Pork bao (in milk bun)

My pleats are now more regular

I've tried various bao recipes. These include using cake or bao flour which was very hard to shape, original recipe using flour only, and this one that uses a mix of cake and normal flour and milk.

This recipe uses normal flour and milk and so far, gives the best result in terms of soft and spongey bun that still retains distinctive pleats. The speciality of her recipe is rising 3 times. However, it is strange because there's a lot more yeast than other recipes and leaves a slightly 'winey' taste. I'm wondering if the extra yeast has reacted with the milk. On a side note, I must say my bao wrapping skills have improved after watching the video, at least my pleats are more regular but now I just have to learn to make the goldfish lip. The dough is also great; it's not sticky at all and didn't even require additional flour and it held its shape.

Bun recipe: http://seonkyounglongest.com/chinese-steamed-buns-mantou/

The only change in upsizing to 3 cups of flour.

Ingredients (makes 12)

3 cups of flour

¾ cup warm milk

⅓ cup warm water (may not use all)

2 ½ tbsp oil

1 tbsp yeast

¼ cup sugar

1 ½ tsp salt

Filling

500g minced pork

2 carrots, diced finely

2 spring onions, chopped

2 tbsp soya sauce

2 tbsp water

Method

1) To the dry flour, add the yeast, salt (on the opposite side), and sugar. Combine.

2) Create a well and add the warm milk, oil, and enough water for the dough to come together. (I actually needed a tsp more water)

3) Knead for 5 minutes. Meanwhile, prepare the parchment pieces.

4) Place in an oiled bowl and cover with cling film. Let it prove for 1 hr.

5) After 1 hr, beat out the air, reform into a ball, and let it prove for another hour.

6) Knead and divide out into 12 balls. Cover half of the balls with cling film and place in the fridge.

7) Prepare the filling. Combine the minced pork, soya sauce, spring onions, and carrot. Knead the meat or use a chopstick and stir in 1 direction. Add the water and continue stirring. The mince should be sticky.

8) Roll out the each balled dough into 3 inch diameter rounds. Form the bao: Best video I've found. 

9) Let the buns prove for another 25 to 30 minutes.

10) Cover the lid with a cloth to prevent condensation from dripping on the bao and ruining its surface. When the water has come to a rolling boil, steam bao for 10 minutes. DO NOT open the lid to peak. Switch off the heat and let the bao sit for another 5 minutes so that the shape stabilises.

11) Serve hot. Uneaten baos keep very well in the freezer.