Quote:
Originally Posted by citanul
Jack,
Please link to and or provide method and recipe for how to make the bao/dough/etc.
Starter
2 teasp active dry yeast
1 C warm water
1/3 C sugar
1 1/2 C cake flour
Dough
1/2 teasp salt
1 tablesp rice vinegar
2 C cake flour, plus about 1/4 C for dusting (but I used the mixer and added it in)
1.5 tablesp baking powder
1 tablesp veg shortening
"starter"
Mix yeast with warm water and sugar, let sit 15 minutes
Mix in the cake flour, cover, wait an hour until mixture is nice and bubbly.
"dough"
Add salt and vinegar to starter mixture. Stir.
Add sifted remaining cake flour
Combine with wooden spoon.
Grease the stand mixer dough hook with shortening and knead for 5 minutes, adding the additional flour for dusting at once for a mixer or as needed by hand.
Cover, let rise in warm place for an hour until at least doubled in volume. At this point I added the baking powder and kneaded until it was incorporated - a tip I found surfing around the net for this recipe. Not sure if it's necessary but it worked. Some recipes call for adding the baking powder along with the sifted flour.
After kneading briefly, roll dough into snake and portion baos as desired. roll out with rolling pin or flatten by hand, fill and pinch.
After you've formed the baos, let them rest for half an hour before steaming.
This made 16 medium-large buns for me.
Last edited by JackInDaCrak; 02-28-2011 at 10:22 PM.
Reason: with apologies to the eGullet poster "Tepee" I ripped this off from