How to shape the perfect bao dough
I made char siu bao for the first time last night and followed this recipe to make the dough. It came out great tasting but bad looking- I couldn't find advice on how to shape the bao correctly. Are there any instructions or tips I can follow so that it looks a bit nicer?
Below is a picture of one tier before steaming. I just folded up the sides and tried to spin the center. (Next time I'll definitely make the bao smaller and put in less filling, since some of these started leaking while they were steaming.) I put each bao in a paper baking cup, but when they were done, most of the bao were stuck to the cups and the bottom just broke open.
Thanks for any help!
Update: Here's my second batch- came out much much better by following the tips below:
Best Answer
Some tips I found useful while making the second batch of bao:
- Start out by making small buns
- Use a rolling pin to even out the dough (should be about 3-4 inches in diameter)
- Add just a small amount of filling to the center
- Gather up all 5 sides (not 4!!) and pinch them together in the middle
- Generously spray oil in baking cups, and place buns in cups (this way the buns won't stick to the steamer or to the baking cups)
- Steam for 15 mins, or freeze and steam at a later date for 20 mins
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Quick Answer about "How to shape the perfect bao dough"
Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick.How do you shape bao dumplings?
Cradle dumpling in your palm, gently rotating it and working filling upward so dumpling is shaped like a fig. This step elongates the dumpling, eliminating air between wrapper and filling. f. Pinch edges together and gently twist to seal.How do you shape steamed pork buns?
Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape. Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. After this time, the bao buns should have puffed up slightly.Why is my bao dough not smooth?
-Air bubbles and not shaping them smooth Make sure you push all the air bubbles out after resting for 15 minutes. Re-knead the dough a few times and then fill and shape the buns according to what you want to do. Make sure the surface of the buns is smooth or they will come out well..not smooth after steaming.Why do my steamed buns collapse?
After a bun is steamed for some time, the air bubble inside the bun will expand due to the heat. However, once the steamer cover is opened and the cooler air comes in, the hot air bubble inside the bun will shrink. If the texture of the bun cannot sustain the pressure from the cooler air, it will collapse.SUB) How To Make A Perfect Shaped Steamed Bun/Baozi/Momos | Chinese Cuisine
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