BAO 🌞

BAO

The holy grail recipe-a humble product with a humble history. I’m inspired by
the craftspeople who push to perfection a single product over the course of their
careers, becoming specialists of one form. BAO is the dish that represents that
specialism to us, in which our role is to keep developing and improving what
BAO means to us. This recipe is only one form that is ever morphing and adapting
to new circumstances and new developments. Our BAOs are made using the
tangzhong technique. Tangzhong is an Asian culinary technique that helps dough
absorb more liquid and retain moisture, resulting in a softer fluffier br
ead. All you need to do is cook a portion of flour and water into a thick consistency,
similar to a roux. The BAOs can be frozen in batches for later use, or, for those who
want to skip making their own BAOs altogether, we sell our Gua BAO on our online
shop.

Tangzhong

Put the flour into a small saucepan, pour in the cold
water a little at a time, and mix in the flour until smooth.
Slowly warm over a low heat until it becomes gluey and
you can draw a line on the surface. Remove from the heat,
cover tightly with cling film (plastic wrap) so that the film
touches the surface of the tangzhong and leave to cool.
Makes about 20 BAOs The tangzhong can be stored in the
refrigerator, covered, for up to 3 days. Any leftover mixture
can be used to make more BAOs or our Sesame BAO For
the tangzhong.

Makes about 20 BAOs

For the Tangzhong

100 g (3 1/2oz) plain (all-purpose flour)
500ml (17 oz) cold filtered water

For the BAO dough:

100g (3 1/2oz) tangzhong (see above)
420g (14 1/2oz)plain (all-purpose) flour, plus extra for dusting
90g (3oz)caster (superfine) sugar
40g (2 1/3oz)milk powder
2.5g (1/2 tsp) fast-action dried (active dry) yeast
5g (1 tsp)baking powder
pinch of salt
80ml (2 2/3oz)milk, at room temperature
80ml (2 2/3oz)water, at room temperature
10ml (2 tsp)vegetable oil, plus extra for brushing

Put 100 g (3 1/2oz)of the tangzhong and all the dry ingredients into the bowl of a
stand mixer fitted with a dough hook. Start mixing on a low setting and
then slowly add the milk and water. Finally, add the oil and continue mixing
until the dough is smooth. Cover with a damp cloth or cling film and leave
to prove somewhere warm for 2-3 hours depending on the temperature, until
doubled in size. Turn the dough out onto a lightly floured surface and knead
for 5 minutes ~ it will gradually become more elastic and the surface of the
dough will become smooth. You can now use this dough to make Gua BAOs,
Hot Dog BAOs and Round BAOs.


Gua BAO (40 g) (2 1/3oz)
Flatten one of the dough balls with the palm of your hand, then using a
rolling pin, roll it into an oval shape 8 cm (3 1/4 inches) long. Brush the top
with oil, then, with a short edge facing you, place a chopstick horizontally
across the middle and fold the oval in half over the chopstick. Rernove the
chopstick and repeat with the remaining dough balls.



Hot Dog BAO (45g) (1 1/2oz)Using your palm and the work counter, roll the dough
balls back and forth to create hot-dog-bun-shaped BAOs.

Round BAO (40g ) (2 1/3oz)
No need to shape as they are already in balls

From BAO"
https://www.goodreads.com/book/show/63027862-bao

Fresh BAO are heavenly. Serious recipes to come!