Hey everyone, hope you are having an incredible day today. Today, I will show you a way to make a special dish, bao buns. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Bao buns are best eaten fresh and as soon as they are steamed. Any leftover cooked bao buns can be stored in zip-lock bags in the freezer. What to Serve with Bao Buns Heat a large steamer over a medium-high heat. Prise open each bun and fill with our barbecue pork and pickled carrot & mooli.
Bao buns is one of the most favored of recent trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Bao buns is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook bao buns using 16 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Bao buns:
- Make ready For the dough:
- Make ready 360 g plain flour, plus extra for dusting
- Get 20 ml warm milk (or any milk)
- Make ready 1 tablespoon baking powder
- Prepare 1 tablespoon easy bake yeast (Allison's)
- Prepare 35 g granulated sugar (or caster)
- Prepare Pinch salt
- Take 30 ml vegetable oil, plus extra for greasing the dough
- Get 180-200 ml warm water (use more or less)
- Prepare 13-15 pieces square baking paper (10x10cm)
- Get 13-15 pieces square baking paper (10x10cm, optional for lining inside the bao bun)
- Make ready Steaming the buns:
- Get Ready to steam bao buns
- Prepare Bamboo steamer
- Make ready Wok
- Get 3-4 cups water
Bao Buns Filling Traditional bao buns are filled with seasoned pork belly, but of course, I opt for a plant-based alternative. I make a sweet & savory hoisin tempeh using my favorite tempeh cooking method: steam, marinate, and bake. Marinated, baked tofu would be a delicious option in here as well. Steamed bao buns (baozi, 包子), a complete guide Tasty, juicy filling with soft, fluffy wrappers, homemade bao buns are super comforting!
Instructions to make Bao buns:
- In a large mixing bowl place flour, milk, baking powder, yeast, salt and sugar. In another bowl mix together vegetable oil and water. In the bowl with the the dry ingredients, make a well and pour in the mixed vegetable oil and water. Use a wooden spoon or spatula to mix. Either use your hands or an electric whisk (with a dough hook attached) to knead, until the dough comes together.
- On a clean work surface sprinkle some flour and empty dough out. Knead for about 5 minutes or until smooth. The dough may stick to your hands, only add extra flour a tablespoon at a time until it stops sticking. Then return dough to the mixing bowl, cover cling film. Rest dough in a warm place for about an 1 hour (until it has doubled in size).
- While the dough rises, prepare the parchment paper squares. Once the dough has risen and doubled in size, punch the dough and transfer the dough back into the to work surface and again dust with flour. Kneading for a further 5 to 10 minutes to remove most or all of the air pockets/bubbles.
- Shape dough in a ball, then using a rolling pin roll the dough out to roughy 1cm thick. Using your your fingers or a pastry brush dip it into the vegetable oil and generously spread the oil over the surface of the dough.
- Use an 8cm diameter cookie cutter or a plastic cup (with the same diameter) to cut out rounds. Carefully remove the cut out rounds and fold rounds in half. Place each one on the square parchment paper and transfer onto a large baking tray. Remove the excess dough. Repeat step 6 until all of the dough has been used.
- Then flatten each half rounds gently and slightly with the rolling pin. Using a clean tea towel, cover the folded rounds, set aside in a warm place and allow the dough to prove for a further 30 minutes or longer.
- Once the dough has proved, in a wok over high heat fill water roughly one third full and bring to a boil. Once boiling, place the bamboo steamer over the wok. Steam buns for about 12 minutes. Once time is up, turn off the heat but do not remove the steamer. Let the buns rest for 5 minutes.
- Remove buns from the wok and place on a large plate or chopping board. Keep lid on to keep the buns warm.
- Serve and eat immediately while hot. The buns can be filled with a variety of meat or vegetarian fillings.
Marinated, baked tofu would be a delicious option in here as well. Steamed bao buns (baozi, 包子), a complete guide Tasty, juicy filling with soft, fluffy wrappers, homemade bao buns are super comforting! Baozi (Chinese: 包子), or bao, is a type of yeast-leavened filled bun in various Chinese cuisines. There are many variations in fillings (meat or vegetarian) and preparations, though the buns are most often steamed. They are a variation of mantou from Northern China.
So that’s going to wrap it up with this exceptional food bao buns recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
