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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Seonkyoung Bao Recipe

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This recipe for Seonkyoung Bao is from The Ueda Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. Oil
1 T. Yeast
2 1/2 C Flour
1 1/2 t. Baking Powder
1/4 t. Salt
4 T. Sugar, divided 2/2
1/2 C Milk
1/3 C Water
Directions:
Directions:
Warm the milk to 105º. Add the yeast, oil and 2 T. Sugar, stir together, allow to bloom 7 to 10 minutes.
Meanwhile, in the bowl of mixer; add four, 2 T. sugar, baking powder, salt and mix together by hand with whisk attachment. Add the bloomed yeast and water. Using the dough hook only, mix until a dough forms. Once it forms a ball and is no longer sticky, knead the dough for 4 minutes on lower speed. The dough should be very soft but not stick to your hands.

Let rise in a warm place until doubled, about 2 hours. The dough will form webs when pulled. Pour out dough onto countertop, no flour is needed. Roll out the dough to about 1/4” thickness. Use a glass to cut out circles. Remove excess dough. Spray tops of cut out circles with pan spray. Fold into half moon shapes, with a rolling pin, gently roll into oblong shape.

Line a bamboo steamer with parchment or coffee filter and spritz with water. Place bao into steamer and let rest for half an hour. Steam in wok over boiling water for 8-10 minutes.

 

 

 

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