Steamed bao buns with hazelnut cream: easy and simple to make!
published on 23 October, 2019 at 18:06
You won't be able to stop at one!
INGREDIENTS
INGREDIENTS
320 g (11 oz) flour;
30 g (1 oz) sugar;
30 g (1 oz) sugar;
1 tsp dry yeast;
2 tbsp olive oil;
2/3 cup warm water;
a pinch of salt;
hazelnut paste.
METHOD
- Whisk flour with salt and dry yeast. Add warm water, sugar and olive oil, then start kneading the dough by hand or by using stand mixer.
- When the dough starts to come off the sides of the bowl, remove it into a clean oiled bowl, cover with plastic and set aside for 1-2 hours or until doubled in size.
- Divide the risen dough into 10 equal parts and roll each one into a ball. Cover with plastic and set aside for 30 minutes.
- Roll out each ball into a disk around 10 cm (3.9-inch) in diameter. Fold each disk in half, layering a small piece of parchment in-between. Cover with plastic and set aside for 30 minutes more for the last time.
- Stead each bun for 5-6 minutes, remove from the steamer, let cool down, remove the paper and fill each bao bun with hazelnut paste.
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