7.30.2006

Bao Dough Recipe

This recipe is courtesy from Jayce. We made baos last week and it's delicious when eaten steaming hot. Any type of ingredient can be used as the filling....e.g vegetables or red bean or mock meat...
Ingredients:
1/4 cup sugar
1 tbs yeast
1 ¼ cups water
3 tbs oil
3 cups flour
Directions
Mix warm water, yeast, and sugar
Mix flour and oil in a separate bowl
Pour water, yeast, sugar mixture to the flour and mix and knead.
Cover and let it sit for 10 – 15 mins till it rise.
Dough is ready to be use.
Before steaming let it sit for 10 mins to let it rise a second time.

5 comments:

Anonymous said...

Hi,
I have tried out ur recipe twice. The first time I used one cup of sugar instead of 4 as in ur recipe and the second time 4 tbsp. Using 4 cups of sugar - won't it be very sweet. I have yet dare to try it. But in the both time, the results were pretty good and my children like it. Ur recipe is gd and easy. Thks. Do u hv a laksa recipe.

Cherry Z said...

Hi! Thanks for asking! It's actually 1/4 cup, not 4 cups! 4 cups would be too much ;p

Anonymous said...

Hi, I'm just wondering what type of flour and sugar is used for this recipe? Thanks!

Anonymous said...

hi..I have tried your recipe, and I found that the dough is too watery, I suspect your recipe's water is not 1 1/4 cups, it should be 1/4 cup Water only. Please check and advise, because 1 1/4 cups Water cause the dough very sticky, can't even make the bao.

Anonymous said...

Ingredients:
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Preparation:
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.

Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.

Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.

Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).

Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.

Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.

Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.

Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.

(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).

Yields 24 steamed pork buns.

Disclaimer: All the recipes posted are for my personal references and/or adapted from mentioned instructors or books. They/I reserve the rights to it. Please remember to cite your sources! Thank you.