Steamed Bao Buns
Making bao at home requires patience with the dough’s texture. Once you master the steam, these buns become a versatile base for any filling you choose to tuck inside.
Watch the temperature of your water
If the water used to bloom the yeast is too hot, it will kill the leavening agents and leave you with dense, flat pucks.
- Large mixing bowl
- Bamboo steamer
- Parchment paper squares
- Rolling pin
- Wok or deep skillet
What goes in.
- 3 cupsall-purpose flour
- 1 cupwarm water (105-110°F)
- 1 tbspinstant yeast
- 2 tbspgranulated sugar
- 1 tbspneutral vegetable oil
- 1/2 tspbaking powder
Consistent Heat Control
Maintain a steady boil throughout the entire steaming duration. Lifting the lid early causes a sudden pressure drop that will collapse the buns.
The method.
Activate yeast
Whisk the yeast and sugar into the warm water. Let it sit for 5 minutes until the surface develops a thin, creamy foam.
Form the dough
Combine flour and baking powder in a bowl. Pour in the yeast mixture and oil. Mix until a shaggy dough forms, then knead on a clean surface for 10 minutes until the surface is elastic and smooth.
Proof
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for 60-90 minutes or until doubled in size.
Shape
Punch the dough down to release air. Roll into a long log and cut into 12 equal pieces. Flatten each piece into a circle and fold in half, placing a small piece of parchment underneath.
Second proof
Let the shaped buns rest for 20 minutes; they should look noticeably puffed and feel light to the touch.
Steam
Bring water to a rolling boil in your wok. Place the buns in the steamer, leaving an inch between each. Steam for 10 minutes over medium-high heat. Turn off the heat and wait 3 minutes before lifting the lid.
Other turns to take.
Sweetened Bao
Add an extra tablespoon of sugar to the dough if serving with sweet fillings like red bean paste.
Milk Bao
Replace the warm water with lukewarm whole milk for a softer, slightly richer crumb.
When it doesn't go to plan.
If your dough feels sticky, add flour one tablespoon at a time; dry dough is harder to fix than slightly tacky dough.
Place a clean kitchen towel under the lid of the steamer to catch condensation, preventing water from dripping onto the buns and creating yellow spots.
Store leftovers in an airtight bag and reheat in a steamer for 2 minutes.
The ones that keep coming up.
Why are my buns yellow?
Yellowing usually comes from over-proofing the dough or using too much baking soda or alkaline ingredients in the filling.
Can I bake these instead of steaming?
No; steaming is what creates the unique, soft texture. Baking would result in a hard, bread-like crust.