Chinese Food Culture

Contributor: Ho Siew Loon

Welcome back to our Bao series! We shall commence the sequence with our ever green Kaya Bao. Bao or steamed buns are common among the Chinese communities and is normally eaten throughout breakfast or as a snack at any time of the day and it goes really well having a cup of coffee…

Bao looks easy to make but in actual fact it is just not an effortless job to obtain the soft texture. I’ve tried quite a few recipes and have finally settled down to this Recipe and has remained a favourite. It’s a lovely snack where you are able to wrap it up with your favored filling like kaya, red bean pasted, meat numerous a lot of a lot more.

KAYA BAO

Ingredients

500g low protein flour or Bao flour

9g Instant yeast

2tsp double action baking powder

100g fine sugar

230 ml water / Pandan juice (Blend 6 pandan leaves with water) plus 1 tsp vinegar

50g shortening

Strategy

For making DOUGH:

Mix all elements together and knead till it truly is smooth and elastic. Cover using a damp cloth and leave dough aside to rest for 15ᆨ minutes.

TO WRAP BAO:

Scoop Kaya filling with a small ice cream scoop or 1/2 Tbsp to produce balls.

Divide dough into 50g every.

Flatten dough and wrap the filling.

Let it relaxation for 40 minutes or till Bao is double in size.

Steam Bao for 15 minutes.

Contributor: Ho Siew Loon

Welcome back to our Bao series! We shall begin the series with our ever green Kaya Bao. Bao or steamed buns are common among the Chinese communities and is generally eaten throughout breakfast or as a snack at any time in the day and it goes really well having a cup of coffee…

Bao looks straightforward to create but in actual truth it really is not an easy task to obtain the soft texture. I’ve tried several recipes and have finally settled down to this recipe and has remained a favorite. It is often a lovely snack where you’ll be able to wrap it up with your favored filling like kaya, red bean pasted, meat numerous a lot of much more.

KAYA BAO

Ingredients

500g low protein flour or Bao flour

9g Instant yeast

2tsp double action baking powder

100g fine sugar

230 ml water / Pandan juice (Blend 6 pandan leaves with water) plus 1 tsp vinegar

50g shortening

Technique

To create DOUGH:

Mix all elements together and knead until it is smooth and elastic. Cover that has a damp cloth and leave dough aside to rest for 15-20 minutes.

TO WRAP BAO:

Scoop Kaya filling that has a little ice cream scoop or 1/2 Tbsp for making balls.

Divide dough into 50g every single.

Flatten dough and wrap the filling.

Let it rest for 40 minutes or till Bao is double in size.

Steam Bao for 15 minutes.