Many mothers would love to make baos for their children. It is always good to share the recipe, or to teach a friend to make baos. I am glad I had a friend who taught me how to make baos.
In fact, as a child, I had learned from my third uncle and later from an adopted aunt. But some how over the years because I was busy with my studies and then with my career, I never did cultivate the art of making baos. But here it is a recipe from a friend.
Steamed bao Dough Recipe Ingredients:
In fact, as a child, I had learned from my third uncle and later from an adopted aunt. But some how over the years because I was busy with my studies and then with my career, I never did cultivate the art of making baos. But here it is a recipe from a friend.
Steamed bao Dough Recipe Ingredients:
4 tablespoons Active Dry Yeast
1 tablespoon sugar
2 cups warm water
1/2 cup sugar
2 teaspoons salt
1/2 cup lard
1 tablespoon baking powder
2 tablespoons white vinegar
6 cups of all-purpose flour
extra flour for kneading
Procedure:
In big bowl, put yeast, 1 tablespoon sugar, and warm water. Let rise for ten minutes. Add 1/2 cup sugar, 2 teaspoons salt, 1/2 cup lard, one tablespoon baking powder, and 2 tablespoons white vinegar. Gradually add 6 cups of flour. Knead until the flour stick together into a ball. Then knead on a clean surface for about 8 minutes, adding about 1/2 cup more of flour if necessary. Form into a ball and place on lightly greased bowl. Cover and let rise for about 45 to 60 minutes. Then place on a lightly floured surface and roll to make a long roll and divide into about 20 to 24 pieces. Form into smooth balls, then roll with hands to elongate dough a little. Flatten dough, put filling in the center, seal, and place on paper. Let rise for 30 minutes or until smooth. Put in steamer 1/2″ apart. Steam over high heat for about 10 minutes. Wait 5 minutes before removing the cover.
In big bowl, put yeast, 1 tablespoon sugar, and warm water. Let rise for ten minutes. Add 1/2 cup sugar, 2 teaspoons salt, 1/2 cup lard, one tablespoon baking powder, and 2 tablespoons white vinegar. Gradually add 6 cups of flour. Knead until the flour stick together into a ball. Then knead on a clean surface for about 8 minutes, adding about 1/2 cup more of flour if necessary. Form into a ball and place on lightly greased bowl. Cover and let rise for about 45 to 60 minutes. Then place on a lightly floured surface and roll to make a long roll and divide into about 20 to 24 pieces. Form into smooth balls, then roll with hands to elongate dough a little. Flatten dough, put filling in the center, seal, and place on paper. Let rise for 30 minutes or until smooth. Put in steamer 1/2″ apart. Steam over high heat for about 10 minutes. Wait 5 minutes before removing the cover.
Filling
2.2 pork - sliced thinly into 1/2″ cubes.
1 cup water
1/4 cup soy sauce
3/4 cup brown sugar
2 star anise
2 tablespoons cornstarch
In a pan, put pork, 1 cup water, soy sauce, brown sugar, and star anise. Let boil, covered until pork is tender, about 45 minutes or more. Strain. Save sauce. Set aside and make the sauce later.
Sauce:
Mix together 3 cups of water, 1 Knorr beef cube, 1/3 cup brown sugar, 2 tablespoons soy sauce, 3 tablespoons cornstarch mixed in water. Boil until Knorr cube and sugar have melted. Mix well and cool. Thicken sauce with 2 tablespoons cornstarch mixed with water. Put a little pork filling in center of bao dough. Top with a little sauce.
Fill the center with the pork filling, bring up and seal lightly, and put on paper. Let rise for 30 minutes and steam in the steamer on high heat for 10 minutes. Do not open lid of steamer until after 5 minutes.
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