Little Miss Bento・Shirley シャリーのインスタグラム(littlemissbento) - 1月13日 11時42分

[Recipe video] So yes ?? I managed to squeeze time to video my recipe for the Rooster Nian Gao Bao. You can make this for new year!
So fluffy outside and super mochi-mochi inside - watch till the end!
Healthier version. No shortening or oil added to the dough, since we already have nian gao filling (sinful! Haha), so I adjusted my basic recipe from my cookbook slightly. Still very soft! You can also change the filling as you desire.
INGREDIENTS
· 170g Bao Flour aka Hongkong flour, or low gluten flour (divide into 2 portions, 85g each)
· 20g sugar
· 3g instant dry yeast
· 100ml milk
· 0.5 tsp salt
· 5 round slices of nian gao rice cake, about 1.5cm thick. I used matcha flavor ones.
METHOD
1. In bowl of flour (85g), sugar, instant dry yeast – add milk. Mix well with spatula
2. Then add in remaining flour and salt, mix well. Scrap all onto worktop.
3. Knead until smooth and malleable.
4. Divide and add in colors, knead well to color evenly – 4g black (bamboo charcoal powder), 4g yellow (icing color), 15g red (icing color). Divide the remaining white dough into 5 parts.
5. Roll out the dough using rolling pin. Center should be thicker. Wrap the nian gao and seal the ends.
6. Place on parchment paper, seal side down
7. Shape and assemble the details
8. Cover gently with some cling wrap. Let it rest for about 45mins at a warm place. Please adjust fermentation time depending on your weather conditions.
9. Steam at high heat for 12-13mins.

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