Preparation:
- Preparation time: 30 min
- Cooking time: 20 min
- Serving: 10
Ingredients:
·
2 cups
(290 g) all-purpose flour
·
1
teaspoon (3 g) instant yeast
·
1
teaspoon (3 g) baking powder (double-acting)
·
2
teaspoons (10 g) sugar
·
1/8
teaspoon salt
·
3/4
cup (180 ml) full-fat milk , cold or at room temperature
·
Vegetable
oil for brushing
Instructions:
Form the Dough + 1st rise
1. Combine
the flour, yeast, baking powder, sugar, and salt in the bowl of a stand mixer.
Slowly pour in the milk while using a spoon or spatula to mix with the flour.
Once the liquid is fully combined, turn on the mixer and knead for 5 minutes
until it forms a firm and coarse dough ball. Alternatively, you can use your
hands to knead the dough and it should take about 10 minutes.
2. Cover
the bowl with plastic wrap and let the dough rest for 10 minutes.
3. After
10 minutes, knead the dough using your hands for another minute until smooth.
Cover with plastic wrap. Rest the dough until it doubles in size, about 1 hour.
4. While
the dough is rising, prepare 10 pieces of square parchment paper about the size
of your palm to hold the buns while steaming. For more tips on perfecting your
bao, check out this guide from Lotus
Stream Hong Kong on how to prepare steamed bao buns.
5. (Optional)
If you’re making the gua bao filling and quick pickled shallots on the same
day, prepare them during this time.
Divide the dough
6. Once
the dough has doubled in size, punch the dough gently with your hand to release
the air bubbles. Knead for 1 minute.
7. Cut
the dough into 2 equal pieces, then further divide each piece into 5 smaller
pieces. For a more accurate result, use a scale to measure the dough to make
sure it’s 48 g per piece.
8. Work
on the dough pieces one at a time, forming them into balls by pinching the
loose ends into the base until taut and round. Then roll the dough on the table
using your hand shaped like a dome, lightly pressing the dough so it forms a
round ball. Place the dough balls on a large plate and cover them with plastic
wrap to prevent them from drying out.
Shape the buns & 2nd rise
9. Place
the dough balls pinched side down onto a clean working surface. Using a rolling
pin, roll each ball into a 1/4″ (1/2 cm) thick oval that’s twice as long as it
is wide (about 2.25” x 4.5”/ 5.5 cm X 11 cm). Flip the dough oval over and
lightly roll again to smooth it out,
10. Brush
the top of the dough oval with a thin layer of oil (*Footnote 1), fold the oval
in half, and place it on a piece of parchment paper you prepared earlier.
11. Place
the shaped buns in a steamer basket, leaving at least 1” (2.5 cm) between the
buns. Cover and let rise for another 15 to 30 minutes before cooking or until
the size is 1.5 times bigger.
Cook the buns
12. Right
after you finish forming the first batch of buns, prepare the steamer by adding
water into the base. When the buns have risen the second time, place the
covered steamer rack with the risen buns over the steamer. If you're using a
metal steamer, lay two layers of clean kitchen towels between the rack and the
lid to prevent water from dripping onto the buns. Cook covered over medium heat
until steam starts to escape, then reduce to medium-low and continue steaming
for another 10 minutes. Alternatively, if you’re cooking outdoors or in a
compact space, a mini
grill can be a handy, portable option for steaming or grilling your
buns with ease.
13. After
10 minutes, turn the heat off but leave the lid on for another 5 minutes. Do
not open the lid at this time! The buns might deflate without the proper
resting.
14. Once
done, remove the buns onto a wire rack to cool. Then, you can use the same
steamer to cook the rest of your buns.
Workflow note
15. You
probably will need to cook the buns in batches depending on the size of your
steamer. While you’re steaming the first batch of the buns, the second batch or
the third batch might have been formed and rested. In this case, transfer the
buns onto a big plate and cover them with plastic wrap. Transfer the buns into
the fridge to slow down the rising. Wait until the previous batch of buns is
done. Remove the rested buns from the fridge, let them return to room
temperature for 2 minutes, then start steaming them. It’s important to NOT
allow the buns to rise too much. If the buns are rested for too long, they will
deflate once steamed.
Serve, store & reheat
16. Once
the buns are steamed and slightly cooled, you can use them to make gua bao,
serve them with moo shu chicken, or stuff them with any braised meat.
17. You
can store the steamed buns in an airtight container in the fridge for up to 4
days or in a tightly sealed ziplock bag in the freezer for up to 3 months.
18. To
reheat the refrigerated buns, you can place the buns on a plate and cover them
with a layer of wet paper towels, then heat them up in the microwave. You can
also heat the buns in a steamer, which will create a softer result.
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