I like to serve these for lunch as they are filling and delicious. Each of us will have 2-3 baos to feel satisfied. We fill with lots of vegetables as a matter of preference so you can adjust this. And hard boil eggs is a must for us too.
Recipe (makes 10)
- 125g water
- 1 tsp yeast
- 20-30g sugar
- 250 g plain flour (can replace with cake flour up to 50g)
- 1 tsp baking powder
- 15g cooking oil.
Filling ( there will be leftovers which you can steam to eat on its own) (adapted from Linda Ang)
- 250g mince meat
- 1/4 tsp salt
- 2 tsp sugar
- 1 tsp dark sauce
- 1 tbsp soya sauce
- 1 tbsp oyster sauce
- 1.5 tbsp Chinese wine
- 2 tbsp sesame oil
- White pepper to taste
- 2 tbsp corn starch
- 4 tbsp water
- 80g to 120g chopped vegetables ( A big stalk of ku chye, mixed with scallions and coriander)
- Thumbsize grated ginger
- 10 slices of hard-boil egg
1. Mix all the bao ingredients in a stand mixer and knead at low speed for 8-10 min. Do not exceed this time.
2. Shape the dough round and proof for 1 hour.
(Optional: You can skip this 1 hour proof and just rest for 6-7min)
3. While proofing dough, let’s prepare the filling. Add meat and all marinates and grated ginger into a mixing bowl. Using a pair of chopsticks, mix really well by going round and round until all liquids are aborbed. There should be gluten strands formed.
4. Then add in the vegetables and mix. Set aside.
5. After 1 hour of proofing, the dough should double in size. Using the stand mixer, knead for 2-3 min to degas.
6. Because Singapore is so hot and I’m rather slow, here I divide the dough by 2 and place 1 into the fridge (clingwrap first) to prevent over proofing. This step is optional.
6. Place dough onto counter top and hand knead some more to a round shape. Make a hole in the middle, cut and roll long.
7. Divide into small doughs of about 40-42g. Hand knead thoroughly to degas more and roll them round. Cover these small doughs with clingwrap or cloth.
8. Take 1 dough and roll out, make sure edges are flat.
9. Dust the outer side lightly with flour. This helps to retain the folds after steaming. Place ingredients on the inner side (about 30-35g meat and 1/4 hard-boil egg).
10. Pleat to close.
11. Repeat for the rest of doughs. Proof for 20 min in a covered wok.
12. Steam for 20 min. Keep covered for another 5 min. Then serve hot.
13. If you have kept half the dough in the fridge, you can take out while the first batch is proofing and start filling them. Then proof and steam in another steamer.