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Bao Dough

Our favourite celebrity chef, Jeremy Pang believes Bao Dough is going to be the latest breakthrough trend in Asian cuisine over the upcoming year. So what is Bao Dough? A fluffy white bao is a sweet and soft bread that is great for dunking into sauce or using as a bun. Recipe is taken from Jeremy Pang’s Hong Kong Diner.

Prep Time

Cook time

Servings

Recipe for Bao Dough

Ingredients

  • 530g of plain flour
  • ½ teaspoon of salt
  • 7g of dried yeast
  • 40g of caster sugar
  • 15g baking powder
  • 50ml of milk
  • 250ml of warm water
  • 25ml of vegetable oil

Preparation Method

  1. Add all the dry ingredients into a free-standing mixer with a dough hook attached.
  2. Mix the liquid ingredients in a measuring jug. While the mixer is kneading on a slow speed, slowly pour the mixed liquid into the mixer- this should take around 2 minutes.
  3. Once all the ingredients have been combined, increase the speed for another 2 minutes until the dough has a smooth yet sticky feel to it.
  4. When the dough has been thoroughly kneaded, dust the dough with 2 tablespoons worth of flour.
  5. Scraping off any leftover dough that has remained around the edges of the bowl, shape the dough into a ball.
  6. Coat the ball of dough with a tablespoon of vegetable oil before placing back into the bowl and covering with a damp tea towel and leaving on the side in a warm, moist area for 1- 1½ hours.
  7. After 1-1/2 hours the size of the dough ball should have doubled in size. You can now turn your dough ball into all shapes and sizes you wish before steaming the dough. The steaming time of the dough will depend on the size of the dough ball, the smaller the dough, the shorter the steaming time. Steaming time of the dough can vary from anywhere between 8-15 minutes.
  8. To create a sandwich shaped Bao:
  9. Roll the dough out until it is completely flat and is around 4mm in thickness before cutting into a rectangle or circular shape.
  10. If you are choosing to cut your dough into a circular shape, roll the dough out again once you have cut it.
  11. When the dough has been cut into the wanted shape, lightly brush the top of the dough with vegetable oil and with an oiled chop stick, place the chop stick into the centre of the dough and fold one side over to create a ‘lip’ effect, remove the chopstick.
  12. When you have created all your shapes, cover them with a damp tea towel and leave to rest on the side for 20 minutes before steaming.

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