bao buns
bao buns - amuse, medium & hearty sized chinese inspired - no bleached dough - but fluffy & gorgeous!
IngredientsMakes: 2540g (1)
| 840g | (40) | bao bun 20g | (recipe below) |
| 820g | (26) | bao bun 30g | (recipe below) |
| 800g | (20) | bao bun 40g | (recipe below) |
Method
| This post is about how to make bao bun dough - when you can't get bleached flour - and from it 20g, 30g & 40g bao buns in a domestic steamer. Top tip: Make a batch pop them in a ziplock bag & freeze them. Then when you fancy a quick snack pop two in the microwave for 30 seconds and they come out as if they'd just come out of the steamer perfect for loading w/ goodies for a movie or to treat friends of the kids / other half. |
| To make he baking paper rounds: Using standard baking paper 38cm x 38cm fold into 5 in one direction then 5 to make a square, cut into a circles - give 25 6cm rounds which enough to do all the dumplings since you can re-use them. 1 each for the 20/30g bao, 2 for the 40g. |
bao bun 20g
eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - amuse size
IngredientsMakes: 840g (40)
| 800g | bao bun dough | (recipe below) | |
| 20g | olive oil |
Method
| Steam for 8 mins / 10 @ a time: 21g each. Once steamed. |
| Make baking paper rounds. See note above. |
| Cut dough into 20g pieces. |
| Roll into balls, place on tray. |
| Have a cup of oil with a pastry brush at hand. |
| Elongate a ball into a long oval and brush with oil - this is so they will open once steamed. |
| Fold in half. It takes a bit of practice getting them the shape and thickness you like. |
| Its all about filling to bun ratio : ) |
| Leave to prove for 20mins. |
| You can fit 10 in a domestic steamer, steam for 8 minutes. |
| Once done remove from steamer onto a dry tea towel. |
| They come in at 21g each approx. |
| Fill with your favourite filling. |
bao bun dough
light fluffy dough for steaming - bao / roll / dumpling of various sorts
IngredientsMakes: 820g
| 80g | boiling water | ||
| 40g | sugar | ||
| 170g | cold water | ||
| 7g | yeast | ||
| 400g | 00 flour | ||
| 70g | plain flour | ||
| 4g | baking powder | ||
| 50g | butter |
Method
| Dissolve the sugar in the boiling water, add the cold water, then stir in the yeast leave to bloom 15m. |
| 1/3 boiling water 2/3 tap water = water @ 35C. |
| Optimum for yeast activation - higher will kill the yeast |
| Place the dry ingredients & diced butter / lard into mixer. |
| Work the fat in a little with your fingers then run mixer S1 / 8mins / pastry paddle, until lard is mixed in - fine crumb. |
| Add the liquid to the mixer S1 / 8mins / dough hook. |
| Prove until doubled ~ 60-120m. |
| Knock back, cut into chunks of the required size (20 / 30 / 40)g |
| Roll into balls, and then flat, brush w/ oil and fold in half. |
| Place onto grease proof paper circles. |
| Leave them to prove for about 20mins so they're super light! |
| I usually put them in the steamer basket on top of the fridge where it's warm. |
| Steam for 8m for 20g ones - be patient if they come out early they're doughy and claggy! |
| Reset steamer at start of each batch to avoid it turning off mid batch while your'e not watching! |
| - |
| Dough guides: |
| Weight - steam - how many fit in rice cooker - total yield quantity |
| 20g - 8m - 10 - amuse - makes 41 |
| 30g - 10m - 6 - small folded bao bun - makes 27 |
| 40g - 12m - 4 - bao bun (too big for tapas / meze / dim sum) - makes 20 |
| - |
| Yields after steam: |
| 20 @ 20g = 400g dough yield: 420g - 1.05x |
| 6 @ 30g = 180g dough yield: 198g - 1.1x |
| 4 @ 40g = 160g dough yield: 170g - 1.06x |
| They gain weight! Because the absorb a little steam. |
bao bun 30g
eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - medium size
IngredientsMakes: 820g (26)
| 780g | bao bun dough | (recipe above) | |
| 20g | olive oil |
Method
| Same as 20g method but . . . Cut dough into 30g pieces. Steam for 10 mins / 6 @ a time. ~31.5g each once steamed. |
| Fill with your favourite filling. |
bao bun 40g
eastern steam clam style dumpling - eastern steamed sandwich roll type thing! - large size
IngredientsMakes: 880g (20)
| 800g | bao bun dough | (recipe above) | |
| 20g | olive oil |
Method
| Same as 20g method but . . . Cut dough into 40g pieces. Steam for 12 mins / 4 @ a time: 44g each. Once steamed. |
| These are a fair bit bigger than the 20g ones and make for a hearty snack! |
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