136 replies to this topic

[little ms foodie]

Did anyone ele's dough recipe call for any kind of fat? Mine had 3 tablespoons of lard...

Mine had 2 TBS of shortening or oil melted with sugar and water.

Those bao look great!!!

how much pork did you use?

my recipe called for 1/2 pound of the cooked pork for 24 bao.

[torakris]

how much pork did you use?

my recipe called for 1/2 pound of the cooked pork for 24 bao.

mine called for 3 cups for 12....

[phifly04]

Well i had the bao with some reserved pork that i used to make pork fried rice.These wee sooo good,my recipe called for 2 lbs to make 16.did anyone else use the marinade as a sauce??

[jackal10]

Following Florence Lin, the baked dough has 4 Tbs fat, the steamed one without fat.
My baked Bao had thin crusts because I rolled the dough thin and used lots of filling. If I'd used thicker dough and less filling, which if making commercially I would as dough is a lot cheaper than filling, then the crust would be thicker, and more like a bread roll or a sandwich.

Edited by jackal10, 25 January 2005 - 02:10 AM.

[Ben Hong]

Aha, I've been inadvertantly vindicated in my stance for pragmatism in cooking by the results of your labours.

There were many a post devoted to getting the exact brand of Shiao Shing wine to use in the filling, the proper and right proportions of ingredients, whether to use fermented bean cheese or not, etc. just to have as much "authenticity" as possible. Even though I advocated pragmatism, I applauded your quest for the one true bao.

But then I see the results(especially the baked ones) and, as delicious as I can imagine they are, they are virtually bereft of any dough covering. HEY, they are called "BAO" or buns, ie: doughy things. A fistful of filling wrapped with a thin covering of crust would not be called a "bao" in my lexicon. The "authentic" bao usually is 70% dough to 30% filling by volume, sometimes even less. Authenticity is an elusive thing, and it describes more than taste. If you prefer a bao with a thin skin of dough, by all means enjoy.

Pragmatism and creativity are wonderful words, aren't they?

[Transparent]

Just scoffed one warm.

I used Florence Lin's recipe for the dough. I didn't have any butter or whole milk, so I had to go the oil route with 1% fat milk. Yep, it's definately time to stock up on butter again. Good thing I'm going to costco tomorrow. My whole milk had gone bad, and all I had left was a pint of 1%. Not that great of a start for a baking day. Overall, I found it kind of dry; most likely because of my reluctance to go out in the cold to buy ingredients.

The filling was my own creation. I based my proportions to Mrs. Lin's recipe. It tasted great. I probably could have eaten it straight up.





Bakeries here in NY seem to use the universal sweet dough for their baked char siu bao. I might try that approach the next time I make it.

Edited: Spelling

Edited by Transparent, 29 January 2005 - 02:22 PM.

[pkee]

What a timely challenge . . . I'm cooking parent at preschool tomorrow . . . I'm teaching them how to make guk char siu bao for New Year's. My 3 year-olds know how as they've been practicing quite some time but the others . . .

This time I'm using Corinne Trang's recipe w/o food coloring. I thought about Eileen Lo's but I was concerned the 5 spice might have a bit of kick. I marinated the pork (strips to get the flavor more evenly distributed) last night and started roasting some before work. The kids have already attacked the char siu - apparently very tasty after Cheerios. In the past, I've also used Tropp ("Modern Art') for a more savory filling.

Usually I use David Soohoo's bread recipe as outlined in Beth Hensperger's bread machine book and Eileen's filling (from the dumpling book - but that book was also written before certain ingredients became available in the States). The kids have an easier time helping. The one difference is that I go through a double rise.

Rise 1, then shape, rise 2, then bake. The first rise definitely improves the shaping of the dough, particularly for the base of the palm flower. I find that the finished product has a softer interior. I plan to make brush the tops w/ sesame oil. It's supposed to keep the top moist. It's the only step that I haven't tried before.

The shaped bao rise on a Silpat (no more torn bao for us!).

In general, everything winds up hemispherical unless the kids are doing the shaping (then it's a bit more like a football).

Oh yes, if you are in Bay Area, come on down. I'm making about 6 dozen of them so I won't notice if someone decides to sample :)

Since I still have a pork butt (bought the double pack at Costco), I think that we're having red-cooked pork for the Super Bowl. So stay longer :)

Pam

[Eden]

Wow! this is the first chance I've had to look at the Bao thread & it's really inspiring. Y'all have posted such beautiful photos!

I will have to play catch up at some point and try making them myself, taking tons of tips from what's been posted here, but for now (having finally finished my cassoulet frenzy) my questions is:

What's next?

I know there was discussion of Boeuf Bourguigonne, Paella and several other dishes, but I don't see anything having been chosen (unless I somehow missed a post) we could even do a sweet if we moved it over to the pastry forum. In fact can I pre-nominate croquembouche for December 2005? I've always wanted to make it, but it seems a bit late in the season to do it now (plus here in the PacNW it's positively summery right now )

I'm ready for almost anything that's NOT cassoulet
Eden

[Chris Amirault]

Wow!

