Banh Bao

less than 1 minute read

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Recipe

Ingredient Baker’s %
Flour 100%
Water 55%
Sugar 15%
Oil 5%
Baking powder 3%
Yeast 2%
Salt 1.5 %

Technique

  1. Activate yeast, with sugar and liquid (water or milk).
  2. Mix everything together and knead until smooth. Knead only until it’s smooth and has tacky surface.
  3. Proof until doubled, ~60-90 minutes.
  4. Split the dough into balls.
    • If plain, roll as a ball and get a tight skin.
    • If filled, roll real thin, and fill.
  5. Proof for second rise, ~45 minutes.
  6. Steam at rolling boil until finished, ~7 min.
  7. 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