How To Make Instant Pot Chinese Steamed Buns
Use your Instant Pot as a steamer to achieve the finest results when making soft and fluffy Chinese steamed buns. You will be pleasantly pleased at how simple it is. Chinese Steamed Buns made in the Instant Pot After many, many rounds of steamed buns (I’m talking many, many rounds! ), I was able to get soft and fluffy steamed buns that are consistently smooth and uniform in texture. I’ve usually steamed the buns in a real food steamer, but this time I wanted to see if I could get away with using an Instant Pot as a steamer to cook the buns instead.
WHY INSTANT POT STEAMED BUNS
The Instant Pot may be found in practically every household. Many individuals in the United States and Canada possess Instant Pot electric pressure cookers, which are equipped with a variety of functionalities. Many folks may not be in possession of a food steamer. Consequently, the good news is that you can steam the buns in your Instant Pot!
WHICH FUNCTION TO USE?
Previously, I utilized the “STEAM” and “PRESSURE COOKER” features built inside the Instant Pot to steam the buns. Over time, I realized that utilizing the steam or pressure cooker capabilities to steam the buns did not always result in a consistent steaming result. Sometimes it felt like the pressure wasn’t enough to cook the buns, and I ended up with some dense buns, despite the fact that the buns were delightfully puffy and hadn’t been over-proofed in the beginning. I came to the conclusion that I needed to standardize everything and employ a tool that would produce consistent results.
The setup is quite similar to that of a conventional stovetop steaming session.
BEST MATERIAL TO USE TO STEAM/PRESSURE COOK STEAMED BUNS IN INSTANT POT
1.A basket made of bamboo They thoroughly steam the buns before serving them. The holes/ventilation at the bottom of the basket allow the steamed buns to cook evenly across the whole basket. It also imparts a little bamboo scent to the steamed buns when they are steaming. 2.Steaming rack made of metal If you are unable to locate a bamboo basket, you may use a metal steaming rack, which has several holes and ventilation at the bottom of the rack, for the purpose of steaming. This is necessary in order to properly bake the buns.
HOW TO USE INSTANT POT TO STEAM CHINESE STEAMED BUNS (SAUTE MODE)
1. Fill the inner pot of the Instant Pot with 3 cups of water and set aside. It takes this much to build up adequate pressure and to boil constantly until the steamed buns are completely cooked2. Instead, I use a heat-resistant bowl. Use the steaming basket instead of the metal trivet that comes with IP since the trivet is too low and the steaming basket will be splattered by the boiling water during steaming, resulting in bruised steamed buns3. Afterwards, I add a bamboo basket or a stainless steel steamer basket on top of it.
- Immediately after the water has come to a boil, gently arrange the buns on the steaming basket; I can only fit around 3 to 4 buns per steaming basket depending on their size.
- Clean a kitchen cloth and drape it over the inner pot (as shown in the photo below and the video).
- After that, place the IP cover on top.
- This is perfectly acceptable.
- Steam buns for 5 minutes if they are tiny to medium in size.
- When it’s finished steaming, hit the “CANCEL” button.
- Transfer the steamed buns to a cooling rack and allow them to cool fully before serving.
Fill the inner pot with 1-2 cups of water, or as needed, to steam the next set of vegetables.
It shouldn’t take long.
Large buns with no raw meat filling take approximately 8 minutes to bake.
You must set your own timer using your phone or any other digital timer that you have.
Your soft and fluffy Chinese steamed buns are now ready to be filled with whatever sweet or savory filling you like. Congratulations! In this article, I filled them with a delicious coconut filling, which happens to be one of my favorite fillings because I like coconut to excess.
HOW TO STORE STEAMED BUNS
1. Allow the buns that have previously been steamed to cool fully before continuing. They will solidify, but they will not be entirely frozen, so place them on a baking sheet so that they do not touch one another. 3. Place the entire baking sheet in the freezer for approximately 1 hour3. Afterwards, place them in a freezer bag so that they do not attach to each other anymore. Try not to stay for longer than a month at a time.
HOW TO REHEAT FROZEN STEAMED BUNS WITH INSTANT POT
1. It is not required to defrost the steamed buns before using them. 2. Fill the inner pot of the Instant Pot with approximately 1 cup of water. 3. Insert a metal trivet into the space. Place a bamboo basket or a dish on the table. 4. Place the frozen steamed buns on top of the buns. 5. Replace the cover. Set the steam release valve to the “sealing” position. Select “steam” or “pressure cooker” from the drop-down menu. Selecting “steam” will need you to set a timer for 5 minutes. If you are using the “pressure cooker” option, set the timer for 2 minutes.
Take pleasure in the delicious steamed buns.
DID YOU MAKE THIS INSTANT POT CHINESE STEAMED BUNS RECIPE?
No need to defrost the frozen steamed buns before using them. 2. Fill the inner pot of your Instant Pot with approximately 1 cup of water. In the third place, insert a metal trivet. Set up a bamboo basket or a dish in the middle of the table. 4. Place the frozen steamed buns on top of the buns. 5. Replace the top of the buns. Select “sealing” on the steam release valve. Make a selection between “steam” and “pressure cooker.” Set the timer for 5 minutes if you pick “steam.” For “pressure cooker” mode on the oven, set the timer for 2 minutes.
Warm steamed buns are a delicious treat.
How To Make Instant Pot Chinese Steamed Buns
- Preparation Time: 40 minutes Cooking Time: 20 minutes Time required: 1 hourServings: 8 mini steamed buns
- Yeast (instant) (gr) Approximately 1/2+ 1/8 teaspoon see notes 1
- 30gr sugar (about 2 tablespoons sugar, more or less to taste)
- 2 tablespoons cooking oil
- 14 tablespoons salt Start with 80 mL of chilled milk or water (about 6 tablespoons). You will require additional supplies.
