how to make baozi (Chinese buns) 包子的做法

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• published: 12 Jul 2015
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Baozi ingredients: Starter dough ( bao zhong 包种)Baozi 包子 Baozi means little bun in Chinese; this type of Chinese food strictly speaking is not a dim sum. Baozi is a soft and fluffy bun made with wheat flour. Yeast is used to raise the dough prior to wrapping it in a filling made with minced meat and Chinese vegetables such as wood ear (wood fungus) shiitake mushrooms and vermicelli. The fillings are precooked and cooled before wrapped inside the dough and steamed in high heat for 8-10 minutes depending on the size. A good baozi is soft, fluffy and sweet on the outside; on the inside it is aromatic, savoury and juicy. There are two ways to make the dough for baozi; to make the dough with yeast included without a starter. This method is more convenient as you can pleat the bun straight away. Once made the bun needs time to raise before it can be steamed. The other method is to make a starter dough before adding the rest of the ingredients to complete the dough. This method the bun can be steamed straight away as it has already been risen. I am using the second method for the baozi I am making. It is important to allow the starter to fully risen before completing the dough. This depends on the room temperature; yeast needs time and warmth to raise the dough. As I am making this baozi in first week of July; the room is very warm. The starter dough is made using wheat flour, warm water and yeast mixed together and covered with cling film and left it to rise; I have the recipe below. When making the dough; it is important to allow the sugar to fully combine with the flour to avoid brown specks in the bun. To do this first mix the sugar with the starter dough until they combined together; then add the remaining flour and baking powder. The dough should be mixed in high speed for 8-10 minutes so all the ingredients are fully combined. Below are all the recipes for dough and fillings. Enjoy baoing 600g plain flour 400g warm water 15g yeast Method for making baozi: Put all the ingredients in a mixer and mix for 4-5 minutes until they are fully combined. Transfer the starter dough into a large bowl/pot and cover with cling film. Leave in a warm place for 4-5 hours until it rises. This depends on ambient temperature in the room. You can tell it is ready when it almost double in size. Baozi dough ingredients Bao zhong (starter dough) 200g plain flour 200g sugar 20g baking powder Method for making baozi dough: Put starter dough and sugar in a mixer and mix until they are fully combined (around 5-8 minutes). Add flour and baking powder and mix again for about 10 minutes on high speed. This helps to fully combine the ingredients. Take out the dough and knead for couple of minutes into an oval shape. Fillings ingredients: link here for video https://www.youtube.com/watch?v=KieBuv4vAxo 10-12 raw tiger prawns (0r 200g dried shrimps) 500g minced pork (or beef, not too lean if possible) 100g bamboo shoot 50g wood ear/wood fungus (or 1 small can shiitake mushrooms) 50g cabbage 50g vermicelli Condiments 1 tablespoon minced garlic (5 cloves if using fresh garlic) 3g salt 3g MSG 3g sugar 1 teaspoon oyster sauce Few dashes wine Few dashes pepper powder Few dashes sesame oil 1 tablespoon garlic oil Lightly thicken with potato starch Method Coarsely chop the bamboo shoot and prawns. Cut cabbage leaf into small slices Soak vermicelli in hot water for 5 minutes; drain and set aside. Put all the ingredients (except vermicelli) in a wok to boil for about 5 minutes to cook. Rinse with cold water and drain in a colander. Heat a wok and add some vegetable oil. Add garlic and ingredients (including vermicelli) to fry for couple of minutes. Add rest of condiments and lightly thicken with potato starch to Wrapping Take a slice of dough and rolled it into long length 3cm in diameter and divide into 3 cm length. Use a rolling pin and roll the dough into flat round shape. Add some filling in the middle of the dough and pleat them into round shape. Use some white paper for resting the bun on for steaming. Steam in high heat between 8-10 minutes. See video for steps in pleating.