Bao Basic Dough Recipes

STEAMED BAO BUNS

Steps:

• Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
• Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
• Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
• Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
• Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
• Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
• Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.

BANH BAO

Steps:

• Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
• Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
• Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
• Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
• Steam buns until puffed up, about 30 minutes.

HOW TO MAKE BAO BUNS - MANTOU CHINESE STEAMED BUNS | TASTING TABL

Steps:

• In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.
• Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.
• Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.
• Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.
• Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.
• Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes. Serve.

BISCUIT BAO BUNS RECIPE BY TASTY

Steps:

• Fill a wide, high-sided skillet with 2 inches (5 cm) of water. Bring to a boil over medium-high heat. Line a bamboo steamer with parchment paper and cut slits in it to allow steam to escape.
• Meanwhile, gently roll out the biscuits into 3-inch (7.62 cm) rounds. If desired, use a cutter or glass to cut out uniform circles, discarding the scraps. Spray the biscuits with nonstick spray and fold in half.
• Set the steamer basket over the boiling water. Add the biscuits to the basket, spacing evenly. Cover and steam for 5-7 minutes, until cooked through and puffed.
• Gently transfer the buns to a wire rack to cool slightly.
• Fill each bun with pickled vegetables, a slice of pork belly, cilantro, and mint.
• Enjoy!