- In a large mixing basin, combine the flour mixture (either option 1 or 2), instant yeast, and sugar until well combined. If you are using a stand mixer, put a dough hook to the end of the machine. Pour in some cold milk or water. Cooking oil should be added. If the dough is still too dry, you may need to add a little extra milk or water. Pour in extra teaspoon by teaspoon until the dough comes together, then knead for a further 10-12 minutes, or until the dough is extremely elastic and smooth.
Prepare the dough by hands:
- In a large mixing basin, combine the flour mixture (either option 1 or 2), instant yeast, and sugar until well combined. Continue to mix until you have a rough dough (it will not be smooth at this point). Cover it with a towel and let it aside for 15 minutes. After that, knead it some more. When you knead the dough, you’ll be shocked at how much simpler it is today. Knead the dough for about 15-20 minutes, or until it is smooth and flexible. If you find it difficult to knead the dough at any point during the process, you may simply stop and rest the dough. This is done in order to relax the gluten. Then knead the dough again, and you’ll be shocked at how much of a difference it makes by simply resting the dough before kneading it a second time. It’s also less taxing on your body
Rest the dough:
- Refrigerate for 15 minutes after wrapping the dough in plastic wrap. Form the dough into a ball. At this stage, there will be no rising of the dough. The purpose of this step is to relax the gluten so that you can roll and wrap the dough more easily later on.
- Using some flour, lightly sprinkle your work surface with the product. Dividing the dough into eight equal halves is a good idea. Work with only one piece of dough at a time. Flatten the dough with your palm, and then spread it out with a rolling pin to make a circle approximately 4-5 inches in diameter, with a little thicker centre section in the middle. This is done in order to sustain the weight of the filling inside. Don’t make the mistake of rolling out the dough too thin. If you roll the dough too thin, the filling may cause the steamed buns to “wrinkle” later on when they are steamed, so be careful not to overwork the dough. Place the filling in the center of the bun and then gather the edges to cover the bun, pinching them together to seal. Flip the bun over so that the seam side is now on the bottom, or you may fold the edge to make floral designs.
- Cover with a clean towel and let aside for approximately 15 minutes to proof. Allowing the dough to rise at room temperature is recommended. To prove the buns in your oven if it is cold outside, you may use the “bread proof” option on your oven or simply turn on your oven to the lowest temperature and turn it off, then set the buns in there to proof for 15 minutes after they have been formed. At room temperature, this might take anything from 30 minutes to an hour. However, don’t simply follow the clock. If you gently press down on the dough with your finger, it will leave an indentation but will slowly spring back to its original shape. If you gently press down on the dough with your thumb, it will leave an indentation but will slowly spring back to its original shape. This dough has been meticulously proofed. If it bounces back immediately, it will need to be proofed for a little longer. If the dough does not spring back after being stretched, you have overproofed it.
Use Instant Pot “SAUTE” mode (highly recommend this method):
- 3 cups of water should be added to the inner pot of the Instant Pot. Because the metal trivet that comes with IP is set too low, the steaming basket will be splashed by the hot water during steaming, which would cause the steamed buns to get bruised. Instead, I use a heat-proof bowl to steam the buns. Afterwards, I put a bamboo basket or a stainless steel steamer basket on top of it. To bring the water to a boil, select “SAUTE” from the menu bar. Immediately after the water comes to a boil, gently insert buns in the steaming basket
- I can only fit about 3 in there. To achieve the greatest results, I recommend steaming one rack at a time because the buns will expand throughout the steaming process. Clean a kitchen cloth and drape it over the inner pot (as shown in the photo and video). Steamed buns are less likely to get wet due to the lack of condensation. After that, place the IP cover on top. Due to the towel, we are unable to secure the lid, but it is sufficient for covering and ensuring there is just enough pressure to fry the buns. This is perfectly acceptable. Because the lid is not securely fastened, there will be steam coming out of the IP
- Don’t be alarmed, this is very normal. STEAMING TIME (for the sake of illustration): Steaming time for small to medium-sized buns with no raw meat filling is 5 minutes. Large buns with no raw meat filling take approximately 8 minutes to bake. If the buns have raw meat filling, steam them for 8-10 minutes for small-medium buns and 15 minutes for big buns until they are soft. You must use your phone or any digital timer to set your own timer
- After the steaming process is complete, push the “CANCEL” button. Remove the lid and carefully lift the towel out of the container. Transfer the steamed buns to a cooling rack and allow them to cool fully before serving. This also helps to keep the bottoms of the steamed buns from becoming soggy
- Nevertheless, Fill the inner pot with 1-2 cups of water, or as needed, to steam the next set of vegetables. To bring it back to a boil, simply press the saute button one more. It shouldn’t take long. Then repeat the procedure once more.
Use the Instant Pot “Steam” mode (result not consistent):
- Using the inner pot of your Instant Pot, add 3 cups of water. Because the metal trivet that comes with IP is set too low, the steaming basket will be splashed by the hot water during steaming, which would cause the steamed buns to get bruised. Instead, I use a heat-proof bowl to hold the steaming basket. Then I put a bamboo basket or a stainless steel steamer basket on top of it all to finish it off. Cooking water will be brought to a boil by pressing “SAUTE.” Immediately after the water comes to a boil, gently arrange buns in the steaming basket
- I can only fit about 3 in mine. To achieve the greatest results, I recommend steaming one rack at a time, as the buns will expand throughout the steaming process. Cover the inside pot with a clean kitchen towel (as shown in the photo and video). Steamed buns are less likely to get wet due to the lack of condensation.’ Afterwards, place the IP cover on top of the ice cube container. Due to the towel, we are unable to lock the lid, but it is sufficient for covering the pan and ensuring there is just enough pressure to cook the buns. Because the lid is not securely fastened, there will be steam coming out of the IP
- Don’t be alarmed, this is normal. WHEN IT’S TIME TO STEAM (as a point of comparison): It takes 5 minutes to steam small to medium-sized buns without any raw meat filling. 8 minutes are required for large buns that do not include raw meat fillings. If the buns are filled with uncooked meat, steam them for 8-10 minutes for small-medium buns and 15 minutes for big buns. You must use your phone or any digital timer to set your own timer
- After the steaming is complete, tap the “CANCEL” button on your phone or timer. Carefully lift the lid off the towel and place it back in its original place. The buns should be placed on cooling racks to cool entirely after they have been steaming. As a side benefit, the bottoms of the steamed buns will not become soggy. Refill the inner pot with 1-2 glasses of water, or as needed, to steam the next batch of vegetables and fruits. To bring it back to a boil, simply press the saute button one more. This shouldn’t take very long. Follow this up by repeating the procedure.
