Make Your Own Dim Sum with These Bacon, Egg, and Cheese Buns
You'll understand the true meaning of dim sum, which translates to “a touch of the heart," when you swoon over these homemade breakfast buns. A baozi, or what you know as a “bao,” is made from a soft and doughy starch, traditionally filled with meat and vegetables. Our bacon, egg, and cheese dim sum bun is super simple to make at home. To start, empty one envelope of yeast into a bowl filled with warm water. Set aside for five minutes, or until tiny bubbles form on the surface. At the same time, in a separate mixing bowl, whisk together all-purpose flour, granulated sugar, and baking powder. The sugar will add a touch of sweetness to each bite. Form a crater in the middle of the dry ingredients and add heavy cream, olive oil, and the yeast mixture. Mix it all up and knead for three minutes on a lightly floured surface. Place the ball of dough into a clean bowl coated with more oil. Cover with plastic wrap and let the dough rest for 30 minutes, or until it has doubled in size.
While the dough is rising, prepare the bacon, egg, and cheese filling. Fry a handful of chopped bacon bits. Once they're crispy, remove it from the pan and cook your eggs in the remaining bacon fat. After a minute has passed, add cheese and bacon to the pan and scramble. Once it’s cooked to your liking, remove from the heat and reserve.
Re-knead the dough and form into a long log. Cut into ten equal portions and shape each dough mound into a ball with your hands. Roll them out into a 4-inch disc using a rolling pin. Place a ball of the filling to the middle of the bun, pleat, and close completely by twisting the top. Bring water to a boil in a wok, or pot, and reduce the heat to medium. Place the buns in a bamboo steamer, cover with the lid, and let it rest for 10 minutes, or until the buns become fluffy again. Steam the buns for 15 minutes and turn off the heat. Without removing the lid, let the buns cool for another 5 minutes and serve immediately.
Take a bao and feed your friends.
