Sourdough Bao. The Bao Dough + Sourdough Starter The dough consists mainly of white flour and also corn starch. The starch helps to soften the flour even more. Then there is a little sugar, salt, baking powder oil, water and of course sourdough starter.
I am very pleased how they turned out, and the entire family enjoyed these buns, so I will definitely be making these frequently! Sourdough Steamed Einkorn Bao Buns These Sourdough Einkorn Bao Buns are easy to make and remind me of soft and fat taco shells. I filled mine with BBQ pulled chicken but the possibilities are endless for what you can use to fill them. You can cook Sourdough Bao using 5 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Sourdough Bao
- Prepare 80 g of Sourdough starter (quite runny, straight from fridge).
- Prepare 140 g of All purpose flour.
- It's 50 ml of water.
- It's 1 tbsp of sunflower, sesame or coconut oil.
- It's 1 tsp of sugar.
Mix the liquid ingredients in a measuring jug. Called a levain in French, a starter is a combination of (ideally stone-ground) flour. Sourdough Gua Bao 刈包 (chinese steamed bun) The gua bao, also called "Taiwanese hamburgers", is a spin-off from mantou, Chinese steamed buns. The steamed bun dough is rolled out and folded into half before steaming.
Sourdough Bao instructions
- In the morning, dissolve the starter in the water and mix in all the other ingredients. Knead just enough to make a dryish dough. Cover with clingfilm and leave to rise at room temp.
- Throughout the morning, do a cycle of folds every hour or so. Don't let it get in the way of life though. Missing a few folds won't hurt..
- 4 hours before dinner, the dough should have doubled in size. Cut the dough into 4 pieces, flatten and shape into buns (do that thing where you stick baking parchment inside so that the two halves don't stick together). Place on baking parchment. I like to put them inside a steamer at this point so that they are ready to go at dinner time..
- Put steamer in the oven with the light on (in my oven this gives a temperature of about 40-50C). Leave until dinner time. Don't be afraid to prove the hell out of the buns. They should really be big and puffy by the end of this step..
- Buns should be nice and puffed up. Now add cold water to the steamer and put it over a medium heat. When the water starts boiling, start the timer. After 15 or 20 mins they are done!.
The January topic for Sourdough Surprises is Bao, those filled and fluffy steamed buns that are often found on dim sum carts in Chinese restaurants. Years ago I baked some tasty Char Sui Bao (BBQ pork filled buns) for a Daring Cooks challenge, but for some reason never did revisit that recipe. Chinese BBQ Pork Sourdough Steamed Buns (Char Siu Bao) Adapted from Andrea Nguyen's Asian Dumplings, via several sources. I suggest making the bbq pork the day before, then on the day you want buns, make the dough and while it rises, make the pork filing. Spelt Sourdough Steamed Buns Steaming keeps these buns light and fluffy while the sourdough starter and spelt flour make them far more nutritious than the originals.