Categories
Recipe

Bao (Buns)

Serves approx. 16 bao Buns

Ingredients

360g plain flour

30ml milk (approx. 30g)

4g baking powder

7g instant yeast

35g sugar

200ml room temperature water

35ml veg oil (approx 20g)

Utensils

Mixing bowl

Wooden spoon or dough scraper

Steamer (bamboo or metal)

Rolling pin

Parchment paper or wax paper

Kitchen scale

Plastic wrap or a clean kitchen towel

A small bowl for mixing liquids

Step-by-step Instructions
  1. Activate the Yeast:
    1. In a small bowl, mix the 200ml room temperature water, 30ml milk (30g), 35g sugar, and 7g instant yeast. Stir gently to dissolve the sugar and yeast.
    2. Let this sit for about 5-10 minutes until the mixture becomes frothy. This means the yeast is active and ready to work.
  2. Mix Dry Ingredients:
    1. In a large mixing bowl, combine the 360g plain flour and 4g baking powder.
    2. Stir the dry ingredients together evenly to ensure the baking powder is well distributed.
  3. Combine Wet and Dry Ingredients:
    1. Make a well in the centre of the dry ingredients. Gradually pour the yeast mixture into the well.
    2. Add the 35ml vegetable oil (20g) to the flour as well.
  4. Mix and Knead the Dough:
    1. Begin mixing the dough using a wooden spoon or your hands. Once the dough starts to come together, transfer it to a lightly floured surface.
    2. Knead the dough for about 8-10 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, sprinkle a little more flour; if too dry, add a tiny bit more water.
  5. First Rise:
    1. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with plastic wrap or a clean kitchen towel.
    2. Let the dough rest in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
  6. Punch Down and Shape:
    1. After the dough has risen, punch it down to release the air. Transfer it back to the floured surface and knead briefly for a minute.
    2. Divide the dough into 16 equal pieces. You can use a kitchen scale to ensure each portion is about 40g if you want uniform buns.
  7. Shape the Bao Buns:
    1. Roll each piece of dough into a smooth ball. Then, using a rolling pin, flatten each ball into an oval shape, about 3-4 inches long.
    2. Lightly oil one side of the oval, then fold it in half to form the classic half-moon shape of bao buns. The oil will prevent the two sides from sticking together, allowing them to open easily once steamed.
  8. Second Rise:
    1. Place the shaped buns on parchment or wax paper squares to prevent sticking.
    2. Cover them again with a towel or plastic wrap, and let them rise for another 30 minutes. The buns should puff up slightly.
  9. Prepare the Steamer:
    1. While the buns are doing their second rise, prepare your steamer. If using a bamboo steamer, line it with parchment paper or cabbage leaves to prevent sticking. For metal steamers, use parchment paper.
    2. Fill a pot with water and bring it to a boil. Once boiling, reduce to a simmer.
  10. Steam the Bao Buns:
    1. Carefully place the risen bao buns in the steamer, leaving some space between each bun as they will expand during cooking.
    2. Steam the buns for 10-12 minutes over medium heat. Avoid lifting the steamer lid during the first 8 minutes to prevent heat loss.
    3. After 12 minutes, remove the steamer from the heat, but leave the buns in the steamer with the lid on for another 2 minutes. This prevents them from collapsing due to sudden temperature change.
  11. Serve:
    1. Your bao buns are now ready! They should be light, fluffy, and slightly springy to the touch. You can serve them immediately with fillings of your choice, or allow them to cool and store them in an airtight container for later.