Bao Buns
Soft, pillowy steamed bao buns are perfect with fillings or without. I favour the savoury version filled with a slice of either roast pork or crispy fried chicken strips and a crunchy Japanese mayo coleslaw. I’ve filled these buns with a custard filling for a dessert version, a hit with kids!
Ingredients
- 360 grams all-purpose flour, plus extra for dusting
- 20 grams milk powder
- 4 grams baking powder
- 5 grams instant dry yeast
- 2 grams salt
- 35 grams sugar
- 35 grams vegetable oil, plus extra for sealing the dough and brushing the baking paper
- 200 grams warm water
Equipment
- 14 squares of baking paper
- A stand-mixer with a dough hook or just knead by hand
- Bamboo steamer
- Pot filled with water for steaming
Process
Step 1:
Sift the flour, milk powder, sugar, baking powder and add the yeast.
Step 2:
Make a well in the middle of the flour mixture and pour in the water and oil.
Step 3:
Mix well until the flour is hydrated and starts to come together into a ball of dough. Knead the dough until smooth and elastic.
Step 4:
Leave the dough to rest and prove in an oiled bowl deep enough to accommodate the rise of the dough for 90 minutes.
Step 5:
Knock back to deflate the dough and portion into equal sizes, roll into buns or shape as you desire.
Step 6:
Leave the bao buns to rest on a square of baking paper that has been lightly brushed with oil for a further 30 minutes.
Step 7:
Prepare a bamboo steamer over a pot of steaming water.
Step 8:
Gently lower in the bao buns and steam covered for 12 minutes.
Step 9:
Once done, leave the buns to rest for 10 minutes in the steamer before removing to cool. This trick ensures a smooth, shiny skin forms over each bao.
Step 10:
Serve filled with savoury fillings or with custard for a sweet dessert.