HOW TO STEAM BAO BUNS WITHOUT A STEAMER RECIPES

Steps:

• Yeast Mix: Mix all yeast mix ingredients in a large mixing bowl. Let stand for 30 minutes. Dough Mix: Mix other ingredients except baking powder into the bowl in the following order - warm water flour salt sugar vegetable oil Knead the dough until it is smooth and elastic. Lightly oil the entire surface and let stand until triple in size (2 1/2 to 3 hours). Turn dough out on a floured board and punch down. Sprinkle baking powder evenly on surface, then knead for about 5 minutes. Divide dough into 2 parts. Place one piece into bowl and cover. Divide the first section into 12 parts. At this point you may add any desired filling or continue with unfilled buns. [To add filling - Flatten each section in the palm of your hand. Place one tablespoon of filling in the center and form dough into a ball around the filling.] Lightly roll each part into a ball. Put each ball on a wax or parchment paper square. Cover and let stand until doubled (about 30 minutes). Repeat with the rest of the dough. Steaming Place water in a steamer and bring to a rapid boil. Reduce heat to medium. Place a single layer of dough balls (with wax/parchment squares) into steamer tray about 1 inch apart. Cover and steam for roughly 15 minutes. Remove cover before turning off heat and transfer buns to a serving plate/tray. Repeat until all buns are cooked. Serve warm. Baked Preheat oven to 350º. Place buns on a lightly oiled baking pan. Bake at 350º for 15 to 18 minutes (until golden brown). Serve warm.

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.