Homemade Baozi(Chinese Steamed Buns)
Baozi, as a traditional Chinese food, carries rich historical and cultural significance. Its history can be traced back to the Spring and Autumn Period and the Warring States Period, when baozi primarily served as a food for supplementing the strength of armies, resembling the shape of modern mantou at that time. Over time, baozi evolved into its current shape and flavors. With its round and plump appearance, it symbolizes reunion and harmony.
INGREDIENTS
- 500g all-purpose flour
DIRECTIONS
Boil and peel 500g of quail eggs, then place them in a clay pot.
Add enough purified water to cover the cooked and peeled quail eggs in a clay pot. Add 20g oyster sauce, 10g light soy sauce, 10g dark soy sauce, and 10g salt for seasoning. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Remove from heat and let soak for about 1.5 hours.
Mix 20g sugar and 5g yeast evenly into 260g warm water.
Tip:
When using yeast, it's important to keep it separate from flour, water, and granulated sugar to avoid affecting its activity.
Add 500g all-purpose flour to the mixture. Stir with chopsticks until crumbly, then knead into a dough. Cover with plastic wrap and let it ferment until doubled in size.
Tip:
It takes about 30 minutes for the dough to rise.
Finely chop 10g spring onions (scallions) and 5g ginger. Place the chopped white part of the spring onions and ginger in a small bowl, add half a bowl of hot water to make scallion-ginger water, and set aside.
Chop the green part of the spring onions into small pieces for later use as chopped scallions.
Finely chop the soaked 150g dried mung beans, 50g wood ear mushrooms, and 40g carrots and set them aside for later use.
Prepare 360g ground meat and gradually add the scallion-ginger water, mixing until the water is completely absorbed by the meat mixture.
Mix thoroughly with 8g oyster sauce, 15g light soy sauce, 10g salt, 6g thirteen-spice blend, and 30g aromatic oil.
Add the chopped scallions and mix well.
Add the chopped dried mung beans, wood ear mushrooms, and carrots, and mix thoroughly to complete the filling for the buns.
Tip:
The filling for buns is crucial for the texture and flavor. Choose fresh ingredients without any off-flavors, and adjust seasoning according to personal taste preferences.
Knead the well-fermented dough until smooth and deflate any excess air.
Divide the dough into small portions and knead each portion until smooth and round. Roll out each portion into a bun wrapper that is thicker in the middle and thinner at the edges.
Take one bun wrapper, place a portion of the meat and bean filling on it, then place one quail egg that has been marinated in soy sauce on top.
Wrap it into your preferred shape.
Place parchment paper in the steamer, arrange the buns on it, add cold water to the steamer, let them proof for another 15 minutes, then steam over high heat for 15 minutes after the water starts boiling. Turn off the heat and let them sit for about 5 minutes before serving.
Tip:
When steaming buns, it's crucial to control the heat and timing. Generally, steaming over high heat for about 15 minutes is sufficient. Over-steaming can result in buns becoming tough or misshapen. Also, be careful not to let water vapor drip into the buns, as it can affect their texture.
Delicious buns out of the oven.