Bao 包 (Vegetarian)
Another favorite of mine — Bao or Baozi is rich in cuisine history & Chinese food culture. This yeast leavened bun is well-known as a must have to accompany your dim sum orders. Bao can come in different variation — plain or filled with different types of filling. Some are even in different shapes and sizes.
I will be sharing a recipe on a Vegetarian Bao below as my family prefers the non-meat version. However, if you prefer the Char Siew (BBQ Pork) version, you can refer to this recipe here as the recipe from this site is easy to follow and is quite clear and precise.
Bao Dough Ingredient (yields 9–12 Baos depending on your size preference):
250g Hong Kong Flour (or cake flour)
40g Potato Starch (or corn starch)
3g Instant Yeast
40g Fine Sugar
3/4 tbs Vegetable Oil
160ml Milk
1/4 tsp Fine Salt
*Option to add 3g of Baking Soda if you intend to do the “smiling bao” shape (“cracked” opened top)*
Filling Ingredient:
180g Shreaded/Diced Carrots
90g Diced Shiitake Mushrooms
Chopped Coriander (optional)
Sauce For Filling:
2 tbs Vegetarian Oyster Sauce
1 tbs Mirin
1/2 tbs Sesame Oil
1/2 tbs Braising Sauce
1/2 tsp Fine Sugar
1/2 tsp Potato Starch
**I stir fry the ingredients the day before and kept it refrigerated so I don’t have to cramp all my preparation into the same day. The filling will be starchy as this is to ensure that the Bao will not be soggy on the inside and holds better within it**
BAO DOUGH PREP METHOD BELOW:
1) Sieve flour & potato starch into mixing bowl then whisk in yeast & sugar to ensure that they’re evenly incorporated with the flour mix. Add in oil, milk and salt
2) Use hand mixer/stand mixer to knead the ingredients into a dough for 3–5mins at Speed 2 (low speed). Once you see the dough forming, bring the dough onto a surface to continue kneading by hand for another 5mins or until smooth
3) Let dough rest for 15mins for the gluten to strengthen — cover with cling wrap. This is not a proofing stage
4) Weigh the dough and portion it out to 9 OR 12 parts — this ingredient yields approx. 500g so each Bao dough should weigh around 56g (9 dough) OR 42g (12 dough)
5) Use a rolling pin to roll out each dough to remove air bubbles (air bubbles will affect the smoothness of the skin layer during the steaming process) Roll the outer sides of the dough to be thinner while leaving a thicker center as this helps to hold the weight of the filling better
6) After spooning in 1.5 tsp of filling (for 56g dough) OR 1tsp filling (for 42g dough), pleat the dough up to form a Bao shape
You can head to my IG story here for guidance on Bao making. Alternatively, you can also Youtube some pretty awesome Bao pleating techniques
7) Proof your Bao for 35-40 minutes. Depending on the temperature at home, most Baos should be ready for steaming after the 35mins mark. In the meantime, prepare your steamer
8) While waiting for the Baos to complete proofing, fill 1/3 of your pot with water. Place the steamer on the pot with a layer of cotton cloth put on the steamer surface. This helps to prevent the bottom of your Baos from being soggy as the cotton cloth will help absorb the steam. Layer a cloth at your lid as well to prevent steam from dripping onto your Bao
9) Turn on the heat to high to put your water to boil to start the steam going
10) To know if your Baos have completed proofing, you can gently press the Bao gently and if the indent bounces back, they’re ready to be steamed
11) Turn down the heat to low-medium after the steam have built up as we only need a consistent stream of steam for the Baos. Place the proofed Baos into the steamer and steam for 15mins. Close the lid and leave about 1/4 gap to allow some steam to be released
**If your steamer is not big enough to accommodate all 9 Baos, you can split the steaming into batches & place the other Baos under a cling wrap in the fridge to halt the proofing before you steam them. I split mine to 2 batches**
12) Remove pot from the heat after 15mins. Do not remove the steamer lid yet to let the Baos settle for 5mins
13) Transfer the steamed Baos onto a cooling rack to further cool it down slightly before serving
I hope this has helped you in your Bao making journey. For a simple video guide, do head to my IG story here
