hey are perfection and deliver on making sandwiches with an Asian flair. It is not pretty standard practice that we make our steamed buns using our simple, trusted and fool proof 2 ingredient Nutriday Dough. We keep making this dough over and over again in our kitchen for cooking and baking recipes. We will not rest until we have a revolution going on at ChellzKitchen. Fillings will always vary. Sometimes we fill-up with the vegetables available, usually cabbage and carrots, while other times there are a bunch more options which include cucumber and bell peppers. At this time it is also a good time to for you to prepare the 3 bowls needed for your fish strips.
In this specific order; Flour, Egg then crushed Cornflakes or Flour seasoned with salt, pepper and smoked paprika which adds great flavour and some good colour. I advise you use a fork or chopsticks for this step as it can get a bit messy. Whenever I am in a rush I just kind of push through the sticky hands and clean up when all the meat is well coated. The light, fluffy texture of the Bao Buns comes from steaming them (very similar to the native madombi although madombi textures vary, there are stiff ones and supper light airy ones. Must be a preference like how pap can be soft or hard). I create a water bath to steam them using a pot and colander, if you have a bamboo basket, use it and serve in it. Can you believe I bought a bamboo basket a few months ago and I am yet to use it? I can get set in my ways about using everyday items in the kitchen to produce 10/10 dishes. I guess it is so that our readers are always reminded that they need not let tools and ingredients limit them in the kitchen. Use what you have if you don’t have a specific tool, substitute your ingredients if you don’t have something a recipe calls for. Making the perfect Bao Bun does require a bit of patience and some practice. But the results are unimaginably rewarding.
