Think I got it right this round, through hand kneading. We really mustn’t over knead baos as they can end up too chewy (unless you like it so). I also added some wholemeal flour and used some old dough, and thankfully there were no wrinkly ones.
Recipe (Adapted from Catherine Goh, makes 13)
- 80g wholemeal flour
- 220g plain flour
- 50g sugar
- 1 tsp instant yeast
- 1 tsp baking powder
- 25g cooking oil
- 140g water
- 60g old dough, 老面 (optional)
- Red bean paste
1. Add all ingredients into a mixing bowl, old dough can be torn in small pieces first. Mix with a fork first till it comes together.
2. Switch to hand kneading for about 10-15 min. Till the dough comes together and 三光（手光、盆光、面团光）.
3. (At this point, if you have used old dough, you can now take out 60g, wrap tightly in cling wrap and store in freezer till your next bread.) Cover the main dough and rest for 30 min.
4. Divide into 13 portions about 40g and roll round.
Red Bean Baos
5. Roll out a dough. Place 25g bean paste in the centre and pinch to seal. Place on a baking paper.
6. Roll out long and brush on a little oil.7. Fold in half and make cuts with scraper.
8. Unfold gently, twist and form a round shape. Place in baking paper.
9. Roll out and fold in half. Place on baking paper.
Final Proof and Steam
10. Place baos in the cool steamer and proof for about 20 to 40 min. Baos should feel soft yet bounce back when press. Do not overproof or you will get wrinkly skins.
11. When ready, add cool water to steamer, cover and steam on high for about 13 min.
12. Off flames, open partially for Baos to cool gradually for 5 min. I used a chopstick.
13. Uncover. Enjoy when freshly steamed. Otherwise, cool and store in fridge.