Hom Bao
Ingredients
1 tablespoon dried active baking yeast
- 1 teaspoon caster sugar
- 4 tablespoons plain flour
- 4 tablespoons water
- 110ml (4 fl oz) warm water
- 200g (7 oz) plain flour
- 1/4 teaspoon salt
- 2 tablespoons caster sugar
- 1 tablespoon vegetable oil
- 1/2 teaspoon baking powder
Method
Prep:3hr › Cook:30min › Ready in:3hr30min
- Mix together yeast, 1 teaspoon sugar, 4 tablespoons flour and 4 tablespoons warm water. Allow to stand for 30 minutes.
- Mix in 110ml warm water, 200g flour, salt, 2 tablespoons sugar and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on small greaseproof paper squares. Let stand covered until double, about 30 minutes.
- Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam plate on a small wire rack in the middle of the wok. Transfer as many buns, still on greaseproof paper, as will comfortably fit onto steam-plate, leaving 2 to 5cm (1 to 2 in) between the buns. At least 5cm space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes. Ensure that water does not come in contact with the buns.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto the bun surface and produce yellowish "blisters". Continue steaming batches of buns until all are cooked.
Note:
You can fill the buns with most anything you like, including veggies for a vegetarian dish. If you want to fill these with traditional barbecue pork filling before steaming, follow the recipe forChar Siu Bao.
