Recipe courtesy of Jet Tila
Recipe courtesy of Jet Tila
Watch how to make this recipe.
Gua Bao (Bao Sandwich Buns)
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- Level: Easy
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 117
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 47 mg
A small sandwich bun that is reminiscent of the fan favorite – chasu bao – that is served at dim sum. It has balanced textures of soft and chewy and is perfect for any Chinese slider. The most common filling is braised pork belly, cucumber, scallion and hoisin sauce. Each bite should read sweet, salty and lightly tangy.
- Level: Easy
- Total: 2 hr 15 min (includes rising time)
- Active: 45 min
- Yield: 12 buns
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 117
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 1 g
- Sugar
- 5 g
- Protein
- 2 g
- Cholesterol
- 1 mg
- Sodium
- 47 mg
Ingredients
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Directions
- For the bao dough: Attach a dough hook to a stand mixer. In the mixer bowl, combine the cake flour, sugar, baking powder and yeast and whisk to incorporate. Place the mixer bowl on the mixer and set to low. Add 1/2 cup water and allow the liquid to absorb into the dry ingredients, then increase the speed to medium. Knead the dough, scraping down the sides every minute or two, until a dough ball pulls together, is smooth to the touch and feels soft, 8 to 10 minutes. Add the lard to the dough and knead for another 3 to 5 minutes until incorporated. The dough ball should hold together but feel soft to the touch. Place in a large, oiled bowl, cover tightly and allow to double in size at room temperature, about 90 minutes.
- Remove the dough from the bowl and punch down to a ball on a lightly floured surface. Gently pull the edges out until you form a loose rectangle. Roll out the rectangle until it’s 1/2 inch thick. Taking the edges from the long side, roll the dough into a log like a cinnamon roll log. Cut the roll into 2-inch-wide pieces.
- Flatten each piece of dough with the palm of your hand and roll into a 3-inch round with the rolling pin. Brush the top with oil, fold one end over to make a semi-circle and place on a 4-inch square of parchment paper. Repeat with the remaining dough.
- To cook, set up a bamboo steamer and bring the water to a boil. Steam, covered, for 8 minutes; do not remove the lid. Spray the buns with nonstick spray if desired to prevent them from drying out.
