This is one of the simpler recipes for steamed-bun (bao) dough we’ve found. It produces a fluffy, sweet, nicely textured bao, and you can stuff it with the typical Chinese char siu, or the Vietnamese banh bao filling — or a shiitake filling. You can pretty much stick anything inside them, and it will be good. In Japan, in the winter, steam cabinets with a variety of bao, or man, are everywhere. When I lived in Yonago, there were almost always pork, curry, pizza, mushroom, and blueberry.
— Brad, Eliseo, Wendy
brad, bread, chinese, dough, eliseo, japanese, vegan, vegetarian, wendy
This is one of the most useful recipes we’ve come across, and it gets used all the time, for things like quiche, hand pies, steak pie, and cheddar and onion pie. It produces a robust, buttery crust with big flakes. Exactly what you want for a savory pie. One of the best things about this pastry is how beautiful it looks when it’s been mangled a bit — you can overlap pieces, and patch holes with scraps, and it looks even better.
pastry, pie, quiche, simple