Steamed Bao Buns


This is my very first time at making these Bao buns. Was pleasantly surprised at how they came out.

I got this recipe from bbc good food show. Thank you for making the process easy to follow.

I would say this recipe is for those who have a bit more experience. But by all means give it a go and learn to make something different and delicious.

I found that these buns freeze okay, and all I did to warm them was to nuke them in the microwave till they were warm. They tasted like I just made them.

Steamed Bao Buns

Servings 18 pieces


  • 525 grams plain flour
  • 1 1/2 tbsp caster sugar
  • 1 tsp fast acting yeast
  • 50 ml milk
  • 1 tbsp sunflower oil plus extra for greasing and brushing
  • 1 tbsp rice vinegar
  • 1 tsp baking powder


  • Mix together the flour, sugar and 1/2 tsp salt in a large bowl. Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour with the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  • Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hours, or until doubled in size.
  • Tip the dough out onto a clean surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  • Roll out the dough into a long sausage shape, about 3 cm thick , then cut into pieces that are about 3 cm wide - you should have 18.
  • In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  • Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4 mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
  • Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  • Transfer the prepared buns to a baking tray lined with baking paper, cover with a clean tea towel or lightly oil cling wrap and leave to prove in a warm place for 1 hr 30 mins , or until doubled in size. Cut out square sized baking paper to put buns on and put into steamer.
  • Heat a large steamer over a medium - high heat. Steam buns for 8 mins until puffed up ( this will need to be done in batches) . Prise open each bun and fill with your favourite meats and vegetables. Eat while they're still warm.

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