Black Steamed Bao
- 80 oz. Flour
- 1⁄2 tsp. Activated Charcoal
- 14.5 oz. Water
- 2 ea. Egg Whites
- 9 oz. Sugar
- 2 oz. Shortening or Butter, melted
- 1 oz. Dry Yeast
- 0.2 oz. Baking Powder
- 0.6 oz. Black Food Coloring, if needed
Sift flour and charcoal together; set aside. Using a mixer, combine water, egg whites, sugar, shortening, yeast, baking powder and food coloring. Mix for 5 minutes on low speed until the sugar and yeast dissolve.
Add flour mixture and beat for 10 minutes, or until a homogeneous mass is formed. Add more water if needed.
Cut the dough into 3.7 oz. pieces, flatten into 4-inch rounds and fold in half. Place on a sheet tray lined with parchment.
Ferment in an oven at 105°F and 40% humidity for 90 minutes, or until it doubles in volume. Increase temperature to 212°F and steam-only for 8 minutes; it should double in volume again. Remove buns and let them cool down to room temperature.
From Food Fanatics® Magazine