Steamed meat cake with salted fish là gì là gì

Với bánh bao, bánh có thể gọi nó là Steamed Pork Bun, steamed wheat flour cake hoặc bạn có thể gọi nó là dumpling(há cảo) đều được, tuy nhiên tốt nhất, nếu bạn đang giới thiệu các loại bánh ngon từ Việt Nam cho các bạn nước ngoài, bạn nên gọi thẳng nó là “bánh bao” là chuẩn xác nhất, sau đó bạn mô tả về nó

Có thể mô tả tiếng anh bằng bánh bao như sau:

« Bánh bao (literally « wrapping cake ») is a ball-shaped bun containing pork or chicken meat, onions, eggs, mushrooms and vegetables, in Vietnamese cuisine. It often has Chinese sausage and a portion of a hard-boiled egginside. Bánh bao are generally smaller than baozi, and are filled with savory fillings, the most popular of which is seasoned ground pork. A vegetarian version of bánh bao also exists.

The dish originated with the baozi from China but was adapted by the Vietnamese and is also available in most other countries with significant Vietnamese populations. As in China, pork is the most popular kind of meat in Vietnam.

Bánh bao is an old fashioned Cantonese dim sum called tai pao (大包, literally « big bun ») brought to Vietnam by Cantonese immigrants …. »(wiki)

Còn nếu bạn muốn giới thiệu cách làm bánh bao bằng tiếng anh thì có thể xem công thức ở video sau:

Công thức bánh bao bằng tiếng anh

Steamed Pork Buns (Bánh Bao)

Steamed Pork Buns (Bánh Bao) is one of the most popular street foods in Vietnam with fluffy exterior and savory filling. It is usually white in color and can be served at any time of a day.

INGREDIENTS

For the Dough

3 cups all-purpose flour

1 tsp active dry yeast

2 tsp cornstarch

1/2 tsp salt

2 1/2 tsp baking powder

1/2 cups sugar

1 cup milk

1 tsp vegetable oil

3-4 drops lime juice

For the Fillings

1/2 lbs ground pork (or any kind of meat)

1.45 oz mung bean noodle

1/2 yellow onion (peeled)

2-3 egg (or 9 quail eggs) (hard-boiled and peeled)

1 tsp mushroom seasoning (optional)

1/4 tsp ground black pepper

1/2 tsp sugar

1/2 tsp sesame oil

2 tsp oyster sauce

1/4 tsp salt

2 Chinese sausage

3 big dried black fungus

Additional items

1/2 cup vinegar

9 pieces paper (cut into 3 inch-square) or cupcake liners

Steamed Pork Bun Recipe (Bánh Bao)

INSTRUCTIONS

Making the Dough

1, Ingredients

2, Warm milk in microwave for 30 seconds. Add 2 tsp sugar. Stir until dissolved. Then add active dry yeast. Stir gently. Cover and let it rest for 10 minutes or until foam. (The milk should be warm enough to the touch; so that it will not kill the yeast.)

3, In a mixing bowl, add all-purpose flour, cornstarch, baking powder, salt, remaining sugar, vegetable oil and lime juice. Pour in the yeast. Mix well until smooth. Cover the dough with plastic wrap or a damp kitchen towel. Place in a warm place for 2 hours or until the dough about double in size.

Making the Filling

1, Soak dried fungus in hot water and the noodle in warm water for 10 minutes. Rinse and drain well.

2, Cut hard-boil eggs into 4 pieces. Slice chinese sausages thinly on a diagonal. Dice yellow onion well. Cut noodle into 1 inch. Mince the fungus.

3, In a bowl, add ground pork, mushroom seasoning (optional), ground pepper, sugar, sesame oil, oyster sauce, salt, onion, fungus, and noodle. Mix until combined. Set aside.

Back to the Dough

1, After 2 hours, lightly flour on a work surface. Place the dough on and divide it into 9 parts equally. Then roll into small balls. Cover and let the balls rest for 10 minutes.

2, Once again, lightly flour on the work surface. Place 1 dough ball on and flatten by using a rolling pin. (Flatten the edge so it’s thinner than the middle.)

3, Place about 1 tablespoon of filling in the center of the dough. Place 3 Chinese sausage slices around the filling. Top with 1 piece of egg.

4, Pull the edge of dough over the filling and fold it into layers. Then twist the top to secure the bun. Pat around the bun to make shape. Place the bun on a piece of paper. Continue to do so until you finish all the dough balls and fillings.

5, Bring water in a steamer to a boil on medium heat. Add vinegar. (This will make the buns whiter in color.)

6, Place the buns into the steamer. (Remember to leave space so that they will have room to rise.)

7, Cover the top and steam for 20 minutes. (The top should be wrapped with a kitchen towel so that the water doesn’t drip into the buns.)

8, After 20 minutes, remove the top and place the buns on a dish. Now it is ready to serve.

Steamed Pork Bun Recipe (Bánh Bao)

RECIPE NOTES

Wrap the leftover in a plastic wrap. It can be stored for a few week in the fridge. Anytime you want to have it, just simply steam or microwave the buns. nguồn tham khảo