{"id":2005,"date":"2024-08-30T13:00:00","date_gmt":"2024-08-30T11:00:00","guid":{"rendered":"https:\/\/rqrgastrobar.es\/?p=2005"},"modified":"2024-09-18T08:40:55","modified_gmt":"2024-09-18T06:40:55","slug":"como-hacer-pan-bao-en-casa","status":"publish","type":"post","link":"https:\/\/rqrgastrobar.es\/en\/como-hacer-pan-bao-en-casa\/","title":{"rendered":"\u00bfC\u00f3mo hacer pan bao en casa?"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"2005\" class=\"elementor elementor-2005\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d040713 e-flex e-con-boxed e-con e-parent\" data-id=\"d040713\" data-element_type=\"container\" data-settings=\"{&quot;container_type&quot;:&quot;flex&quot;,&quot;content_width&quot;:&quot;boxed&quot;}\" data-core-v316-plus=\"true\">\n\t\t\t\t\t<div class=\"e-con-inner\">\n\t\t\t\t<div class=\"elementor-element elementor-element-13da123 elementor-widget elementor-widget-text-editor\" data-id=\"13da123\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.18.0 - 20-12-2023 *\/\n.elementor-widget-text-editor.elementor-drop-cap-view-stacked .elementor-drop-cap{background-color:#69727d;color:#fff}.elementor-widget-text-editor.elementor-drop-cap-view-framed .elementor-drop-cap{color:#69727d;border:3px solid;background-color:transparent}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap{margin-top:8px}.elementor-widget-text-editor:not(.elementor-drop-cap-view-default) .elementor-drop-cap-letter{width:1em;height:1em}.elementor-widget-text-editor .elementor-drop-cap{float:left;text-align:center;line-height:1;font-size:50px}.elementor-widget-text-editor .elementor-drop-cap-letter{display:inline-block}<\/style>\t\t\t\t<p>En el Blog de <strong><a href=\"https:\/\/rqrgastrobar.es\/en\/\" target=\"_blank\" rel=\"noopener\">RQR Gastrobar<\/a><\/strong>, te ense\u00f1amos a <b>hacer<\/b><strong>\u00a0pan bao<\/strong>\u00a0en casa, tanto la versi\u00f3n cl\u00e1sica, como algunas alternativas, como <b>pan bao con tinta de calamar<\/b>.\u00a0<\/p><p>\u00a1Sigue leyendo y descubre c\u00f3mo hacer <strong>el mejor pan bao<\/strong>!<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-33e8830 elementor-widget elementor-widget-spacer\" data-id=\"33e8830\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.18.0 - 20-12-2023 *\/\n.elementor-column 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.elementor-toc__list-item{counter-increment:item}ol.elementor-toc__list-wrapper .elementor-toc__list-item-text-wrapper:before{content:counters(item,\".\") \". \"}<\/style>\t\t<div class=\"elementor-toc__header\">\n\t\t\t<h4 class=\"elementor-toc__header-title\">\n\t\t\t\t\u00cdNDICE\t\t\t<\/h4>\n\t\t\t\t\t\t\t<div class=\"elementor-toc__toggle-button elementor-toc__toggle-button--expand\" role=\"button\" tabindex=\"0\" aria-controls=\"elementor-toc__e0e4afa\" aria-expanded=\"true\" aria-label=\"Open table of contents\"><svg aria-hidden=\"true\" class=\"e-font-icon-svg e-fas-chevron-down\" viewbox=\"0 0 448 512\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M207.029 381.476L12.686 187.132c-9.373-9.373-9.373-24.569 0-33.941l22.667-22.667c9.357-9.357 24.522-9.375 33.901-.04L224 284.505l154.745-154.021c9.379-9.335 24.544-9.317 33.901.04l22.667 22.667c9.373 9.373 9.373 24.569 0 33.941L240.971 381.476c-9.373 9.372-24.569 9.372-33.942 0z\"><\/path><\/svg><\/div>\n\t\t\t\t<div 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xmlns=\"http:\/\/www.w3.org\/2000\/svg\"><path d=\"M500 975V858C696 858 858 696 858 500S696 142 500 142 142 304 142 500H25C25 237 238 25 500 25S975 237 975 500 763 975 500 975Z\"><\/path><\/svg>\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ea0f807 elementor-widget elementor-widget-spacer\" data-id=\"ea0f807\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-86c002e elementor-widget elementor-widget-heading\" data-id=\"86c002e\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<style>\/*! elementor - v3.18.0 - 20-12-2023 *\/\n.elementor-heading-title{padding:0;margin:0;line-height:1}.elementor-widget-heading .elementor-heading-title[class*=elementor-size-]>a{color:inherit;font-size:inherit;line-height:inherit}.elementor-widget-heading .elementor-heading-title.elementor-size-small{font-size:15px}.elementor-widget-heading .elementor-heading-title.elementor-size-medium{font-size:19px}.elementor-widget-heading .elementor-heading-title.elementor-size-large{font-size:29px}.elementor-widget-heading .elementor-heading-title.elementor-size-xl{font-size:39px}.elementor-widget-heading .elementor-heading-title.elementor-size-xxl{font-size:59px}<\/style><h2 class=\"elementor-heading-title elementor-size-default\">\u00bfQu\u00e9 es el pan bao?