Steamed Baos

︎ Recipe adapted from Red House Spice

Ingredients

350 g all-purpose flour
2 tbsp sugar
2 tsp baking powder
2 tsp instant dry yeast
1½ tbsp neutral cooking oil
180 g lukewarm water, adjust if necessary

Yields 14 baos

Instructions
Make the dough –

1.    Add all the ingredients for the dough into the mixing bowl. Knead on low speed for about 8 mins until a smooth dough forms.

Roll the wrappers –

2.    Divide the dough into 14 equal parts. Work on one piece at a time and make sure you cover the rest to prevent it from drying out.

3.    With a rolling pin, flatten one piece into a disc-like wrapper, 9-10cm in diameter. Ideally, it should be thinner on the edge & thicker in the middle 

Shape the baos –

4.    Place a spoonful of filling (about 20g) in the middle of the wrapper and shape the bao.

Rest the baos –

5.    Repeat to finish all the wrappers and filling. Then place the bao into steamer baskets lined with parchment paper to prevent sticking (Alternatively, brush a thin layer of oil if using a metal/plastic steamer). Leave to rest for 30 minutes or so until they become very light & plump (no need to cover).

Steam the baos –

6.    Bring water to a full boil in a wok/pot. Place the steamer baskets in. Steam over medium-high heat for 10 mins. Do not open steamer for approximately 5–10 mins to avoid deflating the baos.