[Recipe post] Little Twin Stars Bao

IMG_2503Little Twin Stars Bao!

I am so excited to share and very proud of these Little Twin Stars bao, or also known as baozi, steamed meat buns, Bakpao in Hokkien or 中華まん in Japanese. hahha

My hubby was working late last night so I decided to use spare time in the evening to make some Asian style steamed meat buns.

So I made these steamed pork buns of characters Kiki and Lala from Sanrio’s Little Twin Stars.IMG_2506

After I tried the taste, I can assure you that these buns are soft and fluffy and taste great with the meat filling.

I also ate them the following day and they were still yummy. If you have the time, reheat by steaming the buns for about 4-5 mins will be good when you intend to serve them.

Now, here is the recipe for these Little Twin Stars Bao!!

I am glad I did not give up making baozi. I recalled a long time ago, I tried following a recipe online and the result I got was very tough dry buns.

So this time, I decided to rely on myself. I made some references and tweaks to come up with this recipe!

And it was a success~~ yeay! I am so motivated I can’t wait to make other designs too.IMG_2507

[Recipe for Little Twin Stars Bao]

*Note: this recipe yields 6 rather large-size steam buns. If you prefer them smaller, please adjust when dividing the dough. You can perhaps make 8 pcs instead of 6 pcs. Personally I think I will make then into 8 portions in future. 

*Recipe calls for salad oil. You can replace with other vegetable oil with no strong taste. Try not to use olive oil as it might add additional flavour to the buns.

(A) Ingredients for dough (white)

  • plain flour 150g
  • cake flour 30g
  • sugar 25g
  • instant dry yeast 4.5g
  • 100-110ml warm milk or soymilk (heat to about 40C, if its too hot it will kill the yeast)
  • 1.3tsp salt
  • 1tbsp salad oil

(B) Ingredients for pink dough *Essentially halving recipe (A) and making pink dough.

  • plain flour 75g
  • cake flour 15g
  • sugar 12g
  • instant dry yeast 2g
  • 50-55ml warm milk or soymilk (heat to about 40C, if its too hot it will kill the yeast) + pink gel coloring
  • 2 small pinch of salt
  • 0.5tbsp salad oil

(C) Ingredients for blue dough *Essentially halving the recipe (A) and making blue dough.

  • plain flour 75g
  • cake flour 15g
  • sugar 12g
  • instant dry yeast 2g
  • 50-55ml warm milk or soymilk (heat to about 40C, if its too hot it will kill the yeast) + blue gel coloring
  • 2 small pinch of salt
  • 0.5tbsp salad oil

(D) Ingredients for meat filling 

Ingredients

  • minced pork 180g  *you can change to chicken if you prefer
  • chopped up chives, approx 1tbsp
  • 3 tsp oyster sauce
  • 1 tsp japanese soy sauce
  • 1 tsp sesame oil
  • 1 tsp mirin
  • 1 tsp sake

Tools

  • baking paper
  • edible pen (black)

Method – Prepare the filling (to be updated)

1. In a bowl, add in the minced meat, chopped chives and seasoning. Mix well. The meat should become a little more gooey/stickier after some mixing.

Method – Making the white dough (recipe A)

1. In a bowl, add in half the flour, sugar, yeast and warm milk or soymilk. Mix well with a wooden spatula. Then add in the remaining flour, salt and salad oil. Mix again. The dough will come together (but not smooth yet). Scrap and remove everything from the bowl to your worktop.

2. Knead for a few mins until the dough is smooth and soft, and does not stick to your hands. Shape into a ball, pinch the bottom and place in the bowl. Cover with cling wrap for first fermentation.

Method – Making the pink/blue dough (recipe B & C)

The method is the same as above. Except that you should add and mix in the gel colour with your milk/soymilk. Mix well before adding to the mixture to achieve an even colour dough.

IMG_2518

3. The fermentation will take about 30-40mins depending on your weather. It should increase in size about 1.5 or 2 times.

4. Punch out the air after the first fermentation and divide the white dough into 6  or 8 equal portions. Cover with cling wrap gently and let it rest for 10mins (bench time).

5. For your blue and pink dough, punch out the air after first fermentation. Reshape into a ball. Cover with cling wrap gently and let it rest for about 10 mins (bench time).

Method – Shaping the Bao

1. Flatt the white dough balls with the seal side facing up (nice side is facing down).

2. Scoop some pork fillings in the middle. Bring the ends together and seal the buns.

Note: please try to make the skin thinner, so that you can wrap more pork fillings than me. If not you may end up with bao with too thick skin and too little filling. IMG_2519 IMG_2520

3. Place on baking paper. Cover gently with cling wrap (to prevent drying) while you continue to work on the remaining 5 buns.

4. Flatten and cut out some pink dough to the shape of Lala’s hair. *Tip: you can use scrapper to help you gently remove from worktop before placing on the buns.

5. Position it on the buns from step 3 and stretch to wrap the dough around the buns. Place on baking sheet. Repeat for half the portion of buns (either 3 or 4 numbers, depending on how many baos you are making in total)

IMG_2521 IMG_2522 IMG_2523

6. Similarly, flatten and cut out the blue dough to the shape of Kiki’s hair.

7.  Position it on the buns from step 3 and stretch to wrap the dough around the buns. Place on baking sheet. Repeat for the remaining buns. IMG_2524 IMG_2525

8.  Cover with cling wrap and let the buns rest for another 5 mins.

9. Steam the buns in a large steamer for about 15mins.IMG_2526

10. Remove when cooked and let it cool down slightly before adding the eyes and mouth using edible pen.IMG_2527 IMG_2528

These Little Twin Stars Bao are not only cute but so yummy!! yayyyy

Really feeling happy making them and eating them.

I hope you will try this recipe too!

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5 Comments
  • Imelda
    September 11, 2015

    Hi Shirley, the baos are really cute, and all of your works are wonderful.. Thanks for the tutorial, I love bao & want to make the character one. I’ve made once and it’s panda shape, but I would say that the result wasn’t as smooth as yours. Definitely going to try your recipe. One question, could I made one entire dough first then divide & coloring it later? Sorry for my bad English, thank you & love from Indonesia
    This is my first panda mantau attempt
    https://instagram.com/p/7IMhcUQ8eC/

    • Little Miss Bento, Shirley Wong
      September 11, 2015

      Hello Imelda

      Hmmm it may be harder to get a more even tone and colour for the dough. And if you have to knead more, it might cause over kneading and this dries up the dough. i would recommend to colour them at the start. Unless they are very small amounts, perhaps you can try :)

  • New Fan
    August 20, 2015

    Hi! I just recently found out about your blog and I absolutely LOVE it. I was just wondering, what do you mean by “punching the air out” in step 4? I’d love to make these, but that fourth step confuses me a little.

    Thank you! :)

    • Little Miss Bento, Shirley Wong
      August 20, 2015

      hello Melanie

      Thanks for the kind message :) During the fermentation process, the dough will increase in size due to the yeast producing carbon dioxide gas that causes the gluten to expand. This is neccessary so that you can a nice chew and also soft dough. Akin to making bread. By punching out the air, you need to just gently fist down and press out the air 3-4 times. This is to relax the dough and let the gluten to strengthen in the remaining process of the bun making.
      Example of degassed dough

  • kwbentodiary
    August 19, 2015

    Oh gosh! So lovely and adorable ❤️ Thanks for sharing!