How to make perfectly soft bao buns, according to Bao’s head chef TheCuriosityAcademy
When you’re kneading the dough, make sure it’s as tight as possible and there are no air pockets or the bao will grow irregularly.For the perfect prove, make sure you adjust your proving time according to temperature. “In hot weather when your kitchen’s hot you’ll probably leave the bao to prove for a shorter time, but in cold weather, you might need to allow more time.”When you portion your dough and form it into balls, it’s very important to make them tight and smooth before rolling out.
In Taiwan, people knead different vegetables into the dough to make it moist and give the bao a different colour. “You can knead pumpkin into the dough to give it a yellow colour and a very, very light hint of pumpkin flavour,” suggests Erchen. “Or you can use spinach juice for a green boa”.“Gau bao is a vehicle for so many different fillings,” says Erchen. “I like to put scrambled egg in bao. They both have a soft texture so they work well together and it’s a nice simple breakfast.
You can also make a classic Chinese dish using honey-glazed ham. “It uses a thin layer of ham with a honey glaze and then a layer of crispy bean curd,” says Erchen. “It’s served in a thin piece of bao, so you’ve got the crisp bean curd, soft meat and the sweetness from the honey. I like the elegance of it.”
You can also make sweet bao. “If you roll the dough into a hotdog shape, leave it until it’s come to room temperature then you can deep fry it. The sugar in the dough caramelizes and tastes great with ice cream.”
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