Рецепт Steamed Meat Bao with Preserved Vegetables
'Bao' or Bun is the theme for Aspiring Bakers for the month of May and I just can't find an excuse for not joining even though tomorrow is the last day for submission, simply because I love to eat Bao. I've adapted this bao recipe from 孟老师的中式面食. This is a rather easy recipe as you can follow 孟老师's step by step video (below). As my preference is savoury Bao, , so for the filling I mixed minced pork with preserved vegetables (sweet and salted preserved vegetables - 甜梅菜/咸梅菜). After steaming the meat baos, I had two in a go... hahaa, really like the filling and the dough is also not bad but a little dry upon cooling down. Maybe I didn't knead the dough long enough. Anyway we finished the buns in one day sharing with friends.
Steamed Meat Bao With Preserved Vegetables
Filling
- 60g Preserved (salty) vegetables (咸梅菜)
- 50g Preserved (sweet) vegetables (甜梅菜)
- 300-320g Minced pork
- 1 tbsp Light soya sauce
- 1/2 tbsp Sugar
- 1/2 tbsp Cooking wine
- a dash of pepper
- 2 tbsp Cooking wine
- 1 tbsp Sesame seeds (toasted)
- Bao dough (recipe adapted from 茄子, in Chinese version）
- 135g Plain water
- 1 tsp Instant dry yeast
- 250g Plain flour (I used Hong Kong flour)
- 15g Caster sugar
- 1 tsp Oil
Method:
Filling
Rinse preserved salted and sweet vegetables several times. Then soak them in a bowl of water for 45 minutes. Rinse and squeeze dry, chop to pieces.
Heat wok with oil and fry the preserved salted and sweet vegetables for a while and add mince pork into and fry till meat separated. Add in all the seasoning and stir fry till meat is cooked. Lastly add toasted seseme seeds, stir well. Dish up and side aside for later use.
Bao dough
Mix all bao dough ingredients together (as shown in the video) and knead to smooth, dust some flour if you find the dough sticky (I kneaded the dough for about 10 minutes). Cover and rest the dough for 5 minutes.
Roll the dough into cylinder shape and cut into 15 pieces, about 35g each.
Flatten each dough into a small flat disc with a rolling pin, make the edges thinner and centre portion thicker.
Wrap the dough with filling and place on a small square of parchment paper. Then place the dough bao into the steamer with water below (not boiled yet), cover and proof for 15 minutes.
Bring water to boil and steam the buns for 12 minutes.
Off heat, leave the lid slightly open for 3-5 minutes before removing the whole cover.