Steamed Bao Buns
Fluffy, pillowy, and irresistibly tender, these Steamed Bao Buns are a must-try for lovers of Asian-inspired cuisine! Made from scratch with simple pantry staples like all-purpose flour, instant yeast, and milk, these cloud-like buns are lightly sweetened with granulated sugar and have just a hint of salt for balance. Perfectly steamed to achieve their signature softness, these buns can be folded and filled with your favorite savory delights—think crispy pork belly, tangy pickled vegetables, or spicy tofu. Ideal for family dinners, meal prep, or an impressive addition to your next gathering, this recipe walks you through the entire process, from kneading the dough to steaming the buns to perfection. Simple, versatile, and utterly delicious, these bao buns are sure to become a staple in your kitchen.
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Ingredients
- 400 grams all-purpose flour
- 7 grams instant yeast
- 50 grams granulated sugar
- 5 grams baking powder
- 250 milliliters milk
- 30 milliliters vegetable oil
- 1 teaspoon salt
Directions
Step 1
In a large mixing bowl, combine 350 grams of all-purpose flour, 7 grams of instant yeast, 50 grams of sugar, and 5 grams of baking powder.
Step 2
Warm the milk slightly in the microwave or on the stove, ensuring it's not too hot as it could kill the yeast. It should be around 38°C (100°F).
Step 3
Gradually add the warm milk and 30 milliliters of vegetable oil into the flour mixture. Mix with a wooden spoon or a dough spatula until a sticky dough forms.
Step 4
Turn the dough out onto a floured surface using the remaining flour for dusting. Knead for about 10 minutes until smooth and elastic, adding a bit more flour if needed to prevent sticking.
Step 5
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1 hour.
Step 6
Once the dough has risen, punch it down to release the air. Transfer it back onto a floured surface and divide it into 12 equal pieces.
Step 7
Roll each piece into a ball, then use a rolling pin to flatten each ball into an oval shape about 15cm (6 inches) long.
Step 8
Brush a light coating of vegetable oil on one side of each oval, then fold it in half oiled side in. Place each folded bun onto a small square of parchment paper.
Step 9
Arrange the buns in a steamer basket, leaving enough space between them for expansion. Cover and let them rise again for 30 minutes.
Step 10
Prepare your steamer by boiling water in the bottom pot. Once the water is boiling, place the steamer basket over it.
Step 11
Steam the bao buns for 10-12 minutes over medium-high heat. Avoid opening the lid during steaming to prevent deflation.
Step 12
Once cooked, remove the bao buns from the steamer. Serve warm, filled with your choice of savory filling.
Nutrition Facts
| Serving size | (754.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2033.8 |
| Total Fat 36.2g | 0% |
| Saturated Fat 7.6g | 0% |
| Polyunsaturated Fat 17.2g | |
| Cholesterol 23.2mg | 0% |
| Sodium 2957.0mg | 0% |
| Total Carbohydrate 373.0g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 63.4g | |
| Protein 52.9g | 0% |
| Vitamin D 113.4IU | 0% |
| Calcium 379.7mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 910.0mg | 0% |
Source of Calories