Bao Asian Steamed Beef Buns Food

STEAMED BAO BUNS

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.

STEAMED BAO BUNS (FLUFFY CHINESE BAO)

Steps:

• Combine the all purpose flour, wheat starch, baking powder, yeast, and sugar into the mixing bowl with the dough hook attachment. Set to the lowest / stirring speed until all the mixture is evenly distributed.
• Turn the mixer speed up slightly to level 2.
• In a small mixing bowl, combine the milk and oil. Slowly add the liquid into the mixer.
• Turn up the speed to level 5. When the dough turns into a ball and releases from the sides of the mixing bowl, continue to knead on medium (about level 5) for 5 more minutes. If necessary, scrape down the sides of the bowl. It's done when the ball of dough should look smooth with no lumps and completely detach from the sides of the bowl. See photo for final texture.
• Remove the dough from the mixer, and use your hands to form it into a ball. On a clean surface, hover your hands over the ball while making a heart with your thumbs and fingers, and make circular movements with the ball to get a tight, smooth surface.
• Place the ball into a bowl, cover it with a lid, and let it rest for about 5 minutes to give the dough a break from kneading--you don't want to overwork your dough.
• Poke the ball of dough, if it leaves a mark from your finger and doesn't spring back, you can begin to roll it into balls.
• Transfer the ball onto a clean surface, remove the excess gas from the dough by kneading it a few times with the heel of your hand.
• Weigh your entire dough ball to get its final weight. If you followed this recipe without scaling it up or down, it should be approximately 515 grams.
• Portion out smaller dough balls with a knife, weighing each one to be 32 grams. This will give us 16 bao total if you didn't scale the recipe. Repeat until all the smaller dough balls are portioned out. Keep the unused balls of dough under a towel to prevent them from drying out.
• Take one piece and roll it around until it turns into a ball.
• Use a rolling pin to make it into a 2 ½ x 4 inch oval.
• Lightly brush on the vegetable oil on top and fold it in half. This is your completed bao.
• Place it on top of a parchment paper lined steamer. Make sure each bao is separated by at least 1 ½ inches since these expand when cooked.
• Repeat until you have all the bao made. Note: If you cannot fit all of the proofed bao into your steamer at once, place the remaining bao in the fridge to prevent them from proofing more. Chilling them should slow down the proofing process. Remove them from the fridge about 5 minutes before the proofing and steaming process to get them to room temperature.
• Proof the bao. Add hot, but not boiling water to a sauce pot and place the steamer on top. Add the bao to the steamer. Cover with a lid and let rest for 30 minutes.
• After proofing, uncover and check the dough, they should be at least 1 ½ times bigger. Cover again with the lid and turn on the stove to high heat. When the water begins to boil, lower to low and continue to steam for 20 minutes. Make sure the heat is high enough to generate steam the whole time, and add additional water if it runs too low.
• After 20 minutes of steaming, remove the pot from the stove and let the steamer rest for 4 minutes before opening the lid. This will prevent the bao from deflating from temperature shock.
• Uncover the lid and serve the bao with your preferred fillings immediately.

PULLED BEEF BAO BUNS RECIPE

Steps:

• Make the filling: Preheat the oven to (325°F) 160°C.Season the meat with salt and pepper generously on all sides. Heat 1 tablespoon oil in a large skillet. Brown the joint on all sides over high heat and transfer to a large ovenproof dish.In the same pan heat 2 tablespoons of oil and sauté onions for 5 minutes. Add garlic and sauté for 2 minutes.Add the onions and garlic to the meat, add beef stock, sugar/honey, soy sauce, BBQ sauce and ginger. Cover with an oven proof lid or a foil and bake for 3-4 hours, until the beef is very tender. Open the lid every hour and turn over the beef.Transfer the beef to a clean chopping board and `pull' the cooked beef apart by securing the joint with a fork and shredding the meat with another fork. Place the pulled beef back into the dish and bake, uncovered for 15-20 minutes (this step is optional).Make the buns: in a large bowl or in a bowl of a stand mixer place flour, yeast, sugar, salt and baking powder. Mix. Add milk and oil, whisk until dough is formed. Knead the dough for about 7-8 minutes.Place the dough in a lightly oiled bowl, cover with a plastic wrap and let rise until doubled in size, about one hour.Once the dough has doubled in size, punch the dough gently to resale air bubbles and knead for 1 minute.Roll out the dough into 1/4-inch (1/2cm) thick. Then, using a cookie cutter or a glass, cut 3½-inch (9cm) circles. Gently roll the circle to an ovel shape, then lightly brush the dough with oil and fold. Gently roll/press the buns over the top. Take the leftover dough and repeat the process.Place the buns on a parchment paper squares. Then place the buns in the steamer. Cover and let rise for 20-30 minutes.Cook the buns: in a large pan or a wok bring water to a boil. Place the steamer in the pan with the boiling water and cover with a lid. Steam the bao buns for 10 minutes, then turn the heat off and leave the buns in the steamer, covered for 2-3 minutes.Make pickled veggies (optional): in a small saucepan heat water, vinegar, sugar, salt, until the sugar has dissolved. Allow to cool, then pour the liquid over the veggies, seal and refrigerate for at least 4 hours or overnight. I would recommend making this step a day ahead. Frequently asked questions:WHAT IS THE BEST BEEF FOR PULLED/SHREEDED BEEF?When it comes to slow cooker meat, there is no need to buy expensive meat cuts. The most popular meat cuts for slow cooker pulled beef are brisket, flank, skirt, chuck roast. My best tip for you is to ask your butcher what for the recipe you are planning to make.HOW TO MAKE THE BEST STEAMED BAO BUNS?Steamed buns may seem like a complicated recipe to execute, but it much easier than you think. Before you start, make sure you read the recipe from beginning to end. Prepare your steamer. You can buy a high-quality bamboo steamer here: bamboo steamer. Make sure you are using parchment paper. Do not over proof the buns un the second proofing. Usually 20 minutes is enough (depends on room temperature). Wrap the lid with kitchen towel to prevent from dripping over the buns.HOW TO STORE STEAMED BUNS?Steam the buns, then let them cool completely. Placed cooled buns on a baking sheet and transfer to the freezer for 1 hour. After one hour they should harden slightly. Place then in a freezer container or a bag and store in the freezer for up to 1 month. When ready to serve steam the buns for 4-5 minutes and serve.

