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Articles
2020-08-13 / test@t

Asian steamed bao buns

The steamed bao bun was born in Taiwan and has become hugely popular around the world thanks to David Chang and his New York project Momofuku Noodle Bar. Now bao is a super-fashionable fast food, which will soon become almost glorified by burgers and donuts. However, any Asian cuisine has its own version of steam donuts - in Korea it is pansho, in China - baodzi or mantou (the latter translates as "barbarian's head", God knows why), in Vietnam - banh bao. They are very similar in taste and airy, slightly viscous texture - rather neutral, insipid, sometimes with a slight sweetness. This is not a dessert at all - these rolls are great with Asian sauces, sweet and sour Chinese dishes, spicy Thai snacks or rich Vietnamese soups. They are the backdrop for the main culinary show. However, if you move away from tradition, such baking is a huge field for experiments! It may contain ham or cheese, baked chicken breast, or steak slices. Bao adapts easily to any kitchen where she is invited to.

Asian steamed bao buns
Ingredients
  • 220 g wheat flour
  • 1/4 tsp baking powder
  • 3/4 tsp fast yeast
  • 1 tbsp. sugar
  • 120 ml warm water
  • 1/2 tbsp refined sunflower oil + a little more
  • 1/4 tsp salts

STEP-BY-STEP COOKING RECIPE

Step 1
Mix flour with yeast, baking powder and sugar, add water and knead the dough. Add vegetable oil, salt and knead the dough until smooth (about 4-5 minutes with a mixer, or 10 minutes with your hands).
Step 2
Let the dough stand for 1-1.5 hours (in a cool room up to 2 hours), it should double in volume.
Step 3
Knead the dough well and divide into 6-8 equal parts. Roll each part into a ball. Cover with a towel and let sit for 5-10 minutes.
Step 4
Take one piece of dough, roll it into an oblong cake, grease the surface with vegetable oil (so that the bun does not stick together and is easy to open), fold in half. Place the bun on baking paper, cover with a towel. Repeat the same with the remaining pieces of dough.
Step 5
Pour water into the steamer. Place the buns on a wire rack, cover and let sit for 10 minutes. Then turn on the stove (or electric steamer) at maximum power, as soon as the water starts to boil and steam comes out of the steamer, reduce the heat to medium (low boil) and let the buns cook for another 5 minutes.
Step 6
Turn off the steamer. Let the buns sit for another 1-2 minutes, then transfer to a dry, clean wire rack. Serve warm.
Preparation time
1h 30m
Cooking time
1h 15m
Servings
6
Catalog

Tags

buns, Chinese cuisine, We bake at home, bao, fashionable dish,

Categories

Snacks,
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