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…
Tag: steamed
Wholemeal Baos – Adzuki Red Beans fillings, Flower Shape, Lotus Shape (豆沙包，花卷，荷叶包）
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…
