These Chinese Shui Jian Bao/buns have been Pandan'd !!
When we initially saw this picture, Karen fooled us as it resembled "Ham Chin Peng," a Southeast Asian hollow Chinese doughnut. Here are the clear distinctions, and we thank Karen for turning it into a delightful Pan-fried Pandan Chinese bun, as it is usually a savory bun.
It's either call 水煎包(shui jian bao) which literally translates to water pan-fried bun or 生煎包(Sheng jian bao) which means raw pan-fried bun. The more common English name of this dish is called pan fried buns. Shengjian mantou, shengjian bao, or shengjian for short, is a type of small, pan-fried baozi which is a specialty of Suzhou and Shanghai. It is typically filled with pork and gelatin that melts into soup/liquid when cooked
Ham chim peng, also spelt hum chim peng, known in Singapore and Malaysia as haam ji peng, hum ji peng, or ham ji peng, is a deep-fried hollow doughnut of Chinese origin. Commonly eaten as a breakfast food, it is sometimes fried with a coating of sesame seeds.
Pan fried Pandan Chinese Buns or Baozi
Ingredients :
*2 cups Plain Flour
*1-2 heap tsp My Blue Tea Pandan Powder
*1 tbsp Instant Yeast
*1cup Soy Milk
*2 tbsp Sugar
*1/2tsp Salt
*Cooking oil
Pan fried Chinese Buns Filling
These pan fried baozi is typically filled with pork and gelatin that melts into soup/liquid when cooked. But Karen used lotus paste. You may use red bean paste, black sesame seed or yam perhaps Durian or Purple Sweet Potato paste.
Method:
1. Sift Flour, add Pandan Powder, Yeast, Sugar & Salt
2. Build a well and add soy milk and mix well into a dough
3. Rest for 15mins then knead for awhile
4. Roll and cut it into 10-12 pieces and roll it into balls
5. Roll out your choice of Mung Bean Paste, Red Bean Paste or other filling of your choice into small balls
6. Roll flat the dough and add in the filling and wrap it up well
7. Gently flatten it and add sesame seeds
8. Add 2tbsp Oil into pan and pan-fry it till it turns golden
9. Enjoy
The Super Easy Padan Cupcake and Durian Cupcake is our stable tasting cake at festivals. Get this recipe online and stay tuned for either Pandan Ginger bread or Pandan Chocolate chip donut recipe next.
About Karen Tan
Karen, a delightful individual, frequently shares her recipes due to her passion for food and remarkable creativity. Among her creations are the Jackfruit Ondeh Ondeh and her renowned Penang Blue Rice Nasi Lemak.
Karen played a significant role in our charity event, Baked it Blue, in Melbourne last year. She crafted delightful servings of Blue Sago Pudding in coconut milk, topped with palm sugar.
Additionally, Karen generously volunteers her time for charity work at FOFA alongside Chef Lillie Giang. FOFA stands for Feed One Feed All, a cause she actively supports with us.
More links for you to enjoy beautiful yummilicious recipes and ideas:-
YOUTUBE: https://bit.ly/3QdAvJY
TIK TOK: https://vt.tiktok.com/ZSRLPBDh3/?k=1
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If you're interested in being showcased on any of the mentioned social media platforms with stunning photos or easy recipes, reach out to us at info@mybluetea.com.au. We'll provide you with a package of goodies tailored to your cooking style, whether you prefer sweet or savory dishes, or if you enjoy creating videos of delightful beverages at home, we have something special for you as well! Contact us via email at info@mybluetea.com.au or reach out to us for more information.
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