healthy banh bao
Nutritional Info
- Servings Per Recipe: 11
- Amount Per Serving
- Calories: 288.3
- Total Fat: 8.1 g
- Cholesterol: 82.7 mg
- Sodium: 937.4 mg
- Total Carbs: 43.4 g
- Dietary Fiber: 1.4 g
- Protein: 11.1 g
View full nutritional breakdown of healthy banh bao calories by ingredient
Introduction
Although you can't alter the dough ingredients that give it the fluffy taste, you can change the ingredients to make it healthier, using chicken and blending it with veggies, making chinese sausage optional, and smaller proportion sizing. Although you can't alter the dough ingredients that give it the fluffy taste, you can change the ingredients to make it healthier, using chicken and blending it with veggies, making chinese sausage optional, and smaller proportion sizing.Number of Servings: 11
Ingredients
-
Dough;
3 cup self rising flour
3/4 cup powdered sugar
1 tsp baking powder
1/2 tsp salt
1 1/8 cup milk (use dry ingredient measurement)
1 tbsp oil
Stuffing
4 hard boiled egg (make into 12 pieces)
chinese sausage (1.5- 2 links)
1/3 lb ground chicken
.75 cup of finely minced casava root
5-6 dried shitake mushroom caps
1/2 tsp sugar
3 dashes of garlic powder
1 tbsp minced garlic
3 tbsp onion
2 tsp nuoc mam (fish sauce)
1 tbsp oyster sauce
2 tsp soysauce
(warning: adjust sauces to your degree of saltiness you prefer)
Tips
practice makes perfect, your dough might vary and you will eventually learn how sticky the dough needs to be for it to be soft and fluffy.
Directions
set shitake mushroom in water for .5 hrs to allow it to expand
combine dry ingredients of the dough, then add the milk and oil
knead the dough until combined and set in a large bowl with wet paper towel to cover.
Allow dough to rise for 1.5 hrs
In the mean time, boil your eggs, cut up chinese sausages, and combine your meat mixture.
microwave the cassava root for 2 minutes, before combining it with the rest.
lastly, cut up the mushrooms and add it to the meat mixture.
once the dough is ready, cut up the dough proportionally by weighing it out on a scale if u have time.
roll out each piece flat on your floured work space and add 2 tbsp of meat.
Add 3-4 pieces of chinese sausages on the side of the meat mixture and top it off with a piece of hard boiled egg.
wrap the dough by pulling up a side of it and fold it along the side of the meat making a layered look.
once the bun is encased, twist the top and press it down to get the swirled look.
TO cook: you need a double broiler. Add 3 cups of water and 2 tbsp of white/rice vinegar.
cook for 25 minutes
Serving Size: ingredients yield 11 banh baos
Number of Servings: 11
Recipe submitted by SparkPeople user CTHUYNH.
combine dry ingredients of the dough, then add the milk and oil
knead the dough until combined and set in a large bowl with wet paper towel to cover.
Allow dough to rise for 1.5 hrs
In the mean time, boil your eggs, cut up chinese sausages, and combine your meat mixture.
microwave the cassava root for 2 minutes, before combining it with the rest.
lastly, cut up the mushrooms and add it to the meat mixture.
once the dough is ready, cut up the dough proportionally by weighing it out on a scale if u have time.
roll out each piece flat on your floured work space and add 2 tbsp of meat.
Add 3-4 pieces of chinese sausages on the side of the meat mixture and top it off with a piece of hard boiled egg.
wrap the dough by pulling up a side of it and fold it along the side of the meat making a layered look.
once the bun is encased, twist the top and press it down to get the swirled look.
TO cook: you need a double broiler. Add 3 cups of water and 2 tbsp of white/rice vinegar.
cook for 25 minutes
Serving Size: ingredients yield 11 banh baos
Number of Servings: 11
Recipe submitted by SparkPeople user CTHUYNH.
Member Ratings For This Recipe
-
DMOUSEA
