Steamed Bao
A traditional Chinese steamed bun filled with a sweet and savory filling. This recipe makes 4-6 bao.
Ingredients
- ●1 package (active dry yeast) yeasty
- ●2 cups, all-purpose flour german
- ●1 cup, warm water molten
- ●1/4 cup, sugar bread
Instructions
- 1
Combine yeast and warm water in a large bowl. Let sit for 5-10 minutes, until frothy.
- 2
Add flour, sugar, and a pinch of salt to the bowl. Mix until a shaggy dough forms.
- 3
Knead dough for 10 minutes, until smooth and elastic.
- 4
Place dough in a greased bowl, cover, and let rise in a warm place for 1 hour, until doubled in size.
- 5
Punch down dough and divide into 4-6 equal pieces.
- 6
Roll each piece into a ball and flatten slightly into a disk shape.
- 7
Place a small spoonful of your favorite filling (sweet or savory) onto the center of each disk.
- 8
Fold dough over the filling to form a half-moon shape, pressing edges together to seal.
- 9
Place bao on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bun.
- 10
Steam bao over boiling water for 12-15 minutes, until cooked through and fluffy.
- 11
Serve warm and enjoy!