Use Instant Pot Pressure Cooker mode (result not consistent):
- 1 cup of water should be added to the inner pot of the Instant Pot. Insert a metal trivet into the space. Use a bamboo steamer basket or a stainless steel steamer basket for this. A plate should not be used since the material is too thick and the buns will not be cooked correctly as a result. It is preferable to use a steamer with holes or ventilation at the bottom so that the steamed buns can properly cook. Place a basket or rack on top of the trivet to keep it from sliding around. Place three buns on a baking sheet, leaving approximately a 1/2-inch gap between them. It will be necessary to steam the vegetables in three batches. Close the lid on the jar. Set the steam release valve to the “Sealing” position. Make sure the “high pressure” setting is selected under “Pressure Cooker.” The pressure level may be adjusted by pressing and holding the +/- button. Set the timer for one minute on your clock. Set the timer for 4 minutes if the filling contains raw meat. It will take around 1-2 minutes to pressurize the system. When it’s finished cooking, quickly release the pressure. Carefully open the lid and transfer the steamed buns to a cooling rack to allow them to cool completely. This is necessary to ensure that the bottoms of the steamed buns do not become soggy. Continually process the second batch of a product. You shouldn’t have to replenish your water bottle at all. Place the remaining proofed buns in a basket and shut the lid again, turning the steam release valve back to “sealing” and repeating the procedure.
- If you want to use active dried yeast, be sure to rehydrate it in water or milk with 1 teaspoon of sugar before using it. About 10 minutes later, it will have completely dissolved and become frothy. It is possible that your yeast is no longer viable. After you’ve made the dough, you may put in the remaining sugar. You may also eliminate the wheat starch/corn starch and substitute all of the all-purpose flour and cornstarch/wheat starch with all cake flour or pre-mixed Hongkong/Vietnamese bao flour and leave out the wheat starch/corn starch altogether.
See this recipe for Soft and Fluffy No-Yeast Chinese Steamed Buns for more information. These are really delicious and quite simple to prepare!
Marvellina is a food blogger, recipe creator, photographer, and publisher at What To Cook Today. She has written for a variety of publications. A cuisine site dedicated to sharing tried and tested Asian dishes with you.
Instant Pot Potstickers, Bao Buns, Dim Sum
In the form of spherical Instant Pot Bao Buns, which are a type of Asian steamed dim sum, these Instant Pot Potstickers are prepared in the Instant Pot. You’ll hear any of those words used to describe various types of Instant Pot steamed dumplings at different times. I like to use the word “pot sticker” to refer to most of my creations, whether they are round like Bao Buns or in the more classic potsticker shape. However, if you want to be very technical about it, these are referred to as Bao in Chinese culture.
Despite the fact that potstickers are technically fried, you will commonly hear the phrase used to refer to steamed potstickers.
Whatever you want to call them, steamed buns are what they’re all about.
In order to be completely accurate, at least according to those who have raised concern, and I am going to presume that they are correct (and that this is consistent with my understanding), you should refer to these as Bao Buns.
Instant Pot Potstickers (aka Bao Buns or Dim Sum)
This recipe for Instant Pot potstickers is simple and quick to prepare. The Instant Pot is utilized in this recipe for both the filling and the steaming of the dumplings. It is possible to get anything between 6 and 10 dumplings from this recipe, depending on how large you cook them. You might be able to get 12 out of the dough if you roll it out really thinly. However, I prefer mine to be larger and thicker! Basically, all you need is flour, salt, yeast, sugar, and water to make the dough. It will need to rise for approximately 45 minutes, plus another 15 minutes once it has been filled.
- To make the filling, combine soy sauce, oyster sauce, hoisin sauce, sugar and cornstarch in a mixing bowl.
- The Potstickers (Bao Buns) are then stuffed with the filling.
- You may also use a knife to trace along the edge of a ramekin or small dish to do this.
- This recipe prepares a circular Bao Bun or a Pot Sticker in the Dim Sum manner.
- It is necessary to let the buns to rise again for 15 minutes before steaming them in the Instant Pot.
- Place the bun on the trivet and the bun on top of that.
- Steam for three minutes on the stem setting of the pressure cooker, then quickly release the pressure and serve immediately.
Serving Instant Pot Potstickers
Serve with a spicy soy dipping sauce, or any other sauce of your choosing, as a condiment. Listed below is a post by a fellow food blogger that includes four distinct Asian Style Dipping Sauces. A delicious appetizer for Asian or Chinese meals, such as the following dishes: Instant Pot Potstickers
- Pad Thai in the Instant Pot, Korean Pork Chops in the Instant Pot, Beef and Broccoli in the Instant Pot
- Recipe for the dough: 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon yeast, 1 teaspoon sugar, 3/4 cup room temperature water Filling: 2 cups ground pork
- 14 cup chopped onion
- 2 cups bread crumbs Filling Sauce: 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sugar
- 1/2 cup very warm water (110-120 degrees)
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- Recipe for the dough: 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon yeast, 1 teaspoon sugar, 3/4 cup warm water Ingredients for the filling: 2 cups ground pork, 14 cup finely chopped onion The filling sauce consists of: 1 tablespoon light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon sugar, 1/2 cup very warm water (110-120 degrees), 1 tablespoon cornstarch, and 1/2 cup very warm water (110-120 degrees).
