Char Siu Bao (3 and last)

Dough recipe (finally)

This is it! After much struggling, I finally have a consistent recipe, although the tackiness of the dough is something you have to develop a feel for.

Everytime, I thought I nailed a recipe, I would make it again and it would be a failure. Until this one!

Yield: 18 @ 35 grams each

1 1/2 cups cake flour
1 cup all purpose
1 tsp SAF yeast
2 1/2 tsps baking powder
1/2 cup sugar
2/3 cup milk
Water (this is a variable, may not need any)
2 tbsps canola oil

Everything into a mixing bowl fitted with hook. Speed 4 for ten minutes. Proof, covered for 1 hour. Portion into 35 gram balls. Roll flat to either make baotzi or mantou. If you truly want to know how to form baotzi, email me. Dough needs to be steamed for 8 minutes.