Final Baos

by Sherry Yard
from Desserts by the Yard
(Houghton Mifflin, 2007)
Makes 35 small dumplings

A bao (pronounced “bow”) is a Chinese bun. This version is like miniature chocolate-filled doughnuts. They’re made with sweet dough, filled with chocolate ganache, and fried like beignets. Capitalizing on the pun, I created them for Spago Hollywood’s star-studded last-night gala, to represent all of the sweet memories I had for that famous hillside restaurant.—Sherry Yard

convert Ingredients
For the ganache
6 ounces bittersweet chocolate, finely chopped
3/4 cup heavy cream
2 tablespoons light corn syrup

For the dough
1 cup cake flour
1 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
4 ounces unsalted butter, melted and still hot
1/4 cup milk
Vegetable oil, for deep-frying
Confectioners’ sugar, for dusting

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Method
Make the ganache
1. Place the chopped chocolate in a bowl. Bring the cream and corn syrup to a boil in a saucepan or in a microwave-safe bowl for about 1 minute. Pour over the chocolate and tap the bowl against your work surface to settle the chocolate into the cream. Let sit for 1 minute, then stir with a rubber spatula or a whisk until the chocolate is melted and the mixture is smooth. Allow to cool in a cool spot for about 1 hour, to 70°F (20°C); it should have the consistency of peanut butter.

2. Line a baking sheet with parchment paper. Fit a piping bag with a #6 plain tip. Fill the pastry bag with the ganache. Pipe 35 large kisses of the ganache (about the diameter of a quarter) onto the parchment, lifting up the piping bag as you pipe. Transfer to the freezer. Freeze for 1 hour (or for up to 1 week).

Make the dough
1. Sift together the flours, sugar, baking powder, baking soda, and salt into a large bowl. (Or sift into the bowl of a stand mixer fitted with the paddle attachment.)

2. In a medium bowl, whisk the eggs. Stream in the hot butter, whisking. Whisk in the milk. Scrape down the bowl.

3. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir (or beat on medium speed) until the dough comes together, about 2 minutes. Scrape out onto a lightly floured work surface and knead for 2 minutes, until the dough is homogeneous. Wrap in plastic wrap and refrigerate for at least 1 hour.

Assemble the baos
1. Lightly dust your work surface with flour. Roll out the dough to a 10-by-14-inch rectangle, about 1/8 inch thick. Cut into thirty-five 2-inch squares.

2. Place a frozen chocolate kiss in the center of each square. Pull up the edges of the dough and pinch together so that you have a tightly sealed bundle. Transfer to a parchment-lined baking sheet, cover with plastic, and allow to rest for 15 to 20 minutes in the refrigerator.

3. In a wide, deep saucepan or a deep fryer, heat 3 inches of oil over medium heat to 350°F (175°C) on a deep-fry thermometer. Place 4 baos on a large slotted spoon and carefully dip and release into the oil. Fry for 1 1/2 minutes, turning constantly.

4. Remove from the oil with a slotted spoon, drain on paper towels or on a rack, and allow to cool slightly. Repeat with the remaining baos. Dust with confectioners’ sugar and serve.

Recipe © 2007 by Sherry Yard. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.