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Bao Buns, A Foolproof Recipe

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Soft, fluffy bao buns made from a simple homemade dough and gently steamed until light and pillowy. These versatile folded buns are perfect for filling with savory meats, tofu, or fresh vegetables.

Ingredients

300 g all-purpose flour

1¼ teaspoon instant yeast

1 teaspoon baking powder

1 teaspoon white sugar

165 g lukewarm water or milk

Oil, for brushing

Instructions

  1. In a large bowl, combine the all-purpose flour, instant yeast, baking powder, and sugar.
  2. Gradually pour in the lukewarm water or milk while stirring until the mixture comes together into a dough.
  3. Knead the dough by hand until rough, let it rest for 10 minutes, then knead again for 2 to 3 minutes until smooth. Alternatively, knead in a stand mixer with a dough hook on low speed for 8 to 10 minutes until smooth and elastic.
  4. Roll the dough into a rope and divide it into 8 to 12 equal pieces. Shape each piece into a ball and roll each ball into an oval about ½ cm thick.
  5. Lightly brush oil over one half of each oval and fold it lengthwise to create the classic bao shape.
  6. Line steamer baskets with perforated parchment paper or silicone liners and arrange the buns with space between them.
  7. Let the shaped buns proof for about 30 minutes until slightly puffed and lighter in texture.
  8. Add about 500 ml of water to a wok or pot and place the steamer baskets on top. Cover with a lid.
  9. Bring the water to a boil over high heat, then reduce to medium-low once steaming begins and steam the buns for 10 minutes.
  10. Allow the buns to cool slightly before serving or storing.

Notes

  • Milk can be used instead of water for a softer and slightly richer dough.
  • For sweeter buns, add a little extra sugar to the dough.
  • You can substitute part of the flour with whole wheat flour, though the buns may be slightly less fluffy.
  • Fully cooled buns can be refrigerated for up to 4 days or frozen for up to 2 months.
  • Reheat by steaming for about 5 minutes from chilled or 7 minutes from frozen for the best texture.

Nutrition

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