Steamed Chocolate Baos

5
(440)
10737

55 minutes

Medium

8 baos

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ingredients:

Directions:

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Directions:

  1. For the filling: Melt the chocolate with the hot whipping cream in a bowl, add condensed milk and cocoa powder; mix well and let it cool.
  2. Punch down the dough, divide it into equal portions to get 8 pieces, take one piece and paint half of it pink. Set it aside.
  3. Roll out the dough and fill it with the chocolate, close it into a ball shape, create ears with the reserved dough, and place pink circles for their cheeks. Place the baos in the steamer of the Bella Rice Cooker.
  4. Pour water with spices into the inner pot of the Bella Rice Cooker, place the steamer with the baos, and cover. Cook for 25 minutes. Once ready, enjoy.

What Is pork broth?

 

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.

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