Chicken Mushroom Baked Pao


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Pao is a originally a type of steamed, filled bun or bread-like (made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect, it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian filling.

The recipe was supposed to be fried in a pan with some oil and water but I did try to bake it in an oven and it did work.

Interesting part is that there are two types of dough: one with yeast and the other with baking powder, which then be mixed together with butter. Normally shortening is used but I prefer to use butter instead.

The filling is chicken with mushroom and I pour some sesame oils prior baking.

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Ingredients: organic cake flour, yeast, organic turbinado sugar, baking powder, water, chicken fillet, mushroom, Chinese cabbage, garlic, green onions, sesame oil, organic coconut oil, fish sauce, vegetarian mushroom seasoning, pepper, salt.

 

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Friands


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Trying to bake using frozen white eggs powder and if it does has smell I do not like. I am not too sure if this is due to molasses sugar, it does not smell as I initially thought. My all-time-favourite friands in shell-shape.

Ingredients: organic unbleached flour, organic molasses sugar, almond flour, frozen white eggs, French butter.

 

Macrobiotics – Baked Sweet Potatoes


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Recipe taken from my Macrobiotics Course. Sweet potatoes are Yang food.

Ingredients: sweet potatoes, cashew nuts (soaked and dehydrated at low temperature), white sesame seeds, fresh soya milk, a little bit of organic maple syrup.

These taste very nice as it is but when baked it gives a crush on the surface and bottom. You can go without maple syrup as sweet potatoes are naturally sweet. Can be substitute with white/purple sweat potatoes.

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