Non Leather project #14(Pau/Pao,bun)Chinese steam bun
Trying simple cooking skill in making Chinese pau/pao (Chinese steam bun).
Was busy at other project until one day decided to try cooking. Since all required tools of the trade and basic ingredient is available.
The previous first attempt was use a ready ingredient pre packed version. As have since learn what it take to make simple steam "bun/ pau/ pao".
First attempt on making steam bun was to follow the instruction with all ready pre mix basic ingredient on table surface.
It is literally mixing all pre-packed ingredient all in one go..
Basic dough ingredient (make about 12 pau/pao of each about 70 gm in size):-
1. Flour pau/pao, 500gm
2. Dry yeast, 5 gm (very important ingredient to make pau/pao)
3. Water 250 ml (depend in texture and size, when add other ingredient ..and etc)
4. Shortening oil 20gm
5. Fine sugar 30gm. ("food" for yeast)
6. Baking powder 5 gm.
** This process need your kneading skill and for how long to do it right??
** Do take note in certain country the temperature environment play an important role in making bun, like water temperature, proofing location, local temperature. So do adjust base on your location needs.
Kitchen Tools or cooking equipment:-
1. Measuring cooking scale.
2. Spatula.
3. Wooden roll pin.
4. Sieve.
5. Measuring cup and spoon.
6. White parchment paper.
7. medium size bowl (about 25 cm)
As progress on, wanted to try out making Chinese pau/pao by following You Tube video and web site. To explore and learn other method or skill set for improvement.
1. How to make bun dough by danrt50 ( 3:59 minutes)
2. How to knead dough by Allrecipes ( 2:45 minutes)
3. Kneading Siopao Dough by Shirley Villafranca (3:43 minutes)10 Sept 2013 https://www.youtube.com/watch?v=YU_yiVHGd-0
4. RASA MALAYSIA - sweet potato mantuo.
5. How to Make Bao Dough - by danrt50 , 26 Apr 2013- https://www.youtube.com/watch?v=KJmdxi14-VQ
6. Soft Delicious Chicken & Egg Chinese Steam Buns -by Kimiya Lim (4:58 minutes) ,8 Jul 2018 - https://www.youtube.com/watch?v=O5QxdmskSXo
7. 10 Ways to Wrap Chinese Pork Buns (Baozi) 包子 - 25 Jun 2017 by The Chinese Cuisine
https://www.youtube.com/watch?v=zwhJMvbyad8
Here are ten ways to wrap Chinese pork buns, or baozi!
Watch our video on how to make these chewy, fluffy buns:https://www.youtube.com/watch?v=exdzC...
1. Traditional dumpling 2. Mouse dumpling 3. Folded dumpling 4. Large dumpling 5. Crescent Moon 6. Ruffled edges 7. Crab rangoon 8. Triangle 9. Wonton 10. Round Ball
8. Fool-proof Chinese Steamed BBQ Pork Buns At Home -7 Sept 2019 by Marion's Kitchen (9:22 minutes)
https://www.youtube.com/watch?v=_JHnEaZ1P6Y
Get the recipe: https://www.marionskitchen.com/chines...
How to make the Chinese BBQ Pork: https://www.marionskitchen.com/homema...
9. Chinese Steamed Buns (basic dough) •11 Apr 2017 by Michael Lim (6:37 minutes)
https://www.youtube.com/watch?v=rZighZxBMqQ
Associated with: Bonding in the kitchen: https://www.youtube.com/channel/UCZcg...
Chinese Steamed Buns
10. How to Make the Mantou Dough / 怎样发馒头的面 •9 Dec 2014
by Cooking With May Lynn (2:07 minutes)
This is my recipe for mantou dough, but it is very versatile and can be used for everything - mantou, baozi skin, and other various types of buns with both meat and bean paste fillings. It is easy to make and I recommend it for everyone!!
Overall view on some ingredients and equipment.
Top left is shortening oil, top right is extra flour for spread on table top surface or spread bowl surface when proofing dough.
Middle is baking powder
Bottom left pau/pao flour 500 gm and bottom right is yeast 11 gm.
With normal room temperature water is mix with sugar and then place yeast into water.
It take time for the fermentation process, initially the yeast float but will sink later.
Can see the yeast start to sink down slowly to bottom.
After about 10 minutes you can see a lot of bubble on surface of water. This is a good sign the yeast is eating it sugar food.This part of fermentation process is working fine, this indicate it is working and ready for use to make Chinese bun dough.
Notice the bubble foam layer on top of the water, this is a good indication of a good yeast.
* if you do not see this action STOP and check before proceed to next step.
Next pour this mixture into the pau flour mix and stir well the ingredient.
With bowl with baking powder and pau flour is mix properly. Next pour mixture from measuring cup which have water, sugar and yeast.
This is the starting process of kneading the pau dough.
Typically need to knead the dough for about 10 to 15 minutes. This depend on the texture as the dough is soft and springy.
There is various way to knead the dough, I prefer to use the manual hand method. You can feel the dough texture as you move forward.
Kneading technique is, use the heel of your palm, push into dough and keep turning the dough over. Turn and squash dough. Let your finger tell you the state of dough.
If you break the dough into half you can see a lot of air pocket, it indicate the kneading process is working fine. Continue kneading for about 15 minutes.
Next is to spread flour on the bowl and allow to proofing for about 1.5 hour to 2 hour.
This also depend on the room temperature.
Inside of the dough has a rich cellular structure, also abundant honey combs inside indicate fermentation is complete.
Initial size of the pau/pao dough and cover it with plastic wrap or cloth or any cover that fit.
TIPS:- If after several hour the dough size is still the same size.
It is very high probability the yeast is "bad".
Encounter twice this situation, as the yeast was mix all together with other ingredient.
