Chestnut jam Baozis

Baozis are a perfect autumn and of course winter treat. They are little steamed brioches that melt in your mouth, little pieces of couldy pastry which fills you with warmth. It’s also quite versatile, and depending on what you’ve got in store, they can be as sugary or savoury as you want. But this is autumn, so I went with delightful chestnut jam.

Heavenly Baozis, with chestnut jam filling:

by Benoit Rajalu

Ingredients for 12 brioches:

• 1/2 cup warm water
• 1/4 cup caster sugar
• 2 1/2 cup all purpose flour
• 2 teaspoons baking powder
• 1/2 cube of fresh yest, or 2 teaspoons activated dry yeast
• 3 tablespoons melted butter
• 1/2 cup chestnut jam

Instructions:

This is pretty straightforward. Mix the dry ingredients in a large bowl. Mix the warm water, yeast and butter together, then pour over the flour, sugar and baking powder mixture.

Knead until you get an elastic, not too sticky dough. Let it rise for one, two or three hours, it needs to double in size at least. Use that time to prepare 12 squares of sulfurised paper, make them about 7 by 7cm.

When it’s done, prepare your steam cooker. Make a roll with the dough, and cut 12 pieces off it, making little balls out of these.

When the steam is blazing hot, flatten the balls, pour 1 teaspoon of jam inside, fold the sides over the jam, and seal the newly-formed ball with a pinching and twisting gesture. Place the balls face down on the sulfurised paper.

Steam them four by four if you can, for about 10 minutes, then enjoy while it’s warm.

Baozis keep well enough in an air-thight container. You just have to steam them again right before serving.

Best served with: Black Tea

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