Pâte à Bao
Directions
- 1Dissolve the dried yeast in a small amount of lukewarm water at 35°C and let it rest for 10 to 15 minutes.
- 2Dissolve the dried yeast in a small amount of lukewarm water at 35°C and let it rest for 10 to 15 minutes.
- 3Dissolve the dried yeast in a small amount of lukewarm water at 35°C and let it rest for 10 to 15 minutes.
- 4In a bowl, mix the flour, sugar, and baking powder.
- 5In a bowl, mix the flour, sugar, and baking powder.
- 6In a bowl, mix the flour, sugar, and baking powder.
- 7Add the dissolved yeast to the dry ingredients and mix well.
- 8Add the dissolved yeast to the dry ingredients and mix well.
- 9Add the dissolved yeast to the dry ingredients and mix well.
- 10Gradually add the remaining lukewarm water to the mixer while kneading, in two or three stages.
- 11Gradually add the remaining lukewarm water to the mixer while kneading, in two or three stages.
- 12Gradually add the remaining lukewarm water to the mixer while kneading, in two or three stages.
- 13Once the dough starts to form a boat shape, knead it directly on a table surface for at least 15 minutes until it forms a nice, smooth, and homogeneous ball.
- 14Once the dough starts to form a boat shape, knead it directly on a table surface for at least 15 minutes until it forms a nice, smooth, and homogeneous ball.
- 15Once the dough starts to form a boat shape, knead it directly on a table surface for at least 15 minutes until it forms a nice, smooth, and homogeneous ball.
- 16Cover the dough with plastic wrap or a slightly damp cloth.
- 17Cover the dough with plastic wrap or a slightly damp cloth.
- 18Cover the dough with plastic wrap or a slightly damp cloth.
- 19Let the dough rise for at least two hours near a heat source (e.g., radiator, oven at 40°C, or in the sun) until it has doubled in volume and clings to the sides of the bowl.
- 20Let the dough rise for at least two hours near a heat source (e.g., radiator, oven at 40°C, or in the sun) until it has doubled in volume and clings to the sides of the bowl.
- 21Let the dough rise for at least two hours near a heat source (e.g., radiator, oven at 40°C, or in the sun) until it has doubled in volume and clings to the sides of the bowl.
- 22Deflate the dough well and knead it to return it to its original shape.
- 23Deflate the dough well and knead it to return it to its original shape.
- 24Deflate the dough well and knead it to return it to its original shape.
- 25Cut the dough in half.
- 26Cut the dough in half.
- 27Cut the dough in half.
- 28Transform one piece of dough into a very thick piece, about 8 cm thick, and then cut it into fifteen small sticks, ideally 50 grams each.
- 29Transform one piece of dough into a very thick piece, about 8 cm thick, and then cut it into fifteen small sticks, ideally 50 grams each.
- 30Transform one piece of dough into a very thick piece, about 8 cm thick, and then cut it into fifteen small sticks, ideally 50 grams each.
- 31Using a dough ball, shape it into a thick disc.
- 32Using a dough ball, shape it into a thick disc.
- 33Using a dough ball, shape it into a thick disc.
- 34Hold the disc with your left hand (for right-handed people) and use a rolling pin to press the edge to the center.
- 35Hold the disc with your left hand (for right-handed people) and use a rolling pin to press the edge to the center.
- 36Hold the disc with your left hand (for right-handed people) and use a rolling pin to press the edge to the center.
- 37Turn it over, press again, and continue pressing until you obtain a disc 15 to 20 cm wide and 3 to 4 mm thick at the edges, with a small bump in the center.
- 38Turn it over, press again, and continue pressing until you obtain a disc 15 to 20 cm wide and 3 to 4 mm thick at the edges, with a small bump in the center.
- 39Turn it over, press again, and continue pressing until you obtain a disc 15 to 20 cm wide and 3 to 4 mm thick at the edges, with a small bump in the center.
Ingredients
- 500 g farine de blé
- 500 g farine de blé
- 500 g farine de blé
- 220 ml eau tiède
- 220 ml eau tiède
- 220 ml eau tiède
- 50 g sucre
- 50 g sucre
- 50 g sucre
- 8 g levure sèche déshydratée
- 8 g levure sèche déshydratée
- 8 g levure sèche déshydratée
- 1 c. à café levure chimique
- 1 c. à café levure chimique
- 1 c. à café levure chimique
Equipment
mixerbowlplastic wrapdamp clothrolling pin
Tips
- To help the dough rise, dissolve dried yeast in a small amount of lukewarm water at 35°C and let it rest for 10 to 15 minutes.
- Pay attention to the water temperature for yeast activation; it must be between 35 and 40°C.
- Knead the dough for at least 15 minutes to obtain a smooth and homogeneous ball.
- Let the dough rise for at least two hours near a heat source.
- When shaping the disc, press the edge to the center with a rolling pin and turn it over repeatedly to create a disc that is 15 to 20 cm wide and 3 to 4 mm thick at the edges, with a slightly thicker center to support the filling.