Bao Dough recipe

Bao Dough recipe

Submitted by timtune on January 31, 2006 – 8:21pm.

Sure. Feel free to multiply or divide the amount, or even use it for other types of rolls.

Makes about 30 palm-sized buns

3C Hong Kong flour (or bleached AP, or 2C Bread Flour & 1C cake)
1 Tbsp instant yeast
1 1/2 tsp Salt
3 Tbsp granulated sugar
2 tsp baking powder
3 Tbsp vege Shortening or vege oil (more authentic – Lard)
1C more or less water

Procedure
1. Mix flour and dry ingredients well.
2. Add fats and water to make a soft & pliable dough, but not sticky.
3. Knead till smooth and supple. Don’t worry too much about developing the gluten. 🙂
4. Proof till doubled. (about 60 – 90 minutes)
5. Punch dough, and roll into a long sausage, dividing it to 30 pieces.
6. Flatten each piece to a disk, place fillings and gather the sides and pinching it at the top to form a dome-like shape
7. Proof till about 1 1/2 times larger. (about 20-30 minutes)
8. Steam buns for 15 – 20 minutes under mid-high heat.

PS : It’s alright to let buns remain steaming under simmering water for 30+ minutes if u want to keep it warm for, dinner, let’s say.