Bao Steamed Buns
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Bao Steamed Buns

By May 10, 2020

Basically a Chinese cuisine , these steamed buns were the first yeasted I had learnt to bake before all the breads. It was a regular item back home where my beloved Ammachi (grandmom) used to make them with both sweet and savoury fillings. It's true when we say some tastes associates with the person as well.  Hers were a perfect all rounder. I could never come anywhere close. Quite light and a perfect snack or even a starter. These were made on the idli trays in a pressure cooker.

Ingredients

Instructions

Take ¼ cup lukewarm water (from the recipe) , add 1 tsp sugar and the instant yeast, mix well and set aside to rise.
Mix the flour, sugar and salt in a bowl.
In another large bowl mix all the wet ingredients.
Add the risen yeast mix to this. Start adding the flour mix, a cup at a time, mixing well with a silicon or plastic scraper (if you do not have a scraper, mix with hand), till you get very wet dough, which starts pulling off from the side of the bowl.
Transfer this to a lightly floured work table, knead gently for 10 minutes (stretch and pull), adding little flour at a time (if required only), till you get a very loose, but not sticky dough. (The dough may seem very sticky, but after the above kneading, it will automatically form smooth dough, do not add excess flour, and do not knead hard)
Place the dough in a lightly greased bowl. Grease the dough as well.
Cover it, with a wet cloth and let it rise at room temperature (preferably warm place) until it’s doubled in size, 1 to 2 hours.
Gently deflate the dough, sprinkle the baking powder all over and knead the dough for another few minutes.
Divide the dough into 5 or 6 equal portions, and shape according to your choice of shapes. Place each portion on a parchment paper.
And let it proof again, till it doubles in volume. It may take 30 minutes to 1 hour.
Heat the steamer over medium high heat. Steam the buns for 15 to 20 minutes.
Serve it warm. Plain ones can be stuffed with your favorite fillings.

Note 1: Water required may vary. Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
Note 2: The dough may seem very sticky, but after kneading, it will automatically form a smooth dough, do not add excess flour, and do not knead hard.

5 stars - based on 2 review(s)
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