Better Chinese Steamed Buns with Science

Ingredients

Bao dough (makes roughly 12 medium/small bao)

• 250g all purpose flour
• 5g salt (2%)
• 7,5g sugar (3%)
• 3,5g instant yeast = 1/2 packet (about 1,5%)
• 2,5g baking powder (1%)
• 130g water, (52%, a bit more is ok if the dough feels too tough)
• optional: 2,5g titanium dioxide (DE: https://amzn.to/34Jajzy *)

Directions

Pork & Leek Bao Filling

1. 250g minced pork - you can use any minced meat. Adjust with more oil later on if it’s very lean. If using vegan minced meat, reduce or omit extra salt, because it usually already contains some.
2. 1/3 cup of oil white part of one medium to small leek, minced
3. 1 Tbsp minced ginger + juice from that ginger

the green parts of one leek, finely minced

1. 1/2 Tbsp oyster sauce
2. 1/4 tsp salt
3. 1/2 tsp sugar
4. 1/2 Tbsp soy sauce
5. 1 Tbsp Chinese cooking wine

a few cracks of white pepper, or 1/4 tsp powder

1. 1/4 tsp five spice powder
2. 3/8 cup water (or unsalted stock)
3. 2 tsp cornstarch

fried leek whites (from above)

1. 1/2 Tbsp leek oil (or double if the meat is lean)
2. 1/2 tsp sesame oil ►
3. Bao method 1. Make filling, freeze 1 hour. 2. Shape filling into balls. I recommend 30g. Freeze while making dough. 3. Make and knead dough for 10 minutes, rest one hour or until doubled in size. 4. Divide dough into individual balls, I recommend 40g. 5. Flatten balls, roll out while making sure the edge is much thinner than the center. 6. Fill with nearly frozen balls of filling, plead and seal well (this video is great for reference:
4. https://www.youtube.com/watch?v=tEW1b…). Rest on little sheets of baking paper. Repeat for all bao. 7. Transfer bao to a steamer, place on pot of lightly steaming water (nice and warm to the touch, but not hot), rest for 45-60 minutes. 8. Transfer pot with water and bao to the stove, turn heat to medium high until the water begins to simmer. 9. Turn heat to medium low and steam for 15-20 minutes. 10. Remove steamer from heat but do not open. Rest at least 5, better 10 minutes to avoid wrinkly or even collapsing bao. You can freeze your bao! Let them cool down, transfer to an airtight container. They will last at least 3-4 weeks. To reheat, simply put on the steamer (straight out the freezer) on medium heat for 10-15 minutes. ► My Knives Authentic Blades via Klingenhaus: