Cannabis-Infused Bao, Three Ways
If you’ve never had bao (rhymes with ‘wow’) before, you’re in for a treat. Dense and fluffy, the Chinese-style buns are sweeter and softer than Western dinner buns, but possibly more versatile. Whether you stuff them with BBQ pork ribs, steamed shrimp, saucy curry or marshmallows and chocolate, these bao are a decadent vessel for all for all your favourite fillings. They are also quite lightly dosed, so go ahead and add one of our infused sauces if you’re seeking a more cerebral experience.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
Add boiled shrimp, shredded Napa cabbage, fresh cilantro and our chipotle cannabis crema for a Tex Mex bao.
Dessert bao? Why not? Stuff milk chocolate into freshly steamed buns and let it melt, then add roasted marshmallows, squeeze and savour.
2 cups all purpose flour (or gluten-free bread flour)
⅔ cups cannabis-infused magic milk
2 tsp instant yeast
Pinch of salt
2 tbsp sugar (optional)
1 tbsp vegetable oil (optional)
In a stand mixer, mix all the ingredients for 9 -12 minutes on low speed with the hook until you get a smooht, elastic dough. Shape the dough into a large ball and cover with a wet cloth. Set aside for proofing (around 1 hour).
When the dough is about 1.5 times in size (or double, try not to over-proof), re-knead until it is smooth. Divide the ball into 8 portions. Knead each of the portions for 1 or 2 minutes until smooth. Roll each of the small balls into an oval shape.
Slightly dust the ovals (or brush them with a layer of oil) and fold the dough in half, with the crease in the middle.
Place them in steamer with a lid on a pot of room temperature water. Turn the heat to high and steam for 2-3 minutes. Turn off the heat and wait for 15 minutes (this is an easy way to re-proof the bao). Re-start the cooking process by turning the heat up to high again, and steam the buns for 10 minutes after the water starts boiling.
**Steamers may vary. If yours comes with specific instructions, follow those.
**Baos keep well in the freezer. Cook them first, allow to cool, then freeze. To use, steam them lightly to bring them back to heat.