\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-cf829b5 elementor-widget elementor-widget-text-editor\" data-id=\"cf829b5\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>El <strong>pan bao<\/strong> es un tipo de <b>pan al vapor<\/b> <strong>originario de Asia<\/strong>, conocido por su suavidad y esponjosidad. Su masa es muy similar a la de otros panes, pero la gran diferencia est\u00e1 en la forma de cocci\u00f3n: <b>se cocina al vapor en lugar de hornearse<\/b>, lo que le da una textura \u00fanica y ligera. En la <strong>gastronom\u00eda china<\/strong>, este pan es conocido como <em>gua bao<\/em> y suele servirse con diferentes rellenos como panceta, cerdo agridulce o vegetales.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2a0ca09 elementor-widget elementor-widget-heading\" data-id=\"2a0ca09\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">T\u00e9cnicas b\u00e1sicas para hacer pan bao\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de0797a elementor-widget elementor-widget-text-editor\" data-id=\"de0797a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p><b>Hacer<\/b><strong> pan bao <\/strong>no es complicado, pero requiere seguir algunas t\u00e9cnicas clave para obtener el mejor resultado. El proceso de <strong>fermentaci\u00f3n<\/strong> es fundamental para que el pan crezca y se vuelva esponjoso. Despu\u00e9s del amasado, la masa debe reposar hasta doblar su tama\u00f1o, lo que puede llevar de una a dos horas. La <b>cocci\u00f3n al vapor<\/b> es otro aspecto esencial: es necesario cocer los panes en una <strong>vapore<\/strong><strong>ra<\/strong> para que mantengan su suavidad. A continuaci\u00f3n, veremos las <b>herramientas necesarias<\/b> para lograr esto.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-93301f9 elementor-widget elementor-widget-text-editor\" data-id=\"93301f9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Para <b>hacer pan bao en casa<\/b>, lo ideal es contar con una\u00a0<a style=\"font-weight: bold;\" href=\"https:\/\/es.wikipedia.org\/wiki\/Vaporera_de_bamb%C3%BA\" target=\"_blank\" rel=\"noopener\">vaporera de bamb\u00fa<\/a>,<b> <\/b>la opci\u00f3n m\u00e1s tradicional. Sin embargo, si no tienes una vaporera, puedes improvisar alguna otra herramienta, como una olla con un colador resistente al calor. Lo importante es que los panes no toquen el agua directamente y se cocinen solo con el vapor.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-79dece6 elementor-widget elementor-widget-heading\" data-id=\"79dece6\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Receta para hacer Pan bao cl\u00e1sico\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a1421c2 elementor-widget elementor-widget-heading\" data-id=\"a1421c2\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Ingredientes:<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7f239fd elementor-widget elementor-widget-text-editor\" data-id=\"7f239fd\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>250 g de harina de trigo.<\/li><li>6 g de levadura fresca.<\/li><li>160 ml de agua.<\/li><li>30 ml de aceite de girasol.<\/li><li>1\/2 cucharadita de sal.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9f3aac1 elementor-widget elementor-widget-heading\" data-id=\"9f3aac1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Preparaci\u00f3n:\n\n<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7f4f6f8 elementor-widget elementor-widget-text-editor\" data-id=\"7f4f6f8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Mezcla todos los ingredientes en un bol y amasa hasta obtener una masa suave y homog\u00e9nea.<\/li><li>Deja reposar la masa cubierta con un pa\u00f1o h\u00famedo hasta que doble su volumen (aproximadamente 1-2 horas).<\/li><li>Divide la masa en porciones de 50 g, est\u00edralas y d\u00f3blalas en forma de bao.<\/li><li>Coloca los panes en la vaporera y deja reposar durante 30 minutos m\u00e1s.<\/li><li>Cocina los panes al vapor durante 10-15 minutos. Deja enfriar antes de servir.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d84bb35 elementor-widget elementor-widget-heading\" data-id=\"d84bb35\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Receta para hacer Pan bao: Otras opciones\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2ee232b elementor-widget elementor-widget-heading\" data-id=\"2ee232b\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">1. Pan bao con tinta de calamar<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b3d4351 elementor-widget elementor-widget-heading\" data-id=\"b3d4351\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Ingredientes:<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-5c0f09a elementor-widget elementor-widget-text-editor\" data-id=\"5c0f09a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>250 g de harina de trigo.