Taiwan

Taiwanese Steamed Buns (Bao)

DOUGH:
-2 C. plain flour
-1 tsp dry yeast
-1/2 C. warm water
-1/2 tsp sugar
-1/4 C. milk
-1 Tbsp. baking powder

FILLING:
-100g minced pork
-2 sliced shiitake mushrooms
-2 sprigs of spring onions, sliced into tiny rings
-1 tsp ginger
-150g boiled, finely chopped cabbage
-1 tsp soy sauce
-1/2 tsp salt
-1 tsp sesame oil


1) Mix the flour with the baking powder and put through a sieve to remove lumps.
2) Mix the yeast with the sugar and half the warm water and let sit until frothy
3) Add the remainder of the water and milk to yeast and then mix into
the flour. Knead the flour mixture until a soft and elastic dough is produced.
4) Cover in a greased glass bowl and place in a warm spot for about an hour.
5) Combine all prepared filling ingredients well, and divide into 8 portions.
6) Divide the dough into 8 pieces and roll them into a round 8cm flat
discs. Put the meat filling in the centre of each disc and wrap the
edges up.
7) Put the buns on wax paper and put into a steamer and cook for about
20 minutes.