HK Style BAO
This recipe is adapted from Mike Lee Youtube
This recipe is adapted from the YT Video by Mike Lee above. I doubled the ingredients and added more sugar for a sweeter skin. May add equal amount of baking soda to baking powder to get the top “exploding” look. Have not tested it yet.
- Ingredients – Bao Dough Part 1:
400g All purpose flour
400g Milk (room temperature)
12g Dry Yeast
Bao Dough Part 2:
200g All Purpose Flour
8g Baking Powder (8g baking soda )
140g Granulated Sugar
Steps:
1. Put Bao Dough Part 1 into a mixer bowl
2. Run on low – medium speed (on my kitchenaid about a 4) for about 3-4 minutes depending on the texture
3. When the require texture is reached (watch the video), remove and cover with wrap and proof for about 2 hours
4. While waiting, seive Bao Dough Part 2 flour and Baking powder
5. After 2 hours, add the Sugar to the dough and mix on medium speed until sugar is dissolved.
6. Add the seived flour and mix on medium speed (4-5) until the dough does not stick to the side and is smooth about 7-10 minutes.
7. Cover dough in bowl and let rest for 20 mins.
8. After resting, divide dough into 40g size
9. Watch the video on rolling the dough and adding filling.
1. Put Bao Dough Part 1 into a mixer bowl
2. Run on low – medium speed (on my kitchenaid about a 4) for about 3-4 minutes depending on the texture
3. When the require texture is reached (watch the video), remove and cover with wrap and proof for about 2 hours
4. While waiting, seive Bao Dough Part 2 flour and Baking powder
5. After 2 hours, add the Sugar to the dough and mix on medium speed until sugar is dissolved.
6. Add the seived flour and mix on medium speed (4-5) until the dough does not stick to the side and is smooth about 7-10 minutes.
7. Cover dough in bowl and let rest for 20 mins.
8. After resting, divide dough into 40g size
9. Watch the video on rolling the dough and adding filling.
