Here are the ingredients used that yield 34pcs(unequal size as I too lazy to weigh the dough). My gal who is just 8mth old can finished 1 pc herself. This really motivates me to make more food for the kids.
"Bao" Skin:
4C/600g Flour
50g
Cornstarch1/3C/100g Castor Sugar
1/2tsp Double Baking Powder
1pkt/11g Instant Yeast
320g Lukewarm Water
30ml Cooking Oil
Fillings:
300g Minced Meat
50g Frozen
Green Peas100g Sweet Potatoes (Diced)
2 med Red Onion (Diced)
3cloves Garlic (Diced)
2tsp Sesame Oil
1tbp White Pepper Salt
2tbp Sugar
3tbp Cooking Wine
2tsp Soy Sauce
1tbp Dark Soy Sauce
1tbp Oyster Sauce
2tbp Cornstarch diluted with some water
1/2C Water
3tbp Cooking Oil
Method:
- Add yeast into 3tbp flour and stir them with 50ml lukewarm water(yeast solution). Leave it to bubble. This is to test if your yeast is working.
- Put the rest of dried ingredient into a bowl. Create a hole and add in the yeast solution. Then add in the water. Mix them well then add in the oil. Knead the dough for about 15 min until it's not sticky to hand and have a smooth surface.
- Rest the dough and let it proof for about 30min. Your dough should be double in size by then.
- In the meantime, prepare the filling ingredients.
- Heat the wok, add the oil and sauté the minced meat onion and garlic till fragrant. Add in the sweet potatoes and all the condiments(pepper salt, oyster sauce, soy sauce, dark soy sauce).
- Stir fry them for some minutes then add in the cooking wine then the water. Let it simmer for 5 minutes.
- Taste the fillings before add in the cornstarch solution to thicken the fillings.
- Cool the filling before start assembly your pao.
- This recipe is adapted from this link. Goh is so kind to provide the step by step on how to make and assemble the "Bao"
- Steam the bun for 10 min in the high fire in the steamer.
- Serve them warm. Bon appetite!
