Bao Buns

Bao Buns

Beautifully soft and fluffy pillow like steamed buns that are a dream to eat & are perfect to sandwich your favourite filling.

Bao buns are one of those things that you can’t help but fall in love with after the first bite. I sure did! I mean how can you not, they are just so beautifully squidgy and soft and oh so fluffy!! And in between this pillowy deliciousness is a gorgeous filling of either something that has been beautifully fried and coated in a sticky gorgeous sauce (like my Korean popcorn chicken), or a meat that has been slow cooked to delicious perfection. Combined with crunchy pickled vegetables, salad and herbs and then drizzled with either a sweet or spicy sauce and there you have a truly wonderful creation. I really cannot tell you how much I love bao buns!

They became like an obsession and I was determined to make some at home so that I could have them whenever I or my family wanted (we are all big fans of bao). After a lot of experimenting I finally made these beauties. They were just so light and pillowy it was like my dream bao’s! Best of all they freeze so beautifully, and just need a quick re steam to defrost and fluff up! This way I have a supply of bao’s for whenever I need them and so can you!

BAO BUNS

February 15, 2019
: 12 buns
: 40 min
: 24 min

Beautifully soft and fluffy pillow like steamed buns that are a dream to eat & are perfect to sandwich your favourite filling.

By:

Ingredients
  • 4 cups (600g) plain flour
  • 3 tsp instant yeast
  • 4 tbsp caster sugar
  • 2 tbsp oil
  • 1 ½ cup (370ml) milk
  • Milk for smoothing out the buns
Directions
  • Step 1 In the bowl of the stand mixer combine the flour, yeast, sugar and oil.
  • Step 2 Using the dough hook attachment start to slowly beat the mixture whilst pouring in the milk. Let the mixture come together into a dough and then increase the speed and let the hook knead the dough for at least 10 minutes. Dough will be smooth and soft but not sticky.
  • Step 3 Cover the bowl with a wet teacloth and leave to proof in a warm place, until the dough has doubled in size. It took my dough approximately an hour but it all depends on the temperature of your kitchen. It is really important not to overproof your dough.
  • Step 4 Once the dough has doubled in size, attach the bowl back into the stand mixer and with a dough hook beat the dough again on medium for 10 minutes.
  • Step 5 Cut out 24 square pieces of baking paper large enough to hold a single bun. Set aside.
  • Step 6 Transfer the dough onto a work surface and divide into 12 equal sections. You should not need additional flour on the work surfaces to roll out the dough, but if it is slightly sticky use a little bit of flour.
  • Step 7 Take one piece of dough and roll it into a sausage shape, and then fold the two ends into the centre. Repeat one more time. This is to help remove any bubbles in the dough so that you can get smooth buns. Make sure remaining dough sections are covered with a wet tea towel, so they do not dry out.
  • Step 8 Use a rolling pin to roll out each dough piece, one by one, into an oval about 3-4mm thick. Smooth the surface of the dough ovals with milk and place on one of the cut-out baking papers. Place a chopstick in the centre of the dough oval and gently fold the dough over, slowly pull out the chopstick and place another baking parchment in the middle of the bun so that the folded sides don’t stick to one another whilst steaming.
  • Step 9 Transfer all the buns to a large tray, cover with a damp tea cloth and leave in a warm place for 15 – 20 minutes, or until doubled in size.
  • Step 10 Bring a pan of water to boil, place a large steamer on top and on medium heat steam the buns for 8 – 10 minutes (you will need to do this in batches).
  • Step 11 Once the buns have steamed, take the steamer off the pan but do not open the lid as all the excess water will drip onto the buns. Leave the lid on for 5 minutes and then remove and take the buns out of the steamer.
  • Step 12 Prise open each bun and fill with your favourite filing.
  • Step 13 Buns can be frozen once they have been steamed. To eat after frozen just re steam the buns for approximately 10 minutes.
  • Step 14 Enjoy x



Leave a Reply

Your email address will not be published. Required fields are marked *