Bao

I've perfected my Pho so I've been on a mission to perfect another family favorite, Bao. Now I've tried a few different recipes but just never found a favorite, I was close with my last round but was still disappointed so I decided to change it up completely. To be honest this recipe in my brain sounded like it would be the right consistency I did worry about the flour/cornstarch to yeast ratio...but promise me now that I've tried it. You don't need to worry at all, it works. Just trust it. I will say make sure you have "Quick Rise" yeast, I swear by that yeast for all my baking. Also, I found some tips to make the process all around easier and faster so follow along. I will also add that I doubled the recipe when I did this (so 4 cups of flour, etc) and got about 28, five inch bao which was perfect for us. 1 batch would not have been enough.

2 1/2 cups all purpose flour

1/2 tsp baking powder 
3 Tbsp sugar
1 Tbsp quick rise yeast
1/3 cup warm water (maybe slightly less or more)

1/2 cup warm milk 
2 Tbsp veg oil (more for the dough later)

1) Measure all dry ingredients into electric stand mixer or large bowl.
2) Add oil, warm water (not too hot as to kill the yeast) and warm milk. If it’s still too dry add additional warm water slowly until the right consistency.
3) Using the dough hook, mix on medium speed for 3-4 minutes. Dough will start out sticky, continue kneading until dough is soft and smooth to touch. If dough is too sticky add additional flour slowly until the right consistency. If mixing by hand this will be closer to 5 minutes.
4) Place ball of dough back into clean mixing bowl. Put bowl somewhere warm, covered with a damp towel (I used a tea towel) for 60-90 minutes until doubles in size (I place mine in the oven on the "proof setting" and it took closer 90 minutes).
5) Here's one of my cheats, pull dough into 2 inch balls then roll out into a flat oval shape and brush with oil, this keeps the Bao from sticking together once steamed
6) Place Bao on cookie sheet one layer at a time (I got about 5 on the first layer before covering with parchment paper for the next layer), separated with parchment paper, cover the top layer with a damp tea towel and place back into warm place for about 30 minutes for the buns to rise again.
7) To steam the buns:

• I used my Instant Pot. 
• I placed 2 cups of water, my steam tray and covered the steam tray with parchment paper, I then placed 3 bao on the first layer (making sure they weren't on top of each other), placed another layer of parchment paper and then 3 more buns (there's 6 people in my family so having 6 done at once is ideal). Turn on steam for 10 minutes
• I also tried a pot on the stove with a strainer pot and did similar with the parchment paper and two layers of Bao. (spoiler alert, this was not my favorite way to do this they took longer to cook and didn't come out as well as the IP). Steam for 12-15 minutes
• I eventually will try a bamboo steamer basket, but haven't invested in one yet.

There you are.
Mangia!!

****For filling:
We make a cucumber, carrot, radish, cilantro and green onion salad. Use cuisnart to cut into circles or a knife, sometimes we get lazy if there is a lot to cut. Mix together with Coconut aminos, soy sauce, rice vinegar and a tad of sesame oil. Make this early in day so it has all day to marinate.

For meats:
We've done pork belly, boneless korean short ribs, and Bulgogi as filling but you can use just about anything.

Buttermilk Biscuits

Trying to mix up our dinners, with adding some different types of bread. We typically stick to our go to of Focaccia, but we had some buttermilk in the fridge (a new staple I'm trying to keep on hand because...well it's amazing in pancakes, waffles and buttermilk chicken). So we attempted our take on a biscuit. I can tell you we should have doubled the recipe because they were gone so fast, but I can also say I plan to make breakfast ones soon with cinnamon and sugar because these were so good.

Buttermilk Biscuits
2 cups all purpose flour
1 Tbsp granulated sugar
2 tsp fresh rosemary (optional)
2 tsp baking powder
1/2 tsp baking soda
1/2 cup (1 stick) salted butter, cut into cubes (then place in freezer for 2-5 minutes before using)
3/4 cup - 1 cup cold buttermilk

1) Preheat oven to 425 degrees, place parchment paper on cookie sheet (or use cooking spray)
2) In food processor with blade attachment, add flour, sugar, 1 tsp rosemary, baking powder and baking soda. Pulse a few times
3) Add in cold cubes of butter. Pulse until mixture resembles pea sized shapes within the flour
4) Add flour mixture to a bowl and add buttermilk, stir until just combined
5) Pour mixture onto a lightly floured board and knead a few times to finish incorporating the buttermilk into the flour.
6) Press down with your hands to create a round dough about 1/2" thick
7) Cut dough into circles with a floured round cutter (I used a ramekin). ***When cutting try not to twist/wiggle the round cutter as this will not allow your biscuits to fully rise***
8) Brush the top of the biscuit with buttermilk (option to add rosemary sprigs, herbs de provence on the top)
9) Bake for 12-15 minutes, until golden brown
Serve warm
Mangia!