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orangecat@sh.itjust.works

Red bean bao, 55% hydration AP / corn starch mix, following whattocooktoday.com (infosec.pub)

submitted 3 weeks ago by pageflight@piefed.social to c/baking@sh.itjust.works

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2nd try yielded very successful bao (steamed buns)!

I followed whattocooktoday's recipe , which has lots of helpful explanations of rationale and alternatives. I used corn starch (didn't have wheat starch or pastry flour on hand) and it worked just fine, the steamed bao are very light and delicate. I also used active (not instant) yeast; it didn't bubble much when using cold milk (Oatley's what I had) but the buns proved nicely in an hour at about 90F.

My 1st try was following some notes from a relative, which were about 65% hydration all AP flour, and came out much too dense/chewy.

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[–] pageflight@piefed.social 2 points 3 weeks ago

I made a couple shapes, some with red bean paste and some plain:

Proved and ready to stream (10m steaming + 3 rest as in the recipe):