Carrot Gua Bao

Prep: 15 minutes

Active: 20 minutes

Rise: 120-165 minutes

Cook: 10 Minutes

Servings: 8 Bao

Ingredients

• 113 g milk

• 2-3 Carrots

• 118 g all purpose flour

• 37 g granulated sugar

• 1/2 teaspoon instant yeast

• 1/4 teaspoon baking powder

• 1/4 teaspoon table salt

Steps

1. Make the carrot milk: Clean, peel, and roughly chop the carrots and put jnt a blender with the milk. Blend on high until smooth. Pass the carrot juice through a fine-mesh strainer to make 1/2 cup carrot milk.

2. Warm milk to 100-110 degrees F and stir in 10 grams of sugar, then stir in the yeast and let sit for 5 minutes, until bloomed.

3. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, remaining sugar, and baking powder and stir together . Add the carry milk yeast mixture. Knead until a smooth, tacky dough forms, about 8 to 10 minutes.

4. Transfer the dough to a lightly greased bowl, cover, and let it rise at room temperature 60 to 90 minutes, or until the dough is doubled in size.

5. Cut circles of parchment paper to fit your bamboo steamer.

6. Turn the bao dough out onto your work surface and divide it into 8 equal pieces.

7. Shape each piece into a tight ball by pulling the edges into the center, place seam side down on your work surface, then cup your hand over the dough ball and move in a circular motion to tighten the surface tension of the dough. Repeat with each piece of dough. Cover and let rest for 30 minutes.

8. With a small rolling pin, flatten the dough into a circle, seam-side down. Rotate the dough as you roll it out to maintain the circle shape, until about 3-4 inches in diameter.

9. Flip the dough over so it's now seam-side up. Brush one half of the circle with a thin layer of oil, then fold in half. Gently roll flat with the rolling pin, then place into the parchment-lined steamer. Repeat with the remaining dough.

10. Let the dough rise again 30 to 45 minutes. The gua bao will not rise significantly but should become puffier.

11. To steam the gua bao: Bring a shallow pan or wok of water to a boil. The water should be shallow enough so as not to touch the dough in the steamer. Place the steamer into the pan or wok and steam for 10 minutes.

12. Remove the steamer from the water and let the buns rest inside, still covered, for 10 minutes.

Serve it up:

Fill with pork belly or other protein, cilantro, sliced cucumber.

Store bao in the fridge for up to 3 days, or in the freezer.