Steamed Bao Buns
Soft, pillowy, and irresistibly fluffy, these Steamed Bao Buns are a delightful treat that brings the art of Asian-inspired street food into your kitchen. Crafted with a simple homemade dough enriched by milk and vegetable oil, these buns are expertly folded to create their signature pocket shape, perfect for stuffing with savory fillings like pulled pork, spicy tofu, or pickled veggies. With a gentle steaming process that keeps them airy and tender, these buns are ideal for gatherings or an elevated weeknight dinner. Whether you're a fan of dim sum or simply exploring unique recipes, this guide to perfect steamed bao buns will have you mastering the technique while enjoying every bite of their subtly sweet flavor. Perfect for meal prep or hosting, these buns are versatile, crowd-pleasing, and wonderfully satisfying!
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Recipe Information
Ingredients
- 400 grams all-purpose flour
- 7 grams instant yeast
- 50 grams granulated sugar
- 5 grams baking powder
- 250 milliliters milk
- 30 milliliters vegetable oil
- 1 teaspoon salt
Instructions
In a large mixing bowl, combine 350 grams of all-purpose flour, 7 grams of instant yeast, 50 grams of sugar, and 5 grams of baking powder.
Warm the milk slightly in the microwave or on the stove, ensuring it's not too hot as it could kill the yeast. It should be around 38°C (100°F).
Gradually add the warm milk and 30 milliliters of vegetable oil into the flour mixture. Mix with a wooden spoon or a dough spatula until a sticky dough forms.
Turn the dough out onto a floured surface using the remaining flour for dusting. Knead for about 10 minutes until smooth and elastic, adding a bit more flour if needed to prevent sticking.
Place the kneaded dough into a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm place until it doubles in size, about 1 hour.
Once the dough has risen, punch it down to release the air. Transfer it back onto a floured surface and divide it into 12 equal pieces.
Roll each piece into a ball, then use a rolling pin to flatten each ball into an oval shape about 15cm (6 inches) long.
Brush a light coating of vegetable oil on one side of each oval, then fold it in half oiled side in. Place each folded bun onto a small square of parchment paper.
Arrange the buns in a steamer basket, leaving enough space between them for expansion. Cover and let them rise again for 30 minutes.
Prepare your steamer by boiling water in the bottom pot. Once the water is boiling, place the steamer basket over it.
Steam the bao buns for 10-12 minutes over medium-high heat. Avoid opening the lid during steaming to prevent deflation.
Once cooked, remove the bao buns from the steamer. Serve warm, filled with your choice of savory filling.
Nutrition Facts
Calories |
2034 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.2 g | 46% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 2957 mg | 129% | |
| Total Carbohydrate | 373.0 g | 136% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 63.4 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 380 mg | 29% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 910 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
