steamed giant bao/buns 大肉包

I seldom buy giant bao in my life, the main reason was I don't have a big stomach for it. My choice was always choose for char siew bao or vegetables baos. This is just my first attempt to make this giant bao, really hope that it will be success.

 

after shaping

 

rest 20 mins, before steam

after steamed

Recipes for bao skin:

ingredients: (make 5 big bao)

300g all purpose flour
70g sugar
1 tsp active dry yeast
160g water
1 tbsp oil / shortening

1. mix all ingredients except oil and knead to form a smooth dough
2. add oil & knead well to form a smooth surface, rest dough for 5-10 minutes
3. divide dough to equal 5 parts, roll to small round dough, shape as picture below

ingredients for fillings :-

300-400g minced pork

1/3 of yam bean (Malay: Sengkuang), cut into small cubes

1 chinese sausage
2 hard boiled eggs (cut into quaters)
2 chinese mushroom or shiitake, slides
1 tsp light soy sauce
pinch of sugar
1/2 tsp Shaoxing Wine 绍兴酒

1. marinate minced pork with soy sauce, sugar & Shaoxing wine, add in yam bean, chinese sausage, mushroom slides, stir to mix well
2. wrap the bao like photos below
3. shaped bao need to rest in the steamer rack for at least 20 mins, then start to steam bao from cold water for 20-25 minutes, after water boilling turn to medium heat to continue steaming
4. never open lid after steaming time (buns will shrink when you open the lid), let it stay for 2-3 minutes then open the lid and take out the bao to cool

divide dough into 5 portions, flatten the dough as above

place the filling at the center

wrap the dough as above & seal tight

complete!!