So after that wok incident (remember my dad burned it…), I took a slight turn and made baked char siu baos instead. As you can see from the picture, they looked pretty good don’t they? ~^__^~
Well, they might look good but there’s one flaw. I over baked the bottom ~>_<~ I tried to decrease the baking time and lower the temperature but they are still too brown for my liking. Anyways, I won’t give up! Check out these cute little baos before they get a tan in the oven.
The interesting thing I learned from this experiment is that bread flour makes a lot of difference. I used all-purpose flour the first time and it turned out really well, just a bit a too tough (not airy enough). So the second time I used bread flour. Turned out wonderfully! It’s so soft and airy. The top is in a light golden colour.
Another thing I tried is using a sugar glaze after baking. Sometimes when you buy baked buns at the Asian bakery, they have this sticky, sweet glaze on top. So I tried doing that and it was a little too sticky and sweet even though it’s really just a little sugar plus water.
I find it really hard to bake bread during the weekdays because of the time it takes to rise. I’ll probably try more on weekends. Anyways, I’ll post the recipe for the bao soon!~
January 18th, 2008 at 1:39 am
these look delicious! you need to pass me the instructions for making the ‘outer’ part of the bbq bun
miss you lots… we really need to skype sometime or at least webcam on msn or something! so much i want to talk with you, like back in our wow days XD