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"Hunger is the best sauce in the world."--Cervantes

Banh Bao Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1 pound ground pork/beef
2 shallots, minced
2 tablespoons fish sauce
1 1/2 tablespoons oyster sauce
1 tablespoon soy sauce
Dough:4 1/2 cups self-rising flour
1 1/2 cups milk
3/4 cup white sugar

Directions:
Directions:
1.Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2.Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3.Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4.Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5.Steam buns until puffed up, about 30 minutes.

Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
25min
Personal Notes:
Personal Notes:
If dough seems too moist in step 2, add more flour until it no longer sticks to your fingers.
I'm still trying to find a means of making the buns white. I usually add a tablespoon of white vinegar to the steaming water. However, I don't really see any difference. Others have advised using baking powder.

 

 

 

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