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Nam Dinh specialty banh xiao, also known as Vietnamese rice pancakes, is a delightful and mouth-watering dish that captures the essence of Vietnamese cuisine. These pancakes are characterized by their light and crispy texture, filled with a variety of flavorful ingredients. Not only are they incredibly delicious, but they are also visually appealing, making them a perfect choice for any special occasion or simply as a treat for yourself. In this guide, we will explore the step-by-step process of making these delectable and attractive Nam Dinh specialty banh xiao, ensuring that you can recreate this Vietnamese culinary masterpiece in the comfort of your own kitchen. Get ready to embark on a culinary adventure and astound your taste buds with this delightful dish!
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What is the taste, origin and how to make xiao bao? Let’s find out with Creativekindercare.edu.vn the information about “How to make delicious and attractive Nam Dinh specialty banh mi pao”!
Where did the buns come from? Features of banh xiu pao
Origin of banh xiu pao
Banh xiu pao is also known by another name as little leopard. This is a very typical dish imported from the Chinese people who settled in Nam Dinh since ancient times. This dish attracts visitors to Nam Dinh not only thanks to its special name but also its unforgettable special taste hidden behind its idyllic appearance.
Features of banh xiu pao
At first glance, you will see that banh xiu pao looks like it was born from the “father” of the fried dumplings and the “mom” of the cake because of the mixed appearance of those two types of cake. With round shape, small and small; The outer layer is golden and shiny, as if it was fried by oil, but it is actually a deliciously baked pork belly.
Right from the crust, banh xiu pao has confused many people if you have never eaten it: When you pick up the cake, you will immediately think of mini fried dumplings, but when you take a bite and look closely at the crust, it will feel the delicious, crispy and soft taste of baked goods; But the special thing here is that this crust has many very thin layers of dough stacked on top of each other, not a thick, soft, fragrant and not sweet dough like a cake.
The special thing is not only the crust, but also the filling, which brings a feeling of both familiarity and strangeness to the audience. The filling of xiao pao creates a familiar flavor because it is similar to the dumpling filling when there is a combination of pork, wood ear with the fleshy taste of eggs. The point that makes the difference of the dumplings is that the meat in the filling is roasted pork and more spices than dumplings, so the flavor is more delicious and richer. You can buy cakes with the selling price of each cake is about 5,000 VND – 10,000 VND depending on the type at Hoang Van Thu, Le Hong Phong and Tran Hung Dao streets of Nam Dinh city.
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Ingredients for making dumplings
- The crust part
- 175g flour (100g water flour and 75g oil crust)
- 60g won lard (25g lard and 35g frozen lard)
- 1 chicken egg
- 10g fine sifted sugar
- Cake filling
- 200g roast pork
- 50g wood ear fungus
- 5 quail eggs or 3 chicken eggs
- 5g minced garlic
- 20 ml honey
- 10 ml oyster sauce
- 10 ml cooking oil
- 5g five flavors
- 20 ml soy sauce
- 1 teaspoon pepper, 1 teaspoon fine salt
How to make banh xiao
Step 1Make the oil crust of the cake (cake coat)
Put the mixture including: 75g flour, 35g lard, sugar, salt in a large bowl and mix well, mix the water with cooking oil in another bowl and add to the original flour mixture. Continue kneading well and let the dough rest for about 30-60 minutes (use plastic wrap to seal). After the dough rests, divide the dough into equal parts.
Step 2Make a layer of water powder inside the cake
For the mixture: 100g flour, 25g lard, slowly pour 50ml of warm water into a large bowl and mix well. Continue to add the oil and mix well. Then, divide into equal parts corresponding to the number of layers of cake in step 1.3 and use food wrap to cover.
Step 3Prepare the ingredients for the cake
Roast pork cut into small pieces, marinated with honey, five spices, oyster sauce, pepper and fine salt in a large bowl. Soak wood ear mushrooms in warm water for about 15 minutes to bloom, wash, drain and cut thinly. Onions and garlic peeled, washed and minced. Hard-boiled quail eggs, remove the shell, cut the eggs in half (if you use chicken eggs, hard-boil, cut into 4 pieces).
Step 4Carry out the process of making the cake
Add the chopped wood ear, garlic, and onion to the marinated meat in step 3.1 and mix well. Add a little oil. Stir-fry the cake until the mixture thickens and then turn off the heat. Divide the filling according to the cake batter.
The water dough balls have been incubated, flattened, then put the oil powder (divided into corresponding parts) in the middle of the water powder and wrapped. Let the dough rest for 15 minutes (use plastic wrap to cover). After the dough rests, you continue to roll the wrapped dough and then roll it up. Next, you manipulate one more time rolling the dough like that, then let the dough rest for 15 minutes. The third time rolling the dough after the dough rests for 15 minutes in step 5.4, you roll the dough into a flat round shape; Put the filling, quail eggs in the middle and grab the edges of the dough to cover the filling.
Step 6Preparing to bake
You put the cake on the baking tray (apply a layer of non-stick butter or use parchment paper, place the cakes about 2 -3cm apart to let the cake air and cook evenly). Next, turn on the oven for 10 minutes before the oven is hot, then put the cake in the oven at 170-200 degrees Celsius for about 3-5 minutes. After the cake turns ivory white, take it out and use a needle or toothpick to tattoo the cake evenly. Then put the cake in the oven for another 7 minutes at 170-200 degrees Celsius, then take the cake out and brush the egg yolk mixture on the surface of the cake and then put it back in the oven for about 2-3 minutes.
You will have a batch of yellow, crispy, unbroken, and crispy banh xiu pao, when you eat, you will see thin layers of cake alternating with each other and have a soft and spongy texture.
The filling has the aroma of five flavors and the rich taste of ingredients such as honey, the fleshy taste of eggs, and the greasy taste of meat.
Hopefully, the above article of Creativekindercare.edu.vn has helped you feel the special and how to make banh xiu pao. Good luck with the above recipe!
In conclusion, making delicious and attractive Nam Dinh specialty banh xiao requires a combination of careful preparation, fresh ingredients, and precise cooking techniques. By following the steps mentioned above, you can create banh xiao that is crispy, flavorful, and visually appealing. The key is to achieve the perfect balance of ingredients, textures, and flavors. From the thin and light crepe to the rich filling and various toppings, each component plays a significant role in enhancing the overall taste of this beloved Vietnamese dish. Furthermore, paying attention to the presentation can elevate the visual appeal of the banh xiao, making it even more enticing to devour. So, don’t hesitate to try your hand at making this delectable Nam Dinh specialty – your taste buds will thank you!
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