Saturday, November 05, 2011

manapua

bao It's been awhile since I've baked bread, but the weather has been quite summery during the daytime, and I had some time on my hands yesterday, so I finally got around to trying my hand at manapua or char siu bao.

Manapua is a food I had growing up and I really like the baked version.

I used the same bread recipe that I use for anpan.

For the filling, I used some char siu, lup cheong (which I took out of the freezer) and green onion.

While you are waiting for the dough to proof, render the fat out of both the lup cheong and char siu separately, drain on a paper towel.

Chop the lup cheong and char siu separately into a dice and let cool.

Mix each with thinly sliced green onion and put into your dough before the 2nd proofing (at step 10 on the anpan recipe).

bao (2) I baked these for about 18 minutes.

NOTES: The yeast was past the expiry date and I think I should have kneaded it longer. The dough was a little too wet to handle even if I added flour when I worked with it.

Next time, I would add a little more filling too.

Flavor-wise it was good and still had a nice crumb. I would make this again (with newer yeast this time).

19 comments:

jalna said...

Looks yummy Kat!!

Lizzy said...

What a great bread...the filling looks lovely! I've done that with older yeast, too, but I never would have known from your finished product~

K and S said...

thanks Jalna :)

Take care.
Kat

KirkK said...

That looks quite good Kat!

K and S said...

aw you are too kind Lizzy! thank you!

Thanks Kirk :)

Take care you two.
Kat

Anonymous said...

Mmmm, yummy! I I make quite similar bread, so called stuffed bread. I usually use ham, cheese, onion, and Hungarian peppers.

Sandy

Abigail (aka Mamatouille) said...

I just threw away some old yeast and got some new. Looking forward to making pizza soon.

These look amazing and so professional--I can imagine them in a Japanese bakery.

Japan Australia said...

They look really good and I like the sound of the fillings you used :)

Japan Australia

K and S said...

I don't think I've tried Hungarian peppers Sandy, but your version sounds delicious!

ooh looking forward to seeing your pizza Abigail :)

Thanks J-A!

Take care everyone.
Kat

Kevin said...

Just wanted to mention that, having just moved to Japan from the States, cooking for myself has been a bit of a bear (straining my already limited repertoire), so the recipes on your blog have been a bit of a revelation...

Can't wait to get around to trying some of them!

K and S said...

I hope you like them Kevin :)

Take care.
Kat

Anonymous said...

Oh, Hungarian peppers are similar to banana peppers, and Cubanelle peppers. Yellow and thin. You have probably seen them in the grocery stores.

Sandy

K and S said...

ah thanks Sandy, I've seen them in the States, but not in Japan.

Take care.
Kat

Rowena... said...

You can send some of that summery weather my way...we are getting drenched! Manapua looks good!

K and S said...

ha! I talk about summery Rowena and jinx myself...our temps majorly dropped today :0

Take care.
Kat

K said...

I'm impressed that you made these!

K and S said...

aw thanks K!

Take care.
Kat

Deb in Hawaii said...

I am very impressed that you made your own manapua. ;-)

K and S said...

thanks Deb!

Take care.
Kat