Mushroom Bao

Mushroom Bao using 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

Ingredient C
3 tbsp cocoa powder
Sprayer with water
Toothpick

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 20gm for the top round dough and stem is 10gm for chubby stem.
7. The top dough spray with some water and roll it on the cocoa powder to all sides except bottom and
     shake off excess powder.
8. Place it on the cupcake liner with cocoa powder facing upwards. The stem in a separate liner
9. Proof till double size
10. Then spray water on the bao and steam at medium high heat for 12  minutes
11. Let it cool on rack then take the toothpick and poke through the stem and to the bottom of the top dough.

Happy trying!!
Kelly's Kitchen