Yield:8Serving Size: 1Servings per container: Calories:227 7 g of total fat 2 g of saturated fat 0 g of Trans Fat 4 g of unsaturated fat Cholesterol:29mg Sodium:410mg Carbohydrates:29g Fiber:1g Sugar:3g Protein:12g
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Instant pot pork bao buns are actually a lot simpler to make than you may expect. Bao buns with a Thai twist that are worthy of a restaurant appearance! This dish is ideal for a romantic evening at home or as a creative dinner party idea for friends and family. When I was in Portland, Oregon, I had my first taste of a bao bun. We stopped at a little food stand and bought packed baos and dumplings, which I have been daydreaming about since since I had them. When I first tried these, I knew I wanted to recreate something similar since the curry chicken and ground pork were so flavorful and flavorful.
On Thanksgiving night, it was like having a warm, fluffy dinner roll that was ripe and ready to soak up the gravy. What could be more satisfying than that? I think it’s the ideal blend of textures, and it makes for an excellent vessel for just about any filling!
Instant Pot Bao Buns:
Make fluffy, delectable bao buns in the Instant Pot to impress your visitors or your significant other without the bother of baking them from scratch. I guarantee you that they appear to be far more difficult to produce than they actually are. With the use of the Instant Pot’s steamer basket and the saute mode feature, you can quickly and effortlessly produce bao buns. Because it fits all of the different sizes of Instant Pots, this is the steamer basket that I prefer to use the most often. You can also cook these pillowy buns in a pot or a steamer if you don’t have an Instant Pot on hand.
The fact that I just placed them in a big stockpot with the steamer basket and they worked well is demonstrated here.
What is a bao bun:
Bao buns are fluffy buns with a taco-like form that are popular in China. They are a steamed bun that may be filled with almost any form of filling, however most often some sort of pork is utilized. For the stuffing, we’re utilizing a fantastic sticky Thai pork dish that everyone will love. Even better, Thai style sticky pork can be prepared in the Instant Pot, resulting in less cleanup and a delectable, juicy, and tender pork dish that cooks in minutes rather than hours!
What to serve in steamed bao buns:
Bao buns are fluffy buns with a taco-like form that are traditionally served in Chinatown. Their contents may be anything you want because they are cooked to perfection. Usually some form of pork is utilized. To make the filling, we’re going to use a fantastic sticky Thai pork dish. Even better, Thai style sticky pork can be prepared in the Instant Pot, resulting in minimum cleanup and a delectable, juicy, and tender pork dish that cooks in minutes rather than hours or days.
Where to buy bao buns:
Bao buns are becoming more widely accessible at major supermarket shops across the United States. The majority of them have already been filled with filling and are in the shape of a giant dumpling. Check with your local Asian markets to see if they have any in stock at the moment. A large number of them provide a wide range of options.
Are bao buns gluten free:
Unfortunately, bao buns do not contain any gluten. However, my buddy over at Gluten Free on a Shoestring makes these fantastic gluten free bao buns that are just delicious.
How to cook bao in the Instant Pot:
One of the most appealing aspects of this dish is that it can be prepared entirely in the instant pot. Even your bao buns are delicious! Using a steamer basket and the saute mode function of your instant pot, you can simply transform your instant pot into a steamer for bao buns and other dishes. In order to prepare bao buns in the instant pot, you must first set the pot to saute mode before proceeding. Bring 1 cup of water to a simmer and remove from heat. Place the buns in a steamer basket and carefully lower them into the saucepan of boiling water.
It is possible that you may need to use a rack in the bottom of your pot.
So whether you make bao buns in the Instant Pot or in a steamer on the stovetop, you will quickly discover that they are a new family favorite in your household. After all, what could be better than a fluffy bun stuffed with delectable goodies?
Instant Pot Pork Bao Bun Recipe:
- Two cups all-purpose flour, two cups granulated sugar, one and a half teaspoons of salt, two teaspoons dry instant yeast, three cups whole milk, one and a half cups warm water, three tablespoons unsalted butter, very soft, one tablespoon avocado oil
For The Pork:
- 1 tablespoon avocado oil
- 12 cup water
- 2 teaspoons sesame oil
- 2 teaspoons lemongrass paste
- 2 teaspoons ginger, minced
- 2 teaspoons garlic, minced
- 14 cup brown sugar
- 14 cup fish sauce
- 12 cup hoisin sauce
- 3 pounds pork country style ribs or pork shoulder, sliced into 2 inch pieces
For The Slaw:
- Ingredients: 1/2 cup cucumber, finely julienned
- 1/2 cup carrot, finely julienned
- 1/2 cup vinegar (from an excellent quality pickle jar)
- 1/2 cup pickle juice
- Mix flour, sugar, salt, and yeast in a large mixing basin until the dough comes together
- In a mixing dish, blend the milk, warm water, and butter until well combined. Add to the flour mixture and whisk until well combined. The dough should be placed on a lightly floured board and let to rest for 10 minutes once it has become too hard to stir. Prepare an oiled basin and set aside for 1 1/2 hours, or until the dough has about doubled in volume. Following a minor kneading, divide the dough into ten equal pieces and allow it to double in size once more. Form into little balls
- Using a rolling pin, flatten each ball into an oval shape and place on a baking sheet lined with parchment paper. After brushing with oil, lay a tiny piece of parchment paper on half of the oval and press down. Fold the paper over to completely enclose it
- Set aside for another hour after covering with plastic wrap Meanwhile, prepare the pork by setting the Instant Pot to saute mode and browning it in batches. Cook for 7 minutes, tossing periodically, until the pork is browned on both sides. Fill the container with water and close it with the lid. Cook on high pressure for 60 minutes after adjusting the valve to sealing position. Combine all of the slaw ingredients in a large mixing bowl and set aside in the refrigerator
- The buns should be prepared using one of the ways listed below
- When the pork is done, remove any extra liquid from the Instant Pot and turn the Instant Pot back on to saute mode. Stir in the sesame oil, lemongrass, ginger, garlic, brown sugar, fish sauce, and hoisin sauce until everything is well-combined, about 2 minutes. Cook for 5 minutes more to thicken the sauce. To assemble, stuff baked buns with pork and top with slaw and other desired toppings.
