Bao buns

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 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.

Bao after steaming