Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1/2 tsp active dry yeast
- 1/2 tsp salt
- 1 large sweet potato, peeled and diced
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
Special equipment needed:
- Steamer basket or bamboo steamer
Step-by-step instructions:
1. In a large mixing bowl, combine the flour, warm water, sugar, vegetable oil, active dry yeast, and salt. Mix until a dough forms.
2. Knead the dough on a floured surface for 5-10 minutes until it becomes smooth and elastic.
3. Place the dough back in the mixing bowl, cover with a damp towel, and let it rest for 1 hour.
4. While the dough is resting, prepare the sweet potato filling. In a small saucepan, cook the diced sweet potato until it is soft and tender.
5. Mash the sweet potato with a fork or potato masher, then add the brown sugar, cinnamon, nutmeg, and ginger. Mix until well combined.
6. Once the dough has rested, divide it into 12 equal pieces and roll each piece into a ball.
7. Flatten each ball with a rolling pin to form a circle, leaving the center slightly thicker than the edges.
8. Place a spoonful of the sweet potato filling in the center of each circle.
9. Pinch the edges of the dough together to seal the filling inside, forming a bun shape.
10. Place the baozi in a steamer basket or bamboo steamer lined with parchment paper.
11. Steam the baozi for 15-20 minutes until they are puffed up and cooked through.
12. Serve hot and enjoy!
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 15-20 minutes
Temperature:
Steam at medium-high heat
Serving size:
Makes 12 baozi
Nutritional information:
Calories: 170
Fat: 5g
Carbohydrates: 28g
Protein: 3g
Fiber: 2g
Sugar: 8g
Sodium: 105mg
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour for a healthier option.
- Coconut oil can be used instead of vegetable oil for a different flavor.
- Pumpkin pie spice can be used instead of cinnamon, nutmeg, and ginger.
Variations:
- Add chopped nuts or raisins to the sweet potato filling for added texture.
- Use mashed taro or pumpkin instead of sweet potato for a different flavor.
- Add savory ingredients like ground pork or mushrooms to the filling for a more savory baozi.
Tips and tricks:
- Make sure the dough is well-rested before rolling it out to prevent tearing.
- Use a damp towel to cover the dough while it rests to prevent it from drying out.
- Don't overfill the baozi or they may burst open during steaming.
- Brush the baozi with a little bit of oil before steaming to prevent sticking.
Storage instructions:
Store leftover baozi in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the baozi in a steamer basket or microwave until heated through.
Presentation ideas:
Arrange the baozi on a platter and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds
Pairings:
Serve the baozi with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli, stir-fried bok choy, or a cucumber salad.
Troubleshooting advice:
- If the dough is too dry, add a little bit more water.
- If the dough is too sticky, add a little bit more flour.
- If the baozi burst open during steaming, make sure they are not overfilled and that the edges are pinched together tightly.
Food safety advice:
Make sure the sweet potato filling is fully cooked before using it as a filling.
Food history:
Baozi is a traditional Chinese food that dates back to the Eastern Han Dynasty (25-220 AD). It is a popular street food in China and is enjoyed as a breakfast or snack food.
Flavor profiles:
The sweet potato filling is sweet and slightly spiced with cinnamon, nutmeg, and ginger. The dough is soft and slightly chewy.
Serving suggestions:
Serve the baozi with a cup of hot tea for a traditional Chinese breakfast or snack.
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Region: Chinese