This is one learning point to check yeast status before pour into flour mixture.
After about 2 hour later you can see the size of the dough have increased in size.Next step is to cut dough into about bite size of 50 gm to 70 gm each.
This bun have filling added inside, weigh about 80 gm. dough skin about 70 gm and filling about 10 gm.
Note when have filling it recommend to add a bit of cooking oil with filling.
If you rub oil on the inside of skin surface before place the filling then the pau will have a air cavity inside.
It recommend the filling portion, if too small quantity there will be more air space inside. This can result the pau shape is flatten.
It is recommend to let the pau to "rest" a for about 10 minutes before steaming it.
In the meantime you can set up steamer to get ready and correct temperature.
Tips:- Open lid after 2 minutes.
*Don't open lid right after turning off fire, sudden changes of temperature will result in buns collapse.
- Steam from cold water. 15-20 min. if the fermentation is at the right level, you can steam long time without worrying about collapsing surface.
- once time is up, turn heat off, open the lid just a little bit, wait for a few minutes before taking the buns out.
= = = = = = = = = = = = Try add sweet potato to pau dough = = = = = = =
First cut sweet potato and steam it for about 15 minutes.
To check is the sweet potato is cook or not is use a fork or chop stick and pork it, if it ready you can pierce it through.
Smash the sweet potato with a fork. It better to slowly make it into smooth paste.
Mix baking powder (5 gm), shortening oil (20 gm), pau flour (300 gm), add sweet potato (120 gm).Knead the mixture a bit before adding yeast, water, sugar mixture into bowl.
Note:- Note this proportion is too watery mixture, as the sweet potato is already soft and contain water content. Should have adjusted the water level to about 100 ml and slowly adjust into dough.
pour from measuring cup ,water 250 ml, yeast ( 5gm), fine sugar (30 gm).
Initially the dough is allow to proof, see the size changes after 2 hours.
Notice the dough have rises up and ready to cut to bite size before steaming.
It is too soft and wet, hence need to add more pao/pau flour. It was because have added too much pre cook sweet potato in this mixture.
After finish steaming pau/pao for about 15 to 20 minutes minutes.
* If steamer is start from cold, it best to steam the pau/pao for about 20 minutes.
This is the final product, can see the inside texture.
Update on 30th Dec 2020
Another mixture combination and proportion in this pao/pau project .
1. Pau flour 480gm.
2. Baking powder 10gm
3.Dry Yeast 10gm. and 250 ml of cold water
4. Shortening 20 gm
5. Pre cooked Sweet Potato 120 gm (with 30gm sugar added).
Found this result in the dough is soft texture and make it challenging to wrap filling. As the texture is too soft and make difficult to wrap item inside.
Final result the pau/pao skin is rough due to sweet potato is not smooth. It edible and can see air bubble when peel.
End result, notice the shape changes after steaming pau/pao.As the dough was soft and not so easy to apply the pattern.
Partly when rest the pau/pao before steam it still raising a bit.
Open a pao/pau with filling inside.
Can see the texture is a bit rough on surface but when eat it taste ok.
Share some video learning from YouTube video.
How to fold a classic steamed bun (baozi 包子) in 60 seconds
•27 Apr 2020 by Little Fat Boy (1:03 minutes)
https://www.youtube.com/watch?v=dMVOQ2CW2n4
A quick tutorial on how to create the classic steamed bun fold just like grandma would make. You can find the full recipe here:
www.littlefatboy.com/recipes/steamedporkandroastcarrotbao
Instagram: www.instagram.com/littlefatboyfrankie
For more recipes: www.littlefatboy.com
= = = = = = = = = = = = = = = = =
How to wrap a 16 folded Baozi . 16折包子 做法 fold make steamed bun, Chinenese bun
•7 Sept 2016 by Catherine Chen ( 0:30minutes)
https://www.youtube.com/watch?v=66nexirkDA4
Comment very useful tips, notice the skin is very thin and did not shrink the edge of the dough.
= = = = = = = = = = = = = = = = =
These project have provide some learning process as it is a skill base..learning new skill have to relief from stress from pandemic..as we move forward to year 2021.
Welcome and Happy New Year 2021 greeting.
Update 10th Jan 2021
Was very determine to try out making Chinese steam bun and want to learn how to improve and make more consistent Chinese steam pau.
As the result of each batches there are some variation in the outcome as also introduce other method and ingredient and etc.
8th Jan 2021 (Friday, morning). prepare the following ingredient for project.
1. Pau flour 530gm.
2. Dry Yeast 10gm
3. Fine sugar 30gm
4. Shortener 20gm
5. Water ,cold 250ml.
6. Baking powder 15gm
7. Red bean paste 450gm
Start and leave dough to rest.
With all ingredient mix inside bowl, at first it look "messy" as it take time to slowly mix them until it become dough shape.
Initially the pau flour mix with baking powder and shortening and stir well on mixture.
In this project the yeast is mix to water with sugar and allow to rest for about 10 minutes. This was added to the above mixture on bowl.
When dough is ready it is let to rest for proofing.
Initially the dough is this size, over time it should increase in size.
After about 1.5 hour proofing dough, should notice the dough have increase in size.
Compare with other "people" dough notice the surface is rough.
Weigh dough of about 40 gm .
Add filling (red bean) and the approx weigh is about 40gm.
Notice the dough was roll and flatten.
It is not recommend to flatten the dough skin too much, it could result in the skin spread too thin and compact. It could cause tougher skin and affect the taste after steaming.
These are some shape try out. Still need practice in shaping the dough.
After 15 minutes of steaming buns.
This is one of the bun with red bean filling.
You notice if the skin is too thin the result is the base is harder and stiff.
Not so good outcome.
👶 👷 End of document 👴
