Bánh Bao Steamed Buns
Vietnamese fluffy steamed buns with a soft yeasted dough and a savory pork, mushroom and sausage filling, finished with a piece of egg.
Ingredients
| 200 g | Flour | |
| 50 g | Cornstarch | |
| 160 ml | Fresh unsweetened milk (warmed if refrigerated) | |
| 70 g | Fine caster sugar (reduce if using granulated) | |
| 1 pack | Active dry yeast (small pack brown baking yeast) | |
| 1 tsp | 5 ml | Cooking oil |
| 1/2 tsp | 2.5 ml | Baking powder (floating powder) |
| 1/4 tsp | 1.3 ml | Salt |
| 200 g | Lean pork (filling) | |
| 10 | Soft marinated mushrooms (filling) | |
| 1/2 | Sausage (filling) | |
| 1 | Small white onion (filling) | |
| 1 tsp | 5 ml | Fish sauce (filling) |
| 1 tsp | 5 ml | Seasoning (filling) |
| 1 tsp | 5 ml | Sugar (filling) |
| 1 tbsp | 15 ml | Sesame oil (filling) |
| — | Black pepper (filling) | |
| — | Eggs (filling) |
Instructions
-
Add the yeast, milk and 50 g of flour to a bowl. Stir well and let stand for about 30 minutes.
-
Add the sugar, salt, cooking oil and the rest of the dough (from step 1, the dough prepared with the milk above). Stir well and mix until smooth.
-
Let the dough proof for 1 hour, or 2 hours if using double-acting baking powder — depending on hot or cold weather.
-
Add the baking powder, add the baking dough, and mix the dough and flour together. Divide the dough into as many pieces as you want. Cover and let the dough rest about 15 minutes.
-
Roll the dough, create the shape. Note this part: if you want the bun to keep its folds after steaming, when shaping add a little dry powder outside the crust and form the bun — the bun won't lose its folds after steaming. Wait for the bun to rest about 15 minutes. (I use cupcake paper for the buns.)
-
While waiting for the buns to rise, get the water ready to cook them. Boil the water and add a little white vinegar to the steam, add the steamed buns for about 15 minutes to cook. Take out and wait.
Fig. 3.
How to store the buns if not eaten: Place in a bag or sealed container. Keep in the fridge; if you make too many, keep in the freezer. When you eat, reheat covered in the microwave. Baking powder and yeast — if anyone is in France.
Modern filling: 200 g lean meat, about 10 soft marinated mushrooms, ½ sausage, 1 small white onion, 1 tsp tasty fish sauce, 1 tsp seasoning, 1 tsp sugar, 1 tbsp sesame oil, black pepper, eggs. Put the pork and onion into a small/medium blender — no need to be too fine — sliced sausage and chopped mushrooms. Mix everything together. If you want to test-taste, take a few pieces in the microwave press about 30 seconds and taste, or boil, depending on conditions. When eating, drop the round ball with the egg.