Guaishushu’s Report Card–Top 30 posts For The First Blogging Year From 1-5-2013 t0 30-4-2014

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TOP 30 POSTS DURING THE FIRST BLOGGING YEAR FROM 1-MAY 2013 TO 30 APRIL 2014

These posts have squeezed in the top 30 listing. However,bearing in mind that some posts are issued and some posts are issued for a shorter period of time. What shocked me is entry No.14 – Pandan Huat Kuih that was only issued in one day. Please clicked on the blue coloured linked or the pictures to enter individual post if you are interested.


1    Another Singapore Malaysia Hawker Food–Chwee Kueh or Steamed Rice Cake With Preserved Radish

2   Creams and Milk Make These Buns Worth To Try –Hokkaido Soft Milk Buns

3   Huat Kueh- Chinese Steamed Rice Flour Cake–A Cake That Brings You Luck And Prosperity

4    The Plights of Kuey Neng Ko…The Traditional Chinese Steamed Sponge Cake…

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5   Easy Peasy Muah Chee(花生芝麻糍粑)

6   Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包)

7   Another Alternative To Butter Cake–Cream Cheese Butter Cake (奶酪牛油蛋糕)

8   My Childhood Cake–Bee Hive Cake/Malaysian Honey Comb Cake or Kueh Sarang Semut (蜂巢蛋糕)

EASY PEASY BASIC MUFFIN RECIPE

10  What A Golf Ball Have To Do With A Pineapple? Well, It Is The Famous South East Asian Pineapple Tarts

11  Baked or Steamed,You Decide Yourself–Glutinous Rice Cake, Nian Gao (年糕)

12  Condensed Milk That Are Not Sweet? Home Made Condensed Milk

13  One, Two, Three…….Let’s Start Making Traditional Short Bread Biscuits.

 

14  An Auspicious Steamed Cake To Celebrate My Blog Anniversary–Pandan Huat Kuih (香兰发糕)

15  Yoghurt + Condensed Milk + Cream + Grapefruit = Grapefruit Yoghurt Ice Cream

16  This Is Different From Kek Lapis, This is Kueh Lapis–Nonya Kueh Lapis

 

17  Eggs, Eggs, Eggs….. Join Me To Cook Eggs….

18  Old Man Like Old Cuisines–Traditional Butterfly Cupcakes    

19  Not A Lapis Legit But A Rich Dense Lapis–Lapis Horlicks (Horlicks Layered Cake)

20  Another Uniquely Chinese Cuisine–Chinese Style Barbecue Pork–Char Siu (蜜汁叉烧)

21  I Have Decided To Make My Own Japanese Curry Roux–Japanese Curry Chicken Rice

22  A Noodle Dish That Chinese Sarawakian Would Not Be Able To Let Go… Sarawak Kolo Mee

23  Another Lapis For Your Consideration–Cream Cheese Chocolate Lapis Cake

24  Nothing To Shout About–A Simple Walnut Butter Cake

25  Out Of Gift Ideas This Christmas? Try Some Homemade Marshmallows

26  Hey, This is not Italian Meat Rolls, It Is Chinese Meat Rolls Called Ngoh Hiang

27 My Mum’s Tapioca Cake–Steamed Tapioca Cake Or Kuih Ubi Kayu (木薯蒸糕)

28 Homesick Buns? Yes, I am homesick of Sarawak Style Butter Buns..

29 My Steamed Sponge Cake (Kuey Neng Ko) Is Full Of Gas。。。。 (汽水鸡蛋糕)

30 Lets Have Something Different–Steamed Cream Cheese Layered Cake


5 POSTS THAT I THINK IT SHOULD BE IN BUT NOT IN THE LISTING

These are posts that I believed should squeeze in the top 30 listing but probably not because of their late issuance or lack of promotion of the posts.


