Soft Shell Baos (50 Gr) Recipe
Lime mayo, fermented chili sauce and yuzu pickles
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bao Ingredients
Method
Preparation Directions
- 1
Make the Bao Dough
In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy. In a large bowl, combine flour, salt, and baking powder. Make a well in the center, add the yeast mixture and vegetable oil. Mix until a dough forms.
- 2
Knead and Rise
Turn the dough onto a floured surface and knead for about 10 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- 3
Prepare the Lime Mayo
In a bowl, combine mayonnaise and lime juice. Mix well and set aside.
- 4
Shape and Steam Baos
Once the dough has risen, punch it down and divide it into small balls (about 50 grams each). Flatten each ball slightly and place on parchment paper squares. Let them rest for 15 minutes. Steam the baos in a steamer for about 10-12 minutes until fluffy and cooked through.
- 5
Assemble
Serve the steamed baos filled with lime mayo, fermented chili sauce, and yuzu pickles.