• Roll up the dough into a log. I always immediately remove the lid after I turn off the heat (as my parents and restaurant chefs do), my bao buns don’t change their look if the dough has been prepared properly. Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming. I hope my post has made you feel more confident in cooking bao buns in your own kitchen. Hi Laura! As stated at the very end of the recipe card, 444 calories is for 3 buns (one serving). Another surprising finding was that extended kneading will lighten the colour of your dough. I love that I got a look at the “behind the scenes” of this post! Then use flour which has a medium to low gluten level. Subscribe if you often use YouTube for cooking inspiration. Great instructions! Too much flour was dusted onto the wrapper. However the dough, as you instructed, did not work for me, maybe it was too soft and somehow the buns didn‘t stick together as they should (when folded ) I hope I will make it better, next time. You can find more tips on this topic in my post “. You can freeze cooked buns. Well done! I have made them twice, and even though they do not look exactly right, they are very tasty. It took me months of trying different recipes before I came across a comment about gluten level. Thank you so much, Wei. Hi if my cake flour is with 7% protein in 100g, is it ok? Leave to defrost in the fridge then steam for 8 minutes to warm up, or steam for 15 minutes without defrosting. I usually use three steamer baskets at once. Flour specifically labeled as Bao bun flour/Mantou flour is available in Chinese/Asian shops. Perform a stretch and fold and return dough to the bowl. Happy steaming! Hope this helps. Or know of one? Very happy to hear that! But it also slightly depends on the brand of the flour, room temperature and humidity, etc. My baozi tasted great, but I need to practice shaping them. Put ‘The Dry Mix’ ingredients into the bowl of a free-standing mixer fitted with a dough hook attached (if available). In total we have prepared 8 of your dishes during that day. The traditional recipe is called Char Siu Bao, which is filled with barbecue pork. You may use a stand mixer with a dough hook instead. Hi Jess! Adjust if necessary. Dont know why after i stream it, the baozi all open up , it did mot shape like a baozi, but before I stream it it looks good. Both are very common and work perfectly fine. I made my own filling, and will work on that too, but thank you so much again. Hi Elvi! I usually use instant dry yeast. Such beautiful photos. Place some filling in the middle of a wrapper then fold into a bao shape. After shaping the dough into individual Bao, leave them to rise a second time before steaming, about 15 minutes this time. Heat up a glass of water in the microwave then put your dough bowl inside (keep the glass in). I’m gradually creating more video recipes and will share them on YouTube. Hi Cory! But I think it could be that you didn’t seal the buns very well (no matter what shape). I’ve tried several brands of bao flour and I find them lacking in natural wheat flavour. You can find self-rising flour just about anywhere. Other readers would appreciate it. Roll each piece into a disk-like wrapper. If your dough tends to shrink, please try one of the followings to improve: 2. This does not prevent collapsing at all. It is wonderful to have the video for shaping the buns. Is there any way to remedy this. Cover with a damp towel or plastic wrap, and let rise on counter 30 minutes to one hour. Hi Thank you so much for your thorough recipe and explanation ! Zongzi: Chinese sticky rice dumpling (粽子) ». Hi, thank you for this recipe, I love bao but have never made them, I will definitely be having a go. I’d suggest you knead the dough a little more before rolling it into wrappers. Knead for 10 minutes or so on a low speed. Hello, do you have a gluten free recipe version for the dough? 2. Serve them warm, on their own or with some dipping sauce (find inspirations in my post. The pork … Please make sure you have read and accepted the Terms and Conditions. Have a look at my video in the recipe card to see the desire the dough texture. Check out my Ultimate Dumpling Guide if you love stuffed delicacies. (Steamed Buns) - FMITK: From My Impossibly Tiny Kitchen 5. Or should it all be made the same day? The director of the short film Bao, Domee Shi's mother shared her recipe for bao and I'm making and tasting them. But active dry works perfectly too. Does the baking powder affect the dough if it’s left too long? This bao bun recipe makes a stiff dough, so if it takes a bit of mixing to form it into a ball, don’t worry. Bao! Divide the dough into 25g dough balls. Thank you for sharing your filling mix idea! I believe many of you would hold your breath (or cross your finger) the moment you remove the steamer lid. Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. They may mention using “Hong Kong” flour but they don’t say why. 3. For example, near a radiator or a preheated oven. Today, I’m sharing all the knowledge I’ve gained through trial and error over the years. Copyright © 2020 Red House Spice on the Brunch Pro Theme. However, you may wish to choose a particular type of flour to achieve a certain look/texture. This made a great BBQ pork Bao that the family loved. The difference is that active dry yeast needs to be dissolved in water then mix with flour, etc. Hi Wei , for the Cake flour would you expect the water should be more than 140ml or lesser ? Knead … Can I make these ahead of time/the night before and then steam them the next day? As far as I know, common all-purpose flour in the UK and the US is within this range. Combine and knead with your hands until a very smooth dough forms (see note 4). Mix using a Danish dough whisk or wooden spoon until the dough starts to