Do You Like Bao’s ?
This steamed bun is originally Chinese; it has been around for hundreds of years…
It originated in Northern China, where wheat, rather than rice was more prominently grown.
I’d like to share with You my first attempt of preparing homemade Bao’s… They don’t look perfect but I do believe that practice makes perfect.. At least their taste was exceptional! Inspired from @seonkyounglongest here’s the recipe:
For the dough:
1/3 Cup warm water
1/2 Cup warm milk
1 tbsp active dry yeast
2 tbsp Sugar
2 tbsp olive oil
2.5 Cups all purpose flour
1/2 tsp baking powder
1/4 tsp salt
2 tbsp sugar
Method of Preparation:
Mix the lukewarm water and milk add the yeast and sugar and oil and set aside for 10 minutes.
Meanwhile, mix the dry-ingredients.
Use your kneading machine and incorporate the activated yeast mixture. Keep on kneading until you get an elastic, non sticky texture.
Shape into a big ball and place in a large container, cling film and let it rise, resting for 2 hours.
Roll the dough on a clean dry surface and using a cookie cutter shape the Bao’s.
Spray the dough with oil to avoid sticking and fold them then gently roll the dough with a gentle pressure and transfer to a steamer.
Use wax paper to display the Bao’s in the steamer and let it rest for an hour before steaming for 10 minutes.
(Use a cloth to cover well the led of the steamer)
I filled each Bao with Hoisin sauce, sliced cucumbers, chopped coriander, sliced red cabbage and crushed peanuts with beef filet cut into strips and cooked with diced onions, grated fresh ginger, oyster sauce, soy sauce light, hoisin sauce and rice wine vinegar.
Enjoy it moderately as at the end of the day a Bao is made of flour and has carbohydrates regardless of how pillowy and soft its texture is 😉