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Gourmet Kitchen Class Notice 1/23, Barbecued Pork Steam Bun

Dear OACA Members,

This is the second time Mr. Hou share his wonderful cooking experience. Last time his Artisan no-Knead Bread spawn numerous projects among audience.  This time the smiley steam bun is guaranteed to bring joys to the whole family.  Don’t miss it!

Today'’s Dish:Barbecued Pork Steam Bun

Date/Time1/23 (Saturday) 4:00-5:00 PM

Instructor’s background

Yuhan Hou, from Singapore, came to the United States in 1976.  His hobbies include cooking, baking, and cycling.  He is blessed by God!

 

Ingredients and preparation: Steam bun dough

Starter dough

·       All Purpose flour            130 g

·       Water                              78 g

·       Yeast                               3 g

Mix and let it rise for 3 hours

Dough

·       Starter dough                  210 g (from above)

·       Sugar                               50 g

·       Cake flour                        25 g

·       Wheat starch                   20 g

·       Baking powder                4 g

·       Crisco shortening            8 g

Steps:

1.     Mix starter dough with sugar until stick

2.     Mix in other ingredients.  Knead till even.

3.     Use about 30 - 35 dough to wrap 15 g barbecued pork filling.

4.     Steaming on high heat for 10 minutes.

 

Ingredient sand preparation:  Barbecued Pork filling

Part A    

l  300 g barbecue porkdiced (cooked, available at super market or Costco)

l  1/2 large onion, diced

l  3 Tbsp cooking oil

Part B

l  3 Tbsp soy sauce

l  2 Tbsp oyster sauce

l  2 Tbsp sugar

l  2 Tbsp sesame oil

Part C

l  1/2 Cup water

l  3 Tbsp corn starch

l  1 Tbsp flour

Steps:

1.     For Part AHeat oil, fry onion and diced pork.

2.     Add Part B

3.     Add Part C, bring to boil, turn off heat and let cool.


Kitchenware/Utensils:  Ordinary kitchen wares, steamer

To join the class, visitorplease click hereMembers please launch Zoom meeting and key in

Meeting ID: 8952958 7048

Passcode: 795146

 

For those who like to participate in LINE chat, please scan the QR codes below to join.  Wechat user please search group “Olympia奥村学堂“. 

Thank you once again for your supports, encouragement, and participation.  We look forward to seeing you in the class.

开口叉烧包

尊敬的会员:

侯大哥已经是第二次掌勺我们傲厨美食了,他上一次做的欧式免揉面包大受欢迎。请大家千万不要错过这次的美食课哦!

今日美食: 开口叉烧包

日期/时间1/23 (周六)下午4:00-5:00

分享讲师

侯宇瀚,来自新加坡,1976年来美国,爱好:烹饪,烘培,骑自行车。一个蒙神恩典的人!

 

准备原料- 叉烧包皮

老面

面粉 All Purpose flour  130g

  Water                   78g

酵母 Yeast                  3g

发酵3个小时

面团

老面 Starter dough   210 g (续前项)

  Sugar                   50 g

低筋粉 Cake flour      25 g

澄面粉 Wheat starch  20 g

泡打粉 Baking powder  4 g

猪油或 Crisco             8 g

步奏:

5.     老面 + 糖 混合 (变粘手)

6.     再加其他材料揉匀 

7.     30 - 35 克 皮包15克叉烧包馅 

8.     开水大火蒸10分钟  

 

准备原料 - 馅心

Part A    

l  300克 叉烧肉(超市或 Costco),切丁

l  1/2 个 大洋葱,切丁

l  3 大匙 色拉油(3 Tbsp cooking oil)

Part B

l  3 大匙 酱油

l  2 大匙 蚝油

l  2 大匙 糖

l  2 大匙 香油(2 Tbsp sesame oil)

Part C

l  1/2 杯 水

l  3 大匙 玉米粉(3 Tbsp corn starch)

l  1 大匙 面粉(1 Tbsp flour)

步奏:

4.     A - 用油爆香葱,下肉丁炒香

5.     加入 B  

6.     加入 C 料粉水炒至沸腾,熄火放凉即可   

 

厨具/器皿:一般厨房器皿, 蒸笼


参加课堂的访客请点击here会员请打开Zoom程式,键入:

MeetingID: 895 2958 7048

Passcode: 795146

假如您想参加群聊,请扫描以下二维码加入LINE群组,或搜寻微信群组“Olympia奥村学堂

再次感谢您的支持,鼓励及参与,希望能在课堂上看到您。

 

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