I first ate a bao while a trainee at the Krishna Oberoi in Hyderabad but it was only when we started transitting 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.

 

These 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.

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