RECIPES
Steamed bao
1 hour 15 minutes
Preparation time
50 minutes
Cooking time
Makes 30-40 bao
INGREDIENTS
500g plain flour
30g caster sugar
5g baking powder
300ml lukewarm water
10g dried yeast
50g butter, melted
5g table salt
METHOD
- Combine flour, sugar and baking powder in a bowl and set aside.
- Combine water, yeast and melted butter in a mixing bowl fitted with a dough hook. Add dry ingredients and combine on speed 1 for 4 minutes.
- Add salt to dough and continue to knead on speed 2 for 4 minutes.
- Place dough in a lightly oiled bowl and Steam at 40˚C, uncovered for 15 minutes. Remove dough from the steam oven and refrigerate for 1 hour.
- Remove dough from refrigerator and portion dough into 30g pieces; roll each piece into a ball. Using a rolling pin, roll into an oval shape, approximately 8cm. Brush the dough with a little olive oil and fold in half crosswise.
- Place in a baking paper lined perforated steam container, 4cm apart. Prove bao in steam oven at 40˚C, uncovered for 20 minutes.
- Once the bao have risen, Steam at 100˚C for 15 minutes.
Hints and tips
- The bao recipe can be doubled without the dough being compromised; cooked bao can then be frozen for future use. Freeze in an airtight container and store for up to 3 months.
- If the bao have been frozen, reheat in a perforated steam container lined with baking paper and Steam at 100˚C for 1 minute.
- Multiple variations of filling can be used for this recipe, such as pulled pork, chicken or lamb.
APPLIANCE / FUNCTION
Shannon Bennett
In 2011, acclaimed Australian chef Shannon Bennett undertook the greatest challenge of his life – moving his award winning Vue de monde restaurant to the dramatic new location on the 55th floor of Melbourne’s iconic Rialto building. From the beginning, Shannon’s goal has been to make Vue de monde Australia’s most sustainable restaurant. More than 50 cutting-edge technologies are being utilised, from an E-water system to ‘cold kitchen technology’ (no exposed flames or gas)
