Playing With Bao
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Perfectly wrapped bao ready to be steamed.
Fr. Ian Delinger
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The two key things to rolling out the dough are, 1) don't make it too big, and 2) make a flattened corona around the edge to made the center thicker in order to prevent leakage.
Fr. Ian Delinger
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Trent's perfectly wrapped bao makes it look so easy!
Fr. Ian Delinger
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Fr. Ian's didn't look the prettiest.
Fr. Ian Delinger
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The bao are steamed and ready to eat! Guess which one is Fr. Ian's.
Fr. Ian Delinger
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Trent mixes and works the dough before letting it rest and then shaping it into 60g dough balls to be rolled out and wrapped up.
Fr. Ian Delinger
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Time to let the bao cook in a steamer
Fr. Ian Delinger
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The insides of a Philly Cheesesteak Bao. Delicious!
Fr. Ian Delinger
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Chenda's Cambodian Bao that she brought to dinner at Fr. Ian's that very same night. Delicious!
Fr. Ian Delinger
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Fr. Ian made Mac & Cheese Bao, which Trent and Mike enjoyed.
Fr. Ian Delinger
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Fr. Ian's attempt at bao in 2019
Fr. Ian Delinger
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The end result of Fr. Ian's attempt at bao in 2019
Fr. Ian Delinger
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Fr. Ian's 2021 attempt at bao
Fr. Ian Delinger
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Fr. Ian's baked bao for Lunar New Year 2021
Fr. Ian Delinger
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Fr. Ian's 2021 Lunar New Year spread, including both steamed and baked bao.
Fr. Ian Delinger
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Fr. Ian's attempt at bao for Lunar New Year 2024. He over-crowded them, and they stuck together.
Fr. Ian Delinger
