Bao Buns

    0
    Bao Buns
    AuthorRich
    RatingDifficultyIntermediate

    Yields8 Servings
    Prep Time3 hrsCook Time15 minsTotal Time3 hrs 15 mins
    Ingredients
     2 ½ cups bao flouror plain/all purpose flour
     2 tsp instant yeast
     2 tsp sugaroptional
     1 tsp fine sea salt
     1 cup Warm water
     1 ½ tbsp vegetable oil
    Kitchen Items
     1 Mixing bowl
     1 Wooden spoon
     1 Kitchen towel
     1 Greaseproof/baking paper
     1 Bamboo steamer
     23 pinches Flourfor dusting the work surface
     1 Rolling pin
     1 SaucepanNarrower than the bamboo steamer
    1

    In a mixing bowl, combine the flour, instant yeast, sugar, and salt with a wooden spoon.

    2

    Add ½ cup (120ml) of the warm water and 1½ tbsp of oil. Once combined roughly, continue with your hands. Add additional warm water very gradually, tablespoon by tablespoon (usually it needs another 2-3 tbsp of water - it needs to be not too dry and not too sticky).

    3

    Hand knead the dough for 10 mins until smooth and elasticy. Form it into a ball and rub a small amount of oil on the dough’s surface to prevent it from drying. Place in a clean bowl covered with a kitchen towel and put it somewhere warm for 1-2 hrs or until it doubles in size.

    4

    Line the bamboo steamer: Cut two circles of greaseproof/baking paper to line each tier of the steamer. Prick lots of small holes in the paper to allow steam through.

    5

    Once the dough is ready, on a lightly floured surface use your fingertips to press out the air. Divide the dough into 8 equal pieces and roll into balls. Lightly flour the surface again and leave the balls covered with a kitchen towel for 30 mins.

    6

    With a rolling pin, roll the balls out into ½ cm thick oval shapes. Fold each in half and put a small square of greaseproof/baking paper between the two halves to stop them sticking.

    7

    Place the folded buns in the steamer for another 30 mins to prove further.

    8

    Half fill the saucepan with water and place the steamer (with the buns inside) on top. On a medium-high heat let the water come to a simmer. Don’t open the steamer or you will ruin the buns!

    9

    When the water is fiercely simmering, continue to steam for 10 mins then take the saucepan and steamer off the heat and leave the buns for another 5 mins.

    10

    Remove the lid and take the buns out gently.

    CategoryCuisineCooking MethodTags, , ,

    Ingredients

    Ingredients
     2 ½ cups bao flouror plain/all purpose flour
     2 tsp instant yeast
     2 tsp sugaroptional
     1 tsp fine sea salt
     1 cup Warm water
     1 ½ tbsp vegetable oil
    Kitchen Items
     1 Mixing bowl
     1 Wooden spoon
     1 Kitchen towel
     1 Greaseproof/baking paper
     1 Bamboo steamer
     23 pinches Flourfor dusting the work surface
     1 Rolling pin
     1 SaucepanNarrower than the bamboo steamer

    Directions

    1

    In a mixing bowl, combine the flour, instant yeast, sugar, and salt with a wooden spoon.

    2

    Add ½ cup (120ml) of the warm water and 1½ tbsp of oil. Once combined roughly, continue with your hands. Add additional warm water very gradually, tablespoon by tablespoon (usually it needs another 2-3 tbsp of water - it needs to be not too dry and not too sticky).

    3

    Hand knead the dough for 10 mins until smooth and elasticy. Form it into a ball and rub a small amount of oil on the dough’s surface to prevent it from drying. Place in a clean bowl covered with a kitchen towel and put it somewhere warm for 1-2 hrs or until it doubles in size.

    4

    Line the bamboo steamer: Cut two circles of greaseproof/baking paper to line each tier of the steamer. Prick lots of small holes in the paper to allow steam through.

    5

    Once the dough is ready, on a lightly floured surface use your fingertips to press out the air. Divide the dough into 8 equal pieces and roll into balls. Lightly flour the surface again and leave the balls covered with a kitchen towel for 30 mins.

    6

    With a rolling pin, roll the balls out into ½ cm thick oval shapes. Fold each in half and put a small square of greaseproof/baking paper between the two halves to stop them sticking.

    7

    Place the folded buns in the steamer for another 30 mins to prove further.

    8

    Half fill the saucepan with water and place the steamer (with the buns inside) on top. On a medium-high heat let the water come to a simmer. Don’t open the steamer or you will ruin the buns!

    9

    When the water is fiercely simmering, continue to steam for 10 mins then take the saucepan and steamer off the heat and leave the buns for another 5 mins.

    10

    Remove the lid and take the buns out gently.

    Bao Buns

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