Ingredients<\/h3>\n\n\n\n- 360 grams all-purpose flour, plus extra for dusting<\/li>
- 20 grams milk powder<\/li>
- 4 grams baking powder<\/li>
- 5 grams instant dry yeast<\/li>
- 2 grams salt<\/li>
- 35 grams sugar<\/li>
- 35 grams vegetable oil, plus extra for sealing the dough and brushing the baking paper<\/li>
- 200 grams warm water<\/li><\/ul>\n\n\n\n
Equipment<\/h3>\n\n\n\n- 14 squares of baking paper<\/li>
- A stand-mixer with a dough hook or just knead by hand<\/li>
- Bamboo steamer<\/li>
- Pot filled with water for steaming<\/li><\/ul>\n<\/div>\n\n\n\n\n
Process<\/h3>\n\n\n\n
Step 1:<\/em><\/strong><\/p>\n\n\n\nSift the flour, milk powder, sugar, baking powder and add the yeast.<\/p>\n\n\n\n
Step 2:<\/em><\/strong><\/p>\n\n\n\nMake a well in the middle of the flour mixture and pour in the water and oil.<\/p>\n\n\n\n
Step 3:<\/strong><\/em><\/p>\n\n\n\nMix well until the flour is hydrated and starts to come together into a ball of dough. Knead the dough until smooth and elastic.<\/p>\n\n\n\n
Step 4:<\/em><\/strong><\/p>\n\n\n\nLeave the dough to rest and prove in an oiled bowl deep enough to accommodate the rise of the dough for 90 minutes.<\/p>\n\n\n\n
Step 5:<\/em><\/strong><\/p>\n\n\n\nKnock back to deflate the dough and portion into equal sizes, roll into buns or shape as you desire. <\/p>\n\n\n\n
Step 6:<\/em><\/strong><\/p>\n\n\n\nLeave the bao buns to rest on a square of baking paper that has been lightly brushed with oil for a further 30 minutes.<\/p>\n\n\n\n
Step 7:<\/em><\/strong><\/p>\n\n\n\nPrepare a bamboo steamer over a pot of steaming water. <\/p>\n\n\n\n
Step 8:<\/em><\/strong><\/p>\n\n\n\nGently lower in the bao buns and steam covered for 12 minutes. <\/p>\n\n\n\n
Step 9:<\/em><\/strong><\/p>\n\n\n\nOnce done, leave the buns to rest for 10 minutes in the steamer before removing to cool. This trick ensures a smooth, shiny skin forms over each bao.<\/p>\n\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/recipes.naiomi.online\/wp\/wp-content\/uploads\/2020\/06\/img_0344.jpg?resize=750%2C938&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/recipes.naiomi.online\/wp\/wp-content\/uploads\/2020\/06\/img_0347.jpg?resize=750%2C752&ssl=1\")
<\/figure>\n\n\n\n![\"\"](\"https:\/\/i0.wp.com\/recipes.naiomi.online\/wp\/wp-content\/uploads\/2020\/07\/img_0037.jpg?resize=750%2C738&ssl=1\")
<\/figure>\n<\/figure>\n\n\n\nStep 10:<\/em><\/strong><\/p>\n\n\n\nServe filled with savoury fillings or with custard for a sweet dessert.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Soft, pillowy steamed bao buns are perfect with fillings or without. I favour the savoury version filled with a slice of either roast pork or crispy fried chicken strips and a crunchy Japanese mayo coleslaw. I\u2019ve filled these buns with a custard filling for a …<\/a><\/p>\n","protected":false},"author":1,"featured_media":707,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[10,7],"class_list":["post-140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-asian","tag-bread"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/recipes.naiomi.online\/wp\/wp-content\/uploads\/2020\/06\/Illustration-Lion-Blog-Banner1.png?fit=1120%2C630&ssl=1","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/comments?post=140"}],"version-history":[{"count":8,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":772,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140\/revisions\/772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/media\/707"}],"wp:attachment":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/media?parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/categories?post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/tags?post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Equipment<\/h3>\n\n\n\n- 14 squares of baking paper<\/li>
- A stand-mixer with a dough hook or just knead by hand<\/li>
- Bamboo steamer<\/li>
- Pot filled with water for steaming<\/li><\/ul>\n<\/div>\n\n\n\n\n
Process<\/h3>\n\n\n\n
Step 1:<\/em><\/strong><\/p>\n\n\n\nSift the flour, milk powder, sugar, baking powder and add the yeast.<\/p>\n\n\n\n
Step 2:<\/em><\/strong><\/p>\n\n\n\nMake a well in the middle of the flour mixture and pour in the water and oil.<\/p>\n\n\n\n
Step 3:<\/strong><\/em><\/p>\n\n\n\nMix well until the flour is hydrated and starts to come together into a ball of dough. Knead the dough until smooth and elastic.<\/p>\n\n\n\n
Step 4:<\/em><\/strong><\/p>\n\n\n\nLeave the dough to rest and prove in an oiled bowl deep enough to accommodate the rise of the dough for 90 minutes.<\/p>\n\n\n\n
Step 5:<\/em><\/strong><\/p>\n\n\n\nKnock back to deflate the dough and portion into equal sizes, roll into buns or shape as you desire. <\/p>\n\n\n\n
Step 6:<\/em><\/strong><\/p>\n\n\n\nLeave the bao buns to rest on a square of baking paper that has been lightly brushed with oil for a further 30 minutes.<\/p>\n\n\n\n
