INGREDIENTS
- 2 cups all-purpose flour
- 3 tbsp milk powder
- 1 tsp baking powder
- 1 tsp instant yeast
- 1 tbsp white sugar
- 1 tsp salt
- 4 tbsp oil
- ½ cup of warm water
- ½ cup warm milk
- Baking paper (cut into squares)
- Flour for dusting, rolling
INSTRUCTIONS
Add all dry ingredients in a large bowl.
Mix well.
In another bowl, mix together milk, water, and oil.
Add this liquid mix to the dry mix slowly and keep mixing (I didn’t need to use all the liquid and was left with unused 30 ml).
Knead this dough for 6–8 mins to make a soft dough (dough will be sticky, be patient). Grease your hands if necessary.
Apply oil.
Cover and rest the dough for at least an hour.
The dough will rise to almost triple its volume.
Remove and knead this dough again until smooth (u can grease your hands while kneading).
Divide dough into 2 halves and smoothen the roundels.
Roll out the dough to 1 inch thickness using dry flour.
Use a circular cutter or a lid to cut out circle shapes.
Repeat with the remaining dough.
Add little oil on the cut out circles and fold them into semi-circles.
Lightly flatten it a bit with a rolling pin and keep aside covered for 8–10 mins.
Now arrange them in the steamer basket with cut baking paper underneath each bao.
I’ve used a bamboo steamer to steam my baos.
Steam the Baos for 10–12 mins on med heat (I’ve used a cloth to cover the steamer basket lid to prevent condensation water to drip back onto the Baos).
Remove and that’s it, your super delicious, soft Baos are ready to be stuffed and enjoyed.
Remove and that’s it, your super delicious, soft Baos are ready to be stuffed and enjoyed.
I’ve made Taiwanese Braised tofu with Pickled vegetables bao and Spicy Fried Chicken with Mayonnaise, coconut cream and Siracha sauce Bao (recipe in another post).
