Sensational Mince Steamed Bun

There is nothing to be intimidated by when it comes to perfecting the art of the bao. This recipe creates a generous batch of fluffy Chinese Baos that can be prepared in advance as a snack or shared with many. What makes this bao recipe special is the HARVEST GOURMET™ SENSATIONAL™ Ground Mince —it steams to a tender, juicy texture with a robust flavour that takes centre stage with every mouthful.

  • Plant Based
  • High in protein
  • High in fibre
  • Full of flavour 
  • 2:00 TIME
  • 10 Portions
  • hard

Method

Submitted by eloise roberts on Tue, 01/18/2022 - 11:20

FILLING

  • 500g HARVEST GOURMET SENSATIONAL™ Ground Mince
  • 20mL CHEF® Vegetable Liquid Concentrate 
  • 140g Chinese Cabbage, finely sliced 
  • 50g Shiitake Mushrooms, thin strips 
  • 20g Ginger, minced 
  • 30g Spring Onion, chopped 
  • 5g Salt 
  • 5g White Sugar 
  • 5g White Pepper Powder 
  • 15g Cornstarch
  • 30mL Sesame Oil 

 

BAO

  1. 280g All-Purpose Flour
  2. 100g Wheat Starch
  3. 90g Powdered Sugar
  4. 8g Instant Yeast 
  5. 160mL Water, lukewarm
  6. 13mL Oil 
  7. 15g Baking Powder
  8. 15mL Cold Water 

 

FILLING

1. In a bowl, mix all ingredients for the filling together and set aside.

 

BAO

1. In a large mixing bowl, sift flour, wheat starch and sugar together. 

2. Make a well in the middle of the flour mixture and add in yeast and lukewarm water. 

3. Gently dissolve the yeast with the water, slowly bring together the flour mixture and add in the oil.  

4. Knead with hands for 10-15 minutes or until a soft dough is formed. It should be smooth and shiny 

on the surface. Then, cover the dough with a damp cloth and let rise for 60 minutes in ambient 

temperature. 

5. Dissolve the baking powder in cold water. Sprinkle this mixture over the dough and knead until well combined. 

6. Roll the dough into a log, then cut and divide the dough to 10 equal portions. Use a rolling pin to flatten each dough ball to a 4” circle and place a portion of the filling in the middle.

7. Wrap and fold the dough up into a bao shape. Pinch and twist to enclose the opening, and make sure the chicken bao is sealed tight at the top.

8. Place each bao on a 2” x 3” piece of parchment paper and arrange the baos on a steamer, leaving about a 1-inch gap in between the baos. 

9. Steam the baos in the preheated steamer on high heat for 10 minutes. 

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Chef's Tip

  • For extra aroma, the bao can be steamed using a bamboo steamer instead.  
  • You can also make leaf bao out of the same recipe. After the step of flattening the dough ball, brush a thin layer of oil and fold into a semi-Circle before steaming. After the bao is steamed, stuff in the filling and steam again till cooked. 
  • Before steaming, baos can be kept in the freezer for up to 3 months. 
  • The frozen baos should be thawed first and steamed before consumption. 

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