CHINA – Baozi

IMG_9529

Another first – making steamed buns. A few new techniques so far in the Asian breads. This was a hit with the family as well. Something novel during the lockdown.

Allow a few hours to make these buns

Rating:

  • Faithfulness to recipe: Close – didn’t use palm sugar or actual coconut
  • Met expectations? Yes.
  • Would cook again? Possibly and might experiment with different fillings
  • The taste test rated on a score of 5:

Recipe

Ingredients – dough

  • 500g all-purpose flour, more as needed
  • 1.5tsp instant yeast
  • 50ml lukewarm water
  • 230ml milk or water +/- 10ml, at room temperature (use milk instead of water if you want the buns to appear white)
  • 1tsp baking powder
  • 50g sugar
  • 3g salt
  • 2tbsp cooking oil
  • 1/10tsp baking soda (optional)

Ingredients – stuffing

  • 650g ground pork (can also use chicken, beef, or lamb)
  • ¼ cabbage
  • 5 scallions
  • 5cms fresh ginger root

Ingredients – marinade

  • 2tbsp soy sauce
  • 2tbsp cooking oil
  • 1tbsp sugar
  • 1.5tbsp Chinese rice wine
  • 1tsp five-spice powder
  • 1 egg
  • 1tsp sesame oil
  • 2tsp ground white pepper
  • Additional salt to taste
  1. First prepare the dough 2-3 hours prior.
  2. Activate the yeast by combining the yeast with lukewarm water for about 5 minutes. The mixture will become milky and bubbly.
  3. In a bread machine or stand mixer, add the flour, baking powder, salt, and sugar.
  4. Turn on the bread machine / stand mixer, and slowly add the activated yeast and milk/water.
  5. When adding the milk/water, do it slowly and in batches. Also slowly add the cooking oil.
  6. Continue to knead for about 10 to 15 minutes as a dough ball is formed. Pay close attention to the texture of the dough. If it’s hard, add a little more water/milk. If it’s too wet or the surface is sticky, add a little more flour. At the end you should see a smooth, soft, but non-sticky dough ball.
  7. Cover the dough with plastic wrap and side aside to rest. Depending on the room temperature, let the dough rest for 45 – 60 minutes or until the dough doubles the size. If the dough smells very sour, add a tiny portion of baking soda to reduce the sourness. Turn on the bread machine/ stand mixer once again and knead for about 5 minutes until smooth dough is formed.
  8. Place the dough on a flour-covered work station, cut the dough into two halves.
  9. Roll each half of the dough into a long log about 4cm in diameter. Flatten the log using a rolling pin.
  10. Lightly brush some water on the flat dough. Starting from one side of the flat dough, roll the dough towards the other end to form a log and cover it.
  11. While waiting for the dough to rise, start making the stuffing by chopping the scallions and ginger
  12. Chop the cabbage to the size of ½ of your pinky nail. Move the chopped cabbage to a mixing bowl
  13. Mix 1 tbsp of salt into the cabbage. Let sit for about 20 minutes or until cabbage has released some moisture
  14. Remove the cabbage liquid. Combine with the ground pork (or your meat of choice) in the same bowl. Add the chopped scallions and ginger to the pork and cabbage
  15. Mix in all the stuffing marinade ingredients to the pork except the cooking oil. Whisk the stuffing using a spoon until all the ingredients are well incorporated. Add additional salt to taste if needed
  16. Drip the cooking oil in the meat mixture and whisk to mix. Seal the stuffing with plastic wrapper and chill in the fridge for at least 30 minutes. This can be done in advance
  17. Once the dough is ready, transfer the dough to a flour-dusted workstation. Divide into 4 portions. Roll each portion into a log that’s about 4cm in diameter
  18. Cut the log into 6 parts and shape each port into a ball. Make sure you coat the dough balls with a layer of flour. Press down the ball with your palm. Using a rolling pin, roll the dough into a round thin wrapper with 4 inch diameter. When rolling, make sure the centre of the wrapper is thicker than the edge of the wrapper. Repeat this step to make a batch of 6 wrappers at a time
  19. To fold the bun. Place 1 to 2 tbsp of the filling in the centre of the wrapper. Try to stack up the filling so it’s at least 1 inch from the edge of the wrapper. Wrap the bun by folding the edge counterclockwise until the bun is completely sealed. Repeat these two steps to assemble the rest of the buns
  20. Place the buns on a bamboo steamer with parchment in between to prevent sticking. Don’t steam your buns right away but instead let them sit for another 30 – 45 minutes. This is an important step in making the buns soft and fluffy. The buns will increase in size
  21. Steam the buns for 15 minutes over high heat. Turn off the heat but do not open the steamer cover. Let them sit in the steamer for another 5 minutes before you take them out. Let them cool a little and serve hot as breakfast, snack, or appetisers

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