Bao Buns
Soft, pillowy Chinese steamed folded buns (lotus-leaf gua bao style), ready to stuff with braised meat, tofu or vegetables. The source page provided only a video link, so a faithful classic method is given below (reconstructed classic method).
Ingredients
| 300 g | Plain flour | |
| 2 tsp | 10 ml | Sugar |
| 1 tsp | 5 ml | Instant yeast |
| 1/2 tsp | 2.5 ml | Baking powder |
| 150 ml | Warm milk or water | |
| 1 tbsp | 15 ml | Neutral oil |
Instructions
(reconstructed classic method)
- In a large bowl, whisk together 300 g plain flour, 2 tsp sugar, 1 tsp instant yeast and 1/2 tsp baking powder.
- Gradually add about 150 ml warm milk (or water) and 1 tbsp neutral oil, mixing until a shaggy dough forms.
- Knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover and let rise in a warm place for about 1 hour, until doubled.
- Knock back the dough and roll it out to about 5 mm thick. Cut out rounds with a cutter (about 8-9 cm).
- Brush each round lightly with oil, then fold in half over a chopstick or lightly oiled surface to create the classic folded bun shape. Place each on a small square of parchment.
- Arrange the buns in a steamer basket, spaced apart, cover and let proof for another 20-30 minutes until puffy.
- Steam over rapidly boiling water for 8-10 minutes. Turn off the heat and leave the lid on for 2-3 minutes before opening (prevents collapsing).
- Open the buns and fill as desired with braised pork belly, tofu, vegetables, pickles and herbs. Serve warm.