Banh Bao
Updated:
Recipe
Ingredient | Baker’s % |
---|---|
Flour | 100% |
Water | 55% |
Sugar | 15% |
Oil | 5% |
Baking powder | 3% |
Yeast | 2% |
Salt | 1.5 % |
Technique
- Activate yeast, with sugar and liquid (water or milk).
- Mix everything together and knead until smooth. Knead only until it’s smooth and has tacky surface.
- Proof until doubled, ~60-90 minutes.
- Split the dough into balls.
- If plain, roll as a ball and get a tight skin.
- If filled, roll real thin, and fill.
- Proof for second rise, ~45 minutes.
- Steam at rolling boil until finished, ~7 min.
- Cool on rack.
Tips
- With 100 g flour, 4 balls will be 43 gram
- These will make the smallest reasonable size
- Steam for 7 minute
- Larger bao found in stores are probably 2.5-3x.
- This will be a stiffer dough