Chefstoppe || Water Chestnut and Bell Pepper Bao

Prep Time

20 mins
Cook Time

28 mins
Serving
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Ingredients

Grocery List

1 tbsp instant dry yeast

2 1/2 tbsp sugar

2 cups plain flour (maida)

1/2 tsp salt

1/4 cup milk

1 tbsp vinegar

1 tbsp oil

plain flour (maida) for dusting

1 tsp baking powder

sesame (til) oil for brushing and greasing

1/2 cup water chestnut strips

1/2 cup red capsicum strips

1/2 cup green capsicum strips

1 tbsp oil

1 1/2 tsp finely chopped garlic (lehsun)

1/4 cup sliced onions

1/2 cup bean sprouts

1 tsp soy sauce

1 1/2 tbsp schezuan sauce

1 tbsp tomato ketchup

10 tsp roasted and coarsely crushed peanuts

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Source : tarladalal

Direction

How To Prepare?

1. Combine the dry yeast
sugar and ¼ cup of warm water in a bowl
mix well
cover it with a lid and keep aside for 10 minutes.
2. Combine the plain flour
salt
yeast-sugar mixture
milk
vinegar
oil and approx. ¼ cup water in a deep bowl
mix well and knead into a soft dough.
3. Sprinkle a little plain flour over a smooth
flat surface
place the dough over it and knead it very well for 5 to 10 minutes or till smooth.
4. Cover the dough with a damp muslin cloth and keep aside in a warm place to rise for 2 hours or till double in size.
5. Sprinkle the plain flour over a smooth
flat surface
place the dough over it and deflate the dough by pressing it lightly with your fingers.
6. Spread the dough with your fingers to form a 225 mm. X 175 mm. (9”) x (7”) rectangle
add the baking powder and knead very well for 5 minutes.
7. Divide the dough into 5 equal portions and roll out each portion into a smooth round.
8. Place them on a flat tray at regular intervals
cover it with a damp muslin cloth and keep aside for 5 minutes.
9. Roll out each portion of the dough into an oblong of 100 mm. (4) without using any flour for rolling.
10. Brush each rolled portion with a little sesame oil and fold it over to form a semi-circle and press it lightly.
11. Place 3 rolled portions on a perforated thali
place it in the steamer and steam for 8 to 9 minutes.
12. Repeat step 11 to steam the remaining 2 rolled portions in one more batch. Keep aside.
13. Heat oil in a broad non-stick pan
add the garlic and onions and sauté on a medium flame for 1 minute.
14. Add the water chestnut
red capsicum
green capsicum and salt and sauté on a medium flame for 2 to 3 minutes.
15. Add the bean sprouts
soy sauce
schezwan sauce
tomato ketchup
mix well and cook on a medium flame for 2 minutes
while stirring occasionally.
16. Divide the filling into 5 equal portions and keep aside.
17. Take a bao and stuff it with a portion of the filling. Sprinkle 2 tsp of the peanuts evenly over the filling and press lightly.
18. Serve immediately.