<\/li><li>6 g de levadura fresca.<\/li><li>160 ml de agua.<\/li><li>30 ml de aceite de girasol.<\/li><li>1\/2 cucharadita de sal.<\/li><li>1 sobre de tinta de calamar.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ce83ca5 elementor-widget elementor-widget-heading\" data-id=\"ce83ca5\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Preparaci\u00f3n:<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a94969f elementor-widget elementor-widget-text-editor\" data-id=\"a94969f\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Sigue el mismo proceso que en la receta cl\u00e1sica, pero a\u00f1ade la <strong>tinta de calamar<\/strong> al mezclar los ingredientes. Esto le dar\u00e1 al <strong>pan bao<\/strong> un color negro intenso.<\/li><li>Deja reposar, divide la masa y cocina al vapor de la misma manera.<\/li><li>Este tipo de <strong>pan bao<\/strong> combina a la perfecci\u00f3n con <strong>rellenos de mariscos o pescado.<\/strong><\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-609c417 elementor-widget elementor-widget-heading\" data-id=\"609c417\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">2. Pan bao integral<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-eda3583 elementor-widget elementor-widget-heading\" data-id=\"eda3583\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Ingredientes:<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7ba4741 elementor-widget elementor-widget-text-editor\" data-id=\"7ba4741\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>150 g de harina de trigo integral.<\/li><li>100 g de harina de trigo blanca.<\/li><li>6 g de levadura fresca.<\/li><li>160 ml de agua.<\/li><li>30 ml de aceite de girasol.<\/li><li>1\/2 cucharadita de sal.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-ec9d134 elementor-widget elementor-widget-heading\" data-id=\"ec9d134\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Preparaci\u00f3n:<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f6f840b elementor-widget elementor-widget-text-editor\" data-id=\"f6f840b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Mezcla las dos harinas con el resto de los ingredientes. Amasa y deja reposar como en las recetas anteriores.<\/li><li>Una vez la masa haya doblado su tama\u00f1o, divide en porciones, estira y cocina al vapor.<\/li><li>Este <strong>pan bao<\/strong> es<strong> ideal para quienes buscan una opci\u00f3n m\u00e1s saludable<\/strong>, y puedes agregar semillas o cereales a la masa para un toque extra.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a6d501c elementor-widget elementor-widget-heading\" data-id=\"a6d501c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">3. Pan bao con leche y mantequilla\n<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-277da73 elementor-widget elementor-widget-heading\" data-id=\"277da73\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Ingredientes:<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-40cdea7 elementor-widget elementor-widget-text-editor\" data-id=\"40cdea7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>250 g de harina de trigo.<\/li><li>6 g de levadura fresca.<\/li><li>100 ml de agua.<\/li><li>60 ml de leche.<\/li><li>30 ml de mantequilla derretida.<\/li><li>1\/2 cucharadita de sal.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-999e06a elementor-widget elementor-widget-heading\" data-id=\"999e06a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h4 class=\"elementor-heading-title elementor-size-default\">Preparaci\u00f3n:<\/h4>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-abe0674 elementor-widget elementor-widget-text-editor\" data-id=\"abe0674\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<ul><li>Mezcla la leche y la mantequilla con el resto de los ingredientes y amasa hasta obtener una masa suave.<\/li><li>Deja reposar hasta que la masa doble su tama\u00f1o, divide en porciones y cocina al vapor.<\/li><li>Esta <strong>versi\u00f3n de pan bao<\/strong> resulta m\u00e1s suave y es ideal para <strong>rellenar con ingredientes dulces<\/strong>, como crema de avellanas o frutas.