Dai bao

Dai bao

Dough for steamed buns

By
From
The Complete Asian Cookbook
Makes
8–10
Photographer
Alan Benson

Ingredients

Quantity Ingredient
375g plain flour
3 1/2 teaspoons baking powder
60g caster sugar
2 tablespoons lard or butter, softened
1/2 teaspoon white vinegar
sesame oil, for brushing

Method

  1. Sift the flour and baking powder into a bowl, then stir in the sugar and rub in the lard with your fingertips until evenly distributed. Combine the vinegar with 125 ml lukewarm water, then add to the flour mixture and knead to a soft dough. Shape into a ball, cover, and rest the dough for 30 minutes.
  2. To mould the buns, divide the dough into eight even-sized portions and shape each into a smooth ball. Use a rolling pin to roll out on a lightly floured work surface to make circles with a 10 cm diameter, keeping the centre thicker than the edges. Cut small squares from a sheet of baking paper and brush each with a little sesame oil. Place a bun on each square of greased paper, then arrange in the top layer of a steamer.
  3. Once you have prepared your filling, place a heaped teaspoon in the centre of each circle, gather the edges together, and fold and pleat to make a neat join, twisting to seal. Put each bun, join side down, in the steamer, cover, and steam for 20 minutes, or until well risen. Serve warm.

Note

  • Cooked buns can be refrigerated overnight and re-heated by steaming for 3 minutes or briefly microwaving for 30 seconds before serving.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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