“40 Minutes Bread Roll” with Sarawak Butter Bun’s Filling (四十分钟快速面包和特有牛油馅)

A Cuisine With A Long Chinese History– Dongpo Meat (东波肉)

Hey, I have invented my own Sarawak Laksa Paste Recipe !!!……… An In Depth Analysis and Pictorial Procedural Description Of The Famous Sarawak Laksa (PART II)

Back To Basics–Modified Traditional Butter Pound Cake

Back To Traditional Recipe of 1egg:1sugar:1flour- Traditional Steamed Sponge Cake (古早味鸡蛋糕)


CONCLUSION

Guaishushushu have issued slightly more than 300 recipes last year and the above accounted for about 10% of the recipes. If you are interested to get more recipes, you can refer to my RECIPE INDEX  here. Hope you like the post today. Cheers and have a nice day.


For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.

You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes. Currently there are about 4500 members sharing various food photos . I would be more than happy if you can  post in Groups for the recipes that you tried from Guaishushu’s blog.

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Extra Large Chinese Barbecue Pork Buns–Char Siu Bao (蜜汁叉烧包)

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INTRODUCTION

Frankly speaking, I never expect my Char Siu Bao (or barbecue pork steamed buns) were so big. It shocked me actually. I expect it to be a cute little buns like at least 50% similar to those in the dim sum restaurant. When I opened my steamer cover, the buns have increased by about almost 100%and most of the flower design became not obvious.

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I roughly knew the reasons. It  could be due to the adequate proofing time and the use of double acting baking powder instead of the normal baking powder. .In addition, it is because of the weightage of the dough. While for a small Char Siu Bao, the dough shall be about 30 grams but as my hands are rather big, I have wrapped using 60 grams of dough and this is the dough that is just nice for the wrapping .

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As consistent with other post, it will definitely not a bad idea to understand more about Char Siu Bao via Wikipedia:

“Cha siu bao or char siu bao is a Cantonese barbecue-pork-filled bun (baozi). The buns are filled with barbecue-flavoured cha siu pork. They are served as a type of dim sum during yum cha and are sometimes sold in Chinese bakeries。 Cha siu refers to the pork filling; the word bao simply means “bun”. Although visually similar to other types of steamed baozi, the dough of steamed cha siu bao is unique since it makes use of both yeast and baking powder as leavening.This unique mix of leavening gives the dough of cha siu bao the texture of a slightly dense, but fine soft bread.  Encased in the centre of the bun is tender, sweet, slow-roasted pork tenderloin. This cha siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and corn starch.” (Source: http://en.wikipedia.org/wiki/Cha_siu_bao

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A few points can be concluded from such definition. It is leavened using both yeast and baking powder. In fact, for smiling Char Siu Bao like those in the Hong Kong Dim Sum restaurant, another ingredient is needed – ammonia bicarbonate. A type of leavening agent that will produce carbon dioxide when heated and hence giving the dough more air and a fluffier texture. Secondly, It is usually seasoned with oyster sauce, some wine, sugar, dark soya sauce. and corn starch.

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Preparation is not very tough but patience is needed for the proofing the dough.The buns will have a very soft texture as a result of adequate proofing period. As for the filling, I have purposely limited the use of too many seasonings. Basically just oyster sauce and sugar. Most other ingredients can be omitted if necessary.

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WHAT IS REQUIRED

Serving : About 20 steamed buns depending on the size.

