Soft and Fluffy Steamed Bao Buns
Soft and Fluffy Bao Buns are so much easier than you'd think. A Chinese staple, these soft, pillowy steamed buns that can be filled with a variety of savory and sweet ingredients. These versatile buns are made with a slightly sweet, yeast leavened dough that is steamed to a fluffy perfection. They make the perfect snack, lunch, dinner, or even dessert.
Equipment
- 1 Large Mixing Bowl
- A Mixer You can also use your hands. I used a mixer for convince purpose.
- Rolling Pin
- Kitchen Towel
- A steamer if not you can use a large pot with a ceramic cup and a plate that can fit in pot
Ingredients
- ⅓ Cup Warm Milk
- ½ Cup Warm Water
- 1 Tbsp. Yeast
- 2 Tbsp. Sugar
- 2½ Cups of All Purpose Flour
- ½ tsp. Baking Powder
- ½ tsp. Salt
- 2 Tbsp. oil of your choice
Instructions
Let's Make the Dough
- In your large mixing bowl, combine your milk, water, yeast, and sugar. Mix it gently one to two times with a whisk. Cover with your towel and leave it for 10 minutes. This will start a process called "blooming". Your yeast mixture should be frothy looking once your time is up.
- In your mixer, add your flour, salt, and baking powder. Mix it just until everything is combined.
- Once your yeast is bloomed, add it to your mixer with your dry ingredient. Before mixing add your oil to the rest of your ingredients
- Mix your ingredients on your low to medium setting. You want a nice clean ball of dough and a nice clean side of your bowl. This process should take around 3-5 minutes.
- Now, it's time to knead your dough. Remove your dough ball from your bowl onto a lightly floured surface. Begin kneading by using the heels of your hands to pushing the dough away from you. Then follow by folding the dough back over itself. Continue this process for 5-7 minutes or until your dough becomes a smooth ball.
- Lightly oil a large mixing bowl and place dough ball in. Then cover with your towel and place into your turned off oven. Let rise for 2 hours or until dough is doubled in size.
Time to Shape the Buns
- Once dough has doubled in size, it's time to form our bao buns. Remove dough from your bowl onto a lightly floured surface.
- Begin rolling your dough out into a ¼ of an inch thick.
- Using the rim of a circle shaped cup, press straight down into the dough and twist to cut out your buns. Continue this process 10-12 more times.
- Lightly oil the buns with your fingers or a brush. Then fold each one in half, without pressing the ends together.
- Cover with your kitchen towel and let sit for 15 more minutes to rise.
It's Time to Steam!
- While your buns are rising, it's time to prep our steamer. Bring around 1-2 cups of water to a boil in a steamer pot. If you do not have a steamer, you can use a large pot. Place a small ceramic cup in the middle of your pot and place a oven safe plate on top. This will work the exact same. Just be sure you can still cover with your lid.
- Place your bun on to your plate, doing small batches. They will expand, so give them some room. Cover with your lid and steam for 10 minutes.
- Once they are steamed, they should be soft and fluffy.
It's Time to Eat
- Pare your steamed buns with soy ginger chicken, braised pork belly, or sweet chili tofu. You can't forget your fresh veggies, we use carrots and cucumbers. Sprinkle with cilantro or sesame seeds and enjoy!
Notes
Tips and Tricks
- If you don't have a soy ginger sauce, using hoisin sauce is amazing.
- I cut my veggies in to matchsticks for the best outcome.
- Keep an eye on your boiling water, it will evaporate quickly.
- Don't be so hard on your self about shaping. Mine are not perfect and I've made them multiply times. It doesn't change the amazing flavor.
- For storing, let the buns rise and store in your freezer. Once you are ready to eat, take them out the freezer straight to your steamer and steam.