My mom used to make delicious, tasty Bánh Bao; Our house would be full of them. My father helped her to kneed and roll out the dough. My sisters helped her to assemble them. They would often laugh at each other' s funny looking bao.
Every time a new batch of buns came out, we all looked at them to see what shape they would take. It was a lot of fun. Now, every time my daughters see me making Bánh Bao, they would sit next to me and help pass out the circle papers that go under the bao. They always get to taste my first batch of fresh, steaming Bánh Bao.
|Ân-Hy watched me making Bánh Bao when she was 2|
|a year and half later, she and her big sister made Bánh Bao with me.* * *|
RECIPE: Steamed Pork Bun
2 teaspoons of lime juice or lemon juice
3/4 pound or 0.7 pound Ground Pork
3/4 -1 small Onion, chopped
6-7 tablespoons Black Fungus (Nấm Mèo), soak until soft, rinse and finely chop
1/2 cup chopped vermicelli bean threads (Bún Tàu)
1 1/2 tablespoons Oyster Sauce
2 1/2 teaspoons Sugar
1 teaspoon Salt
1 teaspoon Black Pepper
2 Chinese Sausages (Lạp Xưởng), each cut into 20 round slices
3 boiled eggs, each cut into 8 pieces
20 Paper Circles using paper or parchment paper
Keep 1 tablespoon of flour on a side for later. Pour the remainder into a mixing bowl.
Mix sugar, lemon and water or milk together. Pour the mixed liquid slowly into the flour bowl. Kneed flour and continue adding liquid until it forms dough. You should use the palms and heels of your hands to push forward on the dough. Be sure not add too much liquid. After 10 minutes of kneading the dough, add oil and kneed it for another 5 minutes.
The dough should be soft and should not stick to your hands. I usually have a little bit of liquid left (about 2 and 1/2 tablespoons) at the end. If you pour all of it into the flour bowl, the dough will be too mushy. If it sticks to your hands, that means it has too much liquid. In this case, just add more flour to achieve a nice soft dough. Cover the mixing bowl with foil paper and a cloth or towel. Leave it somewhere that is not cold (I usually leave it in the oven) and let it rise for about 1/2 an hour to 45 minutes. Divide dough into 20 balls. While waiting for dough to rise, prepare the filling.
Mix all the ingredients except sausages and eggs. Divide the meat into 20 balls. Rub your hands with a little of oil while making the meat balls so that it won't stick to your hands.
Hold the edges of dough over the filling and start folding it into layers while using the other hand's thumb push down the filling. At the end, twist all the layers to make it stick together. Put the completed bun on a piece of circle paper.
Boil 1/2 of water in a bottom layer of steamer at high heat. Arrange buns on the other layers of steamer. Leave space between each bun to make room for it to rise and expand. Steam the buns when water starts boiling. After 15-20 minutes, the buns should be puffed up and they are ready to eat.