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7 Tips Important to Make Perfect Steamed Bao Buns | The BEST Bao Buns
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Ingredients for about 12 buns:
Filling:
80g black sesame seeds
60g sugar
8g gelatine powder
10g glutinous rice flour
2 tbsp water
190g water
30g Evaporated milk
20g peanut butter
10g unsalted butter
Wrapper:
400g flour
60g caster sugar
10g baking powder
6g instant yeast
1 tsp sugar
2 Tbsp warm water
180g milk
7 TIPS IMPORTANT:
TIP 1: Most recipes for steamed buns call for medium protein flour which gives the buns a fine and spongy texture. For buns with a softer texture, low protein flour can be used.
TIP 2: Knead the dough by hand to make it even smoother and get rid of the air trapped in the dough during the mixing process.
In order to achieve a fine texture and super-smooth surface in the final steamed product, this kneading process is essential.
TIP 3: Place them in molds to keep their shape after proofing.
TIP 4: Optimum proofing time is largely determined through experience, by looking at and touching the rising dough pieces. When the dough is optimally fermented, it will have a shiny and rounded appearance, and feel light and springy when touched.
TIP 5: The water level in the steamer should be no more than 3-4 cm deep as excessive steam will ruin the look of the buns.
TIP 6: Place bun on a Silicone Steamer Mat or another steamer to avoid excessive steam that will ruin the cake's appearance.
TIP 7: Turn off the heat and let the steamed buns rest in the steamer for about 5 minutes.
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