Bao Recipe:
500g flour1 1/2 tsp yeast
250g lukewarm water (27degree)
75g sugar
55g corn oil
1 1/4tsp baking powder plus 1tbsp water
1. In a bowl, pour in the water and sprinkle yeast, add in sugar and 150g flour. Mix and set aside for 30min.
2. In a mixing bowl, place all the balance flour and mixture of step one. Knead for 2mins then add oil. Knead for another 2mins, then follow by baking powder mixture.
3. Knead for 30mins (speed2) till a smooth dough is formed.
4. Roll into a ball and proof for 15mins.
5. Divide and shape with fillings.
6. Proof till double then spray some water before steaming in medium high heat for 12mins. Weigh 40g each.
Bread maker method:
After 5mins add oil, baking powder mixture. Then 30min dough mode. Cover lid. Rest 15min.
After 5mins add oil, baking powder mixture. Then 30min dough mode. Cover lid. Rest 15min.
For Mushroom Shape Bao
Prepare a bowl and cling wrap and place dark cocoa powder and rice flour and water into lined bowl. Spray water on bao and dip on the cocoa batter.
Prepare a bowl and cling wrap and place dark cocoa powder and rice flour and water into lined bowl. Spray water on bao and dip on the cocoa batter.
Batter to stick the stem and bao
1tbsp egg white
1/2tbsp tapioca flour
1. Mix well
2. Dip stem with the batter and stick to the bao and steam for further 2min.
1tbsp egg white
1/2tbsp tapioca flour
1. Mix well
2. Dip stem with the batter and stick to the bao and steam for further 2min.
Happy baking, everyone.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10209075265453375&set=pcb.1763814343879493&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/02/complete-recipe-mushroom-bao.html
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