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Steamed Bao Buns Recipe

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★★★★★

4.6 from 77 reviews

Soft, fluffy, and pillowy Chinese bao buns made from simple pantry ingredients and steamed to perfection. These buns are versatile and can be filled with a variety of savory or sweet fillings, making them a perfect base for delicious Asian-inspired dishes.

Ingredients

Scale

Dough Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon active dry yeast
  • 1 tablespoon sugar
  • 3/4 cup warm water (about 110°F)

Instructions

  1. Activate Yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Make Dough: In a large mixing bowl, add the flour and gradually pour in the yeast mixture. Mix until a rough dough forms.
  3. Knead Dough: Turn the dough onto a floured surface and knead for 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 7 minutes.
  4. First Rise: Place the dough ball in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours, or until it doubles in size.
  5. Shape Buns: Punch down the risen dough to release air. Divide the dough into 8 equal pieces and shape each into a smooth ball. Depending on preference, flatten or fold the buns as desired.
  6. Second Rise: Place the shaped buns on small parchment squares and cover them with a towel. Let them rise for another 30 to 40 minutes until puffy.
  7. Steam Buns: Prepare a steamer by bringing water to a boil. Arrange buns in the steamer basket, leaving space between each to allow for expansion. Steam the buns over medium-high heat for 12-15 minutes until they puff up and are soft.
  8. Cool and Serve: Turn off the heat and let the buns sit in the steamer for 2 minutes before removing. Serve warm and fill with your favorite fillings.

Notes

  • Make sure the water is warm, not hot, to properly activate the yeast without killing it.
  • Using parchment paper squares prevents buns from sticking to the steamer basket.
  • Do not open the steamer during the steaming process, as this can cause buns to collapse.
  • These buns can be frozen after the second rise. Steam directly from frozen, adding extra steaming time.
  • All-purpose flour can be substituted with cake flour for a lighter texture.

Keywords: Bao Buns, Chinese Steamed Buns, Soft Bao, Asian Bread, Steamed Bread

Find it online: https://spiceupwithsophie.com/steamed-bao-buns-recipe/