This week I made this twice: once with salt and again without. The unsalted bao ("bread") tasted better. One thing to note about this bread recipe is that leftover rounds of dough can't be left out (even in a food storage container) overnight. The dough will rise and deflate again, and if there isn't enough room, the balls of dough will stick to each other making it a terrible (but edible) mess.
One batch of dough yielded 12 bao. It'll be a good base recipe when get around to making sweet black bean steamed buns. The smooth consistency of the black bean brownies will make a good addition to this future recipe.
To make cake flour: Substitute 2 tbsp cornstarch per cup of flour for flour. An easy way to measure this out is to first put the cornstarch in a two-cup measuring cup and fill it up with all purpose flour. For this recipe, put in 4 tbsp cornstarch and fill the rest of the two-cup measuring cup with flour to make two cups of cake flour.
Ingredients
1 pkg active dry yeast (2 1/4 tsp)
1/3 c warm water (110 degrees F)
1/4 tsp organic granulated sugar
2 c cake flour
1/4 c organic granulated sugar
3 tbsp dry milk powder
2 tbsp olive oil
1/2 c warm water (110 degrees F)
1/4 tsp baking powder
1/4 tsp sea salt (optional)
Directions
1. In a small bowl, proof yeast in 3 oz warm water (110 degrees F) with 1/4 tsp sugar. After 10 minutes if the yeast hasn't turned foamy, it is probably dead or the water was too hot. There is a tiny bit of baking powder in the recipe, but if your yeast is dead, the dough won't rise properly.
2. In a larger mixing bowl, combine flour, sugar, olive oil, milk powder, and water. Mix well, but don't overwork the dough. Add in the yeast water. Mix again. Gently knead the dough by hand and form it into a ball. Cover the mixing bowl with a clean kitchen towel and let rise for an hour.
3a. Knead the risen dough until it is smooth and elastic. The dough will be sticky at this point, and a little bit of flour can be added while kneading. Roll out dough into a log or to 1/2" thickness with a rolling pin. Separate the dough into equal portions and roll each portion into a ball, if making steamed bao.
3b. This recipe is the same for making steamed bao for roast duck, and balls can be rolled out to a 2" diameter, 1/4" thick circle. Brush some vegetable oil on half the circle and fold it in half. Set aside on a 4" square parchment paper. Repeat until done.
4. Heat a pot with a steamer rack inside to boiling. The amount of water in the pot should be just below the height of the steamer rack. If using bamboo steamer baskets, make sure that the boiling water doesn't touch the bottom-most basket. Place prepared dough (with the parchment paper) into the baskets. If you don't want to be scalded by the hot steam, you could turn off the heat, insert the steamer basket, cover the pot, then crank the heat again. Steam bao for 10 minutes. When done, immediately remove from pot and baskets. Peel off the parchment paper and serve.
