STEAM BAO BUNS WITHOUT STEAMER RECIPES

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BASIC STEAMED BAO BUNS RECIPE | SIDECHEF



Basic Steamed Bao Buns Recipe | SideChef image

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

525 gram All-Purpose Flour
1 pinch Caster Sugar
1 1/2 tablespoon Caster Sugar
1 teaspoon Instant Dry Yeast
1/2 teaspoon Salt
50 milliliter Milk
1 tablespoon Sunflower Oil
1 tablespoon Rice Vinegar
200 milliliter Water
1 tablespoon Water
1 teaspoon Baking Powder
to taste Sunflower Oil

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

STEAMED PORK BUNS (CHAR SIU BAO) RECIPE | MYRECIPES



Steamed Pork Buns (Char Siu Bao) Recipe | MyRecipes image

These buns are a grab-and-go street food in China. They were also popular in our Test Kitchens, where they earned our highest rating. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag. Steam directly from the freezer for an additional five minutes. This Chinese recipe is proof you don't have to get takeout to enjoy the fine cuisine. Serve these for a meal or as a fantastic appetizer for entertaining. 

Provided by Bruce Weinstein and Mark Scarbrough

Yield 10 servings (serving size: 1 bun)

Number Of Ingredients 20

Filling:
½ teaspoon five-spice powder
1 pound pork tenderloin, trimmed
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1?½ teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
¼ teaspoon salt
Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3?¼ cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
¼ teaspoon salt
1?½ teaspoons baking powder

Steps:

  • To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes.
  • Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
  • To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
  • Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  • Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
  • Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
  • Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid.
  • Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.

Nutrition Facts : Calories 259 calories, CarbohydrateContent 35.7 g, CholesterolContent 27 mg, FatContent 6.1 g, FiberContent 1.6 g, ProteinContent 14.3 g, SaturatedFatContent 0.9 g, SodiumContent 343 mg

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