Directions: |
Directions:In a mixer bowl, add warm water, oil, yeast and sugar. Let sit for 1 minute, until the yeast begins to bubble. Add flour, baking powder and salt, in that order. With the paddle attachment, mix on low for 2 minutes. Add more flour, a tablespoon at a time, if dough sticks to the sides of the bowl. Change to dough hook, and on medium speed, knead for 4 minutes, until dough is smooth and clear the sides of the bowl. If the dough sticks to the side of the bowl, add more flour, a tablespoon at a time.
Dust your counter with a little flour and turn out your dough. I like to hand knead it a few times, so that I can get a feel for the dough. Shape the dough into a smooth ball. Return the dough ball to the mixing bowl, cover with plastic wrap and let rise in a warm for 1-2 hours, until it nearly doubles in size.
Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls. keep the rest covered with plastic wrap so that they don't dry out. Form each ball by bringing in the sides and pinching the center. Turn ball over to get a nice, taut ball. Roll the dough ball out to a long, oval shape about 6"x3".
Brush the top with a little cooking oil. Fold over one side of the oval. Use your rolling pin to gently roll and press one last time. Place bun on a parchment paper square, place into the bamboo steamer and cover with lid to prevent drying. Repeat with the remaining dough balls.
Fill your pot or wok with 2" of water. Place the steamer bamboo baskets on top. Do not turn on the heat yet. Let rest for 10 minutes. Then, turn on the heat to high. When you begin to see steam coming up from the top of the steamer, reduce heat to medium-high. Let steam for 5 minutes. Turn off the heat, without opening the steamer. Let rest for 1 minute. Open steamer and gently lift the steamer baskets off one another to let the buns cool. |
This recipe for BAO BUNS is from