To Cook the Buns on the stove top:
To cook the buns on the stovetop, bring a large stockpot filled with 4 cups of water to a simmer over medium heat and reduce the heat to low. Place 3-4 buns on the steamer basket and lower it into the pot (being sure that the bottom of the steamer basket does not come into contact with the water). It’s possible that you’ll need to add a trivet if necessary. Place the lid on the saucepan and steam for 15 minutes until the vegetables are tender.
To Cook The Buns in The Instant Pot:
If you’re cooking the buns on the stovetop, start by bringing a large stockpot filled with 4 cups water to a simmer over medium heat. Reduce the heat to low and place 3-4 buns on the steamer basket before lowering it into the pot (making sure the bottom of the steamer basket does not touch the water). If a trivet is required, it may be necessary to use an extra one. Cover the saucepan with a cover and steam for 15 minutes until the vegetables are tender.
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INSTANT POT BAO BUNS 3 WAYS
Perfect Bao Buns may be made in the Instant Pot or Electric Pressure Cooker by proofing and steaming them. As a result, the steamed bao are light and fluffy in texture. I’m going to share with you my three most favorite vegetarian and vegan bao bun fillings. Bao Buns, also known as Gao Buns, are a flat steamed bread that is also known as lotus leaf bread in some cultures. Traditional bao buns are folded and stuffed with pork belly, but the modern take on bao buns allows for a great variety of fillings to satisfy a wide range of dietary requirements!
- Later, I saw a recipe on BBC Good Food, which I altered to work with the Instant Pot to my liking.
- What is the benefit of using an Instant Pot?
- As I’ve noted in many of my prior Instant Pot postings, we in the United Kingdom are just not blessed with warm weather for the most of the year!
- In this recipe, the Instant Pot (or any other electric pressure cooker with equivalent characteristics) is used for two different purposes.
Bao Buns Ingredients
Plain flour should be used instead of whole wheat flour. The use of bleached white flour will result in whiter buns. You may use BAO BUNor MANTOU flour, which is readily accessible at Asian/Chinese grocery stores, for the regular flour. Any type of milk will suffice. Yeast with a rapid action The white caster sugar that we have used is caster sugar.
Baking powder is a type of powder that is used in baking. If rice wine vinegar is not available, apple cider vinegar can be used. Sunflower Oil – choose an oil that is light in color and has a moderate flavor (See ingredients for the fillings below)
Vegan Bao Buns
These bao buns may simply be converted to a vegan version. Non-dairy milks, such as oat milk, can be substituted for dairy milk.
How to make the dough for Bao Buns and Prove dough in Instant Pot
When we made our dough, we used an electric stand mixer, but you could easily knead it by hand as well. Combine the flour, caster sugar, and salt in a large mixing bowl. Add the quick action yeast, oil, vinegar, and milk (if using) and mix well. Now, using a medium speed mixer, knead the dough for 10-12 minutes, or until it is extremely smooth. Remove the dough from the oven and knead it with your hands for a couple of minutes. In the inner pot of the Instant Pot, place a piece of parchment paper.
Remove the dough from the oven and punch it down to remove all of the air bubbles, then knead the dough for another minute or so.
Using a rolling pin, flatten out the dough and apply some oil to it before inserting a wooden skewer in the center of the circle.
In a warm environment, cover the buns with a clean kitchen towel and allow them for 30-40 minutes for them to rise once again.
Tips on kneading the dough
It is not necessary to use self-raising flour while making bao buns. Knead the dough until it is very smooth, whether by hand or with a stand mixer. ● Re-knead the dough until it returns to its original size and becomes smooth once more after the first time it has been kneaded.
How to fold Bao Buns without any sticking
Make sure that all of your rounds are the same size and thickness when they are rolled in order to achieve the greatest results. Before folding, apply a tiny quantity of oil to your hands. Place a short, thin skewer in the center of the circle and fold it over on itself to seal it. After the bao buns have been steaming for a few minutes, remove the skewer.
How to steam Bao Buns in Instant Pot?
In our Instant Pot, we cooked the buns until they were soft. You’ll need a 7-inch bamboo steamer (stainless steel would work just as well) to suit the Instant Pot. Using tiny pieces of parchment paper that have been coated with oil, place the folded bao onto the paper, preventing the bread from adhering to the paper. Place the bao into the bamboo steamer and cover with the lid to keep the bao warm. Fill the inner pot of the Instant Pot with a cup of water and close the lid. Place the trivet in the middle of the table.
In a bamboo steamer, arrange the buns and insert it in the saucepan of boiling water (you need to steam these in batches) Place the bamboo steamer on the trivet and secure the Instant Pot cover in place.
Select STEAM mode for 5 minutes (remember to use a separate timer because the Instant Pot’s timer does not function in venting mode).
Set your timer as soon as you begin to hear the pressure being released from your ears. When it’s finished, remove the cover and you’ll be left with soft, fluffy, and fully cooked bao buns that are ready to be filled with the stuffing. Remove the skewer from the filling before you begin to fill it.
How to steam Bao Buns on a stovetop?
1. Place the buns in a steamer with parchment paper below each bun to prevent them from sticking together. Maintain a minimum of 2 centimeters between each. 2. Fill a large saucepan halfway with cold water, then add the steamer and cover it. Bring it to a boil over a high flame. Once the water begins to boil, reduce the heat to a low setting. 3. Cook for 12-15 minutes at a low heat.
Bao Bun Fillings
I couldn’t make up my mind about which filler to use, so I used three! To satisfy my craving for fusion cuisine, I picked our famous Chilli Paneer dish, which worked perfectly with the soft buns. Tofu is a fantastic vegan substitute. Because of the textural difference between sweet potato and bao buns, sweet potato pairs well with them. The following is a recipe for Panko Sweet Potato that you can make at home. 1. Decide on your primary filling: TOFU (VEGETARIAN TOFU) CHILLI – Drain the tofu and cut it into chip-style pieces, then repeat the Chilli Paneer recipe above, substituting paneer for the tofu in the recipe.
