Sourdough Gua Bao 刈包 (chinese steamed bun)

The gua bao, also called "Taiwanese hamburgers", is a spin-off from mantou, Chinese steamed buns.  The steamed bun dough is rolled out and folded into half before steaming.  It is a Taiwanese street food, traditionally sandwiched with stewed fatty pork belly, pickled mustard greens or lettuce and coriander.  More novel ingredients such as fried chicken and fish are now added as fillings.

I love the versality of gua bao 刈包 and mainly used these chinese bread for breakfast.  They can be slathered with home-made bread spread or sandwiched with eggs, lettuce, cucumbers or tomatoes as my children's on-the-go breakfast.

This recipe uses sourdough starter as a leaven.  I also added atta flour, Indian finely milled wholemeal flour, and black sesame powder.  Both can be replaced with all purpose flour.

Further reading: Health benefits of sourdough & how to make Sourdough 

Ingredients (Makes 8)

  150g   All purpose flour
    40g   Atta flour (Indian wholemeal flour)
    10g   Black sesame powder
    80g   Active Sourdough starter
    88g   Milk
    10g   Sugar  (optional)
      2g   Oil of your choice (optional)


Instructions

1.    In the stand-mixer bowl, add all purpose flour, atta flour, black sesame powder, sourdough starter and milk.
2.    Using a wooden chopstick, stir to mix well.
3.    Add the oil.

4.    Use our hands to briefly knead the dough until a shaggy mass is formed. 

5.    Using the stand-mixer, starting at the lowest speed, knead the dough very briefly (5-10sec).
6.    Proceed to knead the dough on the next speed for 8minutes or until the dough is soft.
7.    Shape the dough into a nice ball.  Cover and rest it for 10min. to 15min.

8.    After 10min, lightly sprinkle the rolling mat with some plain flour.  Flatten the dough a little with our palm.

9.  Using the rolling pin, roll out the dough to form a vertically long rectangle.

10.  Fold 1/3 of the dough onto itself.

11.  Overlap the bottom 1/3 of the dough onto itself, forming a rectangle.

12.  Turn the dough 90°.

13.  Repeat steps 9-12, 3 to 5 times.   
14.  Using the rolling pin, flatten the dough to form a large rectangle.

15.  Roll the dough like making swiss roll to form a log.

16.  Divide and cut the log equally into 8 pieces.

17.  Roll each piece into a ball.  Cover and rest 10min to let the gluten relax.

18.  Take the first dough, flatten a little with our palm.  Roll it out and then turn it 90°.  Continue to roll it to form an oval shape.

19.  Prepare a small dish of oil.
20.  Brush half the oval with a thin layer of oil.  The thin layer of oil prevents the two halves of the dough from sticking after folding.

21.  Fold the dough into half and place it on a baking paper.

22.  Repeat steps 18-21 for the remaining dough balls.

23.  Fill up the steaming pot with 1/3 water.  Heat up this water to about 50°C-60°C.  

24.  Place the steamer tray, covered, on the steaming pot. 

25.  Proof for about 90-120min or until the dough feels light when lifted.

26.  Remove the steaming tray and bring the water in the steaming pot to a boil. 
27.  Put the steaming tray back on the steaming pot.  Steam on medium low flame for 12min.
28.  Turn off the flame and rest for 3min.
29.  Remove the cover slowly.  

30.  Voila!  The Sourdough Steamed Gua Bao is ready!