I made the Dumpling Buns from 周老師's blog, but in mini size. All my dumplings didn't turn out well. Half way through baking, they merrily exploded out of their bags and ended up as ugly dumplings. :(
Only one or two managed to retain in their shape, but still with juice leaking out.
I've tried a few ways, but could not salvage the situation. In case you're thinking of making them, these are the things you need to take note of.
- Ensure your bun is tightly sealed after wrapping fillings.
- Ensure your bag is large enough. It's pretty difficult to put in the bun. What I'll suggest is, when you make the paper bag, just staple the bottom layer, staple the side and top only after you've put the bun in. This way you'll have a big opening to place the bun in nicely.
- Do not wait for the buns to double in size in the bags or you can expect more explosion.
- Best to cater for a slightly bigger bag (but cannot be too big) so that your bun has space to expand.
- Staple your bag well. I didn't staple as many as 周老師. That creates holes for the explosion during baking.
I probably would be able to do it better if I were to make these again.
And then my "bad luck" didn't end here. Went out this afternoon only to find my sandals gave way even before reaching my destination. The only little bit of luck was, I was just a few blocks away from home. Called my helper to bring me another pair of shoes.
Maybe I shouldn't try cooking something fanciful when lady luck was not with me. The butter garlic prawns with cream sauce did not meet my expectation too. It was too salty, too milky and too buttery (the last was what hubby said).
I think I better end my day early today.
Mood:
gloomy
7 comments:
hey wf, cheer up ok? at least you have time to play and experiment with recipes, notice i haven't done much these few days? haiz, but thanks for trying this so we get to know new and interesting recipes to put on our to-do list! ever-growing list...
yuri, very soon I will not have time to experiment already, coz exam period is here! Will probably have to cut down baking these 2 weeks until exams are over to start my spree again.
I pray that faith comes to pay you a visit and drive bad luck away. WF, it's ok to have one of those types of days when nothing seems to turn out well. Have had those days before. Good news is they never stay. The next day is always better. In the meantime, cheer up and keep your spirits up high ok. Take care of yourself my dear friend,
Sandra
Hi Wai Fun,
don't worry! No one is perfect... even the greatest chefs face disasters too.... I think it is really brave of you to share your experience... I can tell you that a lot of people will only show their good outcomes and hide the bad ones...
Take care... you are a real inspiration for all of us!
Thanks Sandra, you take care too!
Halimah, I like to document my failures too in case anyone else hits the same problem, they can at least identify what could be wrong. I know how helpless it can be when you seem to be the only one who can't get it right.
Hi WF,
Was wondering... if its not too troublesome, would it be possible to translate the recipe? Cause I would really like to try it out, but unfortunately I cant read Mandarin :(
Jacinta
Jacinta, here you are. Hope you have better results than me. :)
Dough:
Warm water 190g
Dry yeast 2 tsp
Plain flour 360g
Castor sugar 30g
Salt 1/2 tsp
Peanut oil 30g
Fillings:
Chicken meat 400g
Spring onion 200g
Dark soy sauce 1 tbsp
Sugar 1 tbsp
Salt 1/4 tsp
MSG 1/4 tsp
Dash of black pepper, white pepper and 5 spice powder each
Peanut oil for greasing
Dumpling strings
Baking paper 1.5 piece
Method:
1. To make dumpling bags, cut 10 pieces of 21x16cm baking paper. Fold each into half. Fold side and bottom edges twice (width 0.5 cm) and secure with stapler.
2. Put all ingredients for dough (except peanut oil) into a mixing bowl and mix to form a dough. Add peanut oil to knead into smooth and elastic dough. Cover and proof in a warm place for 1 hr or slightly less.
3. For fillings, chop chicken and spring onions into fine pieces and mix with seasonings.
4. After proofing is completed, roll the dough into a long roll and divide into 10 portions. Round each into ball and roll into thick piece. Fill with a spoonful of fillings and secure opening tightly.
5. Brush surface with peanut oil and put into dumpling bags.
6. Fold opening of bag twice and secure with stapler.
7. Tie dumpling string around each dumpling to prevent it from getting out of shape after baking. Place dumplings on baking tray and leave in a warm place for half an hr for final proofing.
8. Bake in middle shelf of preheated oven at 190℃ for 15 minutes. Best served hot. If you reheat it after cooled, the dumpling will lose its juice.
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