Step 7:<\/em><\/strong><\/p>\n\n\n\nPrepare a bamboo steamer over a pot of steaming water. <\/p>\n\n\n\n
Step 8:<\/em><\/strong><\/p>\n\n\n\nGently lower in the bao buns and steam covered for 12 minutes. <\/p>\n\n\n\n
Step 9:<\/em><\/strong><\/p>\n\n\n\nOnce done, leave the buns to rest for 10 minutes in the steamer before removing to cool. This trick ensures a smooth, shiny skin forms over each bao.<\/p>\n\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\nStep 10:<\/em><\/strong><\/p>\n\n\n\nServe filled with savoury fillings or with custard for a sweet dessert.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Soft, pillowy steamed bao buns are perfect with fillings or without. I favour the savoury version filled with a slice of either roast pork or crispy fried chicken strips and a crunchy Japanese mayo coleslaw. I\u2019ve filled these buns with a custard filling for a …<\/a><\/p>\n","protected":false},"author":1,"featured_media":707,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[10,7],"class_list":["post-140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-asian","tag-bread"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/recipes.naiomi.online\/wp\/wp-content\/uploads\/2020\/06\/Illustration-Lion-Blog-Banner1.png?fit=1120%2C630&ssl=1","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/comments?post=140"}],"version-history":[{"count":8,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":772,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140\/revisions\/772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/media\/707"}],"wp:attachment":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/media?parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/categories?post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/tags?post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
Process<\/h3>\n\n\n\n
Step 1:<\/em><\/strong><\/p>\n\n\n\n Sift the flour, milk powder, sugar, baking powder and add the yeast.<\/p>\n\n\n\n Step 2:<\/em><\/strong><\/p>\n\n\n\n Make a well in the middle of the flour mixture and pour in the water and oil.<\/p>\n\n\n\n Step 3:<\/strong><\/em><\/p>\n\n\n\n Mix well until the flour is hydrated and starts to come together into a ball of dough. Knead the dough until smooth and elastic.<\/p>\n\n\n\n Step 4:<\/em><\/strong><\/p>\n\n\n\n Leave the dough to rest and prove in an oiled bowl deep enough to accommodate the rise of the dough for 90 minutes.<\/p>\n\n\n\n Step 5:<\/em><\/strong><\/p>\n\n\n\n Knock back to deflate the dough and portion into equal sizes, roll into buns or shape as you desire. <\/p>\n\n\n\n Step 6:<\/em><\/strong><\/p>\n\n\n\n Leave the bao buns to rest on a square of baking paper that has been lightly brushed with oil for a further 30 minutes.<\/p>\n\n\n\n Step 7:<\/em><\/strong><\/p>\n\n\n\n Prepare a bamboo steamer over a pot of steaming water. <\/p>\n\n\n\n Step 8:<\/em><\/strong><\/p>\n\n\n\n Gently lower in the bao buns and steam covered for 12 minutes. <\/p>\n\n\n\n Step 9:<\/em><\/strong><\/p>\n\n\n\n Once done, leave the buns to rest for 10 minutes in the steamer before removing to cool. This trick ensures a smooth, shiny skin forms over each bao.<\/p>\n\n\n\n Step 10:<\/em><\/strong><\/p>\n\n\n\n Serve filled with savoury fillings or with custard for a sweet dessert.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":" Soft, pillowy steamed bao buns are perfect with fillings or without. I favour the savoury version filled with a slice of either roast pork or crispy fried chicken strips and a crunchy Japanese mayo coleslaw. I\u2019ve filled these buns with a custard filling for a …<\/a><\/p>\n","protected":false},"author":1,"featured_media":707,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[5],"tags":[10,7],"class_list":["post-140","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bread","tag-asian","tag-bread"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/recipes.naiomi.online\/wp\/wp-content\/uploads\/2020\/06\/Illustration-Lion-Blog-Banner1.png?fit=1120%2C630&ssl=1","jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/comments?post=140"}],"version-history":[{"count":8,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140\/revisions"}],"predecessor-version":[{"id":772,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/posts\/140\/revisions\/772"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/media\/707"}],"wp:attachment":[{"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/media?parent=140"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/categories?post=140"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.naiomi.online\/wp\/wp-json\/wp\/v2\/tags?post=140"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/figure>\n\n\n\n<\/figure>\n\n\n\n<\/figure>\n<\/figure>\n\n\n\n