Description
Learn how to make the perfect soft and fluffy Bao Buns with this ultimate 7-step guide. These traditional Chinese steamed buns are easy to prepare and versatile, perfect for stuffing with a variety of delicious fillings.
Ingredients
Scale
Dough Ingredients
- 2¼ teaspoons active dry yeast
- ¾ cup warm water (about 110°F)
- 2 tablespoons sugar
- 2 tablespoons neutral oil (vegetable or canola)
- 2 tablespoons milk
- 2½ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder (added after first rise)
Additional Ingredients
- Additional oil for greasing
- Parchment paper squares for steaming
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Mix Dough: In a large mixing bowl, combine the flour and salt. Add the milk, oil, and activated yeast mixture. Stir together until a rough dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until it becomes smooth and elastic, which develops the gluten needed for the buns’ texture.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Incorporate Baking Powder: Punch down the risen dough and knead in the baking powder thoroughly to help create a lighter texture.
- Shape Buns: Roll out the dough to about ¼-inch thickness. Cut into 3-inch diameter circles, brush lightly with oil, fold each circle in half, and place each bun on a parchment paper square. Cover and let them rise again for 30–45 minutes.
- Steam Buns: Using a bamboo or metal steamer over simmering water, steam the buns for 10 minutes. Do not lift the lid during cooking to maintain steam and prevent sogginess. Serve warm with your favorite fillings.
Notes
- Freeze steamed bao buns in an airtight container for longer storage.
- Reheat frozen buns by steaming for 5–7 minutes to restore softness.
- Fill bao buns with pork belly, shredded chicken, tofu, or sautéed mushrooms for variety.
