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.
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