<\/li><\/ul>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a762032 elementor-widget elementor-widget-heading\" data-id=\"a762032\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Opciones de rellenos para el pan bao\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f2358b7 elementor-widget elementor-widget-text-editor\" data-id=\"f2358b7\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Las <strong>opciones para rellenar el pan bao<\/strong> son infinitas. Entre los<strong> rellenos cl\u00e1sicos<\/strong> se encuentra la <strong>panceta china<\/strong>, cocinada lentamente con especias. Otras alternativas para rellenos de <strong>pan bao<\/strong> incluyen <strong><em>pulled pork<\/em><\/strong>, c<strong>arrilleras de ternera<\/strong>, y <strong>opciones vegetarianas,<\/strong> como <strong>tofu marinado<\/strong> o <strong>verduras a la plancha<\/strong>. Tambi\u00e9n puedes experimentar con sabores m\u00e1s ex\u00f3ticos como <a href=\"https:\/\/rqrgastrobar.es\/en\/como-hacer-una-cochinita-pibil-jugosa-y-llena-de-sabor\/\" target=\"_blank\" rel=\"noopener\"><strong>cochinita pibil<\/strong><\/a> o <strong><a href=\"https:\/\/es.wikipedia.org\/wiki\/Tinga\" target=\"_blank\" rel=\"noopener\">tinga<\/a> de pollo<\/strong>.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d5e8ea1 elementor-widget elementor-widget-heading\" data-id=\"d5e8ea1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">\u00bfC\u00f3mo almacenar el pan bao?\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fbbc018 elementor-widget elementor-widget-text-editor\" data-id=\"fbbc018\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>El <strong>pan bao<\/strong> puede almacenarse f\u00e1cilmente en una bolsa herm\u00e9tica o congelarse para usarlo despu\u00e9s. Si decides congelarlo, aseg\u00farate de que los panes est\u00e9n completamente fr\u00edos antes de guardarlos, y col\u00f3calos separados con papel sulfurizado para evitar que se peguen entre s\u00ed. Para recalentar el <strong>pan bao<\/strong>, simplemente col\u00f3calos de nuevo en la vaporera durante unos minutos hasta que est\u00e9n calientes.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fb24ba4 elementor-widget elementor-widget-heading\" data-id=\"fb24ba4\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Preguntas frecuentes sobre la preparaci\u00f3n del pan bao\n<\/h2>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-18f0666 elementor-widget elementor-widget-heading\" data-id=\"18f0666\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">1. \u00bfPor qu\u00e9 no sube mi pan bao?\n<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2b9b6cb elementor-widget elementor-widget-text-editor\" data-id=\"2b9b6cb\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>La <strong>levadura<\/strong> podr\u00eda estar vencida o no haber fermentado correctamente. Aseg\u00farate de darle el tiempo necesario para levar.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-a18dc6c elementor-widget elementor-widget-heading\" data-id=\"a18dc6c\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">2. \u00bfC\u00f3mo evito que se peguen los panes al cocerlos?\n<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-e3395f9 elementor-widget elementor-widget-text-editor\" data-id=\"e3395f9\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Utiliza <strong>papel de horno<\/strong> entre los panes o <strong>engrasa ligeramente<\/strong> la superficie de la vaporera.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-30c590d elementor-widget elementor-widget-heading\" data-id=\"30c590d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">3. \u00bfCu\u00e1nto tiempo se debe fermentar la masa?<\/h3>\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-9f19c2b elementor-widget elementor-widget-text-editor\" data-id=\"9f19c2b\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<p>Depende de la temperatura, pero lo ideal es <strong>entre 1 y 2 horas<\/strong>, o hasta que la masa doble su tama\u00f1o.<\/p>\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>En el Blog de RQR Gastrobar, te ense\u00f1amos a hacer\u00a0pan bao\u00a0en casa, tanto la versi\u00f3n cl\u00e1sica, como algunas alternativas, como pan bao con tinta de calamar.\u00a0 \u00a1Sigue leyendo y descubre c\u00f3mo hacer el mejor pan bao! \u00cdNDICE \u00bfQu\u00e9 es el pan bao? El pan bao es un tipo de pan al vapor originario de Asia, [&hellip;]<\/p>","protected":false},"author":1,"featured_media":2006,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>\u00bfC\u00f3mo hacer pan bao en casa? 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