Molly has made her 1st batch of Baozi or steamed buns. It was a success, which boosts her confidence in promoting more vegetarian versions of Chinese delicacies.
The Fillings: carrots, salted turnip leaves, soy balls, etc;
Leave the dough in room temperature for 1 hour;
wrapped the baozi with fillings, leave in room temperature for a few minutes until each surface becomes smoothly full.
Put in a steamer tray, steam for 30 minutes or so, until each baozi gets fluffy.
Coll down for a few minutes, enjoy with congee, pickles or some vegetable oil made butter.
Our Housemate from India, Anita is helping out with the process.