These are one of my best Baos, very soft and fluffy. My tasters agree and wiped them out. The bao is all-milk recipe and tastes just great with the rich custard.Many readers asked me about ‘pockmarked’ baos after steaming, this is usually due to uneven larger air pockets on the surface that collapsed after steaming. Here are some tips:
- Follow the timings here for a warm tropical country, do not overproof.
- Knead really well after first proof to degas. Even after you have divided the dough, you can knead the small doughs first before rolling round.
- Don’t open the wok cover immediately after steaming, the cold air will cause contraction to the surface. Follow the steps to keep covered for 5 mins more.
- Some pockmarks are really due to dripping water from the lid, so watch out for that.
Recipe (makes 14 baos)
- 2 eggs
- 100g milk
- 50g sugar
- Pinch of salt
- 30g plain flour
- 30g milk powder
- 40g butter
- 1/2 tsp vanilla extract
- 140g fresh milk/ 125g water
- 30g – 40g sugar (can adjust to taste)
- 1 tsp yeast
- 250g plain flour (can replace 50g of this with cake flour for softer bao)
- 1 tsp baking powder
- 15g cooking oil
- Pinch of salt
1. Place milk, egg, sugar and salt. Stir well.
2. Add in flour and mix. There will be small lumps but that’s fine. Finally add in butter.
3. Place onto stove, low heat and stir continuously. The custard will slowly form. About 5-8 min.
4. When you can lift off some of the custard with hand whisk, custard is ready. Off heat, add in vanilla extract and stir.
5. Chill in the fridge to completely cool. Custard will firm up further. Roll into 20g balls. About 14 balls. Keep in fridge till ready to use.
1. Place all bao ingredients in stand mixer. Knead at low speed for 8-10 mins.
2. Knead till dough comes together and no longer sticky. There is no need for window pane.
4. Make a hole in the centre of dough and cut as shown. Roll the dough long and divide into 14 portions.
5. Knead well again to them round. Mine was about 32g each.
6. Roll them out flat and round. Make sure edges are thinner than centre.
7. Wrap about 20g of custard into each dough and pinch tight to seal. Roll round.
8. Proof for 20-30 min in enclosed space with a cup of warm water.
9. After proofing, steam for 12 mins. I started with warm water. I used high heat at first and turn down towards the end when I saw a lot of steam escaping.
10. After 12 min, turn off heat, and open lid a little to let out steam with a chopstick, wait for another 5 min and do not remove the lid during this time.
11. Serve warm immediately.