The famous crisp baos are back. You can make these delicious and fluffy baos from scratch or order our Bao Kit where the ingredients are pre-measured for you to make at home.
DOUGH:
300 ml Milk or Water
6 g Yeast
500 g All Purpose Flour
2g Baking Powder
6g Sugar
PREPARATION:
Stir warm milk with yeast and dissolve. Let it sit for 5 minutes. Meanwhile, in a separate bowl combine flour baking powder and sugar.
While stirring add the dry ingredients to the milk in 3 separate batches. Once the dough forms into a ball, let it rest for 10 minutes then knead for 5 minutes with as little extra flour as possible. Cover and let the dough proof for about 1.5 hours until double in size.
Place the dough on a surface and cut in half. Roll both halves into even logs, divide up into 12 -16 pieces, flatten, and roll out each piece to a quarter inch thick. Fill with desired filling and enclose. Let the baos do a final proof for at least 15-20 minutes before pan-searing for fluffier results.
In a large saute pan that has a lid, place your baos into the pan with a good amount of oil once your pan is heated up to temp on medium to medium-low heat. After a minute, very carefully pour a quarter cup of water into the pan and cover immediately. Let it steam and add more water once it evaporates. Do this at least 1 or 2 more times depending if you have a raw filling or not. Remove the lid once all the water is gone. Add a little more oil to get a final crisp on the baos. Flip to get both sides and garnish with sesame seeds or cilantro.
Here's our full video on how to make and shape your baos:
HOW TO MAKE KXPRMT'S BAO'S