Hey, what’s up guys?
Welcome back to Binging with Babish,
where this week we’re taking a look at the bao buns, from Pixar’s Bao
A.K.A one of those rare moments I get to use a recipe directly from the source.
Because director Domee Shi provided her mother’s recipe for bao,
which starts with four cups of all-purpose flour, 3/4 teaspoon of dry yeast,
tiny-whisked together before adding 500 millilitres or 2.1 cups of water to the party.
We’re just gonna fold that together using a rubber spatula until a cohesive dough forms
at which point we’re gonna turn it out onto a lightly-floured countertop,
kneading and adding flour or water as necessary, until it’s not too sticky, not too dry.
Then we’re going to lightly oil a bowl, for rising purposes, plop our dough inside, cover and let rest for two hours.
And please take note, this is the time during which you should make the pork filling.
I didn’t do this, and I will regret it for the rest of my life.
Anyway, after its two-hour rest, the dough should’ve about doubled in size.
Mine is still pretty sticky so I’m gonna turn it out onto a heavily-floured work surface.