Soft, pillowy bao buns steamed to perfection their slightly sweet, tender dough makes them ideal vessels for savoury or sweet fillings. With a quick yeast activation and simple fold, you’ll have fluffy buns in 2 hours.
Ingredients
- 360g plain flour
- 30ml milk (≈30g)
- 4g baking powder
- 7g instant yeast
- 35g sugar
- 200ml water, room temperature
- 35ml vegetable oil (≈20 g)
Method
- Activate the yeast:
- In a small bowl, stir together 200ml water, 30ml milk, 35g sugar and 7g yeast.
- Leave 5–10 minutes until frothy.
- Mix dry ingredients:
- In a large bowl, whisk 360g flour and 4g baking powder.
- Form the dough:
- Make a well in the dry mix, pour in the yeast mixture and 35ml oil.
- Stir to form a rough dough.
- Knead:
- Turn out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
- First rise:
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1–1½ hours, until doubled.
- Shape the buns:
- Punch down the dough, divide into 16 portions (≈40g each).
- Roll each into a ball, then flatten into a 7–10cm oval.
- Lightly oil one side of each oval, fold over to form a half-moon.
- Second rise:
- Arrange on parchment or wax-paper squares, cover, and prove for 30 minutes until puffed.
- Steam:
- Line your steamer (bamboo or metal) with parchment or cabbage leaves.
- Bring a pot of water to a simmer.
- Steam buns for 10–12 minutes, keeping the lid closed for the first 8 minutes, then let sit covered for 2 minutes off the heat to prevent collapse.
- Serve:
- The buns should be light, springy and ready for your choice of fillings
Tips & Variations
- Classic fillings: Char siu pork, shredded chicken with hoisin, or braised mushrooms.
- Sweet version: Increase sugar to 50g and fill with red-bean paste or Nutella.
- Make-ahead: Shape and freeze on trays; steam from frozen, adding 2 minutes to the steaming time.
- Storage: Store airtight in the fridge for up to 2 days; re-steam or microwave wrapped in a damp cloth to refresh.