Gastronomixs

Baozi

A Chinese classic with an endless variety of fillings.

Baozi

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Ingredients

500

g

bao flour

350

g

water, lukewarm

20

g

skimmed milk powder

1

tbsp

sugar

7

g

dry yeast

5

g

sesame oil

50

g

bao flour (for dusting)

Preparation method

  • Prepare the bao filling of your choice.
  • Divide the filling evenly over semi-spherical moulds and freeze.
  • Make the dough by dissolving the yeast and sugar in the lukewarm water.
  • Sieve the bao flour, mix it with the skimmed milk powder and then add the yeast mixture.
  • Knead until the dough feels elastic before lastly adding the sesame oil and salt.
  • Allow the dough to rise for an hour in a humid environment at 24°C.
  • Knock back the dough and divide into 10 pieces weighing 40g each.
  • Roll out the dough and place the frozen filling on top.
  • Fold over the dough, seal and place the baozi on the baking tray.
  • Allow the baozi to rise for another 30 minutes.
  • Steam the baozi in a combi-steamer at 100°C for 12 minutes.
  • The baozi can be stored frozen and heated just before serving.
  • Baozi can also be steamed in a traditional Chinese steamer basket.

Serving suggestions

  • As part of a starter, e.g. with mackerel components such as ponzu marinated mackerel.
  • Sprinkle the baozi before rising with roasted sesame seeds, finely ground nori or dried shiso if desired.
  • As a snack on its own or amuse-bouche.
  • With a filling of smoked mackerel, spicy minced beef, jugged hare, wild boar ragout, minced pork or wild mushroom hash.

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