Deep Fried Pineapple Pizza Bao

Deep Fried Pineapple Pizza Baozi! It's... unironically good. Trust us.

0:00 - Just a joke?
0:35 - The "Pizza is Baozi" urban legend
2:19 - Why these actually work
3:27 - Making the dough
4:53 - Rolling the wrappers
6:25 - Fillings
8:57 - Wrapping
10:10 - Proof and Steam
11:24 - Deep Frying
12:16 - WATCH THIS BEFORE COSPLAYING VINCENZO

* For the bao dough (% is bakers percentage)
AP flour () 200g (100%)
Full fat milk () 80g (40%)
Water 28g (14%), (see pinned notes for adjustment if using King Arthur flour)
Sugar 8g (4%)
Salt 2g (1%)
Instant dry yeast () 2g (1%)
* Tomato sauce
Tomato () 200g, or one large tomato
Garlic 1 big clove, minced
Liaojiu aka Shaoxing wine () 1/2 tbsp
Light soy sauce () 1/2 tbsp
Salt 1/4 tsp
Sugar 1/4 tsp
MSG () 1/8 tsp
White pepper powder () ~1/8 tsp
Toasted sesame oil (/) ~1/4 tsp
* Slurry
Cornstarch (/) 1/2 tsp
Water 1/2 tbsp
* Other filling components
Pineapple () ~80g, half cm dice, preferably fresh and ripe
Ham (/) ~70g, half cm dice
Low moisture mozzarella cheese ~80g, half cm dice
Kewpie mayo () ~50g, if using

Add in salt and sugar to one side in the flour bowl, add the yeast in the other side.
Add milk to the salt and sugar side, then add water to the yeast side.
Mix till it becomes bits, press into a ball, transfer to a working surface and knead for 6-8 minutes till relatively smooth.
Shape into a ball and ferment till double in size.

When dough is fermenting, make the filling.
Roast the tomato over fire (or blanch it) then peel off the skin.
Remove the core, seeds, and juice. Cut into 1/2 cm dice.
To a pan, add in one tbsp oil, fry the minced garlic till fragrant, add in the tomato dice.
Fry a ~1 minute, add in the liaojiu aka Shaoxing wine, quick fry, then add in the light soy sauce and the seasoning except MSG.
Fry it together till most of the liquid is evaporated, add in the MSG and slurry.
After it thickens, heat off, add in the white pepper and toasted sesame oil. Set aside.
Then dice the pineapple and ham, set aside.

Back to the bao dough. Take it out from the bowl, punch a hole in the center. Extend the dough along the hole and form it into a thick ring. Tear it in half, then tear both pieces in half. Evenly tear them into 8 pieces. Or use a scale to help portion out 40g/piece.
Roll the edge of the dough and fold towards the center to form a ball, then roll the seamed side. Work through the 8 pieces and let it rest for 15 minutes.
As theyre resting, cut out 8 pieces ~2*2 inch parchment paper and lay them out in the steamer.

Back to the wrapper. Take one ball, seam side facing up, use your palm to press it down into a thick disc. Then use the rolling pin in one hand, gently roll into the center, than use some light force roll back out from the center.
Roll along the wrapper in a circular motion till you get a wrapper thats ~12cm in diameter. Set aside following the sequence of rolling, remember which one is first and which one is last.
Work through the wrapper. Then grab the *first* rolled out wrapper, place 1/2 tbsp of that tomato sauce (or Japanese mayo if using), then 1 tbsp each of cheese, ham and pineapple. The sauce should go in first so that it wont squeeze into the pleats later.

To wrap, take one side and start pleating.
Use the thumb and index finger to pinch the pleats and the outer rim of the wrapper thinner, so that we can extend and create more room for pleating and sealing. Once finish pleating, pinch and twist the top to seal it tight. (Uncut video available).
Place the finished one in the steamer, cover to prevent dry out.
Work through the 8 baos, then proof over 35C water for 5-15 minutes depends on your ambient temperature. When you poke your finger into the dough, if it slowly bounces back in 2-3 seconds, then its ready to steam.

To steam, bring a pot/wok of water to a rapid boil, place the steamer on it, let it steam on medium high for 8 minutes. Then shut off the heat, let it sit for a minute or two. Take it out.
They can be eaten right away. Or, let them cool down to touch, then deep fry.

*DO NOT DEEP FRY ANY BAO THAT GOT LEAKAGE
To deep fry, heat up 2-3 inch worth of oil in your utensil of choice to 185C. Place the now cool to touch bao pleat side down, fry for 35-40 seconds.
Then flip, and fry the other side for the same amount of time.
Take it out and lay it on a paper towel-lined plate. Work through the baozi and eat them while hot.

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Outro Music: by
Found via My Analog Journal (great channel): https://www.youtube.com/watch?v=GHaL5H-VYRg