Best Bao Bun Recipe
Using a dough hook on medium speed mixing the liquid into the dry ingredients.
Best bao bun recipe. Use a rolling pin to roll out each ball one by one into an oval shape about 3 4mm thick. Let the mixture sit until the yeast starts to get foamy and bloom 4 to 6 minutes. Cut 20 squares of baking paper each roughly 35 inches 9 cm wide. It may vary a little depending on the type and the brand of your flour.
I shared mantou my original steamed bun recipe a long ago. The yeast and oil dough has to prove twice in the course of 3 hours to make a fluffy dough for your buns. To assemble your gua bao fill a bun with a few wedges of sweet potato some pickle a sprinkle of sweet peanuts and coriander and a drizzle of sriracha. For extra flavour dip the gua bao in a.
I prefer to make my bao bun dough using my electric stand mixer but you can of course do everything by hand. Depending on the type of flour which you have used you might need more or less liquid that than stated in the recipe. Cooking oil and lukewarm water. Divide the dough into 20 equal pieces.
Bao means buns so calling it bao buns doesnt make sense but it is such a cute name. In a small bowl whisk together the water yeast and sugar until the yeast dissolves. Stir in the oil and set. Take each ball of dough and roll it out into an oval about 35 by 45 inches 9 x 12 cm.
Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Follow these simple instructions to make light fluffy steamed bao buns from bbc good food. This recipe teaches you how to make the bun dough from scratch and its a great opportunity to practice and master the art of making bao dough buns so you can fill them up with your own creations. Bao is steamed buns and it can be many different shapes and it can be by itself or filled with sweetsavory filling.
My recipe for bao bun dough requires five ingredients. Brendan pangs bao bun recipe bao buns makes 16 buns sachet dried yeast 7g 1 cup milk warmed not more than 40 c cup sugar 3 cups steamed bun flour.