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Gluten-free, wheat-free, corn-free, 100% vegan
Steamed-Style Bao
Product used: Angel Mix 3.0, Psyllium Quantity: 9 Bao Buns Preparation time: 25 minutes Proofing:60 minutes @ 35°C @ 70/80% R.H. Baking:21 minutes @ 150°C in a fan oven, with initial steam Level:Medium
Our recipes are designed to inspire your creativity and expertise, helping you create unique, high-quality gluten-free products. Try them, then adapt and refine them to suit your needs, just like a true artisan, adding your own touch to make every creation truly your own.
— Angel Food
Ingredients:
For the initial gel:
430g Water
20g Sunflower oil
20g Psyllium powder
For the dough:
210g Potato starch
90g Tapioca starch
150g Rice flour
15g ANGEL MIX 3.0
15g Fresh baker's yeast
10g Salt
8g Sorbitol (opt.)
Procedure:
Prepare the gel: pour water over the psyllium powder, add the EVO oil, and whisk vigorously until smooth and lump-free. Let it rest for 10 minutes.
Meanwhile, combine brewer's yeast, potato starch, tapioca starch, rice flour, ANGEL MIX 3.0, salt, and sorbitol in a bowl. Whisk thoroughly.
Transfer everything – gel and dry ingredients – to the stand mixer bowl and knead with the paddle attachment at medium speed. Periodically stop the machine and scrape the dough from the sides of the bowl, bringing it back to the center. Continue until the mixture is smooth, homogenous, and firm.
Lightly dust the work surface with rice starch. Transfer the dough to the surface, divide it into desired portions, and shape into balls.
Gently flatten each ball with a rolling pin to form a disk. Brush the surface with a little seed oil, then fold the disk in half. Insert a small piece of parchment paper between the two halves to prevent them from sticking during proofing and cooking.
Arrange the Bao on a baking tray lined with parchment paper, cover, and let proof under the specified conditions until they have increased in volume and are soft to the touch.
Before baking, lightly brush the surface with seed oil. To create a more humid environment during the initial baking phase, quickly spray some water on the oven walls with a mister and immediately close the door.
Bake as instructed, then remove the Bao from the oven and transfer them to a wire rack. Let them cool completely before filling.
You can freeze them for up to 14 days, or store them in an airtight container for about 48 hours at room temperature.
Please note that the indicated baking times and temperatures may vary depending on factors such as the type of equipment used, product sizes, etc., and that the liquids specified in the recipe may need to be adjusted according to the hydration level of the flours and starches used.
Tips & tricks:
With the same recipe you can prepare excellent gluten-free Baozi, or simple unfilled buns, to be cut and stuffed later as desired.
To achieve an even more steam-cooked effect, you can cook the Bao inside a pot with a lid, directly in the oven. This creates an even more "steamy" microclimate, which helps keep the bun even softer.
Do not roll the dough disc too thin, or the bun will tend to dry out quickly. It is sufficient to stretch it to twice its diameter.
Angel Mix is a concentrated powdered additive that's gluten-free, wheat-free, corn-free, and soy-free, and 100% vegan. It's used to prepare all types of sweet or savory gluten-free puff pastries - both with margarine and/or butter - and other gluten-free baked goods.
Can I make the recipe without Angel Mix?
For doughs like croissants, puff pastry, or bakery breads, the answer is no: omitting Angel Mix will completely compromise the final result, risking wasted time and ingredients.
For simpler doughs, it is possible to try replacing Angel Mix with another ingredient, but the outcome will never be the same.
With croissant dough or puff pastry, what else can I make?
Our recipes are intended as starting points, designed to help you develop your own customized solutions or to create a wide variety of other products.
With croissant dough, you can prepare Danish pastries, Pain au chocolat, sweet or savory filled pastries, and more. With puff pastry, you can make mini pizzas, cream horns, savory pies, vol-au-vent, and many other preparations.
What can I dust my work surface with to prevent the dough from sticking?
For laminated doughs, such as puff pastry, croissants, etc., it is IMPERATIVE to use rice starch, tapioca starch, or potato starch, in that order. Avoid using flour of any type or grain size, as it alters the composition of the dough, making it dry and creating micro-cracks on the surface.
For bread, pizza dough, etc., it is recommended to use any type of starch, but it is also possible to use very fine grain glutenfree flour.
In any case, it is recommended to use only the amount strictly necessary for the preparation and to remove the excess, especially when preparing puff pastry doughs.
Why don't you use cornstarch in recipes?
Because we want to offer an alternative to the usual ready-to-use industrial mixes, which are largely composed of corn starch.
Proposing recipes based on this same ingredient would be inconsistent with our vision.
Of course, those who prefer can substitute cornstarch for potato starch. It's a cheap and easy-to-find ingredient, but it tends to dry out the products more quickly.
Do I need a mixer?
Yes, while it's possible to prepare the dough by hand or with household appliances, it's highly recommended to use a mixer, even a non-professional one, as long as it's powerful enough to properly prepare the dough.
ANGEL MIX 3.0
€20,00
5.0
1 review1
total reviews
NEW!! New formulation!
Gluten-free Wheat-free Lactose & dairy-free Corn starch-free Xanthan gum free No added sugar or salt No preservatives, emulsifiers or colorants 100% Vegan
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