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
- 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.