THE bao rolls they are small steamed sandwiches with an almost white color and a very soft and irresistible texture. Originally from the Chinese cuisine, and traditional throughout Asia, i baozi they are served stuffed with meat and vegetables, fish, eggs and spices, at any time of the day. They are included in the meals of breakfast to nibble and I’m a typical “street food “.
What we offer is the recipe for making the bao rolls in the style which is now famous and appreciated throughout the West. And we have chosen to stuff them with Nutella, in a sweet and captivating version, to snacks, breakfasts And brunch super greedy.
The procedure is not complicated: paste made from wheat flour And rice flour, with milk, oil, salt and a little sugar, it takes time to rise, but by following the indicated steps, the result will be easy and very satisfying. And the cooking steamed which makes the bao so sweet, clear and special. The typical bamboo baskets it is an ideal tool, but an oven with a special function can also do the trick.
All you have to do is choose the ingredients for the tastiest fillings and therefore prepare to knead!
OTHER DELICIOUS RECIPES: Dorayaki, Crumpets, Zucchini and Ginger Muffins, Soft Yogurt Buns and Mixed Seeds
How to prepare: bao rolls
To make the bao buns, start mixing the three types of flour in the bowl of the planetary mixer: 00, manitoba, and rice. Add the sugar and mix with a spoon. Then add lukewarm water in which you have dissolved the brewer’s yeast and the milk (not cold from the refrigerator but at room temperature). With the leaf hook mounted, knead on low speed, just enough to combine the ingredients.
Then add the oil and salt and knead everything with the hook until threaded. In other words, you will need to get a smooth, elastic dough that has come loose from the sides of the bowl and twisted along the hook. Take it, shape it into a ball and place it in a bowl. Cover with cling film and let rise until doubled (about 2 hours -2 hours and 30 minutes) by placing the bowl in the oven off with the courtesy light on.
When the dough has risen, turn it over on a baking board (no flour needed) and divide it into 16 pieces of about 52-55 g each.
Shape each piece into a ball by rolling it in your hands with the base on the baking board. Once the balls are obtained, cover them with cling film to prevent them from drying too much. By hand, take a sphere and, using a rolling pin, roll it out into a regular disc about 10-12 cm in diameter. Fold in half to form a croissant and place a sheet of baking paper between the two edges of the dough. Arrange all the half-moons properly spaced on a tray lined with parchment paper. Cover with cling film and let rise for 1 hour.
Line the bottom of the baskets of a steamer with parchment paper and prick it with the tip of a small knife. Fill a saucepan with water and vinegar and bring to a boil. Lower the heat and place the baskets on top with the half-moons of leavened dough inside with their baking paper. There are usually 2 per floor. Cook for about 15 minutes, checking the doneness from time to time. When cooked, remove the bao buns from the basket and allow them to cool completely before filling them with Nutella to taste.