Water Bowl: http://amzn.to/2h2aK0f Mini Waffle Maker: https://goo.gl/fpbQtp Bodum Bistro Water Kettle: http://amzn.to/2y0lAcS Musubi Press: http://amzn.to/2yq3V1E Nylon-Mesh Food/Beverage Strainer Bags: http://amzn.to/2y0nAGE\ Variety Pack Ziploc Bags: http://amzn.to/2y1kZwk W H A T I U S E T O F I L M Canon Rebel T5i: http://amzn.to/2hZI3Rj Slik Tripod: http://amzn.to/2zx2gF8 Neewer Ring Light: http://amzn.to/2lbFJey STEP 1 - DA DOUGH PART 1: Make sure all cups are leveled 4 ½ teaspoons active dry yeast (1 packet of yeast is just barely over 2 teaspoons. I have used 2 packs only and it was fine) 1 ½ Cups Warm Water 12 Tbsp Sugar 3 Cups AP Flour, sifted 1 ½ Cups Self-Rising Flour, sifted 3 Tbsp Butter, melted and cooled 1. Combine the yeast and half the warm water, half of the sugar and 3 teaspoons of flour into a small bowl. Measure out the 3 cups of flour into a big bowl first, then take 3 teaspoons out and place into the smaller bowl. 2. Mix up everything in the bowl and cover with a towel and let it sit for 15 minutes until its frothy looking. 3. During the 15 minute wait, sift and add the self rising flour then the sugar and mix it up a bit in a second smaller bowl. 4. Once the 15 minute wait is up, pour the melted and cooled butter along with the rest of the warm water into the frothy yeast mixture. Mix it up for a couple seconds and add to the flours and sugar. 5. Mix the dough with a wooden spoon until it starts to come together some. It will be sticky. 6. Flour a work surface and turn the dough out on it. Scrape it all out the bowl. Add a small dusting of flour on top. 7. Knead the dough a few minutes, adding a very slight dusting of more flour until it’s not as wet. Knead until it feels smooth and elastic. It should take around 5 minutes. Maybe less. 8. Assuming the bowl you had all the dough in is big enough, grease that fucker up with some Pam or light brushing of oil to let it rise for around 1 hour. It should pretty much double in size. Place the bowl in a warm place and cover with slightly moistened towel. What I do is spray Pam in the bowl, place the dough ball in the bowl, flip the dough ball over and give the dough itself a quick Pam spray. STEP 2 - THE FILLING: 2 pounds ground pork 1 small yellow onion, diced 1/3 cup wood ear mushrooms, prepared 1/2 tablespoon garlic powder 1 teaspoon salt 1/2 teaspoon white pepper 2 tablespoons hoisin sauce 2 tablespoons oyster sauce (+ more for filling dipping: optional) 1/2 tablespoon sweet soy sauce 1/2 teaspoon fish sauce STEP 3 - DA DOUGH PART 2: 1. Punch down the dough, and then turn the dough out onto a floured surface. 2. Knead until smooth about 5 minutes. Divide the dough into 8 equal pieces, then divide those in half. You should have a total of 16 pieces. 3. Lightly grease a plate and place 10 pieces of dough on it. Cover with plastic wrap and place in refrigerator until ready to use.