Try Steamed Bao Buns Recipe for Every Occasion: From Appetizers to Main Courses
Create soft and fluffy steamed bao buns at home with this easy recipe! Learn to make the perfect dough, filled with savory or sweet fillings of your choice. Follow step-by-step instructions for delicious bao buns every time. Ideal for family gatherings or a fun weekend project. Discover the secrets to authentic, mouth-watering bao buns!
Dough:
- Activate Yeast: In a small bowl, dissolve sugar in warm water. Sprinkle yeast over the water and let it sit for about 5 minutes until it becomes frothy.
- Mix Dough: In a large bowl, combine flour and baking powder. Add the yeast mixture and vegetable oil to the flour. Mix until a dough forms.
- Knead Dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
- Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1-2 hours or until it doubles in size.
Filling:
- Prepare Filling: Mix all the filling ingredients in a bowl. Adjust the seasoning to taste.
Assembling Bao Buns:
- Divide Dough: After the dough has risen, punch it down and divide it into 12-16 equal pieces.
- Roll Out Dough: Roll each piece into a small ball, then flatten each ball into a disc about 4 inches in diameter.
- Fill and Seal: Place a spoonful of filling in the center of each disc. Gather the edges of the dough around the filling, pinching to seal and form a bun. Place each bun on a piece of parchment paper.
Ingredients
- 525g plain flour
- 1½ tbsp caster sugar
- 1 tsp fast-action dried yeast
- 50ml milk
- 1 tbsp sunflower oil
- 1 tbsp rice vinegar
- 1 tsp baking powder
Nutritional Information
- kcal: 119
- fat 1g: 1g
- saturates: 0g
- carbs: 23g
- sugars: 2g
- fibre: 1g
- protein: 3g
- salt: 0.2g
Directions
- STEP 1
Mix the flour, caster sugar, and ½ teaspoon salt in a large bowl. Dissolve the yeast and a pinch of sugar in 1 tablespoon of warm water, then add it to the flour with the milk, sunflower oil, rice vinegar, and 200ml water. Mix into a dough, adding a little extra water if needed.
- STEP 2
Tip the dough onto a lightly floured work surface and knead for 10–15 minutes, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth, and leave to rise for 2 hours, or until doubled in size.
- STEP 3
Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 minutes.
- STEP 4
Roll out the dough into a long sausage shape, about 3 cm thick, then cut into pieces that are about 3cm wide – you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2–3 minutes.
- STEP 5
Use a rolling pin to roll out each ball, one by one, into an oval shape about 3–4 mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the center of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- STEP 6
Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel, and leave to prove in a warm place for 1 hour 30 minutes, or until doubled in size.
- STEP 7
Heat a large steamer over medium-high heat. Steam the buns for 8 minutes until puffed up (you’ll need to do this in batches). Prise open each bun and fill with our barbecue pork, pickled carrots, and pickled carrot & mooli. Eat while they’re still warm.
What's Your Reaction?
