Bao Tea House Crust Recipe
Courtesy of Bao Tea House
Ingredients
- Dough
300g All-Purpose Flour 300g
30g Sugar
4g Yeast
2 Small brown eggs
50g Vegetable or Olive Oil
110g water
- Cream
150g Vegetable or Olive Oil
150g Room Temperature butter
150g All-purpose flour
1g Baking Powder
150g Sugar
1 Small brown egg
- Filling
Anything, sweet or savory, but has to be cooked beforehand
Directions
- Mix all dough ingredients with a mixer until a smooth dough forms;
- Cover the dough and let rise for 15 minutes at room temperature;
- Mix all cream ingredients until smooth and scoop into a piping bag;
- Divide raised dough into 35g each;
- Form these doughs into balls, flatten into circles, and wrap your desired 35g fillings (sweet or savory);
- Let the uncooked bao rest for 10 minutes at room temperature;
- Pipe cream on top of each dough to cover the top of the bao;
- Bake at 450 F for 10-15 mins until the cream becomes a brown crust.
Notes
- Makes one cocktail