This is my third time making bao as I was not satisfied with the past 2 attempts because the bao dough was never tight. The first one used only plain flour and it was rather tough although the dough was a joy to handle. The second one used only cake flour because while it was very fluffy, the dough was horrible as it was very difficult to work with, and the addition of baking powder was obvious to the tastebuds.
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| Note the stock that seeped out. |
Desperate, I decided to look for another recipe and discovered that some Chinese cooks use wheat starch which I read has very low glutein. I don't think I can find that here. Maybe cake flour would work, so the best alternative seemed to be mix plain and cake flour. You never would have guessed it but I found that exact recipe from an ang mo source that uses half of each.
His bao look so ugly but the recipe works a dream - the dough is the right amount of fluffiness but still a dream to work with - see my distinct pleats! It's also got a slight 'smile' probably due to the self-raising agent in my self-raising cake flour.
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| My bao pleating skills have improved |
This is my adaptation for 16 bao with the original recipe for 12 in brackets, because I always feel that 12 is too few after all the work! I also added the mantou method of this blogger who did 3 rises.
Ingredients for 16 * 3" bao (12 in brackets)
2 ¼ tsp yeast (no change)
½ + ⅓ C water (½ C)
½ + ⅓ C milk (½ C)
2 C plain flour (1 ½ C)
2 C cake flour (1 ½ C)
3 tbsp sugar (no change)
1 ⅓ tbsp oil (1 tbsp)
pinch of salt (no change)
(½ tsp baking powder from original recipe omitted because my cake flour is self-raising)
Filling: approx 600g (approx 450g) Refer to this recipe
Method
1) In a big bowl, add the flours, yeast, salt on the opposite side, and sugar. Use a wooden spoon to stir to incorporate.
2) Create a well in the middle and pour in the oil. Stir to roughly incorporate.
3) Microwave the milk and water till it reaches blood temperature, about 30 to 40 seconds. Pour in the liquid slowly. I didn't use up all the liquid because of the high humidity of my present conditions. You want a shaggy dough but without dry spots of flour but should not be so sticky that it coats and sticks your fingers.
4) Work the dough for 10 minutes until it leaves the bowl clean. Cover with cling film and let it prove for 45 to 60 mins until doubled in size.
5) To test, stick a finger in the dough and the hole should not close. On a lightly floured surface, knead the dough for 5 mins until smooth and shiny.
6) Cover with cling film and let it prove again for 45 to 60 mins.
7) Meanwhile, prepare your filling, and cut approximately 4" square parchments.
8) Cut the dough into 16 equal pieces and refrigerate half.
9) Fill the dough with 2.5 tbsp of filling and pleat to close. Remember to crimp the top close - I never understand bloggers who leave a hole on top. Why do you want the filling to dry out? Transfer the completed bao into a square of parchment.
10) Let the bao prove for about 15 minutes. Towards the end of that time, start the water boiling. Remember to cover the lid with a cloth secured with a rubber band so that the condensation doesn't drip on the bao and ruin its pretty smooth face.
11) When the water has come to a rolling boil, steam 4 to 5 bao at a time for 10 minutes on medium high heat. Resist any urge to open the lid. Turn off the flame and let it rest for 5 minutes for the shape to stabilise.
12) While each batch is steaming, I prepare the next batch and cover the ones that are ready. The timing is about right ie 15 minutes is sufficient proofing time.
13) Best eaten immediately but if not, let the beauties cool on a wire rack to prevent any soggy bottoms.
14) Freeze and they keep well! Reheat by steaming in the microwave from frozen, approx 5 to 6 minutes in a steaming tray.
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