I'm so impressed with the varied results of the bao cookoff. Due to storms, my daughter's flu, and then my own, I've been out of commission much of the last two weeks. I'm glad to see that people have had so much amazing success!

I wish that I could say the same... [sigh]. My char siu turned out great, but the bao, well, not as good. I used Dave's (philfly04's) recipe for dough, and it wasn't quite as ethereal as I had hoped. (If anyone is convinced that they have a fool-proof -- or perhaps idiot-proof -- bao recipe, please let me know!) We ate a few last night with dinner, and the rest went to work with me; my staff loved them, but I must admit I'm still a bit disappointed.

I should also say that, this past weekend, I found a ceramic jar with some intense fermented bean paste, and that went into the filling. Man, that stuff is intensely wonderful....

[snowangel]

Chris, this particular item has been on my "idea" list for the past week or so. So, on Monday morning, a good friend and I will head to the asian market. I am home alone with four kids all week next week (I hate spring break) and think this might be a perfect project for me and the kids.

So, I'd better re-read this thread and come to some sort of conclusion on the roast pork.

And, I will steam the buns. And, hopefully, mine will have the requesite pleats. I am experienced pleater -- I can get between 7 and 9 of them on pot stickers!

[Tepee]

I've a question on steamed baos.

I've made this a couple of times before, but each time, it's for a big group, so all's finished. This time I'll be making a batch for ourselves, which means there'll be leftovers for later consumption. What's the best keeping method? Freeze after or before steaming? Or is freezing not a good idea?

Edited by Tepee, 28 March 2005 - 02:40 AM.

[Dejah]

I've a question on steamed baos. 

I've made this a couple of times before, but each time, it's for a big group, so all's finished. This time I'll be making a batch for ourselves, which means there'll be leftovers for later consumption. What's the best keeping method? Freeze after or before steaming? Or is freezing not a good idea?

I have made large batches (3 dozens)to keep in the freezer for unexpected quick lunches. The baos have been steamed, cooled, frozen and stored in large tupperware cake carriers. When needed, just put them into the steamer in the frozen state. Steam for 15 minutes and they are just like freshly made baos.

For lunch at school, I take them out of the freezer and let them thaw at work. At noon, I just zap them in the microwave for acouple minutes. Drives my Chinese students crazy. Then I'd feel bad and take the rest to school next day!

[Tepee]

Thanks, Sue-On! And, I'm going to use your cupcake liner tip too. Yay! no more cutting parchment paper to size.

[Tepee]

Baos hot from the steamer! Bao dough recipe is from Ellen Leong Blonder's Dim Sum book. It's excellent! I made a simple chicken filling with onions and fresh water chestnut. Made some bigger ones too with a wedge of boiled egg.

Before steaming


Lunch is served

[Shiewie]

That looks really good TP! A steaming hot bao would would definitely cheer up my rumbly stomach right now . Could you post the dough recipe please?

[Tepee]

Sure, Shiewie <---- tongue twister, that!

Starter
2 teasp active dry yeast
1 C lukewarm water
1/2 C sugar (I used only 1/3 C)
1 1/2 C cake flour (I used unbleached organic cake flour)

Dough
1/2 teasp salt
1 tablesp rice vinegar
2 C cake flour, plus about 1/4 C for dusting (but I used the mixer and added it in)
1 tablesp baking powder
1/4 teasp baking soda
1 tablesp veg shortening

What I did this morning:

9.00 Mix yeast with warm water and sugar
Went out to hang laundry

9.15 Mix in the cake flour, cover.
Surf the net....actually, I was hard at work figuring out how to transfer my
files to my new domain.

10.15 Mixture is nice and bubbly.
Add salt and vinegar. Stir.
Add sifted flour and rising agents.
Combine with wooden spoon.
Grease the Kenwood dough hook and knead for 5 minutes, adding the\
additional flour. Actually, you're asked to knead this on a board.
Cover. Meantime, I made the filling.

11.15 It has more than doubled in volume. Lightly punch down and use for baos.

After you've formed the baos, let them rest for half an hour before steaming.

[Chris Amirault]

Looks great -- and thanks for that dough recipe!

[Tepee]

I had a big bowl of bao filling leftover, so I made yau mei fun (cantonese) for dinner. Translated: tasty rice. I parsteamed rice (you can parboil too) with less water than usual because there's some liquid in the filling. At the partially-cooked stage, add the bao filling and walnuts or chinese sausages or whatever you fancy. Stir. Continue boiling or steaming till the rice is fully cooked. Stir till thoroughly mixed. Add chopped spring onion or chinese parsley.

[Joni]

Teepee...what was your filing recipe for your buns? Is it posted somewhere here? Thanks! Am going to make up a huge batch and freeze them for a party next month.

[Joni]

Teepee..also, the 1 tblspoon of shortening...did you melt the shortening and add to the recipe?