- Cook till soft in the oven or in the microwave, depending on your preference.
- Dip the chicken into the panko breadcrumbs and lightly fry in a nonstick skillet until crispy and golden on the exterior, about 3 minutes.
- Spread the hoisin sauce on one side of the bao bread and set aside.
- Combine the pickled cucumber and carrot (prepare by adding slices of cucumber and shredded carrot with a pinch of sugar to vinegar and leave to sit for 30 mins) 4.
- Finish with a sprinkle of sriracha if desired
Can I make the Bao Bun in advance?
Yes, once the buns are baked, allow them to cool fully before covering them and storing them in the refrigerator for up to 2 days at room temperature. Allow the food to come to room temperature before reheating. The leftovers may be warmed in the microwave for 15-20 seconds or steamed for 2-3 minutes to refresh the flavor.
Can I freeze the Bao Buns?
Yes, it is possible. Make sure the buns are absolutely cold before putting them in a freezer-safe container. Prior to reheating or steaming, let defrosting at room temperature to complete. Alternatively, steam for 10-12 minutes in a steamer immediately away. Recipes for the Instant Pot in Other Forms Was this recipe to your liking? Please remember to sign up for your free Indian mithai recipe e-book (these recipes are not available on the site) and email updates so that you may have new recipes delivered directly to your inbox on a regular basis.
Recipes for the instant pot, steamed bao buns, vegan bao buns recipe, instant pot vegan bao buns, bao buns filling, vegan bao buns filling Snacks and main courses Chinese
INSTANT POT BAO BUNS 3 WAYS
With this video tutorial, you will learn how to create the ideal, fluffy, and soft steamed bao buns in your Instant Pot.
Using a variety of tactics and ideas, you can create the ideal bao buns in the comfort of your own home. Preparation time: 5 minutes Cooking time: 10 minutes Mini n 1 hour and 45 minutes of active time Time allotted: 2 hours
- The following items are required: an electric stand mixer, an Instant Pot, a Bambo steamer, parchment paper or big white cupcake cases or wrappers, long toothpicks or bamboo skewers.
Bao Buns (Steamed Buns)
- Plain flour (about 2 1/8 cup)
- 1 tablespoon caster sugar
- 1/2 teaspoon quick-action dried yeast
- 1/2 teaspoon baking powder
- 25ml milk
- 1.5 tablespoon sunflower oil (plus 2 tablespoons extra)
- 1.5 teaspoon rice vinegar
- 100ml warm water
- In the bowl of a stand mixer, combine the flour, sugar, yeast, baking powder, milk, oil, and water
- Mix well. Mix everything on medium speed with a dough hook (you may need to add extra warm water to bring everything together and form a sticky dough)
- On medium speed, continue to mix until the dough becomes glossy, soft, and smooth to the touch. This phase might take between 10 and 12 minutes. for around one minute, knead the dough in your hands or on a work surface
- Place a piece of parchment paper in the inner pot of the Instant Pot and arrange it as desired
- Place the dough in a saucepan and cover it with a glass top to keep it warm. Turn on the Yogurt mode and let the dough to PROVE for 1 hour. The dough should be doubled in size before using it. Eliminate the risen dough from the saucepan and knead it for a couple of minutes on a lightly floured surface, pressing down on it to remove any air bubbles. The dough is rolled out into a long sausage shape and then sliced into 8-9 pieces. Each piece should be rolled out into a spherical ball. Roll out each ball into an oval shape that is approximately 5-6mm in height, using a rolling pin. Make an omelet by brushing oil onto the rolled dough and inserting a toothpick or bamboo skewer in the center of each oval. Do not push the dough when folding it in half. Cut out 8-9 pieces of baking parchment or use white cupcake cases or wrappers to hold the buns, and arrange one on each paper
- Or In a warm environment, cover the buns with a clean kitchen towel and allow them to rise once more for 30-40 minutes
- Prepare the instant pot to steam the buns at this point. Fill the inner pot halfway with water and set a trivet on top
- Place a stainless steel ring or a round cake tin without the base on the trivet to keep the steamer at a comfortable height. Make a bamboo steamer and set it in the pot (you will need to steam them in stages)
- Arrange the buns in the steamer and place it in the pot
- As soon as you close the lid, check to see that the pressure valve is in the VENTING position. Select STEAM mode for 5 minutes (remember to use a separate timer because the Instant Pot’s timer does not function in venting mode)
- Once you begin to hear the pressure set timer, you should do the following: When it’s finished, remove the cover and you’ll be left with soft, fluffy, and fully cooked bao buns that are ready to be filled with filling. Remove the skewer from the filling before you begin to fill it. Warm bao buns are a delight.
This dish may easily be doubled or halved. Check out the recipe for the stuffing in the previous page. Don’t have access to an Instant Pot? Check out the link above for more information on the conventional steaming procedure. It is important to note that the nutritional information presented is an estimate based on an internet calculator. If you want dietary counseling, please speak with a qualified nutritionist. From 2010 until 2020, all intellectual property rights are reserved. Jagruti’s Culinary Adventures
Instant Pot Braised Pork Buns
This recipe for Instant Pot Braised Pork Buns is a true discovery. An Instant Pot recipe for tender, fall-apart pork shoulder is adapted from my mother’s signatureHong Shao Rou (Red Braised Pork)recipe, and the entire dish is served in a fluffy Steamed Lotus Leaf Bun for the most efficient pork-to-mouth delivery method.
An Accidental Recipe
The interesting thing about this braised pork buns recipe is that it started out as a bit of a disaster. As an example, let’s say that we haven’t quite figured out how to make Hong Shao Rou in an instant pot yet. After all, it is only via failure that we learn how not to do something. This is a perfect example of that, but when we blog, we’re hesitant to declare a plate of food a complete failure, which is how this Instant Pot Braised Pork Bun came to be. It was clear to me when I lifted the lid of the Instant Pot that something terrible had occurred, but it was also clear that something wonderful had occurred as a result.
