CHINESE STEAMED BAO RECIPE RECIPES

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.

Steps:

• Combine the All-Purpose Flour (525 gram), Salt (1/2 teaspoon) and Caster Sugar (1 1/2 tablespoon) in the bowl of a stand mixer with the dough hook attached.
• Dissolve the Instant Dry Yeast (1 teaspoon), Caster Sugar (1 pinch) and Water (1 tablespoon) in a bowl.
• Add the yeast mixture to the flour mixture, along with the Milk (50 milliliter), Sunflower Oil (1 tablespoon), Rice Vinegar (1 tablespoon) and Water (200 milliliter).
• Knead for around 10 minutes, until the dough is smooth.
• Place the dough in an oiled glass bowl, cover with a clean damp tea towel and place in a warm spot to prove for around 2 hours.
• The dough should have doubled in size.
• Place the dough back in the bowl of a stand mixer and add the Baking Powder (1 teaspoon) and knead into the dough for 5 minutes.
• Roll out the dough into a long sausage, around 3cm thick.
• Cut into pieces about 3cm wide. You should get around 16 to 18 pieces.
• Roll each piece of dough into smooth balls and leave to rest for 2-3 minutes.
• Use a rolling pin to roll out each ball, into an oval shape about 3-4mm thick.
• Brush the surface of the dough ovals with a little bit Sunflower Oil (to taste).
• Rub a chopstick with more sunflower oil and place in the centre of the dough.
• Fold the dough over the chopstick.
• Then slowly pull the chopstick out and place each bun on a lined baking tray covered with a clean tea towel. Allow to prove in a warm place for 1 hour and 30 minutes, or until they've doubled in size.
• Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up. Depending on the size of your steamer, you might have to do this in batches.
• Serve and enjoy!