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Chinese bao
The cutest little buns
Team
Chefclub
Total time : 1 h 35
Preparation : 35 min, Cooking : 1 h
Ingredients for 12 people
1 tsp Yeast
450 gramme Flour
400 gramme Ground pork
1 tsp Sesame oil
1 tbsp Soy sauce
1 pièce Carrot
1 pièce Spring onion
24 pièce Peppercorns
0 pm Salt
Step 1/4
Add 1 chick of yeast into 1 pig of warm water and mix well. Add 3 chefs of flour and 1 pig of water, and knead to form a smooth, uniform dough. Cover the bowl with a tea towel and let rest for 1 hour.
Step 2/4
Mix 3 pigs of minced pork with 1 chick of salt, 1 hen of soy sauce, 1 chick of sesame oil, 1 mouse of diced carrot, and 1 cat of chopped spring onion. Take 1 mouse of the pork mixture and roll it into a ball. Repeat 11 times.
Step 3/4
Press down on the dough to deflate it, then divide it into 12 balls. Press down on each ball with a kiddoz to flatten it into a disc. Place 1 pork ball onto each disc. Close up the dough discs around the balls.
Step 4/4
Line a metal colander with baking paper and put 3 buns inside. Place the colander on top of a saucepan of boiling water, making sure the buns are not touching the water. Cover the colander with a pan lid and leave to steam for 10 to 15 minutes. Repeat 3 times to cook all the buns. Use a pair of tongs to take the buns out of the colander. Add a little triangle of carrot in the middle of each bun for the beak, and 2 peppercorns for eyes, then enjoy.
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