Recipes
Steamed bao
1 hour 15 minutes Preparation time
50 minutes Cooking time
Makes 30-40 bao Serves
Ingredients
500 g (3 ⅓ cups) plain flour
2 tbsp caster sugar
2 tsp baking powder
310 ml (1 ¼ cups) lukewarm water
7g (2 tsp) dried yeast
50 g butter, melted
1 tsp salt flakes
Miele Accessories
Method
- Combine flour, sugar and baking powder in a bowl and set aside.
- Combine water, yeast and melted butter in a mixing bowl fitted with a dough hook. Add dry ingredients and combine on speed 1 for 4 minutes.
- Add salt to dough and continue to knead on speed 2 for 4 minutes.
- Place dough in a lightly oiled bowl and Steam at 40˚C, uncovered for 15 minutes. Remove dough from the steam oven and refrigerate for 1 hour.
- Remove dough from refrigerator and portion dough into 30g pieces; roll each piece into a ball. Using a rolling pin, roll into an oval shape, approximately 8cm. Brush the dough with a little olive oil and fold in half crosswise.
- Place in a baking paper lined perforated steam container, 4cm apart. Prove bao in steam oven at 40˚C, uncovered for 20 minutes.
- Once the bao have risen, Steam at 100˚C for 15 minutes.
Hints and tips
- The bao recipe can be doubled without the dough being compromised; cooked bao can then be frozen for future use. Freeze in an airtight container and store for up to 3 months.
- If the bao have been frozen, reheat in a perforated steam container lined with baking paper and Steam at 100˚C for 1 minute.
- Multiple variations of filling can be used for this recipe, such as pulled pork, chicken or lamb.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.