Big Bak Bao

Grind a thumb size ginger into ginger paste; Cut Spring onion into small sizes; add both into water. let it soak for at least 30min. 30

Mix all the ingredients in Section B add into Ginger Spring Onion water

Add in Section C to Step 1 (

To prepare the Bao Dough. Mix all the ingredient under Section A. Let it proof for 1 hr. When it is double in size, knead again to degas the dough. Divide the dough to 15 portions. weigh each 40g. and let it rest for 10min 3 1 15 40+/-

Use roller pin to flatten the dough, the side is thin, leave the center portion a bit thicker.

Weigh the meat at 35g. wrap nicely and let it proof for 15-20min, and steam for 20 mins. Do not open the wok after 20min, let it cool down for 5 mins before open the cover. 35 10 20 5