Easiest Way to Make Quick Snowman Shaped Nikuman (Steamed Bao)

Hey everyone, it is Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Easiest Way to Prepare Award-winning Snowman Shaped Nikuman (Steamed Bao). It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

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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 recipe, we must prepare a few ingredients. You can have Snowman Shaped Nikuman (Steamed Bao) using 27 ingredients and 18 steps. Here is how you cook 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 Take 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

Instructions to make 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.

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