STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Total Time 1 hours 4 minutes
Prep Time 40 minutes
Cook Time 24 minutes
Yield Makes 18 buns
Number Of Ingredients 7
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.
Nutrition Facts : Calories 119 calories, FatContent 1 grams fat, CarbohydrateContent 23 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium
BASIC STEAMED BAO BUNS RECIPE | SIDECHEF
Making your own steamed bao at home has never been easier! Fill these soft pillowy buns with grilled or braised meat, thinly sliced vegetables, fresh herbs and spicy condiments for the perfect homemade Chinese food.
Provided by SideChef
Categories Pescatarian Low-Carb Vegetarian Bread Baking Comfort Food Budget-Friendly Nut-Free Shellfish-Free SideChef Original Advanced Weekend Project Egg-Free Soy-Free Entertaining Picnic Holidays Steamer Stand Mixer Fish-Free Stove Peanut-Free Tree Nut-Free Classic Tomato-Free
Total Time 18000S
Yield 12
Number Of Ingredients 12
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!
Nutrition Facts : Calories 15 calories, ProteinContent 0.4 g, FatContent 0.1 g, CarbohydrateContent 2.9 g, FiberContent 0.1 g, SugarContent 0.1 g, SodiumContent 11.5 mg, SaturatedFatContent 0.0 g, TransFatContent 0 g, CholesterolContent 0.0 mg, UnsaturatedFatContent 0.1 g
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