Scallop Grace Bao

Scallop Grace Bao Recipe
Adapted from Adelinealy Lim


Ingredient A
250gm lukewarm water ( 27 deg C)
1 1/2 yeast
75gm sugar
150gm plain flour

Method
Mix all the above and set aside for 30min

Ingredient B
350gm plain flour
55gm corn oil
1 1/4 tsp baking powder mix with 1 tbsp water


Method
1. Mix ingredient B flour with the mixture of ingredient A
2. Hand knead for 2 minutes then add oil and knead another 2 minutes.
3. Add in the mixture of baking powder.
4. Hand knead for 30 minutes or until smooth dough is formed.
5. Roll into ball and let prove in preheated oven for 15 minutes
6. Roll into 40gm dough and roll into a disc and apply some oil. Draw a line in the             middle with a   plastic knife. Then  overlap and draw some scallop look line on the       top
7. Proof till double size
8. Then spray water on the bao and steam at medium high heat for 12  minutes
9. Let it cool on rack. Then slit the part which you didnt seal up and you can use char      siu or luncheon meat  to put in between.

Happy trying!!
Kelly's Kitchen