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Bánh Bao | Steamed Pork Buns
100%
1
H TS
By H TS

Bánh Bao | Steamed Pork Buns

Updated at: Sun, 05 Jan 2025 07:07:50 GMT

Nutrition balance score

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Instructions

Step 1
Warm the milk for 40 seconds in the microwave. Add 1 tbsp sugar and the yeast. Stir well and make sure all of the yeast is dissolved so the dough doesn’t have brown spots. Instant yeast is ready after 5 minutes. Active dry yeast needs 10+ minutes to activate and becomes foamy and bubbling.
Step 2
Pour the yeast mixture in the mixing bowl first then add the rest of the ingredients. Mix until just combined about 3 mins then add another 65g more AP flour. Mix for 12-15 minutes on speed 6 until the gluten has formed. If kneading by hand, it will require about 30 minutes. You may need to rest for 2 minutes a couple times so the dough relaxes and it’s easier to further develop the gluten. The dough should be smooth and when pulled, stretches without easily breaking.
Step 3
Pull the dough downward on all sides forming a smooth ball. Place in a bowl covered with plastic wrap or a kitchen towel and let proof for 1 hour.
Step 4
Place everything except for the quail eggs and lap xuong in a bowl and mix well. Cook a small piece to test the seasonings and adjust with more salt accordingly. Place in the refrigerator to chill. If you can prepare in advance the day before and let marinade and chill longer, that’s best. Chilled meat will be easier to form and will be less sticky.
Step 5
After 1 hour, the dough should have doubled in size. For a full sized banh bao, measure 14-16 dough pieces at 65g each. Roll out into a 15cm circle then roll out the entire edge slightly thinner. This will make the pleats less bulky at the top. Place on a parchment square then into the steamer. Let proof for 45-50 minutes. The dough will only be about 30% larger at this point and will finish expanding during cooking.
Step 6
Steam for 15 minutes (if filing is precooked). Immediately remove the lid and allow to cool down a little before attempting to remove from the steamer.