- Let’s just say that the entire family devoured these braised pork buns while I was blogging.
- It’s also a very cost-effective cut of beef!
- Simply chuck everything into the Instant Pot and walk away from the kitchen.
- All right, here’s the recipe for delicious braised pork buns!
Instant Pot Braised Pork Buns: Recipe Instructions
Sauté the vegetables in the Instant Pot on the sauté setting. In a medium-sized saucepan, combine 2 tablespoons oil and 3 tablespoons granulated sugar (about 70grock sugar). Melt the rock sugar in a saucepan until it forms a paste. Cook until the pork is gently browned, about 5 minutes. Add 12 cup Shaoxing wine, 14 cup light soy sauce, 2 teaspoons dark soy sauce, and 1 cup of water to a mixing bowl and whisk together. Close the Instant Pot after giving it a good stir. Make sure the vent is not venting at all times.
Pressure should be released by either a rapid release or a natural release when the cooking time has expired.
You’re now ready to arrange the pork buns in the pan.
Add sliced cucumber and, if you’re feeling daring, a couple chile slices to round off the dish. Fold the steamed bun in half to form a sandwich, and fill your face with it! Prep:10minutes Cook:40minutes Total:50minutes
- Sauté the vegetables in the Instant Pot on the sauté setting. Toss in 2 tablespoons oil and 3 tablespoons sugar to the saucepan and bring to a boil. Melt the sugar in a saucepan until it forms a paste. Cook until the pork is gently browned, about 5 minutes. To make the sauce, combine 12 cup Shaoxing wine, 14 cup light soy sauce, 2 teaspoons dark soy sauce, and 1 cup water in a mixing bowl. Close the Instant Pot after giving it a good stir. Make sure the vent is not venting at all times. Now, set the Instant Pot to the meat/stew setting on high pressure for 20 minutes
- Once the cooking time has passed, release the pressure using either the fast release or the natural release method as desired. Start by opening the Instant Pot and turning it on to the sauté setting while it’s still open, then letting the sauce boil until it’s thick and sticky and has coated the pork. You’re now ready to arrange the pork buns in the pan. Take one of your steamed lotus leaf buns and stuff it with a lot of meat and a generous amount of sauce. Add sliced cucumber and, if you’re feeling daring, a couple chile slices to round off the dish. Close and serve the steamed bun sandwiched between two slices of bread
Calories: 252 calories per serving (13 percent ) 21 grams of carbohydrate (7 percent ) Protein (g): 17 g (34 percent ) 8 g of fat (12 percent ) 5 g of saturated fat (25 percent ) 46 milligrams of cholesterol (15 percent ) 553 milligrams of sodium (23 percent ) Potassium: 277 milligrams (8 percent ) 1 gram of dietary fiber (4 percent ) 4 g of sugar (4 percent ) Vitamin C: 0.6 milligrams (1 percent ) Calcium: 13 milligrams (1 percent ) Iron:1.5 milligrams (8 percent )
nutritional info disclaimer
TheWoksofLife.com is written and created only for the purpose of providing information. While we make every effort to give nutritional information to our readers as a general guideline, we are not professional nutritionists, and the figures supplied should be regarded as educated guesses. The nutritional information in any dish will vary depending on a variety of factors such as the brand of food purchased, natural variances in fresh ingredients, and so on. In addition, different online calculators produce varying answers based on their data sources.
When it comes to the Woks of Life family, Kaitlin is the younger daughter/sister. Kaitlin is the family artist, knitter, and master of all things chile oil/condiments, as well as a trailblazer of innovative recipes that include recognizable flavors. She is infamous for being unable to follow a recipe (she prefers to freestyle it), and she is the family knitter.
Instant Pot Pork Bao Buns are fluffy buns that are snow-colored and packed with a flavorful pork filling.
What does Bao mean?
Snow colored fluffy buns stuffed with a flavorful pork filling, these Instant Pot Pork Bao Buns are a must-try!
What are bao buns?
Bao Buns are steamed buns that are bite-sized. Filled with pork, beef, or veggies, as well as ginger and oyster sauce, this dish is a favorite of many. A fluffy white dough is wrapped around the filling and then steamed in a bamboo basket, as is customary in Japan.
Can I use a different meat?
Yes, you may use a different type of beef. You may make this dish with chicken, beef, or pig. Whichever you like is OK with me. Some people even choose to make the stuffing entirely of veggies rather of meat. When it comes to the filling for these fluffy tiny steamed buns, the possibilities are endless. Changing the dough, on the other hand, is not something I advocate.
What if I don’t have an Instant Pot?
If you do not have an Instant Pot, you may cook your buns in a steamer instead. Within a huge pot, a bamboo steam basket is typically utilized to cook the food. If you have a stainless steel steam basket, it should work just as well for this recipe, as long as it is large enough.
Can I still make these if I don’t have a stand mixer?
Yes, it is possible to prepare these buns without using a stand mixer. However, they will be more time-consuming to make because you will need to knead them by hand for five minutes before using them. For your arms, it’s a fantastic exercise!
What are some tips for making Bao buns?
I recommend that you use plain flour or all-purpose flour for this recipe. It has been my experience that bleached white flour works best for achieving the desired hue.
If you are having difficulty locating bleached wheat flour, Asian grocery stores may be able to assist you. Unbleached cotton, on the other hand, will work just as well. Your buns will not be pristine white, and you will not have that beautiful color in your hair.
How can I reheat Bao buns?
I highly recommend putting any leftover Bao buns in the freezer, inside a freezer bag, to prevent them from becoming soggy. I would reheat them by steaming them for five minutes on a low heat setting. You may reheat them in your Instant Pot, however I would recommend using manual pressure for 3 minutes instead.
