Wednesday, February 29, 2012

Easter Bunny Bao

Combining Dim Sum & Easter Brunch = Duh!

read this from Just Hungry.com. Very tempted to make them if my advanced cooking crew can be persuaded to join in the adventure. Read more  step by step instruction here.

Bunny shaped bao (steamed buns) with egg and bacon filling

Makes about 12 bunnies
For the dough:
  • 400g / 14 oz. all-purpose white flour
  • 1 packet (7g) dry yeast
  • 2 Tbs. sugar
  • 1/2 tsp. salt
  • 220ml / a bit less than 1 U.S. cup warm water
  • 2 Tbs. vegetable oil (such as canola, safflower)
  • extra flour for rolling out
For the filling:
  • 150g / about 5 oz (a few slices) bacon, speck or pancetta, cut into small dice
  • 3 large eggs
  • 2 tsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. mirin
  • 3 Tbs. chives, finely chopped

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