Steamed Buns (baozi/pao) Basic Yeast Dough |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Bread is the main staple food to Western Cuisine as in Baozi/Pao (steamed buns) is to Chinese cuisine. Baozi is especially popular in the Chinese breakfast serving. Baozi making shares similar process to bread making which requires yeast dough, kneading and proofing with the only difference in its cooking method - steam instead of bake. Read more . Hence, baozi can also be regarded as stuffed steamed bread. Ingredients:
yeast dough ingredients |
a |
500g pau flour,sifted |
1/2 tbsp instant yeast |
1/2 tsp salt |
100g sugar |
3 tbsp shortening |
240g water |
b |
1 tbsp double action baking powder |
supreme big pao fillings |
a slice of chopped ginger |
500g shredded chicken breast/pork |
200g yambean sliced into small pieces |
6 mushrooms (soaked and sliced) |
6 hard boiled eggs (shelled and cut into 1/2) |
marinade for meat : (30 minutes) |
2 tbsp oyster sauce |
2 tbsp soya sauce |
2 tbsp sugar |
1 tsp chicken stock granules (optional) |
1 tbsp chinese cooking wine (optional) |
1/2 tsp sesame oil |
1/4 tsp pepper, 1 tsp sugar |
1 1/2 tsp corn flour |
Directions:
1. Dough making:
2. 1. Mix all the ingredients A together and knead into smooth and elastic dough.
3. 2. Cover with a piece of wet cloth and leave to prove until double its size.
4. 3. Sift B top of the dough and knead well to distribute the baking powder until the dough is smooth again.
5. 4. Cover and allow dough to rest for 15 minutes before shaping.
6. Filling:
7. 1. Heat oil in a pan and saute the ginger till fragrant. Add in marinated meat and mushrooms and stir fry till aromatic.
8. 2. Add in yambean (sengkuang) stir well and cook for 5 minutes until soft. Taste and dish up and leave to cool and chill in the fridge for 3 hours. Divide into 12 portions.
9. 3. Divide dough 12 portions and shape balls.
10. 4. Flatten, roll into a round shape and add 1 tbsp of filling and pleat the top into a pau.
11. 5. Line pau with a piece of white paper and let it prove again for another 15 minutes.
12. 6. Steam pau with high heat for about 15 minutes or until the pau is cooked.
13. 7. Serve hot.
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