|ASIAN STEAMED BUNS/ BAO (about 20 small buns) |
- 2¼ cups all-purpose flour (and extra for dusting)
- 6 Tbsp corn starch
- 1 packet of active instant yeast
- ¼ cup sugar
- 1 Cup of lukewarm milk
- ½ tsp baking powder
- 1 Tbsp of cooking oil
- 16 of 3×3 -inch square of parchment paper
- Prepare a large mixing bowl and add in flour, corn starch, cooking oil and baking powder and stir to mix well.
- Dissolve yeast in lukewarm milk and sugar. Once dissolves, let it sit for 5 minutes until foamy and pour into the flour mixture and mix well. Knead the dough until it is smooth and doesn't stick to your hands anymore, about 10 minutes. You may need to add more flour or you may not. If the dough is still rather sticky, you may need to add a bit by a bit.
- Place the dough in a lightly oiled bowl to let it rest for about 1 hour or longer in winter time. It will double in size. Roll the dough into long sausage shape. Divide your dough into half and then half again until you get about 20 small doughs
- Dust your working area with some flour. Roll each ball out with your rolling pin to thin circle
- Fill your bao with whatever filling you have (meat, veggie, coconut and egg jam (kaya), etc) and bring all edge together and pinch to seal or if you are obsessed like I am, pleat some patterns on the bao ;)
- Prepare your steamer. Wrap the lid of your steamer (like wrapping a gift basically) with a clean kitchen towel and secure with rubber band/ string or whatever you have on the top. This is to prevent the vapor from the steam drops back to your bao and this will create "burn spots"
- Don't over crowd your steamer, you may need to steam in batches, that's fine, as the bao will expand, especially if you make big one. Steam small bao for about 10 minutes. For a bigger one and especially with meat filling inside, you many need at least 20 minutes
Recipe by What To Cook Today at http://whattocooktoday.com/play-with-your-bao.html