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Dry Ingredients (A)

  • 600 grams of bao flour or Hong Kong flour or low protein flour (水仙面粉)
  • 50 grams of corn starch or potato starch (生粉或玉米粉)
  • 100 grams of castor sugar (细砂糖)
  • Pinches of salt (盐巴)
  • 1/2 teaspoon of double acting baking powder/baking powder (双重发粉或发粉)
  • 1 packet (10-11 grams) of instant dry yeast (即时酵母)
  • 1/4 teaspoon of ammonia bicarbonate (optional) (臭粉 (可免))

Wet Ingredients (B)

  • 320 grams of lukewarm water (温水)
  • 30 grams of corn oil or cooking oil (粟米油)

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Fillings

  • 500 grams of diced barbecue pork (叉烧)
  • 1 big onion – diced (大葱)
  • 2 tablespoons of sesame oil (麻油)
  • 3 tablespoons of castor sugar (细砂糖)
  • 3 tablespoons of Chinese cooking wine (烹饪酒)
  • 5 tablespoons of oyster sauce (耗油)
  • 2 tablespoons of dark soya sauce (not in picture) (酱油)
  • About 5 tablespoons of corn starch/potato starch with 5 tablespoons of water (5勺生粉或玉米粉加5勺的水)

Others

  • Some cupcakes cups or square baking paper (water proof) for about 8 cm x 8 cm (纸杯或方形防水纸)

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STEPS OF PREPARATION

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  • Put all dry ingredients (A) in a whisking bowl. Use a spoon to stir the dry ingredients and make a well in the centre. Add in the lukewarm water and oil.  Use the same spoon to roughly stir it until it form a sticky dough. Use the machine dough hook to knead the dough for another 15-20 minutes or until the dough looks smooth and leaves the side of the whisking bowl. If the dough is too wet for the kneading, add 1-2 tablespoon of flour to continue. You can also do this manually if you don’t prefer to use the machine kneading.

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  • In a flat surface, dust with some flour, transfer the dough to the flat surface and knead for 3-5 minutes until the dough does not stick to your hand. Shape it into a ball, put it in a bowl. Cover with a wet towel or clingy wrap and let it prove for 30 minutes (or double in size) whenever is earlier. Note that this is a rather soft dough. As such, do add some plain flour or bao flour if it is too soft for you to handle. Once ready, divided the dough equally. Suggested dough size is from 30 grams to 60 grams.

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  • While the dough is proofing, get ready the ingredients for the fillings. In the frying pan, add 4 tablespoons of cooking oil, sauté the onions until fragrant. Add in the barbecue pork and stir fry until well mixed which took about 1-2 minutes. Add in the cooking wine, oyster sauce, sesame oil, sugar, oyster sauce and dark soya sauce. Stir fry for another 2 minutes. Add in the starch solution and off the heat when the starch solution turns transparent. If it is not sticky enough, add in more starches.

  • It is best to take some filling and taste if it suits your taste buds. Note that you have to be rather high handed with your seasonings because the bun skin is rather plain in taste. Once ready, set aside for later assembly.

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  • Divide the dough with your desired sizes. For standard size, it is about 30 grams of dough. However, for this illustration, I am rather uncomfortable with 30 grams and my final comfortable dough volume is about 60 grams.

  • Take a dough, shape round and flatten in a surface dusted with more plain flour or corn starch or bao flour. Put 2-3 teaspoons of filling in the centre. Seal the edges and put on a piece of cupcake cups or square baking paper. Let it proof until it is almost double in size.

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  • Once the proofing time have reached, get ready a steamer full of water. Bring to boil and steam the buns in the steamer under high heat for about 12-15 minutes. Once ready, let it sit in the steamer for 5 minutes before open the cover. Best served hot as a snack item.

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CONCLUSION

Not something very difficult to prepare. Remember to use the bao flour, a type of specially bleached flour for the white colour. Due to my big hand, my Char Siu Bao is also rather big.. ha-ha. I am sure all of you can handle much smaller dough than I am and come out with a cute, little, normal sized Char Siu Bao.

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Hope you like the post today. Cheers and have a nice day.

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For more recipes, you can refer to my RECIPE INDEX (updated as at 21 March 2014)  here and you can follow me at PINTEREST or visit this blog’s FACEBOOK PAGE .  

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If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me  where there are more than 1800 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD. You can also join the Food Bloggers and Foodies United Group Facebook Group to see more recipes.

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