My 2-year-old son likes baked char siu bao, but he's not so fond of the meat part. I thought I'd try to make some for him and add a little whole wheat flour so they'd have a tad more vitamins. And I used organic ingredients where I could.
5 oz whole milk
1/2 stick salted butter
2.5 tbs warm water
2 tsp yeast
2.5 tbs sugar
9 oz white flour
3 oz wheat flour
1/2 tsp salt
1 egg + water for egg wash
2 tbs honey + 1 tbs warm water
Melt the butter in a glass measuring cup until liquid. Add milk and microwave some more until all the liquid temperature is about 110F. The warm water should also be about 110F (this is the best temperature for the yeast). Sprinkle the yeast into the water to soften. Whisk the yeast water and egg into the milk mixture.
Put the flours, salt, and sugar into a stand mixer (or you can knead this by hand, but I don't know how long it takes). Turn on the stand mixer with the dough hook attachment on a low speed setting. Pour the liquid mixture into the flour slowly with the mixer on. The dough should be somewhat tacky at the end. If it's too dry, the dough will be too dense. If it's too wet, slowly add 1 tbs extra flour at a time.
Let the mixer run to knead the dough for about 5 minutes. Cover with a wet towel and allow to rise for about an hour or until doubled.
Cut pieces of the dough off and make about 8-16 pieces depending on the size that you want. Press pieces flat and roll into balls tucking the ends underneath. Place buns on a cookie sheet covered with a piece of parchment paper about 1.5-2 inches apart.
Cover with plastic wrap (loosely) and allow buns to rise for another hour or so in a warm place.
Preheat oven to 350F. Brush the tops of the buns with the egg water wash.
Bake for about 10-15 minutes until tops are golden brown.
After buns are out of the oven, brush tops with honey water glaze.
My son liked them cut in half for use as cheese sandwich bread. :)
Thursday, August 18, 2016
I know, it's been a long time. But, see, I gave birth to this little person and he takes up all of my time. So selfish!
Anyway, in addition to taking up all of my time and stealing my heart, he won't eat vegetables. The doctor said to hide them in stuff. So this is one of my first attempts in doing that and it came out pretty well!
So maybe if you also have my problem of not being able to get your child to eat healthy things, this might help. It's not sugar-free or whatever, but it has spinach, and my kid will not eat spinach that he can see...
1/2c frozen spinach
1 tsp vanilla extract
2 tbs sour cream
2 tbs butter
1/3c flour (mix of white / wheat if you like, or all white, whatever floats your boat)
1/3c hemp seeds + cornstarch (optional - I use the blender to blend up the hemp seeds and add cornstarch to keep it from sticking too much. Gives a nice nutty flavor, but not necessary for the recipe.)
1/4 tsp baking soda
1/4 tsp salt
2-3 tbs cocoa powder
2-3 tbs mini chocolate chips
Preheat oven to 350F.
Defrost spinach. Melt butter. Using a blender (I used a stick/immersion blender), blend the spinach, banana, and the rest of the wet ingredients. Mix in the dry ingredients until just combined. Spoon tablespoons into a mini-muffin pan. Makes about 12-15 mini muffins. You can also multiply the recipe and make some big, regular muffins if you like. :)
Bake for about 15-20 minutes until cake springs back when pressed.
Verdict: Toddler approved!