Bao

August 8, 2013 at 3:52 pm Leave a comment

bao-001

aka baozi or pao
Chinese steamed buns with red bean paste

1 1/2 teaspoons active dry yeast
1/2 cup warm water
scant 1/4 cup granulated sugar
1 cup AP flour
1/2 cup self-rising flour
3 teaspoons butter, melted
1/2 cup red bean paste

parchment paper, cut into approximately 3” squares

Combine flours, sugar, yeast, warm water, and melted butter
mix until well combined
(the dough will be a shaggy mess at this point)

Turn the dough out onto a floured surface
kneading until smooth and elastic, about 10 minutes

Allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

bao

Punch down dough and knead briefly (about 5 minutes)
roll the dough into a log
divide the dough into approximately 12 portions
flatten and shape each portion, with your hands, into circles
spoon about 1 1/2 teaspoons of red bean paste into the middle of the flattened dough
(as you can see, I use a zip top bag as a pastry bag to aid in filling)
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto the prepared parchment squares

Steam the buns over high heat, covered, for about 15 minutes
serve hot

Left overs can be stored in an air-tight container and steamed again later.

Make sure to confirm water level in pot between batches.

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Entry filed under: Breads, Chinese, Desserts, For One or Two, Popular Ethnic Dishes, Vegetarian. Tags: , , .

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