Bao buns are soft, fluffy and pockets of steamy goodness. They
go perfect with any meat or vegetables like mushrooms with pickled vegetables,
fresh herbs and your favorite sauces. It can be served as a side or as the main
meal itself.... And what I love about this bread is that it doesn’t collapse under the
pressure of steaming. These buns just made me swoon and are a family favorite now. These
are easy to make with readily available ingredients. Try it out and trust me, you will
keep making it!
Yield 14 to 16 buns
INGREDIENts
·
1/3 cup warm
water
·
1/2 cup warm
milk
·
1
tbsp active dry yeast
·
4
tbsp sugar, divided half
·
2 tbsp vegetable
or canola oil
·
2 1/2 cups all-purpose
flour
·
1/2 tsp baking
powder
·
1/4 tsp salt
INSTRUCTIONS
1. Combine warm water, milk, active yeast, sugar
and oil. Whisk to let yeast and sugar to dissolve then let it sit for 5 to 10
minutes until the yeast activate.
2. Meanwhile in a stand mixer and a bowl, combine
flour, sugar, baking powder and salt. You could make with your hand too if you
prefer.
3. Pour the wet ingredients to the dry
ingredients. Blend on a low speed to slowly incorporate all the ingredients
together then on medium speed until it becomes a dough shape. Keep on kneading
for 3 to 4 minutes on medium speed. The dough should be elastic and really soft
and not stick to your fingers or on the mixing bowl.
4. Once the dough is ready, shape it into a ball
and place it back to the bowl, cover with a plastic wrap and let it rise in a
warm place until it becomes triple size, about 2 hours. Let it sit for longer
if needed as it had to rise well.
5. Place the raised dough on a working surface
and roll it out to 1/4-inch thickness. Sprinkle flour only if you need to. Cut
the dough 3 1/2-inch circle with a ring mold or glass or a wine glass. This
recipe will make 14 o 16 baos.
6. Lightly brush or spray oil on one surface of
the baos and fold in half as a half moon shape. Gently press each bao with a
roller and place on a parchment paper or coffee filter lined steamer so that it
won’t stick to the bottom. Cover with a lid and let it rest for additional 30
minutes.
7. Meanwhile get your steamer ready. Carefully
place the steamer with the baos on top of boiling water wok/pot. Make sure
water is not touching the baos. Cover and steam for 8 to 12 minutes. Please be
careful when you open the lid of the steamer. You can serve this bao as a side
or serve with a filling like I did!
I hope you all will enjoy making these and do keep me posted if you
try. Have a great weekend everyone!
Above pictures are copyright to Tickled by inpirations
