BÁNH BAO- SUPER SOFT & FLUFFY STEAMED PORK BUNS RECIPE BY NGUYEN TABLE.
Share with everyone the best banh bao or steamed pork bun or salapao or siopao recipe that you can make at home with fluffy and soft outside and delicious inside.
Here are the ingredients:
For the filling (13-18 pieces)
2 chopped Chinese sausage or lap xuong
1/2 cup of chopped shallots or onion
1tbsp minced garlic
1/2cup of chopped jicama
1/2cup of chopped wooden ears mushrooms or regular mushrooms
1tsp sugar
1tbsp oyster sauce
1/2 tsp pepper
1tsp sesame oil
13-18 cooked quail eggs
For the dough (13-18 pieces)
500g or 3 and 1/2 cup of bleach all purpose flour
50g or 5 tbsp corn starch
100g or 1/2 cup sugar
6g or 2tsp instant yeast
5g or 1and 1/2 tsp baking powder
3g or 1/2tsp salt
350g or 1 and 1/2cup of warm milk
30g or 2 tbsp vegetable shortening (can substitute by vegetable oil for the same amount)
Steamed at medium heat for 18 mins, turn off heat and leave for another 3 mins before opening lid.
Tips: Use bleach flour, vegetable shortening, and put vinegar to the steamed water to make the dough. Do not over mix the dough to prevent getting hard, and do not overproof or let the steamed water get into the dough to prevent wrinkle buns.
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#nguyentable
#banhbao
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