Pâte à Bao

Name: Pâte à Bao
Total time: 135 min
Cuisine: Chinese
Ingredients: 500 g farine de blé; 220 ml eau tiède; 50 g sucre; 8 g levure sèche déshydratée; 1 c. à café levure chimique

2h 15m

Serves 1

youtube.com

Pâte à Bao

youtube.com

2h 15m

Serves 1

Directions

1Dissolve the dried yeast in a small amount of lukewarm water at 35°C and let it rest for 10 to 15 minutes.
2In a bowl, mix the flour, sugar, and baking powder.
3Add the dissolved yeast to the dry ingredients and mix well.
4Gradually add the remaining lukewarm water to the mixer while kneading, in two or three stages.
5Once 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.
6Cover the dough with plastic wrap or a slightly damp cloth.
7Let 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.
8Deflate the dough well and knead it to return it to its original shape.
9Cut the dough in half.
10Transform 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.
11Using a dough ball, shape it into a thick disc.
12Hold the disc with your left hand (for right-handed people) and use a rolling pin to press the edge to the center.
13Turn 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
220 ml eau tiède
50 g sucre
8 g levure sèche déshydratée
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.

Pâte à Bao

2h 15m

Serves 1

youtube.com

Pâte à Bao

youtube.com

2h 15m

Serves 1

Directions

1Dissolve the dried yeast in a small amount of lukewarm water at 35°C and let it rest for 10 to 15 minutes.
2In a bowl, mix the flour, sugar, and baking powder.
3Add the dissolved yeast to the dry ingredients and mix well.
4Gradually add the remaining lukewarm water to the mixer while kneading, in two or three stages.
5Once 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.
6Cover the dough with plastic wrap or a slightly damp cloth.
7Let 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.
8Deflate the dough well and knead it to return it to its original shape.
9Cut the dough in half.
10Transform 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.
11Using a dough ball, shape it into a thick disc.
12Hold the disc with your left hand (for right-handed people) and use a rolling pin to press the edge to the center.
13Turn 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
220 ml eau tiède
50 g sucre
8 g levure sèche déshydratée
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.