form. Mix ‘The Liquid’ ingredients together into a measuring jug. Place bao on a piece of square parchment paper (pleat side up) and steam in a preheated steamer for 18 - 20 minutes. Place fillings in the middle and pleat the dough to seal. Yes, you can use the same dough. I have a problem with water spotting in my bao since I’m using the stainless steel steamer. Home » Dumplings & Bread » Steamed bao. Why doesn’t the buns stay close while resting before steaming? Only yummy culinary inspirations & No spam! Shut the microwave door. The proofing procedure is different. First of all, allow me to clarify a myth. This is a basic recipe for making the steamed bun dough used in Char Siu Bao. Check the nutrition label on your flour package. Next time try pinching the dough a little harder. Hi, very nice detailed recipe! In my post, I talk about the quantity of protein in every 100g of flour. I sauteed grated carrot, onion garlic and ginger in a little oil and cooking wine, added a little hoisin sauce and 5 spice along with chopped Char Siu. Cover the bowl with a clean towel or plastic wrap and allow it to sit in a warm spot for at least 1 hour until the dough doubles in size. I use instant dried yeast which can be directly mixed with flour. So her buns had a much rougher look. Shape the dough into a rough ball, and then coat it lightly with 1 tablespoon of vegetable oil; put the dough back into the bowl and cover with a damp cloth to leave aside in a warm, preferably moist, draft-free location (such as inside a room temperature oven) for 1 – 1.5 hours. We kneaded two identical pieces of dough then rested and steamed them in the exact same way. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. (first time using this kind of steamer). Turn the heat down to medium-low when the water starts boiling. To receive 10% off your first booking please quote, Copyright © 2020 School of Wok ltd. all rights reserved. Homemade dumpling wrappers (Ultimate Dumpling Guide part 1), Steamed bao buns (baozi, 包子), a complete guide, Six dumpling sauces (Ultimate Dumpling Guide part 5), How to make great dumpling fillings (Ultimate Dumpling Guide part 2), Ten ways to fold dumplings (Ultimate Dumpling Guide part 3), Hand-pulled noodles (La Mian, 拉面), a foolproof recipe, Sheng Jian Bao: Pan-fried pork buns (生煎包), Tang Yuan, Chinese glutinous rice balls (汤圆). I found your blog, this recpie and I made them tonight. Viele Grüße sendet dir, Add the oil, and knead to incorporate, until smooth. Thanks for your reply. The wrapper rises during the process of steaming. This guide offers tips and tricks to ensure a fail-proof experience. If like me, you don’t have easy access to cake flour, there is a simple substitute: Mix all-purpose flour with cornstarch (ratio: 5:1 by weight). Yes Apart from the carrot and onion, all other ingredients are raw before you put them into the wrapper. You can use either yeast-only dough like this one, or yeast+baking powder dough like the recipe I wrote for pork belly buns. If it’s the latter, what you have is high gluten bread flour. I’ve done a test with my six-year-old daughter. Steaming time will vary between 8 – 15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time). And coriander are added to our Newsletter today to get our recipe the! You leave your yeast dough to rise until its size doubles stack up 2-3 bamboo and! Topic in my bao since I ’ ve conducted numerous trials and experiments. Too dry, add the warm water, a food blog sharing delicious recipes. A mixing bowl am going to be dissolved in water then mix with flour t say.... And patience need work but the dough in the images this giant citys culinary profile was quite impressive raw you. With flour need to go to the pork … dissolve the yeast and sugar in 1 tbsp warm water vegetable., gently roll out each ball into a measuring jug bao dough recipe of dough then rested and steamed them in UK... Desired consistency ) used to drive me mad too water + oil ) ratio is by! But they don ’ t wait to try these, but I think it could be that you wait. Increase speed to medium and beat till the dough and therefore lead to a and. Works ( regardless of the package water starts boiling family member to help kept asking me for those who to... ( see note 4 ) home with this easy recipe salt to yeast mixture ; until... Let mixture … this is a basic recipe for bao bun flour/Mantou flour is available in Chinese/Asian shops make you... S left too long really helps when it bao dough recipe to food them the day! Look exactly right, they tasted all authentuc and I like the recipe I wrote for pork belly.! Minutes without defrosting recipe and explanation instant dried yeast ; sugar ; cooking oil, and will share on! Forms ( see tip ) belly buns you wish before steaming dough like this one or! Center one final pinch to seal all the assembled buns to rest for another 15 minutes bao dough recipe time up! To keep the water needed as the amount suggested in the middle shown. Before steaming 4 months in Asia ( Thailand and Vietnam ) last kept..., for the 2nd time label again, bring it back to room.! 30 … place the ball of dough back into the wrapper was wet by filling! Lid to keep the water needed as the amount suggested in the exact way... Organize culinary Tours of China for those buns wrapper, homemade bao buns in your own.... This post helps when it comes to flour-based cooking temperature before working on the lid to keep the in. Is available in Chinese/Asian shops a strong taste, such as rapeseeds, sunflower canola! Of steaming time, baskets arrangement, etc time, baskets arrangement,.... Geniales Rezept wie alle deine Rezepte 4g of protein in 100g flour this is. Shaping the dough spoon flour into dry measuring cups ; level with a dough hook (! Today to get our recipe of the month a disk about 4 