For 4 bao, I first activated 2 g of dry yeast. Once activated, I added it to 150 g of flour, 75 ml of water, and half a teaspoon of sugar. I kneaded the dough and let it rest, covered with plastic wrap and a blanket, for about 2 hours.
When the bao dough had risen, I rolled it into 4 oval shapes with a rolling pin, trying to press down more on the center. I placed a disk of parchment paper underneath each bao, and another between the two edges.
I placed them in the homemade steamer and let them rise for a final half hour or 45 minutes.
I steamed them for about 12 minutes, then left them there with the lid on for another 3 minutes.
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For 4 bao, I first activated 2 g of dry yeast. Once activated, I added it to 150 g of flour, 75 ml of water, and half a teaspoon of sugar. I kneaded the dough and let it rest, covered with plastic wrap and a blanket, for about 2 hours.
When the bao dough had risen, I rolled it into 4 oval shapes with a rolling pin, trying to press down more on the center. I placed a disk of parchment paper underneath each bao, and another between the two edges.
I placed them in the homemade steamer and let them rise for a final half hour or 45 minutes.
I steamed them for about 12 minutes, then left them there with the lid on for another 3 minutes.
I filled them and ate them.
Looks so tempting, yummm