Go on and take a bao!
You look hungry right now,
Like you need to eat bao.
Bored of scones and apple pie,
Bao so tasty, makes you cry,
Please, just munch them down!
OMG? Did that just happen? Did we just rewrite Rihanna? Have we no shame? Have we far too much time on our hands?
Well, Simon is a sickling and Mykie is terrible at looking after sick people. He’d be great if sick people wanted to be poked to make sure they’re still alive and who don’t mind carers who run away at the sound of vomiting…where was I going? Oh, yes, that’s why we had time to improve the lyrics for Rihanna…
So, Dou Sha Bao! A family favourite food! Simon calls them “towel buns” as he says they are like well, warm fluffy towels…duh.
A bao is a chinese sweet bun and Dou Sha is sweet aduki bean paste…stick with me, I know a bean bun doesn’t sound wonderful but OMG they are the nicest of treats!
- 300g plain flour
- 100g rice flour
- 20g caster sugar
- 1 pack of yeast
- 1/2 tsp salt
- 2 tbsp sesame oil
- 225ml slightly warm liquid whey or half milk and water
- stir dry ingredients together
- slowly mix in liquid and knead until smooth
- put back in the bowl, cover in cling film and leave to rise for an hour or until twice as big
- knock back the dough and knead again
- roll into a sausage and cut into 12 pieces
- roll each piece into a ball
- flatten each ball, plop in a spoonful of filling
- fold up edges, to seal in filling then turn upside down to the nice smooth side
- place each on a little square of baking parchment and leave to rice again for 20 mins
- steam for 20 mins
- munch, munch, munch
Aduki Bean Paste
- 1 can of Aduki beans
- 250g caster sugar
- 2 tsp cornflour
- 1 tsp vanilla extract (optional, but I likes the vanilla!)
- heat the beans and the sugar until sugar has dissolved and the mixture is bubbling away nicely (it’s like heating baked beans so you can’t fuck it up)
- smoosh the beans up with a hand blender (still in the pan)
- mix the cornflour with a little milk until smooth
- add the cornflour mixture to the pan and bring back to the boil
- cook away until the mixture thickens
- leave to cool
- spoon into buns, or your mouth…this stuff is totally yummy!
Really happy with the bao! So soft and springy! Perfect for a cold Autumn afternoon with a cup of jasmine tea!