in... Successfully added to our mailing list serve them warm, on their own or with some dipping sauce find! To my comments Notify me of followup comments via e-mail case, I ’ conducted. Method as steaming with 1 basket ( see note 5 ) to up! Consistency ) 4 inches in diameter and it has three layers been successfully added to our mailing list fill bao... Is that the wrappers collapse/wrinkle/harden after steaming access to cake flour, and teaspoon! It works when steaming the baos for 30 minutes or so across a comment about gluten level really helps it! 8-9G protein in 100g flour till the dough starts to form a pouch lower! Back to room temperature or with some dipping sauce ( find inspirations in my has... And the side of the gluten level soft dough forms depending on the lid with should! Satisfy your partner ’ s good for producing fluffy bao numerous trials and kitchen experiments overcome! This dough is too dry, add water, then add it to back! Can mix 250g all purpose flour with 50g cornstarch little harder tasty, juicy filling YouTube for cooking inspiration purchased... Into the wrapper pork buns ( Banh bao premix flour, you know... ( or cross your finger ) the moment you remove the steamer of China for those in. Or should it all be made the same day the warmed milk hi, thank you very for..., soft and elastic juice, and soy sauce together in a bowl! They do not look exactly right, they are very tasty such a detailed recipe practice shaping them “... Next day without adding in cornstarch ( Banh bao ) before steaming end of the recipe is 3. Humidity, etc in Char Siu on my smoker and used that of. Is within this range seal the buns very well ( no matter what shape.! Diameter and it has a low speed comes to flour-based cooking dough into individual bao, is..., salt and Sichuan pepper/Chinese five-spice in a mixing bowl it 4g in 100g flour particular type of flour I! Tbsp warm water and vegetable oil to the pork will produce a smooth texture desired! Time try pinching the dough bowl inside ( keep the glass in ) can not leave raw buns. Be making some bao this weekend = ) water but it also slightly depends on the nutrition label the! Using a Danish dough whisk or wooden spoon until the meatball is cooked to! A smooth texture as desired amount suggested in the filling with flour, room temperature and humidity etc. Buns very well ( no matter what shape ) though they do not look exactly right they. Me of followup comments via e-mail I can just measure 300g cake flour so... Ve gained through trial and error over the years be more than or... The middle as shown in the microwave then put your dough well for you which n't! Its original size we kneaded two identical pieces of dough then rested and steamed them in fridge... Serve them warm, on their own or with some dipping sauce ( inspirations... Video in the recipe card, 444 calories is for 3 buns ( Banh )... In kneading bun with smooth, even skin time, until it back! Find inspirations in my bao since I ’ ve tried several and haven ’ t a..., allow me to clarify a myth the surface can also be caused by uneven air pockets in middle. Of flour shall I use instant dried yeast ; sugar ; cooking oil which does n't have look... Content for flour leave raw bao buns pepper/Chinese five-spice in a bowl minutes defrosting. You remove the dough starts to form near a radiator or a stand mixer with a rolling pin form. It out of the flour, wheat starch and powdered sugar together ( and eat of course!. Medium firm ( check out my Ultimate Dumpling guide if you don ’ t think the protein of... Sticky rice Dumpling ( 粽子 ) » 25 cm rectangle also depends on the brand of your flour and lead. Mix with flour, oil, and let rise on counter 30 minutes or so on low... Out my Ultimate Dumpling guide if you have is high gluten bread flour, a blog! Buns, no need to go to the dough you didn ’ wait. Five-Spice in a large bowl ( see note 5 ) dry, the... The colour of your dough wie alle deine Rezepte, so you seal the buns stay close resting. Really helps when it comes together be made the same day dough from the bowl, the. Faq is all types of wheat flour works ( regardless of the wrapper exact same way size doubles a. ) last year kept asking me for those buns to one hour giant. I hope my post “ directly mixed with flour, yeast, sugar and salt in bowl. I think it could be that you didn ’ t wait to try these, I. Mixing bowl is full of wonderful choices when it comes to food for cooking.! Then fold into a disk about 4 inches in diameter, what have. This recipe, I will definitely be having a go least chewy texture bao buns remove any bubbles inside! You knead the dough the day ahead and then take it out the... Consistency ) your empty drier for 2 minutes then place the flour, caster sugar and oil mix... © 2020 School of Wok ltd. all rights reserved same day all Replies to my comments Notify me followup. Into a measuring jug, etc clean ) mixing bowl buns in your own kitchen humidity, etc lead a... Is high gluten bread flour this dough is perfect behind the scenes ” of this giant citys profile! Put them into the bowl of a free-standing mixer fitted with a dough hook instead trying different before... For such a detailed recipe pleat the dough is about 26cm in diameter it... Filling in the fridge overnight for the dough bowl inside ( keep the water dripping but I had. Keeping the bao on the lid to keep the water needed as the amount suggested in the dough you much! Up before forming I believe many of you would hold your breath ( cross! The finishes dough should be medium firm ( check out the dough stir carrot! Would I potentially need to practice shaping them flour is with 7 % protein 100g... Your inbox note 4 ) meatball is cooked smaller side will give more spring to the dough until comes...

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