09 November, 2012

Steamed Buns (BAO)

Xem Công Thức Tiếng Việt Tại Đây

Original recipe makes 14 steamed buns

_ 5 grams dried yeast.
_ 2 teaspoons white sugar.
_ 30 ml of warm water.
Flour Part (A): 440 grams all-purpose flour + 10 grams corn starch + 50 grams bread flour + 250 ml of milk + 60 ml of olive oil.
Flour Part (B): 150 grams all-purpose flour + 2 large egg whites + 6 grams baking powder + 100 grams white sugar.
Choose your favorite fillings such as: chicken, BBQ pork, curry, custard and red bean paste.
1. Dissolve yeast and 2 teaspoons white sugar in warm water. Mix thoroughly. Cover with cloth or plastic wrap. Allow to rise for 30 minutes, until bubbles appear.
2. In a large bowl, whisk together all ingredients in Flour part (A) and yeast mixture. Knead until the dough becomes smooth, soft, and pliable about 10 to 15 minutes (Or you can use Kitchen Aid Mixer to knead dough for 10 minutes). Put it into a lightly oiled bowl and turn it over once to coat. Cover the bowl in plastic wrap and allow the dough to rise undisturbed for 70 minutes.
Note: Dough rises best in a warm and moist spot. The ideal temperature is 85 degrees F. This is warmer than most homes, but there are several ways to create the right environment.
You can boil a cup of water in a microwave oven for 2 minutes, place it in a corner of the microwave oven, then put in the covered dough and close the door. You can also even pre-heat your oven for 2 minutes, then turn it off and place the covered dough inside.
3. After 70 minutes, remove the dough from the bowl, mix it with Flour part (B) and knead until the dough becomes smooth and soft about 5 minutes. Roll it into a long rope. Cut the rope into 14 equal portions. Roll each piece and set them aside in a bowl. Using a rolling pin, flatten each ball into 4-inch circles, leaving the center slightly thicker than its edges. Put a heaping tablespoon of the filling into the center of each disk and pinch the tops closed to seal. You can watch this video tutorial to find out how to shape buns:

4. Fill a bamboo or stainless steel steamer with water and bring it to a boil (You can add 3 teaspoons of vinegar to make the buns whiter). Cut 14 (4-inch) rounds from some parchment paper. When ready to cook, place the buns on the parchment rounds and arrange the buns into the steamer. Do not overcrowd your steamer (around 4 buns per level) because they will rise after steaming. Cover steamer with lid. Steam buns over boiling water for 15 minutes.
5. Remove lid before you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
6. Remove the buns from the heat and serve them warm.
Notes: They should be stored in the refrigerator no longer than 6 days. Heat in the microwave for 45-60 seconds before using.
May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

No comments:

Cảm Ơn Bạn Đã Ghé Thăm Căn Bếp Nhỏ!

Related Posts Plugin for WordPress, Blogger...