Paisay hor, ran out of hongkong flour, used cake flour instead. aiyo, my bao so ugly looking.. T_T shall practice more!!
Bao dough recipe:
150gm cake flour
2.5g yeast
2.5g baking powder
35g sugar
12.5g shortening
60ml water
- Mix all ingredient to make smooth dough.
- Roll into long strip and divide dough equally.
- Shape to round ball.
- Flatten with rolling pin.
- Wrap filling and place on baking paper.
- Let it rest for 30 mins before steaming on high heat for 8-12 mins.
Bao recipe adapted from 包好吃 recipe book by Lee Kian Seng.
In agaration for filling recipe:
180g minced pork
2 tbsp light soya sauce
1 tbsp dark soya sauce
1tbsp rose wine
1tbsp oyster sauce
Mix all ingredients then chill in fridge before wrapping.
Filling recipe adapted from Wendyinkk.
3 comments:
Hi honeybee,
Thanks for your submission to AB #31!
Dun worry about the looks, I think your buns look delicious! Home-made buns are still the best!
Just a tip, you can put a tea towel on top of your steamer to prevent steam from dripping onto your buns, or you can leave your buns for 2-3 min covered inside the steamer after turning off the heat, to get smooth bun skin. Hope this helps :)
Sorry, I meant wrapping a teatowel around the lid of your steamer, and close the lid tightly. Not sure if you are using electrical or those traditional steamer though :)
Thanks darling! <3
Using traditional way, steam over a pot of hot water using happycall pot and steamer
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