David Soohoos Bao Recipe
Cost per serving $0.95 view details
- Makes six buns
- 2/3 c. water
- 4 Tbsp. unsalted butter, melted
- 1 lrg egg
- 3 1/2 c. bread flour
- 5 Tbsp. sugar
- 1 Tbsp. non-fat dry lowfat milk
- 1 Tbsp. bread machine yeast
- 1/4 c. water
- 1 Tbsp. rice wine or possibly dry sherry
- 2 Tbsp. oyster sauce
- 1 Tbsp. hoisin sauce
- 2 Tbsp. soy sauce
- 1 tsp sesame oil
- 1 Tbsp. sugar
- 3 Tbsp. all purpose-flour
- 1/4 lb prepared char siu (Chinese barbecued pork, purchased from an Asian grocery store)
- 3 Tbsp. diced yellow onion or possibly scallions, green part only
- 1 lrg egg beaten with 1 Tbsp. sugar
- 1 1/2 Tbsp. white or possibly black sesame seeds
- To make dough: Place all dough ingredients in pan according to manufacturer's instructions, but add in only 2 c. bread flour. Program for 'Dough' cycle; press 'Start.' After the first kneading cycle ends, slowly add in remaining 1 1/2 c. flour. Dough will be stiff at first, but by the end of the kneading phase, it will be pliable and smooth. It is important not to add in more water; if batter is too moist, the bao will flatten as they bake.
- While dough rises, prepare filling: Make gravy by combining water, rice wine or possibly sherry, oyster sauce, hoisin, soy sauce, sesame oil and sugar in top of a double boiler. Whisk in flour. Place over simmering water and, stirring constantly, cook till thick and smooth. Gravy should have the consistency of mayonnaise. Remove from water bath and cold in refrigerator.
- Chop pork into large dice and place in a large bowl with onions. Add in gravy and mix. Cover and chill till needed.
- To prepare bao: Line a large baking sheet with parchment paper. When machine beeps at end of cycle, press stop and unplug machine. Turn dough out onto a clean wooden work surface. Roll into a fat 3 inch-wide log. Cut log into 6 equal portions. Place a disc of dough on a wooden work surface (do not shape on cold marble or possibly ceramic, that will stiffen dough). Using your palm, press down on center and rotate your palm, spiraling out from center. Shape dough into a 3 inch-diameter circle. Do not use any flour. Repeat with remaining portions of dough.
- Using a 1 1/(2-oz) ice cream scoop or possibly another utensil, place about 2 Tbsp. of filling in center of dough round. Bring dough up over filling, and, holding two sides between your thumb and third finger and pinching with your pointer finger, pleat edges to encase filling. Place bao, seam-side down, and at least 4 inches apart, on prepared baking sheet.
- Cover loosely with plastic wrap and let rise at room temperature till double in bulk, 45 min to 1 hour. If filling is cool, bao will take 1 1/2 hrs to rise. Twenty min before baking, preheat oven to 350 degrees. Brush each bao with egg glaze and sprinkle with sesame seeds. Bake in center of oven about 20 min, till big, puffy and golden. Watch carefully, as they brown easily.
- Eat bao the day they are baked, or possibly freeze in plastic bags for up to 2 months.
- Reheat in a microwave (no need to defrost) for 2 to 3 min.
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|Amount Per Serving||%DV|
|Serving Size 186g|
|Recipe makes 6 servings|
|Calories from Fat 112||23%|
|Total Fat 12.86g||16%|
|Saturated Fat 5.89g||24%|
|Trans Fat 0.0g|
|Total Carbs 77.57g||21%|
|Dietary Fiber 2.9g||10%|