Go to the Recipe: Homemade Baked Bao
is there anything I can use ti substitute for milk?
Is there anything that can be used to substitute for the milk in the dough?
Wow, can't wait to make these!
And I love the Dusty Kid soundtrack lol
Does the fat content of the milk matter?
Will parchment prevent lye from reacting with aluminum sheet pans? Or what do I bake them on if leveling up with lye?
Since it's not linked in the recipe, where do you get food grade lye?
Also curious about what concentration that stuff is and what happens to it when you bake these, since lye in itself is not...well, found in the health food department. Around Christmas we have lutefisk here which is essentially lye- and salt cured whitefish, but that stuff needs to be soaked in a bucket of water, changing the water 3-4 times. That's partly to rehydrate the fish a bit, but IIRC it's mostly to leach out the lye and salt.
Can you steam these?
Can be freezed before bake?
https://www.modernistpantry.com/sodium-hydroxide.html
Can i freeze them before bake them?
I have the same question
Can you steam these?!
Yes, use 2 layers of parchment paper. I have done that a few times.
Bao buns should be steamed. get even more amazing.
Anyone freeze this dough?
We used leftover chicken and pork from our modernest BBQ to make this Bao and added a vegetarian option of cheese and mushrooms. We doubled the recipe for 24 total Bao. Non-traditional but delicious and straightforward to make!
