Sourdough Bao. Gua Bao is a Vietnamese street food that I discovered one day whilst on the internet searching for new and exciting food to make. I wanted to make these as sourdough buns, so developed the following recipe. I am very pleased how they turned out, and the entire family enjoyed these buns, so I will definitely be making these frequently!

Create some people, cooking is indeed something which is quite soft. Besides they are indeed happy cooking and have will cooking that is very good, they are also smart in mixing each dish so that it becomes dish luscious. But there are those who cannot be able to cook, so they must search and see recipes that are simple to follow.

Sourdough Bao - Sourdough Surprises I first heard about Chinese steamed buns (bao or baozi) when Julie over at Willow Bird Baking made some cheeseburger stuffed baozi. I didn't make them then because these buns require a steaming basket and I didn't want to buy one and wasn't sure how to rig one. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves.

You can make Sourdough Bao use 5 ingredients and 5 the steps. Here guides how you make it.

The main ingredient Sourdough Bao as follows:

Provide 80 g of Sourdough starter (quite runny, straight from fridge).
Prepare 140 g of All purpose flour.
You need 50 ml of water.
You need 1 tbsp of sunflower, sesame or coconut oil.
Prepare 1 tsp of sugar.

The first step in shaping bao dough is, well, actually having some dough to shape. Follow our recipe for a slight twist on traditional bao that brings some. I have been making white spelt sourdough Bao. Should I add baking powder to the dough?

How to Make Sourdough Bao

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 bread made with the same dough and baked comes out OK, with good crumb texture. 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. Here was an opportunity to try again, to tweak the previous Bao recipe a bit by relying solely on my. Our baked cha siu bao is to this day one of the recipes that consistently stays at the top of our "most popular" list--a strong indication of just how much people love these tasty BBQ pork buns but you must try these steamed bbq pork buns.