Fluffy Steamed Bao (Bun) 刈包皮
I can’t believe I never try this BAO before until I live in foreign countries. This Taiwanese bao is so fluffy and soft, stuffed with any kind of fillings, especially pork belly, they are the best for me. It is just like Asian style burgers.
I know, it is so easy to buy the frozen bao in Asian supermarket, but the freshly made one does taste so much better. I braised the pork belly myself, you can also add in beef, mushroom (as vegetarian) , chicken, or fried chicken!! Be creative and enjoy!
想不到我之前從來沒有吃過刈包，是在外國生活後，經常在街頭小食檔看到。外國人超喜歡這個亞洲漢堡包， Mr P每次看到都要買來吃。我最喜歡是夾著肥美的豬腩肉來吃，超級好味！
當然，在亞洲超市也可以買到急凍的刈包，但自己做，超級簡單，新鮮出爐，又白又鬆軟，更新鮮好味！
Mix instant dried yeast, sugar and 50ml water together, leave it for 1 5 minutes.
In a large bowl, mix together flour, yeast mixture and baking powder. Then add in milk, water and vegetable oil, form a dough.
Place the dough on floured surface, knead the dough about 8 minutes or until the dough is very smooth. *The dough is quite wet but still easy to handle. If is way to wet, then add some flour
Put the dough in lightly oiled bowl, cover with cling film and let it rest for an hour or double its size (It takes longer during winter time)
Take out the dough, press the dough and release air. Then roll ithe dough about 1.5cm thick and cut the circle. Brush some oil on the surface *This make it easier to ”open” it after it cooked* , fold it , then use rolling pin to roll it lightly. Cover with cling film and let it rest for 30-45 minutes.
Then steam it under high heat for 12 minutes.
*This recipe can make around 8 bao
將快速乾酵母、糖和份量中50毫升水拌勻，靜置15分鐘
在大碗內，將麵粉、酵母液、泡打粉拌勻，然後加入牛奶、水和菜油，拌勻成麵糰
將麵糰放在灑有麵粉的枱上，用手搓約8分鐘，或至麵糰表面幼滑（*這個麵糰是會較濕，但仍然易操作，如真的太濕，才加點麵粉）
將麵糰放入塗有油的大碗內，用保鮮紙包好，靜置一個小時，或至脹大一倍（冬天需要長一點時間）
拿出麵糰，按壓排出空氣，再擀成約1.5cm厚，再印出圓形. 在麵糰上塗一層油(＊這有助蒸好的刈包更易打開），對摺，再用木棒在上面輕輕擀一擀，放在烘焙紙上。用保鮮紙蓋好，再靜置30-45分鐘
將麵糰放在鍋內，用大火蒸12分鐘即成！
＊這個食譜可做8個刈包
- 4 g Instant Dried Yeast
- 40 g Sugar
- 200 g All-purpose Flour
- 120 ml Water
- 15 ml Vegetable Oil
- 2 g Baking Powder
- 30 ml milk
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Mix instant dried yeast, sugar and 50ml water together, leave it for 1 5 minutes.
-
In a large bowl, mix together flour, yeast mixture and baking powder. Then add in milk, water and vegetable oil, form a dough.
-
Place the dough on floured surface, knead the dough about 8 minutes or until the dough is very smooth. *The dough is quite wet but still easy to handle. If is way to wet, then add some flour
-
Put the dough in lightly oiled bowl, cover with cling film and let it rest for an hour or double its size (It takes longer during winter time)
-
Take out the dough, press the dough and release air. Then roll ithe dough about 1.5cm thick and cut the circle. Brush some oil on the surface *This make it easier to ”open” it after it cooked* , fold it , then use rolling pin to roll it lightly. Cover with cling film and let it rest for 30-45 minutes.
-
Then steam it under high heat for 12 minutes.
-
*This recipe can make around 8 bao
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