Servings: 2 (6 bao buns) Lesson Time: approx. 105 mins Items in Blue are included inside your kit. *denotes optional items B A O B U N B L I S S SuperStar recipe Steamed Bao BunS Scan the QR code above to access our online Club Hub. Hey Chef, let’s cook together! Watch our Cookalong Video Tips while you cook. https://www.clubartistas.com/clubhub/steamy-buns kid kid+adult adult Check off the steps as you go! whisk to blend until the mixture begins to dissolve and bubble. Let stand until creamy, 3–5 minutes. Then mix in the oil. Rising Power (1¼ tsp active dry yeast + 2 Tbsp sugar) ½ cup warm broth (saved from hydrating the veggies) 1½ Tbsp sesame or vegetable oil Step 2. ACTIVATE THE YEAST Add the contents of the Rising Power pack to an empty bowl. Pour ½ cup of the warm broth into the bowl with the Rising Power mixture. Use a fork or Step 3. WHISK THE DRY INGREDIENTS In a separate medium-sized bowl, whisk together the dry ingredients in the Bao Flour Power cup. Bao Flour Power (¾ tsp bak- ing powder + ¼ tsp of salt + 1½ Tbsp cornstarch + 1½ cups all-purpose flour) PReP Step 1. HYDRATE THE VEGGIE FILLING Pour the contents of the Filling Fun pack into a small bowl. Bring 1 cup of water to a boil and add it to the Filling Fun mixture. Let sit for about 5 minutes. The veggies and mushrooms should soften and expand slightly. Strain the hydrating liquid into a small bowl and reserve this broth to use for your dough. Make sure the broth stays warm. Filling Fun (3 Tbsp dried veggies + 3 Tbsp dried mushrooms) 1 cup water Chef Dandy here! Congrats on creating your own broth! You’ve flavored the lovely liquid soaking your veggies, and now you can use it to enhance your dough! Hey Chef! Did you know that yeast is ALIVE? When you add sugar and a little warm water to the yeast, it wakes up and starts eating the sugar. Watch as tiny bubbles begin to appear: that’s the yeast burping and releasing gas! Step 7. SEASON THE FILLING Slowly add the contents of the Seasoning Sprinkling pack to the filling mixture you made in Step 1, tasting as you go. You can use as much or as little of the Seasoning Sprinkling pack as you like. Do the same with the packet of soy sauce . If you are using a scallion, add it to the mixture. 1 large scallion, minced* Seasoning Sprinkling (¼ tsp ginger powder + ½ tsp garlic powder + ½ tsp sugar) 1 packet of soy sauce Step 4. COMBINE THE DRY AND WET INGREDIENTS Make a well in the center of the dry ingredients and add the broth/yeast mixture to the well. Use a fork to draw the dry ingredients into the wet ingredients, stirring until shaggy crumbs form. Use your fingers to form a ball of dough. This will take a few minutes, so be patient. If the mixture won’t form a ball without crumbling, add more water 1 tsp at a time. Step 5. KNEAD THE DOUGH Knead the dough by folding it in on itself, pushing it with the palm of your hand, and spin- ning it around. Repeat for 5–7 minutes. Slowly but surely, the dough will become smooth and elastic. Step 6. ALLOW THE DOUGH TO RISE Lightly oil a large bowl, place the dough in the bowl, and turn the dough to coat it with the oil. Cover the bowl with a kitchen towel and put it in a warm place until the dough has doubled in size, about 30–40 minutes. 1 tsp sesame or vegetable oil Hey Chef! If your home doesn’t have a nice warm spot, ask an adult to fill a larger bowl with 3 inches of very hot water and place your dough bowl above it. The trapped steam will help the dough rise. It should grow to twice its original size! Hola! Experimenting with flavors is one of the best parts of cooking! Taste your filling and decide if you want to add more seasoning or not. I know it will be delicious! Hey Chef! These next two steps can be tricky! Watch the Video Tips on our online Club Hub for guidance. Find the link and scan code on the front of this recipe. maKe Step 8. ROLL AND REST THE BAO DOUGH After your dough has doubled in volume (about 30–40 min- utes of rising), knead the dough lightly to get rid of any air pock- ets. On a cutting board, roll the dough into a cylinder and cut it into 6 equal pieces. For each piece of dough, put a drop or two of sesame or vegetable oil in your palms to coat your hands and then roll each piece of dough into a ball. Place the dough balls on a plate or tray and cover them with the kitch- en towel. Let them rise for 10 minutes. Step 9. ROLL AND FILL THE BAO DUMPLINGS Cut your parchment paper into 6 small squares and set aside. Roll out dough into circles, about 4 inches in diameter and ¼-inch thick (the height of 3 stacked nickels). Place a heaping Tbsp of veggie filling in the center of each bao disc. For each bun, bring the edges of each disc up and over the filling and press the edges together. Twist the gathered dough to seal the buns (make sure they have a nice seal), forming pleats in the dough as you go. Place each finished bun on a parchment square. 1 sheet of parchment paper Hey Chef! The parchment paper will prevent the dough from sticking, but make sure you leave open spaces on the bottom of the steamer or colander so that the steam can cook the bao buns. The buns will puff up quite a bit as they cook! Step 10. STEAM THE BUNS Place each bun in your metal colander or bamboo steamer and make sure that each bun has a parchment square under- neath it. Fill a pot with at least 3 inches of water. Place the colander or bamboo steamer on top of the pot, making sure that no water touches the buns (if using a bamboo steamer, water should touch the steamer where it comes in contact with the pot). Make sure you put a lid on the bamboo steamer or colander. Bring the water in the pot to a high simmer. When you see steam, set a timer for 20–25 minutes. Keep an eye on the water in the bottom of the pot. If the water reduces by more than half, add hot water to the pot to bring the water back to about 3 inches. After you have steamed the buns, turn off the burner and let the buns cool. taSte Step 11. COOL SLIGHTLY AND ENJOY! Once the bao has cooled enough to be able to handle, take a bite! If you like, you can serve the bao with soy sauce and the Smashed Cucumbers Sidekick Recipe! 1 packet of soy sauce Hey Chef! Watch the heartwarming short film “Bao” on Disney Plus for added fun! Check out our yummy Sidekick Recipe to pair with this dish. c l u b a r t i s t a s c l u b a r t i s t a s c o m SHOW US WHAT YOU CRAFTeD In THe KITCHen! @CulinaryArtistas #ClubArtistas Cheers!