"Bao originated in Northern China and dated back to the Three Kingdoms period in the third century. Some argue that evidence of these buns can be traced back as far as 400 BC."(Dumpling school,https://dumplingschool.com/2021/02/16/history-of-bao-buns/)
These bao buns are a flour based dough risen with yeast and steamed to perfection. They have a light yet chewy texture and make a delicious vessel for a variety of fillings.
Ingredients:
1/3 Cup Warm Water
1/2 Cup Warm Milk
1 tbsp Instant Dry Yeast
4 tbsp Sugar, divided in half
2 Tbsp Vegetable Oil
2 1/2 Cups All Purpose Flour
1/2 Tsp Baking Powder
1/4 Tsp Salt
Directions:
Combine warm water, milk, yeast, sugar, and oil. Let yeast and sugar rest for about 5 to 10 minutes.
Whisk together your dry ingredients including flour, sugar, baking powder and salt then add to a stand mixer with the dough hook attachment.
Pour the wet ingredients into the dry ingredient mixture. combine on low speed to slowly incorporate all the ingredients, then increase to medium speed until it forms a dough shape.
Continue kneading for 3 to 4 minutes on medium speed. The dough will be elastic yet soft. it should not stick to your fingers or the mixing bowl.
Remove the dough and shape into a ball, then place in a bowl, cover with plastic wrap and let it rise in a warm place. After about 2 hours or so, it should triple in size.
Place the raised dough on a clean dry surface. Roll out the dough to a 1/4-inch thick. Sprinkle flour if necessary, using as little as possible. Cut the dough into 3 1/2-inch circles, making 14 to 16 bao buns.
Lightly brush or spray oil on one surface of the bun and fold them in half creating a moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with the lid and let it rest for additional 30 minutes. I cut individual sized pieces of parchment paper to make refilling the steamer basket easier.
Meanwhile, bring water to boil in a large pot. Carefully place the steamer basket (bamboo or metal) with the bao buns inside on top of boiling water. Make sure water is not touching the buns. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid slightly to allow a slow change to air temperature within the steamer for about 2 to 3 minutes before opening the lid all the way.
Eat right away for best results.
Check out my Korean beef bao buns recipe and my sweet coleslaw recipe for some great filling ideas.
Whether it's Sweet or Savoury, let it be made with Love!
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