This is another one of my adventure last summer. Time really flies. I was not able to finish the blog after starting it. Although this did not turn out like the ones I made a few moons ago, it still tasted good. What is an adventure, if everything turn out perfectly.
I have made this before the Hwa Juwen - the 'flower' roll with vermicelli (reconstituted Chinese bean thread). It is one of my favorite. Normally, you would not see this much vermicelli mixed in it. But since this is mine, I did what I like.
Premix reconstituted bean thread noodle (shred cut with kitchen scissors) with stir fried ground pork and some shredded carrots for color.
Add some salt and white pepper for taste.
Prepare the BAO dough.
Roll out the dough, fill the dough. Slice the dough and roll the dough.
The BAO dough called for the milk powder, but it turned out that dry powder milk did not add any value to the final product as far as some people claim that it Whitens the dough and having too much rice vermicelli as I have done didn't help either. I should just fill it with just enough for the look and stir fry a side dish to go along with it. (I think I was being lazy.)
Let it rise to double.
Roll out and fill with reconstituted bean thread vermicelli stir fried with ground pork and some shredded carrots. You could add chopped green onions or chopped curly parsley, etc.
Steam at high heat for 25 to 30 min.
*Tester: Open the steamer's cover slightly and Quickly without burning yourself, remove one of the Hwa
Juwen to taste. Quickly return the steamer's cover.
If the dough does not feel sticky and the texture well formed and the pork is cooked. Power off. Remove the lid. Remove the steamer baskets off the steamer pot onto a drying rack