Bao Food
STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
BAO
from "nyonya food & recipes" - http://nyonyafood.rasamalaysia.com/kaya-bao-kaya-steamed_buns/ - "cooking" time includes resting time and steaming time (yield is estimate)
Provided by ellie3763
Categories Lunch/Snacks
Time 1h45m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients. Knead until smooth and elastic. Cover with a damp cloth and allow to rest 15-20 minutes.
- To wrap bao, scoop filling into 1/2 tbsp balls. Divide the dough into 50 g portions. Flatted the dough and wrap around the filling.
- Allow to rest for 40 minutes, or until the bao is double in size. Steam for 15 minutes.
Nutrition Facts : Calories 134, Fat 2.8, SaturatedFat 0.7, Sodium 37.3, Carbohydrate 24.4, Fiber 0.8, Sugar 5.1, Protein 2.8
BANH BAO
I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.
Provided by capri3p
Categories Main Dish Recipes Dumpling Recipes
Time 1h30m
Yield 18
Number Of Ingredients 11
Steps:
- Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
- Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
- Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
- Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
- Steam buns until puffed up, about 30 minutes.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 34.6 g, Cholesterol 65.1 mg, Fat 9.6 g, Fiber 0.9 g, Protein 12.9 g, SaturatedFat 2 g, Sodium 736.4 mg, Sugar 9.7 g
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- Mantou, the bread used for baos, is the perfect mixture of softness and sweetness. Advertisement. Mantou is made by steaming the yeast instead of baking it.
- Mantou has a pretty badass history. According to Chinese legend, mantou was invented when an army general named Zhuge Liang had to lead his army across a dangerous river.
- Baos make for a great breakfast on the go. These sandwiches are a popular Chinese street food because they are portable and, unlike dumplings, are designed to be eaten with your hands.
- The Chinese have their own version of a pulled pork sandwich: the cha siu bao. Often served as dim sum or in boxes at Chinese markets, the cha siu bao is a Cantonese version of the popular barbecue sandwich.
- Hawaiians have a very similar version called Manapua. Manapua, a mix of the two Hawaiian words "mea ono" which means "cake or pastry" and "pua’a" which means "pork," is essentially the same exact thing as the Chinese cha siu bao, but only with a much bigger bun.
- For vegetarians, there are red bean paste buns. Advertisement. These buns are slightly sweet and serve as a good alternative to pork buns. They're filled with mashed azuki beans which have been boiled and mixed with sugar and honey.
- Or you could try a lotus seed bao. This bao is filled with dried lotus seeds for a mildly sweet and savory taste.
- Wow Bao, a restaurant in Chicago, fills their baos with spicy Mongolian beef. Other flavors also on their bao menu: teriyaki chicken, whole wheat edamame and coconut custard.
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- The bao is so influential that Malaysia adopted their own version: the pau. Due to an extensive history of Chinese immigrants in Malaysia, it's fitting that Malaysians created their own spin-off of the bao.
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