Vegan Steamed Bao Buns
Fluffy, pillowy, and completely plant-based, these Vegan Steamed Bao Buns are the ultimate homemade treat for lovers of Asian-inspired cuisine. Made from a simple yet perfectly balanced dough of all-purpose flour, instant yeast, plant-based milk, and a touch of sugar, these soft buns are steamed to perfection, creating a light and tender texture that’s perfect for stuffing with your favorite fillings. From crispy tofu and pickled veggies to savory hoisin mushrooms, the possibilities are endless. With step-by-step instructions for kneading, shaping, and steaming, this recipe ensures flawless bao every time. Best of all, these buns are dairy-free, egg-free, and versatile enough for any occasion, making them a staple in any vegan kitchen. Ready in just over two hours, they’re worth every minute of effort. Serve them warm and watch them disappear!
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Ingredients
- 3 cups all-purpose flour
- 2.25 teaspoons instant yeast
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 0.75 cups unsweetened plant-based milk (e.g., soy or almond)
- 2 tablespoons neutral vegetable oil
- 0.25 cups water
Directions
Step 1
In a mixing bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt. Mix well to ensure the dry ingredients are evenly distributed.
Step 2
In a separate bowl, mix the plant-based milk, neutral vegetable oil, and water. Heat lightly until the mixture is lukewarm, around 100-110°F (37-43°C).
Step 3
Gradually pour the wet mixture into the dry ingredients, stirring with a spoon or spatula until the dough starts to come together.
Step 4
Transfer the dough to a clean surface and knead by hand for 8-10 minutes until smooth and elastic. If the dough is sticking excessively, you can lightly flour the surface, but avoid adding too much flour.
Step 5
Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour or until it doubles in size.
Step 6
Once the dough has risen, punch it down gently to release excess air. Turn it out onto a clean surface and divide it into 12 equal portions.
Step 7
Roll each portion into a ball, then flatten it into a circular disc, about 4 inches in diameter.
Step 8
For the traditional folded bao shape, lightly brush the center of each disc with a bit of oil to prevent sticking, then fold the dough in half and press gently to seal. Place the shaped buns on small pieces of parchment paper to prevent sticking during steaming.
Step 9
Cover the buns loosely with a kitchen towel and let them rest for another 20 minutes to rise slightly.
Step 10
Prepare a steamer by bringing water to a boil. Reduce the heat to medium, ensuring a steady flow of steam, and place the buns (along with their parchment paper backings) in the steamer. Ensure there’s enough space between the buns for them to expand while cooking.
Step 11
Steam the buns for 10-12 minutes. Do not open the steamer during cooking, as releasing steam will affect the buns’ rise and texture.
Step 12
After steaming, remove the buns and let them cool slightly. Serve warm with your favorite vegan fillings, such as crispy tofu, pickled vegetables, or hoisin mushrooms.
Nutrition Facts
| Serving size | (667.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1699.6 |
| Total Fat 33.8g | 0% |
| Saturated Fat 4.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 1751.3mg | 0% |
| Total Carbohydrate 305.7g | 0% |
| Dietary Fiber 11.8g | 0% |
| Total Sugars 25.9g | |
| Protein 40.9g | 0% |
| Vitamin D 75.0IU | 0% |
| Calcium 280.8mg | 0% |
| Iron 17.3mg | 0% |
| Potassium 690.4mg | 0% |
Source of Calories