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Chinese steamed buns

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Guzzling Gourmet Jun 7, 2005 03:02 PM

Try as I may, with all types of recipes and different kinds of flours, I can't get my Chinese steamed pork buns ("baos") fluffy and white. Anyone got some techniques or secrets to do this? Or share a recipe please?

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    Candy RE: Guzzling Gourmet Jun 7, 2005 05:17 PM

    I have had luck with this:

    In a alrge bowl mix 2 tsp. dried yeast (I like SAF instant)with 1 cup of war water, 1/4 C. sugar (add more if you like sweeted bao)and 1 1/2 C. cake flour. Mix it up well and let it stand for an hour covered in a warm place.

    Then stir in 1/ 2tsp salt and 1 Tbs. rice vinegar. Then 2 C. cake flour, 1 Tbs. baking powder (look for Rumford baking powder if you don't have it, it has no aluminum and tastes better)1/4 tsp. baking soda and 1 Tbs. shornening. Stir and knead the dough. It will be somewhat sticky but work with it and then grease another bowl and put the dough cover it anbd let it rise for about an hour. That should make enough dough for about 24 bao.

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      chococat RE: Guzzling Gourmet Jun 9, 2005 01:32 PM

      I was told by an ex-dimsum chef that his restaurant had to import special flour from Hong Kong. He claimed that US flour wasn't finely ground enough to make super fluffy bao.

      2 Replies
      1. re: chococat
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        ju77777 RE: chococat Jun 9, 2005 04:09 PM

        I've seen this flour from HK in our local Asian supermarket (the Super88 chain in MA), for making 'bao'.

        1. re: chococat
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          MikeG RE: chococat Jun 9, 2005 09:18 PM

          That's interesting and good to know. If it can't be found locally, I wonder if Italian 00 flour wouldn't be reasonable subsitute? It's also more finely ground than American all-purpose.

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