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Double this recipe and freeze to have bánh bao whenever you want!
Prep Time: 02:30
Cook Time: 00:30
120 ml warm water
2 1/2 tsp active dry yeast
1 tbsp granulated sugar
130 g all purpose flour
370 g all purpose flour
100 g granulated sugar
1/4 teaspoon salt
120 ml warm water
2 tsp baking powder
1/2 tsp vinegar
2 tbsp shortening
1/2 lb ground pork
1/4 cup jicama, diced finely
1/4 cup onion, diced finely
1/4 cup wood ear mushroom, diced finely or 1/4 cup shitake mushroom, sliced
1 chinese sausage link, sliced thinly
3 hard boiled eggs, cut into quarters, or 12 hard boiled quail's eggs
2 cloves garlic
2 tbsp fish sauce
1/2 tsp black pepper
1/2 tsp salt
1 tsp sesame oil
pinch of sugar
1Mix yeast, warm water, and sugar in a bowl and leave to about 10 minutes until the yeast is frothy
2Add flour to the yeast and water and stir. Let rise for about 30 minutes
3Mix the rest of the flour, sugar, and salt together in a mixing bowl
4Stir warm water, baking powder, and vinegar together. Add this liquid mixture into the mixing bowl with dry ingredients.
5Begin mixing with dough hook attachment on low setting. Add the risen starter dough.
6After the dough has start to come together, add shortening and continue to knead until dough is smooth and no longer sticks to the sides of the bowl.
7Store dough in an oiled bowl. Cover and let rise for 1 hour to 1.5 hours, until doubled in size.
8To start the filling, season ground pork with fish sauce, garlic, shallot, salt and pepper
9Saute diced onion in some vegetable oil until translucent. Add jicama, mushroom, and Chinese sausage and saute until cooked through.
10Turn off the heat and add ground pork. Season with sesame oil, salt, pepper and sugar to taste
11Take out risen dough and divide into 12 pieces on a floured surface. Let pieces rest for 5-10 minutes.
12To assemble your bao, flatten a piece of dough into a circle using a rolling pin. roll the edges thinner than the center.
13Take the flattened dough into the palm of one hand and spoon your filling into it. Add either a hard boiled egg segment or a whole boiled quail's egg.
14Use the fingers of your other hand to pinch segments of the dough together to form pleats. Use the thumb of the hand you are holding the bao in to push down the filling away from the sides of the dough
15Once you've pleated all the way around the bao, pinch the dough together at the top and twist to seal your bao
16Let the bao rest for about 15 minutes before steaming.
17Place bao in bamboo steamer or regular steamer for 10-12 minutes. To prevent them from sticking to the steamer, place a sheet of paper underneath each bao, or place each bao into a paper cupcake liner.
Add some white vinegar to the water you use to steam the bao if you want them to come out whiter and fluffier Leave the bao in the steamer for an additional 10 minutes after you've turned off the heat before removing them. This will prevent them from shrinking and getting wrinkly.
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