Bao Buns
After you make home-made Char Siu, it's time to make your own bao buns! Chinese steamed buns are a warm, fluffy dish with stuffing wrapped inside a sweet, white dough. It can be in different shapes or there can be filling inside. You can go EITHER way!
Bao Buns
After you make home-made Char Siu, it's time to make your own bao buns! Chinese steamed buns are a warm, fluffy dish with stuffing wrapped inside a sweet, white dough. It can be in different shapes or there can be filling inside. You can go EITHER way!
アプリでひらく作り方
- 1
Combine flour, sugar, salt and baking powder in a large bowl
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- 2
Add milk in a measuring cup and nuke it for 1 minute at 600w
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- 3
Add yeast and mix well.
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- 4
Add the yeast mixture into the dry ingredients.
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- 5
Use a spatula to mix it until it's almost combined.
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- 6
Add oil and mix once more until it's combined.
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- 7
Put the dough onto a lightly floured working surface.
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- 8
Knead for 10-15 mins or until its smooth on the surface.
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- 9
NOTE: Add a teaspoon water at a time if the dough too dry
- 10
Dough should be stiff and pretty soft, not sticky.
- 11
Place the dough into a bowl and cover with plastic wrap.
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- 12
Allow the dough to rise until it's doubled in size.
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- 13
NOTE: Proofing time may vary from 60-120 mins.
- 14
Keep an eye on the dough to avoid overproofing the dough.
- 15
Punch it down, take it out onto a lightly floured surface.
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- 16
Roll out the dough into a tube, divide into 8 equal pieces.
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- 17
Roll them into balls, dusting with more flour as needed.
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- 18
Use a rolling pin to roll out into a1/4" thick oval shape.
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- 19
Brush a thin layer of oil over half of the oval.
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- 20
Fold it over lengthwise. Place onto a square parchment paper
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- 21
Repeat for the rest of the balls.
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- 22
Place the buns into a steamer, leave room for expansion.
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- 23
NOTE: Cover with a damp paper towel to prevent drying.
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- 24
Cover and leave them for 20-30 mins at room temp until puffy
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- 25
Bring water to a boil in a wok/pot filled up to 2" deep.
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- 26
Set a bamboo steamer over the wok, then cover with a lid.
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- 27
Steam for 8-10 minutes or until puffed up.
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- 28
Remove the steamer from the wok, leave for 5 minutes.
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- 29
Repeat for the rest of the buns.
- 30
NOTE: Put the remaining buns on the tray and cover with →
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- 31
plastic wrap. Store in fridge to prevent over proofing →
- 32
while steaming the first batch.
- 33
Serve with your toppings!
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コツ・ポイント
Use both yeast and baking powder for just the right texture in each bite.
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