BIG BAO

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Big bao RECIPE
for the big bao dough
250ml (1 cup) warm milk
3 Tbsp sugar
1 1/2 tsp active dried yeast,
400g all-purpose flour
2 Tbsp veg lard or pork lard
1 1/2 tsp baking powder,

for the big bao filling
2 boiling eggs,
2 chinese sausage,
dried mushrooms ( soak for overnight )4 piece,
1 small piece char siu pork
1 Tbsp green onion,
300 g ground pork
100g jicama (singkamas)
1 Tbsp oyster sauce,
2 Tbsp sesame oil,
1 tsp chicken powder,
1 tsp salt,
1 tsp sugar
1/2 tsp ground pepper,
1 Tbsp cornstarch.

Instructions:
For the dough
dissolve sugar into warm milk and mix in dried active yeast and set aside until foamy.
Add the mixture into the flour, combine and knead for 15-20 minutes.
Set the dough ball aside, covered until double in size about 1 1/2 to 2 hours
when you are ready to use the dough, punch down the dough
add baking powder and gather up the edges to enclose the baking powder.
-lightly knead the dough for several minutes to evenly incorporate the baking powder, which will activate immediately.
For the filling
-combine all the ingredients listed into a bowl. Mix until well combined.
Making the bun
⁃ Form the ball of dough into a roll, cut into two, then cut each half into 4 (this recipe makes 8 jumbo buns)
⁃ Roll each piece of dough into a ball, press down with your palm and roll with a rolling pin into thinner circles.

⁃ Place buns into the (bamboo) steamer rest for 15 mins,
Steam:
-start with cold water on high fire
-when you see steam comes out, set on medium fire for 20 minutes,
leave the lid on for 5 minutes , after turning off fire.
enjoy!!!!
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Music in this video:
Eternal Hope by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...)
Source: http://incompetech.com/music/royalty-...
Artist: http://incompetech.com/