Directions
To make
- Mix instant yeast and sugar into warm water. Set aside for 10-15 mins to let the yeast activate.
- Place flour and salt in a medium mixing bowl. Make a well and pour in oil and activated yeast water.
- Stir with a pair of chopsticks until the flour turns into small clumps.
- Use hands to bring the clumps of flour together until you get a dough ball. Give it a gentle knead and leave it in the bowl, cover with a damp cloth to let the dough rise until double in size.
- While the dough is proofing, prepare the chicken filling by cutting half the chicken thighs into tiny cubes and half mince finely.
- Place chicken cubes and the rest of the ingredients into a mixing bowl. Mix until well combined. Chill in the refrigerator until required.
- Once the dough has risen or is ready, you will see a ‘web’ when you lift it.
- Punch it down and transfer to a floured surface. Knead for 5-6 mins. Let it rest for 10 minutes covered with a cloth.
- Divide the dough into 8 equal portions and form into dough balls. Take a portion out and covered the rest from drying out.
- Roll out a dough ball into a 12cm diameter disc with the sides thinner than the centre.
- Scoop around 25-30g of the chicken filling and place it in the centre.
- Lift both sides up into half and pinch while bringing each of the sides to the centre and pleat.
- Pinch them together to seal.
- Place completed bao onto a square piece of paper before placing them into the bamboo steamer. Let them rise for 25-30 mins in the steamer.
- Heat up the steamer and steam the bao for 15-18 mins over medium heat.
- When done, turn off the heat and let the boa stay in the steamer basket for 5 mins. Do not open to prevent shrinking.
- Serve warm.
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