#arsenal bao moi

[somewhatdelicious]

Gluten free Bao

Second time I tried making this, and finally I made some headway. I think I made a mistake adding psyllium husk the first time, since this ended up making the dough very gelatounous and doughy. I think you might want to stay away from both mixes with psyllium husk and maybe also xantam gum for this reason. Unfortunately this may result in less high rise and you may feel like a failure after proofing, but for sure the end result was puffy enough :) Also I altered the recipe to only have 1 rise since 1) I am lazy, but mostly 2) I think gluten free breads have a better rise the first time, so punching them down might only result in sadness.

Add to the mixer: 25 gr fresh yeast 350 ml tepid water

Swirl around and let sit while you measure the rest

Mix together: 600 gr gluten free bread mix (preferably without psyllium husk, I used Schär type B) 0.5 - 1 dl sugar 3 tbsp buttermilk powder 1 tbsp sea salt 1/2 tsp baking soda 1/2 tsp baking powder

Add the dry into the yeast, and also add: 2 1/2 tbsp fat

I used rendered bacon fat. Mix with a paddle on slowest until combined. Change to hook and mix for a couple of minutes more. The reason I do this is that I find my Kenwood sometimes struggle with getting everything down when I use a hook from the beginning, if you have better results, feel free to only use hook.

Divide the dough: In half Each half in 4 Each piece in 4

This should result in 32 pieces Form each piece into balls Cover in cling wrap and let rest somewhere warm until proofed, around 1 hour Gently flatten Fold the circle over a greased chop stick Slide out the stick, and gently place in steamer Steam each batch 10 minutes The buns should be eaten while warm, but can be frozen and reheated in steamer.

The recipe is adapted from Momofuko, a very inspiring book :) I served mine with pork, chili, coriander and cashew nuts.

The pork chops were gently boiled in ginger, garlic, orange juice and brown sugar until tender, then fried, reserving the stock.

After this took the stock and I added honey and korean style dried chili and a bit of corn starch mixed in cold water to thicken and served this as a sauce on the side.