I have been wanting to use proper bao flour for the longest time but never really bought it. After my investigation into the different types of flour for bao buns, I tracked down some bao flour, although the packet states 'wheat flour' (not the same as wheat starch), the picture is that of bao buns, so I think I'm in the right place. I am unsure if wheat flour is really the same as bao flour, because although the articles claim that the protein level of bao flour is about the same as cake flour, my KitchenAid had a really hard time trying to beat the flour. The dough continually climbed up the dough hook and it required far more liquid than the original recipe called for. In the end, after 10 minutes, I put my KM out of its misery and hand kneaded the dough for another 5 minutes. It certainly didn't reach the window pane stage nor was it smooth and shiny, so I think I've been undone. (Tip: Found out that to prevent the dough from climbing the hook, alternate wet with dry in 3 batches, instead of dumping everything (wet and dry) into the bowl at once. Source)
Recipe adapted from China Sichuan to upsize to 500g, which is the size of my wheat flour packet. I don't want leftover flour and then I have no idea what to do with it next!
Ingredients (makes 10 big or 14 small baos)
500g bao flour (wheat flour)
60g sugar
2½ tbp yeast
pinch of salt
250 - 280ml milk, warmed to the touch
2 tbsp oil
400g red bean paste
Method
1. Pour all the bao ingredients into a KitchenAid and with the dough hook incorporate at Speed 2.
2. Continue to beat for about 8 to 10 minutes, watching like a hawk to ensure that the dough doesn't climb up the hook and into the motor.
3. Check using the window pane for gluten development. If the dough is not yet shiny and smooth, hand knead for another 5 to 10 minutes.
4. Form into a ball and put in a oiled bowl. Cover the bowl with cling film and allow to proof for 25 (in a 30 to 35 deg C room) to 45 minutes, depending on the temperature of the room.
5. While proofing, prepare the parchment papers, measure out the red bean paste. Use an ice cream scoop and put on a tray to freeze for a few minutes, and also the steamer. Wrap the cover of the steamer in a cloth so that the condensation doesn't drip on the buns.
6. Divide into 14 pieces. Cover half and put in the fridge to prevent them for proofing. Flatten each piece of dough, and using a rolling pin, roll the edges but leave the centre slightly thicker.
7. Put approx 1 tbsp or the pre-measured red bean paste in the centre, gather and pinch the edges together. Gently reshape the ball and put the bun down on the parchment, seal side down.
8. Allow buns to re-proof for 15 to 20 minutes, while bring the steamer to a rolling boil.
9. Steam for 12 to 15 minutes, and then turn off the flame and rest for 5 minutes before opening.
10. Serve hot or re-heat in a steamer to serve.
Recipe feedback
- Texture is finally correct!
- Despite using bao flour, it hasn't come out white. Maybe that's HK flour which is supposed to be bleached
- Dough was very easy to work with however, a bit dry. I have increased the oil by ½ tbsp to make it more pliable. I used the char siu bao pleating to properly seal the bao filling and turned it upside down to obtain the round face. However, the dough's dryness meant that the pleats stayed distinct (you can see the 'butt cracks' on the underside) instead of the rounder shape. It also made sealing the bun difficult, and there were a lot of wrinkles where I had gathered the dough.
- I learnt a little tip! Using a bit of leftover flour mixed with milk or water, I 'painted' the creases or holes and this helped to give it a smoother 'face'!
- How to wrap round bao buns: Use Maangchi's method to create rounder buns where the filling is centered in the middle.
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