Steamed Bao Buns
Making bao at home is about managing the texture of the dough. You want a bun that springs back when pressed and maintains a clean, snow-white surface once cooked.
Watch the steam
The secret is in the gentle steam; too high heat will cause the buns to blow out or turn yellow, while lifting the lid too early will make them deflate instantly.
- Bamboo steamer
- Stand mixer with dough hook
- Parchment paper squares
- Large wok or pot for steaming
What goes in.
- 500gall-purpose flour
- 250mllukewarm milk
- 50ggranulated sugar
- 1 tspinstant dry yeast
- 1 tbspneutral oil
- 1/2 tspbaking powder
Mastering the double rise
Your first rise should double the mass, but the second proofing—after shaping—is what creates the airy crumb; stop when the buns feel light like a feather.
The method.
Activate the yeast
Whisk the warm milk, sugar, and yeast in a bowl. Let it sit for ten minutes until you see a thin layer of foam on the surface.
Knead the dough
Combine flour and baking powder in the mixer. Pour in the liquid and oil. Knead on low speed for eight minutes until the dough is smooth, elastic, and clears the sides of the bowl.
First rise
Cover the bowl with a damp cloth and leave in a warm spot for 60 to 90 minutes. The dough should double in size.
Shape
Divide into 12 equal pieces. Roll each into a smooth ball, then flatten into an oval. Brush with a little oil, fold in half, and place on a small square of parchment.
Second rise
Let the shaped buns rest in the steamer basket, covered, for 20 minutes. They will look slightly puffy and feel soft to the touch.
Steam
Bring water in the wok to a boil. Place the steamer on top and steam for exactly 10 minutes. Turn off the heat and let them sit for 3 minutes before lifting the lid.
Other turns to take.
Sweet Fillings
Add a teaspoon of red bean paste or lotus seed paste to the center before folding.
Crispy Base
Sear the bottom of the steamed buns in a pan with a drop of oil to create a toasted, crunch texture.
When it doesn't go to plan.
Use parchment squares under each bun to prevent them from sticking to the bamboo slats.
If your buns have yellow spots, reduce the amount of baking powder slightly next time.
Keep the steamer lid wrapped in a cloth to absorb condensation so water doesn't drip onto the buns.
The ones that keep coming up.
Why did my buns deflate?
Usually because the lid was removed too quickly, causing a temperature shock. Let them rest in the steamer with the heat off.
Can I use water instead of milk?
Yes, but milk adds a finer crumb and a whiter appearance to the final bun.
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