Banh bao (Vietnamese meat pâté) Ingredients: pâtés - For the dough: 340 g of - flour - sifted 15 g of - oil - 1 sachet of - yeast - 80 g of - sugar - 150 g of - water For the stuffing: 2 onions - chopped medium 150 g of - pork loin - chopped 1 clove of - garlic - chopped 2 mushrooms - fragrant 1 sausage - Chinese) cut into slices 2 hard-boiled eggs cut into cubes (neither too big nor too small) - soy sauce.
Utensils：
- 1 Wooden spoon- 1 Knife- kitchen knives 1 Rolling pin- rolling pins 1 Heating blender- Heating blender1 kitchen scale - scales
Total time: 30 min Preparation: 20 min Rest:- Cooking: 10 min
Phase 1
Dig a well in the flour, add the sugar, yeast, oil then knead the dough, pouring in the water little by little.
Phase 2
Let the dough rest covered with a damp cloth for 2 hours.
Phase 3
Mix all the stuffing ingredients. Divide the resulting stuffing into 10 small balls.
Phase 4
Roll out the rested dough and cut it into 10 squares.
Phase 5
Place a ball of stuffing on each piece of dough. Close each pâté by welding the four corners together.
Phase 6
Arrange each small pâté on a square of sheet then steam them for 10 to 15 minutes.
Utensils：
- 1 Wooden spoon- 1 Knife- kitchen knives 1 Rolling pin- rolling pins 1 Heating blender- Heating blender1 kitchen scale - scales
Total time: 30 min Preparation: 20 min Rest:- Cooking: 10 min
Phase 1
Dig a well in the flour, add the sugar, yeast, oil then knead the dough, pouring in the water little by little.
Phase 2
Let the dough rest covered with a damp cloth for 2 hours.
Phase 3
Mix all the stuffing ingredients. Divide the resulting stuffing into 10 small balls.
Phase 4
Roll out the rested dough and cut it into 10 squares.
Phase 5
Place a ball of stuffing on each piece of dough. Close each pâté by welding the four corners together.
Phase 6
Arrange each small pâté on a square of sheet then steam them for 10 to 15 minutes.