[Tepee]

A thousand apologies, Joni! I didn't hear you...do pm me if I don't respond for a day because I practically reside in the china forum.

No hard and fast rules for my bao filling; feel free to add mushrooms and water chestnuts if you like, I think I didn't for that one, or did I? I don't remember how many baos it can fill. Do like I did, make a rice with the leftovers.

Chicken Filling

1 lb chicken thigh meat, diced
1 tsp pepper
1 tsp sesame oil
2 T vegetable oil
2 large onions, chopped
1 T sesame seeds (optional)
5 big chinese mushrooms, soaked and diced (optional)
10 water chestnuts, roughly chopped (I used fresh ones) (optional)

Combine the following sauce ingredients:

1 T hoisin sauce
2 T oyster sauce
1 T light soya sauce
1 T thick dark soya sauce
1 T sugar

If you can get hold of rose wine jelly (mui kwai loh), a tablespoon adds a nice sweet taste to the filling.

1 T cornflour, combined with 2 T water

Method

Season chicken with pepper and sesame oil. Saute chopped onions in vegetable oil till lightly browned. Add chicken and mushroom; cook till chicken changes color. Stir in sesame seeds.

Add combined sauce ingredients and stir 1 minute. For more oomph, grind in some black pepper. Thicken with cornflour solution. Cool before using.

As for the shortening, there's no need to melt it. In fact, I just used it to grease my hook.

Edited by Tepee, 25 July 2005 - 07:06 PM.

[Dejah]

Joni,

Try adding some slivers of Chinese sausage (lapcheung) and fresh ginger to the chicken and mushroom filling. It adds another layer of flavour.

[Joni]

Teepee & Dejah...many, many thanks..no need to apologize, you were so quick. I have a "Chinese" party I am doing the end of August...and no previous experience with Chinese food ...for about 40 people. So..I might be calling on your expertise! I appreiciate all hints, and thank you both for your quick response!

[kathyvegas]

OHH....now that sounds absolutely fantastic! It never occured to me to deep fry them although, working in a restaurant we've thrown all sorts of things in the deep fat fryer at the end of a long night to see what happens. Mostly inedible unspeakable things happen, although we did fry the order bell one night......(note to self---drop some bao in deep fryer Thursday night).....Thank you for the idea!

The latest craze in Indonesia is to deep fry freshly steamed bao -- the bao develops a thin, crisp shattering-upon-bite shell with fluffy steamed pastry and luscious meat/veg filling within. I haven't found anything like it here in the States.

[/quote]

[kathyvegas]

Here's scoop on bao dough. I've made (an eaten) way more of these tasty Asian versions of the American Sloppy Joe than I care to admit. Many Asian bao doughs use rice flour or a rice flour/all purpose flour blend. I find the all rice flour doughs rather difficult to work with but the lack of gluten in the flour gives the dough it's fluffy texture we enjoy.

In my restaurant experience, we've found that just about ANY all purpose white bread all-purpose flour dough with a little extra added white sugar works perfectly when about 1/4 cup of the all-purpose flour is replaced with the same amount of corn starch in a standard 1-2 loaf recipe. Using a bread machine on the dough setting works like a charm.....the sky's the limit on your choice of fillings, just keep the juiciness of your filling to a minimum to reduce the "blow-out" factor from the escaping steam.

You can steam or bake any bao...and parchment paper circles are the best surafce to avoid sticking...waxed paper tends to stick and lettuce leaves, while practicle, can impart an aroma to the steamed dough.

We consistantly had a hard time not running out of the curried chicken bao by the end of our night service. Just a basic curried ground chicken filling--with a mango chutney thinned with sherry dipping sauce.

[ellencho]

A couple months late to the party, but I finally managed to make some baked bao using Eileen Yin Fei Lo's recipe. I used her filling recipe, but I used my own char siu recipe. The dough was incredibly easy to work, but the following day my upperbody/arms were so sore. I'm going to have to figure out a way to mix this in my kitchenaid next time.

The filling


The buns


Interior shot

[Chris Amirault]

They look great, Ellen! Do you have any binding ingredients in the char siu? It looks a bit more liquidy than I try for with mine.

[ellencho]

They look great, Ellen! Do you have any binding ingredients in the char siu? It looks a bit more liquidy than I try for with mine.

I didn't have the tapioca starch that EYFL recommended so I used cornstarch instead to thicken it a bit. And then to be extra safe I put the filling in the fridge overnight and let it gel up before stuffing the bao. The pic you see is of the gelled pork filling.

[kiteless]

Also bumping an old thread. I tried this over the weekend, using a recipe from Eileen Yin-Fei Lo's Dim Sum Dumpling Book. It turned out well, although perhaps I could have used a little more filling in the buns, and an ever-so-slightly-bit saucier filling.

The Char Siu:



The filling:



Baked bao:

[Chris Amirault]

They look fantastic! What is in the filling besides the char siu?