Bao Bun

Ingredients:

3 Cups All Purpose Flour

¼ Teaspoon Baking Powder (4g)

1.5 Teaspoon Dry Active Yeast (5g)

2.5 Tablespoon Granulated Sugar (35g)

2 Tablespoon Vegetable Oil

2/3 Cup -1 Cup Warm Water (200g)

16 squares of parchment paper (4”x4”)

Directions:

1. Mix Yeast with 2/3 cups warm water and 1/2 tablespoon sugar.
2. Mix Flour, baking powder, 2 tablespoons sugar in a separate bowl and whisk to combine.
3. Mix the liquid ingredients with the dry ingredients, add extra 1/3 cup of water if necessary.
4. Form a bowl and knead for 10 mins. If sticks to palm of hands sprinkle with flour. 
5. Place ball of dough in lightly greased bowl and cover. Let rise for 1-2 hours until doubled in size.
6. Punch down dough and knead a little. Divide into 16 pieces (40-50g). Roll out into an oval. Brush vegetable oil on the lower half and then fold in half so it looks like a taco. (Oil will make it open easily after it done cooking.)

Cream Puffs

No Fuss Pastry Cream Ingredients:
Makes 2 1/2 Cups

-1/2 cup sugar
-1/4 cup cornstarch
-Pinch of kosher salt
-2 cups whole milk
-4 large egg yolks
-2 tablespoons unsalted butter
-1 teaspoon pure vanilla extract

Directions: 

1. 1.Whisk together sugar, cornstarch, and salt in a medium saucepan. Whisk together milk and egg yolks in a glass measuring cup; add to saucepan along with butter and bring to a boil over medium heat. Let boil 1 minute, still whisking; then remove from heat and stir in vanilla.
2. 2.Strain pastry cream through a fine-mesh sieve into a bowl. Cover with plastic wrap, pressing it directly onto surface of cream to prevent skin from forming. Refrigerate until chilled, at least 2 hours and up to 2 days. Just before using, whisk until smooth.

Cream Puff Ingredients:
Makes 22 Puffs

-1/2 cup (1 Stick) unsalted butter, cut into pieces
-1/2 tsp salt
-4 large eggs
-1 tsp sugar
-1 cup all purpose flour
-1 cup water

Directions:

1. 1.Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
2. 2.In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil. Remove pan from heat and mix in flour with wooden spoon until combined. Put back over heat and continue to stir until a film forms on the bottom of the pan.
3. 3.Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
4. 4.Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan or use a 1-1/2 inch scooper. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day. (Tried baking at 425 for 10 mins and 325 for 20. 
5. 5.Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

Ganache Ingredients:

- 2 oz semi- sweet chocolate chips
-1/4 cup heavy whipping cream

Directions:

1. 1. Place 2 oz of chocolate chips in a small heat safe bowl.
2. 2. Heat cream (in saucepan or microwave) until it is just a simmer then remove and pour over chocolate chips. Let rest for 2 minutes then whisk until smooth sauce forms. 
3. 3. Dip the top half of filled and chilled cream puffs into chocolate sauce, allowing excess to drip off. 

Recipes adapted from Martha Stewart