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.