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SideChef
Recipes
Appetizers
Basic Steamed Bao Buns

12 INGREDIENTS • 17 STEPS • 5HRS

Basic Steamed Bao Buns

Recipe

5.0

11 ratings
Community Pick
Community Pick
Making your own steamed bao at home has never been easier! Fill these soft pillowy buns with grilled or braised meat, thinly sliced vegetables, fresh herbs and spicy condiments for the perfect homemade Chinese food.
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Making your own steamed bao at home has never been easier! Fill these soft pillowy buns with grilled or braised meat, thinly sliced vegetables, fresh herbs and spicy condiments for the perfect homemade Chinese food.
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SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

5HRS

Total Time

$0.19

Cost Per Serving

Ingredients

Servings
12
us / metric
All-Purpose Flour
4 cups
All-Purpose Flour
Caster Sugar
1 pinch
Caster Sugar
Caster Sugar
1 1/2 Tbsp
Caster Sugar
Instant Dry Yeast
1 tsp
Instant Dry Yeast
Salt
1/2 tsp
Salt
Milk
3 1/3 Tbsp
Milk
Sunflower Oil
1 Tbsp
Sunflower Oil
Rice Vinegar
1 Tbsp
Rice Vinegar
Water
3/4 cup
Water
Water
1 Tbsp
Warm Water
Baking Powder
1 tsp
Baking Powder
Sunflower Oil
as needed
Sunflower Oil
for brushing

Nutrition Per Serving

VIEW ALL
Calories
178
Fat
1.7 g
Protein
4.8 g
Carbs
35.1 g
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author_avatar
SideChef
Welcome to SideChef's original recipes. Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation is a way of life.
https://www.sidechef.com

Cooking Instructions

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step 1
Combine the All-Purpose Flour (4 cups), Salt (1/2 tsp) and Caster Sugar (1 1/2 Tbsp) in the bowl of a stand mixer with the dough hook attached.
step 1 Combine the All-Purpose Flour (4 cups), Salt (1/2 tsp) and Caster Sugar (1 1/2 Tbsp) in the bowl of a stand mixer with the dough hook attached.
step 2
Dissolve the Instant Dry Yeast (1 tsp), Caster Sugar (1 pinch) and Water (1 Tbsp) in a bowl.
step 2 Dissolve the Instant Dry Yeast (1 tsp), Caster Sugar (1 pinch) and Water (1 Tbsp) in a bowl.
step 3
Add the yeast mixture to the flour mixture, along with the Milk (3 1/3 Tbsp), Sunflower Oil (1 Tbsp), Rice Vinegar (1 Tbsp) and Water (3/4 cup).
step 3 Add the yeast mixture to the flour mixture, along with the Milk (3 1/3 Tbsp), Sunflower Oil (1 Tbsp), Rice Vinegar (1 Tbsp) and Water (3/4 cup).
step 4
Knead for around 10 minutes, until the dough is smooth.
step 4 Knead for around 10 minutes, until the dough is smooth.
step 5
Place the dough in an oiled glass bowl, cover with a clean damp tea towel and place in a warm spot to prove for around 2 hours.
step 5 Place the dough in an oiled glass bowl, cover with a clean damp tea towel and place in a warm spot to prove for around 2 hours.
step 6
The dough should have doubled in size.
step 6 The dough should have doubled in size.
step 7
Place the dough back in the bowl of a stand mixer and add the Baking Powder (1 tsp) and knead into the dough for 5 minutes.
step 7 Place the dough back in the bowl of a stand mixer and add the Baking Powder (1 tsp) and knead into the dough for 5 minutes.
step 8
Roll out the dough into a long sausage, around 3cm thick.
step 8 Roll out the dough into a long sausage, around 3cm thick.
step 9
Cut into pieces about 3cm wide. You should get around 16 to 18 pieces.
step 9 Cut into pieces about 3cm wide. You should get around 16 to 18 pieces.
step 10
Roll each piece of dough into smooth balls and leave to rest for 2-3 minutes.
step 10 Roll each piece of dough into smooth balls and leave to rest for 2-3 minutes.
step 11
Use a rolling pin to roll out each ball, into an oval shape about 3-4mm thick.
step 11 Use a rolling pin to roll out each ball, into an oval shape about 3-4mm thick.
step 12
Brush the surface of the dough ovals with a little bit of Sunflower Oil (as needed).
step 12 Brush the surface of the dough ovals with a little bit of Sunflower Oil (as needed).
step 13
Rub a chopstick with more sunflower oil and place in the centre of the dough.
step 13 Rub a chopstick with more sunflower oil and place in the centre of the dough.
step 14
Fold the dough over the chopstick.
step 14 Fold the dough over the chopstick.
step 15
Then slowly pull the chopstick out and place each bun on a lined baking tray covered with a clean tea towel. Allow to prove in a warm place for 1 hour and 30 minutes, or until they've doubled in size.
step 16
Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up. Depending on the size of your steamer, you might have to do this in batches.
step 16 Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up. Depending on the size of your steamer, you might have to do this in batches.
step 17
Serve and enjoy!
step 17 Serve and enjoy!

Tags

Appetizers
Budget-Friendly
Asian
Lunch
Bread
Snack
Shellfish-Free
Dinner
Chinese
Vegetarian
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