Bao Buns
Bao buns are easier to make than you think! Here’s my recipe. I recommend serving them with char siu pork belly and pickled carrots & cucumber.
Makes 8
Hands-on Time 20 minutes
Proving Time +1 hour
Steaming Time 10 minutes
Ingredients
250g plain flour
50g rice flour
1 sachet or 2½ tsp fast-action yeast
50g caster sugar
Pinch of salt
1½ tsp baking powder
180ml full-fat milk
2 tbsp plus extra for greasing oil (flavourless, e.g., sunflower or vegetable)
Kettle of water
Equipment
Mixing bowl
Spatula
Tea towel
Baking parchment
Scissors
Knife
Rolling pin
Pastry brush
Saucepan and steaming basket
Method
1. Make the Dough
In a mixing bowl, combine the plain flour, rice flour, yeast, sugar, salt, and baking powder.
Add the milk and 2 tablespoons of oil. Mix with a spatula until a dough forms.
Knead the dough on a clean surface for 10 minutes until smooth.
Lightly grease the mixing bowl with oil. Return the dough to the bowl, cover with a tea towel, and let it prove for at least 1 hour, or until doubled in size.
2. Prepare the Steaming Liners
Cut circles of baking parchment to fit the steaming baskets. Fold the circles into eighths and cut small triangles along the folds to create steam vents.
Cut 8 rectangular strips of parchment (approx. 6cm wide).
3. Shape the Buns
Divide the dough into 8 equal portions and roll each into a ball.
Roll out each ball into an oval shape using a rolling pin. Brush the surface lightly with oil.
Place a parchment rectangle on the bottom half of the dough and fold the top half over. Place the bun on a prepared steamer liner. Repeat with the remaining dough.
Let the buns rest for at least 30 minutes.
4. Steam the Buns
Boil a kettle of water. Pour the water into a saucepan and bring to a simmer over medium heat.
Place the buns in the steaming basket, ensuring they are spaced apart. Cover and steam for 10 minutes.
Carefully remove the buns from the steamer and let them cool on a clean piece of parchment.
Enjoy!
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