Steps to Make How To Heat Frozen Bao Buns

Banh Bao

Learn whether you can freeze bao buns, how to do it and whether they freeze well or not.

Recipe Summary Banh Bao

I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventureathome for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.

Ingredients | How To Heat Frozen Bao Buns

1 pound ground pork

2 shallots, minced

2 tablespoons fish sauce

1 ½ tablespoons oyster sauce

1 tablespoon soy sauce

4 ½ cups self-rising flour

1 ½ cups milk

¾ cup white sugar

3 links Chinese sausages, sliced on the diagonal

4 hard-boiled eggs, peeled and quartered

waxed paper

Directions

Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.

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.

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.

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.

Steam buns until puffed up, about 30 minutes.

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. I may try that next time.

Info | How To Heat Frozen Bao Buns

prep: 25 mins cook: 30 mins additional: 35 mins total: 1 hr 30 mins Servings: 18 Yield: 18 buns

TAG : Banh Bao

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