Ingredients
- For the Bao Buns:
- 1.5 cups All-Purpose Flour
- ¼ cup Water
- ¼ cup Milk (or 1.25 tbsp milk powder with water)
- ½ tsp Baking Powder
- ½ tbsp Sugar
- ¾ tbsp Instant Dry Yeast
- ½ tbsp Salt
- 1.5 tbsp Oil
- For the Paneer Schezwan Filling:
- 250 gms Chopped Onions (medium size)
- 200 gms Mixed Capsicum (green, yellow, red), medium cut
- 400 gms Paneer, cut into small cubes
- 20 gms Finely Chopped Garlic
- 1 inch Ginger, finely chopped
- 9 tbsp Schezwan Sauce
- 2 tbsp Extra Hot Chilli Sauce
- 2 tbsp Thai Sweet Sauce
- ½ tbsp Vinegar
- 5 tbsp Finely Chopped Spring Onions
- Salt to taste
- For Assembly:
- Lettuce leaves
- Parchment paper squares (4-inch size)
Method
- Make the Bao Buns:
- Combine flour, baking powder, and salt in a large bowl. On the opposite side of the bowl, mix sugar, yeast, and oil.
- Warm the water and milk mixture to lukewarm (test with your finger – it should be comfortable for 30 seconds). Pour it into the dry ingredients and knead for 10-12 minutes until smooth and elastic. Add extra water if the dough is too dry.
- Brush a bowl with oil, place the dough inside, cover, and let it rest in a warm place for 45 minutes. (Note: The dough will not rise significantly.)
- Make the Paneer Schezwan Filling:
- Heat oil in a large kadai or pan and sauté garlic and ginger on high flame.
- Add onions and capsicum, sauté until medium brown.
- Stir in schezwan sauce, vinegar, salt, extra hot chilli sauce, and Thai sweet sauce. Mix well and sauté for a minute.
- Add paneer cubes, mix gently to coat evenly, and sauté briefly.
- Garnish with spring onions and transfer to a serving bowl.
- Shape and Steam the Buns:
- Cut parchment paper into 4-inch squares and place on a baking sheet.
- Divide the dough into 40 gms balls, roll into ¼-inch thick ovals, and place on the parchment squares.
- Brush the tops with oil, fold in half, and press gently to seal while keeping the puffed shape.
- Cover with plastic wrap and let rest for 20 minutes until puffed.
- Steam in a bamboo steamer over 1 inch of simmering water for 9-11 minutes. Work in batches if needed.
- Assemble:
- Open the steamed bao buns, add a lettuce leaf, and fill with paneer schezwan mixture. Serve hot.
.png)
Vivek Agro Foods
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
No.13, Ground Floor, 2nd cross,Kumarapark West, Bengaluru – 560020
