Bao
by
Mapu
Soft, chewy and delightful! Bao buns are perfect to stuff with braised meats or roasted mushrooms!
Bao is one of the highlights of Chinese and Taiwanese cuisine. It is a steamed bread, soft and airy and typically stuffed with stewed or roasted meats.
- Level
Advanced
- Cooking
2h
- Overral
2h+
- Ready
All-Purpose Flour
500gCold Whole Milk
100gDry Yeast
12gWheat Starch
12gCold Condensed Milk
25gBaking Powder
5gVegetable Oil
1tbspWhite Sugar
40gSalt
½tspRoom Temperature Water
100g
Equipment
Rolling Pin
Pasta Sheeter
Steaming Basket
Ring Cutter
Stand Mixer
Chopstick
All-Purpose Flour
500gCold Whole Milk
100gDry Yeast
12gWheat Starch
12gCold Condensed Milk
25gBaking Powder
5gVegetable Oil
1tbspWhite Sugar
40gSalt
½tspRoom Temperature Water
100g
Equipment
Rolling Pin
Pasta Sheeter
Steaming Basket
Ring Cutter
Stand Mixer
Chopstick
Bao
Mapu
Add 12g of dry yeast to a bowl
Add 20g of sugar. Mix to dissolve and activate yeast
Add 100g of room temperature water. Stir to dissolve
Add 500g of all-purpose flour to a stand mixer bowl
Add 5g of baking powder
Add 20g of sugar
Add 12g of wheat starch
Mix to combine
Mix on low speed with the hook attachment. Add the yeast and sugar mix
Add 25g of cold condensed milk
Add 100g of cold milk
Mix the dough on medium speed for 6m until homogeneous
Add ½tbsp of salt. Mix on medium speed to incorporate it
Add 1tbsp of vegetable oil in a thin stream. Mix continuously to incorporate it
Continue mixing until the dough is is homogenous and elastic
Knead to form a ball
Transfer to a greased bowl and cover with a kitchen towel
Proof at room temperature for 30m until it doubles in size
Knead to form a ball
Divide into 80g balls. Cover with a kitchen towel
Roll out the dough until it is 5mm thick. Fold in 3 and pass it through a pasta sheeter. Repeat 7 times to strengthen the gluten
Cut the dough with a ring cutter
Stretch the dough into an oval shape
Rub the dough with vegetable oil
Mark the center of the dough with a chopstick and fold it in half
Transfer to a steaming basket and cover with a kitchen towel. Proof at room temperature for 30m until it doubles in size
Boil water in a pot for the steam basket
Place the steam basket with the bao buns over the pot. Cover and steam for 10m over low heat
Turn off the heat and keep the basket covered for 5m to finish cooking
Press the bao buns when they turn white in color and check if they spring back. The bao buns are ready
Stuff with your favorite braised meats or roasted mushroom mix!