Tuesday, June 9, 2020

Scallion Meat Bao with Starter Dough Method 香葱猪肉包 (老面法)

Recipe from 最爱的...

Starter Dough:
120g plain flour
¼ tsp instant yeast
70g water
A pinch of salt

  1. Mix all the dry ingredients until well combined. Pour in the water, stir for about 4-5 mins until form a smooth and non-sticky dough.
  2. Put the dough into a greased bowl, cover with cling wrap.
  3. Place at room temperature for 6-8 hours or store in fridge to fermentation in low temperature for next day usage.

** the unused starter dough and store in the fridge for 3-4 days

Bao Skin:
350g hong kong flour
115g starter dough
45g sugar
½ tsp instant yeast
20g sunflower oil
170g water

 Method :
  1. Mix all ingredients in a mixing bowl, mix well and knead till smooth and no sticky to hands. (tear the starter dough into small pieces, do not pour in all the water at once)
  2. Divide the dough equally and roll into balls. Rest for 5 mins.
  3. Take a portion of the dough and roll flat and spoon in meat filling. Place 1 wedge of the hard boil egg on top and gently seal up the bao. Repeat this until all the bao skin and filling has been used up.
  4. Place the bao onto a piece of grease proof paper (I used cupcake liner), on the rack for steaming. Cover with a piece of damp cloth and proof for 40 mins.
  5. Boiled the water then turn to medium heat to steam the bao for 10-12 mins.
  6. Off the heat, lift the lid up very slightly and keep it ajar for 5 mins before removing steamed bao.

Meat Filling :
300g minced meat
2 water chestnut, chopped
6-7 strips scallion

1/2 tsp soya sauce
1/2 tsp fish sauce
1/2 tsp sesame oil
1/2 tbsp hua tiao wine
1 tsp sugar
1 tsp corn starch

-    - Mix in all the ingredients and seasoning and well combine.

 hard boiled eggs, slice into wedges 

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