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Step 1
To make the dough : In a medium bowl, combine all the dough ingredients and knead — by hand or with a mixer — to make a soft, elastic dough.
Step 2
, Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until it's nearly doubled in bulk.
Step 3
, To make the glaze : While the dough is rising, stir together the glaze ingredients. Set aside.
Step 4
, To shape the buns: Gently deflate the dough and divide it into 12 pieces (about 58g each). Cut out twelve 4” squares of parchment and set aside.
Step 5
, Roll each piece of dough into a long oval (about 8” long x 3” wide).
Step 6
, Working with one piece of dough at a time, lightly brush the oval with the glaze and use a bench knife or pizza cutter to cut four or five strips the length of the oval, keeping one end intact to make shaping easier.
Step 7
, Pick up the oval that’s been cut into strips and start twisting each end in opposite directions, like you were wringing a towel.
Step 8
, Continue to gently twist the dough so it forms a rope and then starts to twist in upon itself. Tuck the ends of the rope underneath and place the shaped bun on a parchment square. The ends don’t always want to stay tucked under, so it will take some practice to get uniform round buns.
Step 11
, Repeat with the remaining pieces of dough. Once all 12 buns have been shaped, cover and let them rise in a warm spot until puffy, about 40 to 60 minutes.
Step 12
, While the buns are rising, set up your steamer. You can use multiple bamboo steaming trays, or a stock pot with pasta and steaming inserts.
Step 13
, Bring your pot of water to a boil with the steamers or inserts in place.
Step 14
, Place the buns, on their parchment, in a single layer in the steamers.
Step 15
, Steam the buns for 13 minutes, then remove from the heat. Leave the lid on for another 5 minutes before removing (this will help prevent the buns from collapsing).
Step 16
, If not using immediately, cool the buns, transfer to a freezer bag, and freeze. To reheat, wrap with plastic wrap or put in a fold-and-close sandwich bag and microwave for 45 seconds.
Step 17
, To make the lobster filling : Remove the meat from the claws, knuckles, and tail of the lobsters.
Step 18
, Chop or tear the meat into small pieces and mix with the remaining filling ingredients.
Step 19
, To assemble : Slice the steamed buns in half, leaving one side attached. Fill the buns with the lobster salad and serve immediately.
Step 20
, Storage information: Any leftover baos should be cooled completely and then stored, well wrapped, before being frozen. To reheat, wrap with microwave-safe plastic or a wet paper towel and heat in the microwave for about 45 seconds.
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