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)
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:
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.
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.
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.
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