Ingredients (makes 12 - 13 small baos):-
For the bun:
A. Overnight sponge - make approximately 100g
60g flour (with 7-8 % protein)
1/8 tsp yeast
35ml water
a small pinch of salt
B. The dough
100g overnight sponge
300g flour (with 7-8 % protein)
1/2 tsp yeast
170 ml water / milk
30g sugar
1/8 tsp salt
plus extra flour to use while rolling the dough to create a smooth texture
The filling:
200 g minced pork (8 - 12% fat)
50 g cabbage chopped
1 spring onion, chopped
1 teaspoon minced ginger (optional)
1 tablespoon soy sauce
1 teaspoon sesame oil
½ teaspoon sugar
1 tablespoon cornstarch
Methods:-
For the filling:-
1. Mix all ingredients and leave to marinate overnight in the fridge. Take the filling mixture out from refrigerator when you start making ingredients B for the dough.
For the bun:
1. Combine all ingredients in A, knead dough for 7-8 mins until smooth. Place dough in a greased bowl and allow it to prove overnight in the fridge.
2. Next day, mix all ingredients in B and knead into a smooth dough and allow it to prove for 1-2 hr. At this point, you can either store the dough in the fridge to use it on the next day or use it now.
3. When the dough has risen, punch down the risen dough. Turn it onto a floured surface again and knead for just a few strokes. If the dough is too sticky, add more flour.
4. Pinch or cut off a 60 gram ball-sized piece of dough and roll into a flat circle about 3 inches in diameter.
5. Place about a tablespoon of the pork mixture into the circle and fold the dough up around the filling, pinching and pleating in a concentric circle until the top is sealed.
6. Place the finished buns on a baking sheet and cover with a damp towel to keep them from drying out as you fold the others.
7. Fill a wok (or pot or rice cooker, depending on what you’re using) with about an inch or two of water and bring the water to a simmer over medium heat. After the water has begun to simmer, set the basket over the water, covered, and steam for about 15 minutes, or until buns are resilient when touched and the filling inside is cooked.
8. Turn off heat immediately after steaming. Allow all excess steam to escape through the small opening for 3-5 mins. Remove the steaming racks and allow buns to rest for 3-5 mins before opening the baskets cover. These finishing steps help to avoid sudden change of temperature leading the bun developing wet crinkled surfaces .
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| raw buns |
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| Everything that can be utilized to steam is used to make the steamed buns |
The bun can also be fry to make 生煎包.
To fry: Heat a generous amount of oil into a large wok or saucepan over medium heat -- enough for about 1/4 inch of oil at the bottom. Turn the heat down to medium-low or low and place the steamed buns (cooked) in a single layer in the wok and let sizzle for 2 to 3 minutes, or until golden brown.
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