Bao filled with porchetta

POR MASSA

Components

• 1¼ teaspoons of wheat flour
• 1/4 cup of cornstarch
• Half a tea cup of warm water
• 1 teaspoon of dry active yeast
• 2 and a half tablespoons of sugar
• 1 teaspoon of salt
• 1 tablespoon of butter mixed into the ointment
• oil for consecration

Setup phase

1. In a small bowl, combine the yeast and warm water, then let it sit for 10 minutes or until it becomes frothy. At the same time, pour the oil into a large bowl.

1. In the mixing bowl, using the hook attachment, combine the wheat flour, cornstarch, sugar, and salt. Mix on low speed until the ingredients are just combined. Pour in the water with activated yeast and continue mixing until a dough forms. Pause occasionally to scrape the sides of the bowl with a spatula to ensure even mixing.
2. Raise the speed to medium, add the butter, and beat for 8 minutes to incorporate, until the dough becomes smooth and soft (alternatively, you can mix and knead the dough by hand).
3. Turn off the mixer and shape the dough into a ball. Place it in a greased bowl, cover, and let it rest for 1 hour and 30 minutes until it rises and doubles in volume. In the meantime, prepare the filling.

FOR THE FILLING AND ASSEMBLY

Components

• 1 cup (tea) of porchetta leftovers chopped into 1 cm cubes (or any other leftover boiled, roasted, or braised meat)
• 1 small clove of garlic
• 1½ teaspoons of soy sauce
• 2 tablespoons of brown sugar
• 1 tablespoon of rice vinegar
• 1 star anise style
• 1 stick of cinnamon
• Half a teaspoon of colorau
• 1/4 teaspoon of white chili pepper seeds
• 2 tablespoons of cornstarch
• 1/2 cup of water plus 1 tablespoon of water to dissolve the starch
• Three stalks of chives
• wheat flour to dust the countertop
• sesame oil for coating

Setup phase

1. Remove the garlic’s skin and slice it thinly. Rinse, pat dry, and chop the chives.

1. In a small saucepan, combine sugar, garlic, cinnamon, anise, colorau, white pepper, soy sauce, vinegar, and water. Stir with a spatula and heat over medium to low heat. Once it reaches a boil, reduce the heat and simmer for 5 minutes to blend the flavors.
2. Strain the broth with spices through a sieve into a bowl and set aside.
3. Place the pan back on medium heat (no need to clean it), add the porchetta, and cook for approximately 5 minutes, stirring occasionally to heat it through. If the porchetta releases too much fat, skim off the excess with a spoon.
4. In the meantime, mix the cornstarch with one tablespoon of water in a small bowl, then add the reserved broth.
5. Pour the sauce back into the pan with the porchetta. When it starts to boil, reduce the heat and simmer for approximately 2 minutes until it becomes thick and glossy. Turn off the heat and move the filling to a bowl. Allow it to cool completely before forming the baos.
6. Once the fermentation period is complete, move the dough to the work surface, gently curling it. Use your hands to shape the dough into a roll and divide it into 6 pieces. Shape each piece into a ball and cover them with a kitchen towel.
7. To shape the bao, press the dough ball flat using your hands. Use a noodle roller to roll out the dough from the edges into a 12 cm disk, keeping the center thicker—resembling a fried egg with a raised center. This method prevents the base of the bao from cracking.
8. Place the open dough in the palm of one hand and put 1 1⁄2 tablespoons of filling in the middle. To seal, bring the edges of the dough together and pinch them with your fingertips. Rotate the dough while folding the edges over themselves. Complete by twisting the tip to create the traditional shape. Repeat this process with the remaining dough.
9. Pour water into the base of a steam pan (or wok) and heat over medium to high flame until it boils. At the same time, cut six 10 cm squares of parchment paper. Brush each piece with sesame oil, which will be placed under the bao to prevent them from sticking to the bottom of the basket.
10. Put the baos in the basket, each resting on its own untied paper.
11. Once the water reaches a boil, place the basket on the pan, reduce the heat, and time for 12 minutes.
12. Carefully avoid steam burns as you take the baos out of the basket and peel off the paper from the bottom of each. Repeat the process with the remaining baos and serve immediately.

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Another method to shape the baos is to take a piece of dough and form it into a guide ball. Roll out the dough into a disk, place the cup in the middle, and press gently to also strengthen the base of the dough that will be filled.

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Baked baos can be kept in the refrigerator for up to 3 days or frozen for up to a month. To reheat, microwave them on medium power for 2 minutes before eating. Alternatively, you can warm the buns in a non-stick skillet with a little oil, covered, for a few minutes to achieve a crispy bottom.