BBQ PORK BAO RECIPES

Steps:

• Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
• Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
• Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
• Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
• Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
• Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
• Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Steps:

• To make the filling, cut the Char Siu (250 gram) into small cubes and then mix in the Fresh Ginger (1) that have been soaked in Water (1 tablespoon) and finely chopped Shallot (2 tablespoon).
• To make the wrapper, pour the Water (250 gram) and Instant Dry Yeast (1 1/4 teaspoon) into a bowl of All-Purpose Flour (500 gram) and stir with a chopstick.
• Knead the mixture into smooth and soft dough. At the very beginning, it might be a little sticky.
• Cover the bowl and let the dough rest for around 1 hour or until it doubles in size. Put it in a oven to shorten the time. Preheat the oven to around 35 degrees C (95 degrees F) for fermentation. After 5 minutes, turn the oven off. And leave the bowl in.
• Punch the air out of the dough ball. On a slightly floured kitchen board, roll the dough into a long log around 5cm in diameter. Cut the long log into 12 equal portions. Take one portion out, press it slightly and then roll out to a around wrapper using a rolling pin.
• Place the wrapper in your left hand. Place around 1 tablespoon of the filling in the center of the wrapper.
• To fold the baozi, fix the starting point with the thumb of right hand and begin to fold the edge counterclockwise. Move the thumb slowly in the process.
• Pour some cold water in a wok or pot and set up the steamer. Brush Peanut Oil (1 tablespoon) on the bottom and place the buns into the steamer. Leave some spaces between each one. Cover your steamer with a lid and rest for around 10 to 20 minutes or until the buns expand in size.
• Then turn the heat up to boil the water and steam the buns for 15 to 20 minutes.
• Turn off the fire and wait for 5 minutes. Transfer the buns out and serve immediately. Enjoy!