Tau sah Bao

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Tau sah Bao

Ingredients for the skin:

300g bao flour
1/2 tsp baking powder
1/2 tsp yeast
1/4 tsp salt
170 ml water
30g sugar
15g shortening

390g of red bean paste (divided into 30g x 13 portions)

13 pieces of parchment paper (9 x 9 cm)

Directions:

Mix all ingredients in a stand mixer and knead till a smooth dough is formed. It took 10 minutes using my Kenwood Major Titanium.

Remove from bowl and give it a few good kneads by hands and divide dough into 13 pieces (about 40g).  Let it rest for 10 minutes well covered. Take a piece of the dough and roll out into a disc.  Make sure the middle is thicker than the sides.  Put in a piece of filling and wrap up.  Place on a piece of parchment paper, place in a tray and repeat with the rest of the dough. Allow the bao to proof until 50% it’s original size (press lightly on the surface, if it springs back then it’s ready to be steamed.)

Steam for 15-18 minutes in an electric steamer. Please note that for electric steamer, it is not necessary to boil the steaming water before steaming the baos. Do not place the bao too near the side of the steamer to avoid water droplets wetting the bao while steaming. For steaming on a stove top, bring the steaming water to a boil before placing the tray of bad in to steam. Wrap a piece of muslim cloth around the cover to avoid water dripping on the baos. Wait a few minutes before lifting open the cover. Remove the baos immediately to cool on cooling rack.

Time to enjoy your bao!

 

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