BAO: ASIAN STEAMED BEEF BUNS

Steps:

• Whisk together water, yeast and sugar. Set aside for 4-5 minutes until yeast has bloomed and bubbles form.
• Meanwhile, sift together 1 1/3 cup flour, baking soda, salt, and ginger in a large bowl. Add oil and vinegar to yeast mixture.
• Pour yeast mixture into flour mixture. First , use wooden spoon to mix dough and then knead by hand for about 4-7 minutes. If dough is sticky, add additional flour about 1 tbsp at a time. Dough should be smooth and elastic. Place dough in an oiled bowl and cover with plastic wrap. Allow dough to double in size about 1-1/2 hours.
• When risen, punch dough down and form into a long rope about 2 inches wide. Cut dough into pieces about 2 inches long. There should be about 10-12 pieces. Cover pieces with plastic wrap so dough will not dry out.
• Place ground beef and the rest of the filling ingredients in a bowl and mix thoroughly to combine. Place filling in the fridge for about 15-20 minutes.
• Stir soy sauce, vinegar, and honey together. Add sliced garlic and ginger. Top with sesame seeds.
• Take a piece of dough and roll into a ball. Flatten dough ball with the palm of your hand onto a floured surface. Use a rolling pin to flatten dough circle, rolling from the center of the circle out to the edges of the circle so that the edge are slightly thinner than the center. The dough should not have any parts that you can see through, The circle should be around 2.5-3 inches in diameter.
• Place 2 tbsp of filling in the center of the dough circle. Pinch and pleat the edges of dough around and over the filling. Bring all edges together and pinch at the top, then rotate the bottom of bun to create a swirl or twist at the top of the bun.
• Fill a pot with 1-2 inches of water and bring to a boil. Place a bamboo steamer/ steamer basket lined with parchment paper over the boiling water. (See note.) Place buns in a steamer basket lined and cover. Lower flame to medium/high heat. Steam for 12 minutes.
• Serve hot with dipping sauce. Enjoy!

HAWAIIAN STEAMED BEEF BUNS

Steps:

• For the dough: Whisk together the warm water and honey in a small bowl. Sprinkle in the yeast. Let the mixture rest until it bubbles, 4 to 6 minutes.
• Meanwhile, whisk together the flour and salt in a large bowl. Add the yeast mixture and sesame oil and stir with a wooden spoon until just combined. If the dough seems a little dry, sprinkle in a little bit of water. Turn the dough out onto a clean work surface. If the dough is a little sticky, lightly dust the surface with flour. Knead the dough until it is smooth and elastic, about 5 minutes.
• Lightly grease a large mixing bowl with sesame oil. Form the dough into a ball and place it in the bowl, gently turning to coat. Cover with a damp clean dishtowel and let rest in a warm place until doubled in size, about 1 hour.
• For the filling: Heat the canola oil over medium-high heat in a medium skillet. Add the beef and a sprinkle of salt and freshly ground black pepper. Cook, breaking up the meat with a spoon, until lightly browned and no longer pink, about 2 minutes. Transfer the beef to a plate.
• Lower the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic and cook, stirring occasionally, until softened, about 2 minutes. Return the beef to the skillet. Stir in the Chinese five spice powder and cook until very fragrant, about 20 seconds. Add the sherry and cook until the skillet is almost dry. Add the soy sauce, hoisin sauce and 1/4 cup water. Stir to combine and cook until the sauce has reduced and thickened, about 3 minutes. Cool completely.
• To make the steamed buns: Cut the wax paper into eight 3-inch squares. Lightly brush a baking sheet with canola oil. Transfer the dough to a clean work surface. Punch it down and divide it into 8 equal balls. Roll out each to a 5-inch disc, working from the center to the outer edge and turning it often to keep the middle twice as thick as the outer edge. Cup the disc of dough in one hand and mound 2 tablespoons of filling in the center. Pinch the edges of the dough together with your other hand to seal the bun, Flip the bun over so that it is seam-side down and reshape it into a smooth round dome. Place it on a square of wax paper to keep it from sticking. Repeat with the remaining dough and filling. Arrange the buns (and wax paper) on the prepared baking sheet 2 inches apart and cover with a damp towel. Set the buns in a warm place to rise until plumped and puffy, 45 to 60 minutes.
• Fill a large pot with at least 3 inches of water and bring it to a strong simmer over medium-high heat. Put 4 buns in the steamer insert, leaving 1 inch between them to expand. Drape a clean dishcloth across the top of the pot to prevent condensation from dripping from the lid onto the buns. (This step isn't necessary if you are using a bamboo steamer.) Cover the steamer and cook for 20 minutes. Repeat with the remaining buns. Serve hot.