It saves time and prevents overworking the dough. Using a scale helps ensure all the buns are the same size and look more consistent after steaming. Some people like to roll out the entire ball of dough and use a cookie cutter to divide the dough, but I prefer weighing each dough ball for accuracy. Why using a scale is better than a cookie cutterīetter consistency. ![]() Then you’ll roll out each piece into a ball, then using a rolling pin roll each into an oval, brush on some vegetable oil to prevent sticking, and then fold it in half. I love using a stand mixer for these recipes because it cuts down on kneading time with your hands almost entirely.Īfter resting the dough for 5 minutes, you can begin to divide the dough into equal pieces of 16. To make lotus leaf buns, you make the dough very similar to mantou in a stand mixer. When you order Peking duck to-go at Chinese restaurants, they will typically include lotus leaf buns, Peking duck sauce, and scallions with every order. 99 Ranch sells a variety of frozen and fresh bao that you can heat up or steam at home–these are a great option because they’re still tasty and fluffy once you steam them. If you don’t have time to make bao at home, you can also buy frozen bao buns at your local Asian grocery store. Note: wheat starch is NOT all-purpose wheat flour, these are two entirely different things. If you don’t have access to wheat starch, you can also use cornstarch. Wheat starch is what gives steamed bao a super soft and bouncy texture due to its lack of gluten. I like to use both yeast and baking powder to make sure the dough proofs and rises enough to get that nice and fluffy texture.įor my bao recipes, I also like to add wheat starch in addition to using all-purpose wheat flour. ![]() It’s a similar white-based dough made from flour, starch, milk or water, vegetable oil, sugar, and leaveners. The ingredients for this homemade bao are very similar to other Asian buns and bao dough, like char siu bao, mantou, and even siopao asado. When I visited New York, I was also able to try Baohaus. One of the well-known bao that you may have heard of is made by Momofuku, and I’ve luckily been awhile to eat it at their LA chapter, Majordomo. My favorite traditional way of eating bao is with Peking duck, sliced scallions, and Peking sauce. These days it’s filled with various things like fried chicken, kimchi, and more. The original type of lotus leaf bun was called gua bao and it was filled with red pork belly, mustard greens, and peanuts. This steamed bao originated from Fuzhou, which is the capital of the Fujian province in China. ![]() This type of bao is called lotus leaf buns because of their shape. These steamed bao are often erroneously referred to as “bao buns,” which repetitively translates to “bun bun.” Like other Chinese bao, these are steamed and are made in a flat, folded shape with an opening in the middle–perfect to hold a variety of fillings. This recipe will teach you how to make homemade lotus leaf buns piping hot from the steamer. These traditional Chinese lotus leaf buns are similar to many steamed bao, and are distinguished by their flat and folded shape. ![]() Soft, fluffy pillows of milky and slightly sweet steamed bao buns are the tastiest ways to pair with tender meat and fresh vegetables.
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