Winnie the Pooh Steamed Bao with Hazelnut Chocolate Filling

Here’s a variation of the steamed bao~ it is easy to prepare yet tastes so good! 🙂
If you have time, you can also try out steamed bao with homemade char siew filling.

delicious bao with casino hazelnut spread

winnie the pooh and piglet steamed bao with hazelnut-chocolate filling

Recipe adapted from Bake for Happy kids

Makes 10-12 regular size bao

Ingredients

Steamed bun/ bao
250g Hong Kong flour or any low protein bleached flour
1 teaspoon instant dry yeast
62g caster sugar
2.5 teaspoon Crisco/ vegetable shortening
1 teaspoon baking powder
1/8 teaspoon salt
110 ml lukewarm water
orange food gel coloring (for pooh)
pink food gel coloring (for piglet) (optional)

Filling
10 teaspoons hazelnut-chocolate spread (i am using Casino brand)

Directions

Filling

  1. Scoop 1 teaspoon of hazalnut spread and wrap with cling wrap. Repeat for the number of baos that you intend to make.
    casino hazelnut chocolate spread
  2. Store in the freezer until hardens.

Steamed bun/ bao

    1. Mix dried yeast in 110ml lukewarm water.
    2. Add in half of the flour, mix well with yeast mixture. Set aside for 15 minutes.resting-the-yeast
  1. Add in all other ingredients and food coloring (either orange or pink) and knead the dough until smooth and not sticky. Cover dough with a damp cloth and let it rest in a warm place for about 1 1/2 hour or until double in size.
  2. Dust your hands and rolling pin with flour to prevent dough from sticking. When the dough is ready, divide into 10-12 portions depending on the size of the bao that you want.
  3. Shape each portion into balls with smooth surfaces. Cover with damp cloth and allow the dough to rest for 10 minutes.
    cover-dough-with-damp-cloth
  4. Take out a pinch of the dough and keep it for the ears for winnie the pooh. Flatten each dough with a rolling pin. Try to make the center thicker so the skin does not break. Place the (harden) hazelnut filling in the center of the dough. Pull the pleats together and seal.
  5. Place each bao on a small piece of baking paper with its pleats side down. Roll out 2 small balls for the ears. Keep the dough covered with damp cloth to prevent drying out.
  6. Set water to boil in a steamer. Steam baos for 15 minutes* until done.
  7. Serve them warm immediately, or reheat for a few minutes before serving.
  8. Draw the facial details of the winnie the pooh bear using a black edible food marker.

*Note that the steam timing may vary if you have smaller or larger sized bao, or multiple layers of baos to steam.

Happy making baos!

delicious steamed buns with hazelnut filling

soft and fluffy winnie the pooh bear bao!!

Rilakkuma Steamed Bao with Homemade Chicken Char Siew

rilakkuma-steamed-buns

Rilakkuma steamed baos with delicious homemade chicken char siew filling~

Recipe adapted from Bake for Happy kids and Lily’s Wai Sek Hong

Makes 10-12 regular size bao

Ingredients
Homemade Chicken Char Siew
400g chicken thighs (skinless & boneless)
1/4 cup Hoisin sauce
1 teaspoon garlic powder
2 teaspoons light soy sauce
1/4 -1/2 cup caster sugar
1 tablespoon Hua Tiao wine (花雕酒)
1/2 teaspoon five spice powder
1/4 teaspoon salt
Dash of pepper

To glaze:
1 tablespoon dark soy sauce
1 tablespoon maltose (麦芽糖)
1 tablespoon cooking oil

char-siew-ingredients

Steamed bun/ bao

250g Hong Kong flour or any low protein bleached flour
1 teaspoon instant dry yeast
62g caster sugar
2.5 teaspoon Crisco/ vegetable shortening
1 teaspoon baking powder
1/8 teaspoon salt
110 ml lukewarm water

Directions

Homemade char siew

  1. Combine chicken with all marinating ingredients. Place them in zip lock bags and make sure the surfaces of the chicken are well-coated with marinade. Marinate chicken in the fridge overnight.
  2. Cook chicken with the marinade in a wok until the gravy thickens, and chicken is slightly charred. Heat up the leftover marinade until thickens and set aside in a bowl. Stir occasionally to prevent burning.
  3. Combine all glaze ingredients in a bowl. Warm glaze slightly in the microwave or using a hot water bath to combine them together.
  4. Preheat oven to 220°C. Line a baking tray with aluminium foil. Brush the glaze on both sides of the chicken. Grill each brushed side for 3-5 mins for a nice shine and color.
  5. Allow the char siew to cool before using it for the steamed bao. Store in fridge until ready to use.
    chicken char siew

Steamed bun/ bao

  1. Mix dried yeast in 110ml lukewarm water.
  2. Add in half of the flour, mix well with yeast mixture. Set aside for 15 minutes.
    resting-the-yeast

    Add in all other ingredients and knead the dough until smooth and not sticky. Cover dough with a damp cloth and let it rest in a warm place for about 1 1/2 hour or until double in size.

    dough-proofing

  3. Dust your hands and rolling pin with flour to prevent dough from sticking. When the dough is ready, divide into 10-12 portions depending on the size of the bao that you want.
  4. Shape each portion into balls with smooth surfaces. Cover with damp cloth and allow the dough to rest for 10 minutes.
    cover-dough-with-damp-cloth
  5. Take out a pinch of the dough and keep it for the ears and spout of the bear. Flatten each dough with a rolling pin. Try to make the center thicker so the skin does not break. Place char siew filling and a tiny scoop of gravy in the center of the dough. Pull the pleats together and seal.
  6. Place each bao on a small piece of baking paper with its pleats side down. Roll out 2 small balls for the ears, and a flattened ball for the spout. Keep the dough covered with damp cloth to prevent drying out.
    shaping-the-dough
  7. Set water to boil in a steamer. Steam baos for 15 minutes* until done.
    bear-shaped-bun
  8. Serve them warm immediately, or reheat for a few minutes before serving.

*Note that the steam timing may vary if you have smaller or larger sized bao, or multiple layers of baos to steam.

rilakkuma-char-siew-bao

Enjoy these kawaii rilakkuma steamed buns!

rilakkuma-bear-bao

pig-panda-steamed-bao

Made mini pig and panda no-filling baos with the leftover dough~ 

Teddy Bear Milk Bread with Lotus Biscoff Spread

teddy-bear-milk-bread

Teddy bear milk bread with lotus biscoff filling

Recipe adapted from Little Miss Bento

Ingredients
260g bread flour
1 tablespoon sugar
1 teaspoon salt
10g unsalted butter
1 teaspoon instant yeast
160ml milk (i use milk instead of water in the original recipe)
2 tablespoons lotus biscoff spread (optional)

Directions

  1. Sieve the bread flour. Add bread flour, sugar, salt, butter, yeast and water and knead until smooth (and the dough should not stick to your hands). I am using my kitchenaid stand mixer with dough hook. 1-mix-ingredients
  2. Cover the mixing bowl with a cling wrap and let the dough rise at room temperature (takes about 1 hour).
    2-first-rise
  3. Prepare the lotus biscoff filling for the bread. I use ~1 tablespoon of the biscoff spread each and wrap it in cling wrap. Chill in the freezer.3-biscoff-filling
  4. After 1 hour, the dough should double in size. Use the finger test, the dough should spring back slowly with an indentation.
  5. Dust your fist with some bread flour and punch out the air from the dough.5-punch-out-air
  6. Divide the dough into 4 portions. Roll them out and smooth into small balls. Cover with a wet towel and set aside for 10 minutes.6-roll-into-balls
  7. Roll out the dough and shape them into the bears. Wrap the biscoff filling in the largest dough (head of the bear), making sure the filling is at the centre of the dough. Cover with damp cloth and set aside for 20 minutes. Make sure that you leave some space between the bears as they will expand further. Preheat the oven to 170°C.
  8. Bake the bread for about 15 minutes at 170°C. To prevent browning, cover the bread with aluminium foil after 5 minutes of baking.
  9. Add in the eyes and nose for the teddy bear with a black food marker or chocolate.

Enjoy!

teddy-bear-milk-bread1

Rilakkuma Mini Honey Cakes 

These lovely cakes are really easy to make! It is very lightly sweeten which is perfect for my baby 🐻.

Note: Not suitable for babies below 1 year old as it contains honey 🐝

rilakkuma-honey-cakes

Rilakkuma mini honey cakes (left) served with condensed milk (right)

Recipe adapted from Little Miss Bento

Makes 38 mini cakes

Ingredients
150g Morinaga hotcake mix
100ml milk
1 tablespoon melted butter (+ additional for greasing)
2 tablespoons raw honey
1 egg
few drops of vanilla extract
condensed milk (optional)

Directions

  1. Mix all the ingredients in a bowl with a hand whisk.
  2. Grease the baking mold with butter.
  3. Scoop batter into mold until 80% full as cake will expand in the oven.
  4. Bake at 180°C for 15 minutes or until lightly brown.
  5. Add in the eyes and nose with food marker or chocolate.

rilakkuma-honey-cakes1

Golden Waffles 

These golden waffles are crispy on the outside and soft in the inside. You can serve them with fresh fruits for a healthier option, or a scoop of your favourite ice-cream as dessert!

bear-golden-waffle

Bear golden waffles

ice-cream-golden-waffle

Golden waffles with ice-cream!

Makes 5 square waffles 

Ingredients
1 1/4 cups unbleached all-purpose flour
1/3 cup cornflour
1 teaspoon baking powder
1/4 tsp baking soda
1 teaspoon sea salt
2 teaspoons caster sugar
1/2 cup whole milk
1/2 cup buttermilk
1/3 cup vegetable oil
1 large egg, lightly beaten
1 1/2 teaspoons pure vanilla extract
1 tablespoon butter, for greasing

Directions

  1. Add the dry ingredients: flour, cornflour, baking powder, baking soda, salt, sugar in a bowl. Whisk to mix well.
  2. Add the milk, buttermilk, oil, egg and vanilla extract. Whisk to blend well until smooth. Set aside to rest for 30 minutes.
  3. Preheat your waffle iron. Grease the waffle maker thoroughly with the butter. Pour the batter into the hot waffle iron and cook until golden and crisp.