STEAMED SOURDOUGH PLAIN BAO

Naturally leaven baos

are denser and heavier than the instant yeasted

Nevertheless they taste just as good

I have adapted the recipe from

Sonia a.k.a Nasi Lemak Lover

Steamed Sourdough Plain Bao

300g Bao flour

180g active sourdough starter, cultured with AP flour

40g sugar

70g fresh milk

50g water

15g corn oil or shortening

a pinch of salt

1. all ingredients into the bread machine, knead until smooth

2. cover & set aside to proof until double in size

3. divide & shape into balls, place on grease proof paper

4. cover & let rise for another 60min, until double in size. Do not over proof

5. bring water to a boil in a steamer. Steam bao over low heat for 10min

6. do not open the steamer lid, let bao sit in the steamer to cool down for 10min 

    so that the skin of bao will not wrinkle.