White steamed buns called ?salapao? are a popular snack in Thailand. They are sold at hawker stalls and roadside eateries as well as Chinese restaurants. Fillings for the buns can be savoury or sweet. Savoury salapao usually consist of barbecued or minced pork. The filling in the picture is ?sai mou daeng? (?moo daeng? = red roast pork). In this context, the word ?sai? means filling. The sweet buns are often favoured by overseas visitors and are usually available at 7-Eleven stores for around 10 to 15 Baht.
1.5 cups fermented dough1.5 cups all purpose flour½ cup cake flour½ cup castor sugar1 tsp ammonia1.5 tbsp baking powderFERMENTED DOUGH:
2 cups all purpose flour½ cup cake flour1 tsp fermented glutinous (sticky) rice flour¾ cup water2 tsp vegetable oilFILLING:
2 cups Chinese B.B.Q. pork, cut into small pieces1 cup B.B.Q. gravy, I tbsp chopped garlic2 tsp wheat flour,2 tbsp light soy sauce1 tbsp sugar,1 tsp sesame oil2 tbsp vegetable oilPREPARATION:
To make the fermented dough:
mix fermented glutinous rice flour with water and allow to stand for 5 minutes. Stir in both kinds of flour; add the vegetable oil and knead until smooth. Place the dough in a greased bowl, cover and leave overnight.To make the filling:
fry chopped garlic in oil until fragrant add the B.B.Q. pork and stir well. Follow with the wheat flour and gravy, stirring until the flour is done and thickened. Season to taste with soy sauce, sugar and sesame oil. Stir together well, then remove from heat.Mix the dough with ammonia and leave to stand for 5 minutes.Sift both kinds of flour with baking powder, then add to the fermented dough. Add sugar and knead until a smooth dough forms. Divide into 20 gram portions. Spread the dough into thin sheets, making a dome in the center. Place 1 tbsp of the filling in the center and gather the sides to form a nice bun shape. Place each bun on a sheet of paper, and arrange on the dim sum trays.Bring the water in a steamer to a boil; place the dim sum trays in the steamer and steam for 10 minutes. Remove and serve hot.