how to make kodama, moogle and boo ghost steamed pork buns
March 26, 2009
Posted by AnnaTheRed in how-to (all), how-to - decorations Tags: kodama, mario boo ghost, moogle, steamed pork bun
11 comments
This recipe doesn’t use yeast, so if you want to make buns fast, this is for you! (But as I mentioned in my other post, it’s a bit dry inside.)
For more moist steamed pork bun dough, check out “how to make steamed pork bun dough with yeast.”
When I was experimenting with steamed buns, I realized that Kodama was perfect character to make with buns, so I decided to add Kodama for this how-to.
[How to make Kodama, Moogle and Boo Ghost steamed pork bun dough without yeast]
(makes 8 small buns)
- 1 and 1/4 cup of *cake flour
- 80 ml of water (5 and 1/2 TBS) or milk (I used water)
- 2 TBS of baking powder
- 2 TBS of sugar
- 1/2 TS of salt
- 1 TBS of sesame oil (or vegetable oil)
- seaweed for eyes and mouth (for Kodama, Moogle, Boo Ghost)
- kamaboko (fish cake) (for Boo Ghost’s teeth)
– red food coloring (for Moogle and Boo Ghost)
– wax paper or parchment paper
Click to continue reading "how to make kodama, moogle and boo ghost steamed pork buns"
how to make steamed pork bun dough with yeast
March 26, 2009
Posted by AnnaTheRed in how-to (all), how-to - fundamentals Tags: boo ghost, kodama, moogle, steamed pork bun
12 comments
It may take a while to make this, but the bun is so very moist and delicious it’s worth it. Since this recipe makes about 20 buns, I recommend you make tons of buns on weekend and freeze them.
If you want to make buns fast, check out “how to make steamed pork bun dough without yeast.”
You can, of course, use this dough to make Kodama, Moogle, and Boo Ghost.
[How to make steamed pork bun dough with yeast] by my boyfriend’s mom!
*makes 20-21 small buns
- 3 cups all purpose flour (sifted)
- 1 tsp dry yeast
- 1 TBS canola oil
- 1 TBS sugar
- 1 pinch salt
- 1-1/3 cups lukewarm water
- 1/4 tsp baking soda
*This dough was made by my boyfriend.
[pork bun filling]
- 1/2 lbs of ground pork
- About 1 cup of chopped leeks or scallion (you can put more if you want)
- 4~5 shiitake, chopped (if you have any. make sure you remove the stems)
- half a can of bamboo shoot, chopped (if you have any)
[seasoning sauce for filling]
- 3 TBS of soy sauce
- 2 TBS of sake
- 1 TBS of sugar
- 1/4 TS of salt
- 2 TBS of sesame oil (or vegetable oil)
Click to continue reading "how to make steamed pork bun dough with yeast"
which dough is for you?
March 24, 2009
Posted by AnnaTheRed in Everything else Tags: dough, steamed pork bun
1 comment so far
First time I made Moogle and Mario Boo Ghost steamed pork buns, I used two different kinds of Japanese flour. Kyourikiko (hard flour) and Hakurikiko (soft flour). Thing is, I don’t think it’s something that everyone can get, so my boyfriend and I tried making buns with two different kinds of dough. One with cake flour and baking powder, and the other one with all-purpose flour and yeast.
Before I post “How to make Kodama, Moogle, and Mario Boo Ghost steamed pork buns”, I want to mention differences in two doughs.
Which dough is for you? It’s up to you. Both recipes have pros and cons.
[Cake flour and baking powder]
pros: takes about 30 minutes, no need to wait for yeast to rise
cons: if you use water instead of milk, the bun is a bit dry inside
Note: Because it has bread-like texture, it’s probably more suited for sweeter pastry buns, like sweet red bean buns.
[All-purpose flour and yeast]
pros: bun is soft and moist inside, fine texture
cons: takes about 2 hours or longer
Here’s a picture of two doughs.
Top: cake flour and baking powder. Bottom: all-purpose flour and yeast
The bun on the top was made with cake flour and baking powder, closed at the bottom.
The bun on the bottom was made with all-purpose flour and yeast, closed at the top.
You can see the edge of the bun on the top has a similar texture as cake, and the bottom bun has fine texture.
I’ll make one post for each how-to so it’ll be easier to search in the index page!
