Tag Archives: cook

Steaming My Buns

Steamed buns for the "Bun Mountain",...

Image via Wikipedia

No, I did not go to a sauna. The bun in question are the light, fluffy, awesome and all-around yummy Chinese steamed buns(or Mantou     饅頭). I had seen recipes for them before and thought to myself that there was no way for me to make them and why would I be making them in the first place? I had never had them before and thought that they were only a savory application. That being said, ehrn I went to a local Chinese place I did not take one becuase I thought it would be filled wiht meat. To my surprise, when I went there again today, it was filled with a sweet yellow paste. It was so good and my sister and myself really enjoyed them. So much in fact, that I decided to see if I could make them at home. I remembered the recipes that I had seen and checked some of them out. The first one that I found used a bread machine. That one was out. The next one made eight rolls with 4 cups of flour. That one was out because, well that sounded like a really big roll. The others took types of flour that I had never heard of, let alone had in my pantry. The one I finally found was from allrecipes.com . The reviews on it were all good and the process looked simple enough: made a dough let it rise, add more flour and the remaining ingredients, knead, let rest, knead, shape, let rest and steam. The only problem I had was with the very last instruction-steam. How to steam them without a steamer was my dilemma. I finally ended up constructing one out of a stainless steel bowl and pie-cooling rack with another bowl overturned on top as a lid. The steaming process takes a long time as my bowl is small and you must leave adequate space for the buns to expand. I can fit about 4-5 in at a time and they have to cook for 15-16 minutes. I made 18 bun and am still cooking the second batch; this might take awhile. As I mentioned above, the bun that I saw online were mostly meat filled. The one I had today and the ones I am making are filled with sweets for a more dessertish end product. I filled them with peanut butter, grape jelly, strawberry jelly, cinnamon sugar and a lemon puddingy filling. My dad just tried one of the cinnamon sugar filled buns and said it was really good. Even though he did not have one at the restaurant, he said he was surprised at how close to the restaurant’s buns that they looked. He also commented on the fact that the texture was fluffy and not doughy as he thought they would be. I also made a shamrock green pudding pie for my fathers Sunday School class. Shamrock green because it is close to St. Patrick’s Day and pudding pir becuase kid like pie and monday is Pi day. I just made a simple graham cracker crust and box pudding. I would have liked to make my own pudding or custard filling, but I could not justify using four egg yolks because I know that at my house the whites will not be used. Oh well, maybe next time. I am not sure what else I will make this weekend, but it should be yummy!

~thechildcooks 

Chinese Steamed Buns

From allrecipes.com

1 tablespoon active dry yeast

1 teaspoon white sugar

1/4 cup all-purpose flour

1/4 cup water

1/2 cup warm water

1 1/2 cups all-purpose flour

1/4 teaspoon salt

2 tablespoons white sugar

1 tablespoon vegetable oil

1/2 teaspoon baking powder

Directions

Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.

Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.

Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up( if you want a filling, roll the ball flat and put about a teaspoon of filling in the gather and pinch to seal). Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.

REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish “blisters” on bun surfaces. Continue steaming batches of buns until all are cooked. Enjoy hot or reheated with a steamer.

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Filed under Breads, Sweet, Uncategorized

Chili for my Belly

Homemade Chili Powder

Image by MarxFoods.com via Flickr

Yesterday, I posted the basic recipe for Meatless Chili. I just finished assembling all of the ingredients and it is now simmering away in our crock pot. The predominate smell that is wafting my way is the cumin and tomatoes. As a meat substitute, I used tvp(more can be found about tvp here). This is my first time using tvp and I was amazed at how much the texture was like meat. The color, however, was not. Tvp is beigeish and looked like a sort of super-ground chicken. I made a few tweaks to the recipes and based on how it tastes this time, I will make more(or less) next time I make it. I will know how it tastes in about an hour and a half when the dinner starters. Hopefully people will not be swayed from trying it just because it is meatless. I will post some pictures later.

~thechildcooks

Tvp Country Chili

From Bob’s Red Mill adapted by Me

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup  1 Large Onion, chopped 

1 Red Pepper, chopped 

2 Cloves Garlic, chopped 

1 small Carrot, chopped

1 small Celery Stalk, chopped

1 tsp Oil 

2 tsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Paprika 

2- 28oz Cans Tomatoes, chopped 

1/2 pound dried white beans

2 cups Hot Water 

Directions
In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, garlic, carrots and celery for a few minutes. Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings. (Note: I finished the chili up in a crock pot for about 1 1/2 hours)

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Filed under Meals, Savory, Soups and Such

Meatless Chili for Lent

Phaseolus vulgaris, white beans

Image via Wikipedia

For our church dinner tomorrow, I am making a meatless chili dish using textured vegetable protein(tvp). Tvp, according to Bob’s Red Mill,  “is made from reduced-fat soy beans and is used to replace or extend ground meats. It is also added to casseroles to add extra flavor and nutrition.” Each serving of tvp contains 12 grams of protein. Along with the beans, this makes the chili a relatively healthy dish. The recipe also looks very simple to assemble(I have never made chili before) and one of the parts of the recipe that I changed is that I am using dried white beans instead of canned beans. This requires for me to start soaking the beans tonight and cooking then for about an hour tomorrow afternoon. I also think that I am going to change some of the spices used, but do not yet know which I will use. Curry powder, perhaps? Maybe some tandoori seasoning. The original recipe only calls for peppers and tomatoes, but I think that i might add some other vegetable, such as carrots, or mushrooms(to keep with the meatless theme).  For now, I will just post the original recipe, but tomorrow, I will post my version and the results on how the chili turned out. See ya!

~thechildcooks

Tvp Country Chili

From Bob’s Red Mill

Ingredients2 cups TVP® (Textured Vegetable Protein) 2 Tbsp Ketchup 

1 Large Onion, chopped 

1 Green Pepper, chopped 

2 Cloves Garlic, chopped 

1 Jalepeño Pepper, chopped 

2 Tbsp Oil 

2 Tbsp Chili Powder 

2 tsp Cumin 

2 tsp Oregano, Mediterranean 

½ tsp Cayenne Pepper 

2- 28oz Cans Tomatoes, chopped 

2- 16 oz Cans Red Kidney Beans, with liquid 

2 cups Hot Water 

Directions
In a large bowl, pour 2 cups of boiling water over 2 cups of TVP flakes (or chunks) and ketchup. Set aside.Heat a large Dutch oven, add 2 Tbsp oil. Saute the onions, peppers, and garlic for a few minutes.

Into the TVP mixture, sprinkle seasonings and stir with fork. Add TVP to the vegetable mixture, cook for a few minutes. Stir in tomatoes, kidney beans and 2 cups hot water.

Cover and simmer for 30 minutes to one hour. Taste and add salt if needed. If desired, add a 16 oz pkg of frozen corn in the last 15 minutes. Makes 10 Servings.


 

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Filed under Meals, Soups and Such