Bao Buns
Steamed Bao buns are soft and pillowy bread pockets originating from Chinese cuisine. These fluffy buns are perfect to fill with savoury ingredients like pork belly or tofu, and topped with fresh herbs and delicious vegetables, creating a delightful fusion of textures and flavours in every single bite.
Equipment
- Stand Mixer
- Steam Basket (see note #2)
Ingredients
- 3¾ cups all purpose flour
- 2 tbsp sugar
- 2 tsp instant yeast fast rising
- 3 tbsp milk
- ½ tsp salt
- ¾ cup warm water
- 3 tbsp butter softened
- 1 tbsp olive oil
Instructions
- In a small bowl combine warm water with the sugar and the yeast.
- Combine the flour and salt in the bowl of the stand mixer.
- Warm the milk and butter in a small sauce pan over low heat until the butter has melted. (Make sure NOT to boil the milk.)
- Make a well in the middle of the flour, add the yeast mixture and the warm milk into the well.
- Using the dough hook attachment, knead the mixture at low speed, until a ball has formed. (see note #1.)
- Add the dough to a bowl and cover with a damp towel or plastic wrap and rest for 30 min.
- After dough has proofed split the dough into 16-20 even sized balls.
- Roll out each ball into a flat disc about ½ cm.
- Brush each disc lightly with oil and fold the discs in half to form a half moon shape.
- Once you’ve finished making the half moons, place them on a baking sheet lined with parchment paper, cover with plastic wrap and allow to rest for 1-2 hours.
- Line your the steam basket with parchment paper. (If you don’t have a steam basket see note #2.)
- Now add the bao buns to the parchment lined baskets and cover the buns with the lid.
- Steam the buns for about 10 minutes per batch.
- Serve warm with your favorite fillings.
Notes
- Dough Consistency: Make sure the dough isn’t too wet or sticky. If it feels sticky, add a little flour at a time until the dough is smooth and no longer sticks to your hands.
- Proofing Time: Allow the dough to rise in a warm place for about 1-2 hours, or until it doubles in size. This helps the buns become light and fluffy.
- Shape Consistency: When shaping the dough into balls, try to keep the sizes as uniform as possible to ensure even cooking.
- Makeshift Steamer: To create a makeshift steamer, place a small metal rack at the bottom of a large pot. Add enough water to the pot to come just below the rack. Cover the rack with parchment paper and bring the water to a boil, covering the pot with a lid.
- Steaming Tips: Make sure the steamer basket or parchment paper doesn’t touch the water. This ensures the buns don’t get soggy.
- Filling Options: Bao buns can be filled with a variety of ingredients like braised pork belly, tofu, or vegetables. Be mindful not to overfill the buns to prevent them from tearing while steaming.
- Avoid Over steaming: Over steaming the buns can cause them to become tough, so be sure to check on them after the recommended steaming time.
- Storage: Store Bao buns in an airtight container for up to one week to maintain their freshness.
- Reheating: To reheat Bao buns, place them on a microwave-safe plate, cover with a damp paper towel, and microwave for 30 seconds for the best texture.
- Freezing: You can freeze uncooked bao buns. To do this, steam them for about 3-4 minutes, let them cool completely, and then freeze in an airtight container. When ready to cook, steam from frozen for 10-12 minutes.
- Serving Tip: Serve the bao buns fresh, preferably while they’re still warm, to enjoy the soft and fluffy texture at its best.
Tried this recipe?
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