I tweaked it a little as I found that the water for the sponge was very dry. The process is long but we ended up with gigantic fluffy bao!
Verdict: It was still soft after it has been cooled. Even after a night of storing inside a fridge, it still yield a fluffy soft texture.
For this attempt, I used 45g dough, I must reduced this next time because it really doubled in size after proofing.
It didn't have that snow white appearance and my pleats actually disappeared. As compared to my other previous experiences, I will definitely keep this recipe.
Definitely need to space out more during steaming as the size continues to increase during the process, resulted some baos touching each other.
If you are looking for a bao like texture, this is not the same. It has a light and fluffy texture. It is also not like bread or mantou.
Overall, despite me being a little heavy handed on the salt for the fillings, my family ate all 19 pcs of big bao.
For a small family, I would advise to half the recipe.
What you need:
375g cake flour
10g instant yeast
150g cake flour
2 tsp baking powder
1 tsp salt
45g vegetable oil
Sift cake flour and baking powder together.
Dissolved sugar and salt in water and then add to flour, mix well.
Add in sponge and mix well.
Add in vegetable oil.
Knead until dough is elastic.
Rest for 10 mins and divide the dough and shape into ball.
Rest for another 10 mins and add in fillings.
Proof until double in size and steam for 20 mins.
Dough weight: 30g