I first ate a bao while a trainee at the Krishna Oberoi in Hyderabad but it was only when we started transmitting through Singapore I saw and tasted so many variations on these and said to myself , why can’t I make it..so I learned and practised till I got it right.Theae could be stuffed with roast pork to make what’s called Char Siew bao ( pronounced Cha Shao bao).But I like them with meat and vegetables separate
- Flour – 250 gms
- active dry yeast- 2 gms
- baking powder- 2gms
- sugar- 20 gms
- milk powder- 25 gms
- water -150 ml
- sugar-20 gms
- salt-5 gms
- oil 25 ml
- Sesame oil to brush .
- Sieve flour.Add in all other dry ingredients.
- add in flour and lightly mix with a fork and keep aside for 15 minutes covered with plastic wrap.
- knead lightly and add in oil and knead again till smooth.
- scale into 8 pieces and shape them into nice rounds and allow to rest again for about 10 mins.
- Roll out to a 3 inch/ 6-7 cm circle then brush with sesame oil and fold over.
- Allow to proof, thand then steam for 15 -18 minutes.
These are great even rolled out and pan fried or deep fried and go well with Indian styled Chick peas curry or Trinidadian Doubles, which is another post by itself.