- 2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon yeast, 1 teaspoon sugar, 3/4 cup room temperature water
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin
- 1 tablespoon sugar
- 1/2 cup water
- 1 tablespoon cornstarch
- To make the sauce, combine the soy sauce, oyster sauce, hoisin sauce, sugar, corn starch, and water in a small mixing bowl
- Stir well. Pork and onion should be placed in the Instant Pot. Towards the end of the cooking process, add your sauce. To blend, stir the ingredients together. Cook for 5 minutes on medium heat. Once finished, take the dish from the Instant Pot and set it aside. Clean and dry the Instant Pot thoroughly. In a small mixing bowl, combine the flour, instant yeast, and sugar
- Mix well. To blend, stir the ingredients together. In a stand mixer fitted with a dough hook attachment, combine the flour mixture and the water
- Pour in the room-temperature water to complete the mixture. 5 minutes should be spent kneading the dough mixture. Continue to knead the dough until it is smooth, adding salt as needed. Allow it to rest, covered, for 45 minutes or until it has doubled in size. The dough should be rolled out on a floured surface. Make your buns by cutting them out using a 4-5 inch round cookie cutter
- Work with only one piece of dough at a time. Place the filling in the center of the bun and gather the edges to encompass it
- Squeeze the bun together to seal it. For approximately 15 minutes, cover with a clean towel and allow them to proof. At room temperature, allow the dough to rise for about 10-15 minutes (it will take less time at a warm temperature). Using a metal trivet, place 1 cup of water in the inner pot of the Instant Pot. Set the pot aside. Steaming the buns may be accomplished using either a bamboo basket or a plate. Place it on top of the trivet to protect it. In a basket or on a dish, arrange three to four proofed buns
- Close the jar’s lid. Set the steam release valve to the “sealing” position. Set the timer to 3 minutes by pressing the “Steamer” button. Pressure should be released after three minutes of steaming
- After one minute, pressure should be released. Serve and take pleasure in it
You may substitute chicken or beef for the ground beef, or use any other filling you choose. a serving:1 bun|231 calories|24 grams of carbohydrates|11 grams of protein|10 grams of fat|4 grams of saturated fat|32 milligrams of cholesterol|406 milligrams of sodium|167 milligrams of potassium|1 gram of fiber|2 grams of sugar|1 milligram of vitamin C|10 milligrams of calcium|2 milligrams of iron
Work, but well worth it – plus there are shortcuts for everything except the actual dough-making process! Please check below for the whole ingredient list, which includes more handmade possibilities. Filling
- 1 pound readymade char siu pork
- 1/4 cup premade char siu sauce (ideally Lee Kum Kee brand)
- 1 pound prefabricated char siu sauce (preferably Lee Kum Kee brand)
- Green onion (or regular onion) thinly chopped to 1 cup (optional). 1-3 tablespoons chile in oil, such as sichuan drizzling oil or a similar product, according to taste
- A half cup of warm water (100-110 degrees F)
- 4 tbsp of white sugar
- 2 cups of plain flour (all purpose)
- 1 cup of cornflour/cornstarch
- 1/4 cup of vegetable oil
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons baking soda
- 1 cup thinly sliced green onions
- 1 cup water
- Bamboo Steamer (8″ to fit in steamer)
- 1 cup thinly sliced green onions
- Make the yeast active by mixing it with sugar and warm water (do not use boiling water) in a small bowl. Mix thoroughly, preferably with non-metal tools, and let aside for 10 minutes, or until it gets frothy. Set aside in a stand mixer bowl fitted with a dough hook, or mix by hand in a large mixing basin until well combined and smooth. Blend for a couple of seconds to blend
- Combine the yeast mixture, the oil, and the water. Mix for 3 minutes by hand or on low speed in a stand mixer until a smooth ball of dough is formed. It should be supple and elastic, not sticky to the point where it becomes plastered all over your fingers and palms. If necessary, add a pinch of flour or a splash of water to get the desired dough consistency. Wrap it in cling wrap and set it aside in a warm, dry location for 2 hours, or until it has doubled in size. In the meantime, prepare the Filling. Remove the cling film and sprinkle the baking powder on top. Return to the stand mixer and blend on low speed for 2 minutes until smooth. Turn the dough out onto a floured work area and press it down. Lightly knead the dough to produce a smooth circular disc
- In a saucepan, heat the oil over medium heat until shimmering. Add the onions and sauté for 2 minutes, then add the sauce and any additional ingredients you like. If you’re using homemade sauce, slowly pour in the cornflour mixture while stirring constantly. until the mixture is smooth
- Add the meat and mix well. Cook for 1 1/2 to 2 minutes, or until the sauce has thickened. Set aside in the refrigerator to chill (it thickens as it cools).
How to Make Buns (with Video):
- Cut the dough into four equal pieces. Take one piece and roll it into a smooth log, then cut it into three pieces (so 12 pieces in total). Take one piece of dough and wrap the rest in cling film or a tea towel
- Set aside. Using your hands, roll the dough into a circular 4.5″/11 cm in diameter, keeping the sides thinner and the center reasonably thick so it doesn’t break during steaming
- Place the dough in your palm and place 1 1/2 tablespoons of the Filling in the center
- Make 8 pleats all the way around the edges. Then, one by one, bring the pleats together to form the bun’s seal. Twist the top of the twist using your fingers. Alternatively, you may omit the pleating and just fold the dough over into a ball instead
- Repeat the process with the remaining dough to produce a total of 12 cookies. Optional: Wrap the buns loosely in cling wrap and set them aside in a warm location for 15 minutes
Steam Buns (also known as steam buns):
- Arrange 3-5 buns in a ring (depending on how big your steamer is) Place the seam side up (or down) in each layer of a 2-tiered bamboo steamer, 1 inch apart – do not overcrowd the steamer since the steam will expand. Stack the layers and cover with the lid. If using an Instantpot, add 1-2 cups water (making sure it does not come into contact with the bottom of the steamer where the buns are) and press saute, then wait until the water comes to a rolling boil. When the water is boiling, place an 8-inch steamer in the pot or on top of the pot if the pot is larger. Covering the steamer with a clean kitchen towel to capture moisture and placing the lid on top is fine if it doesn’t completely seal (it won’t hurt anything). Steam for approximately 12 minutes, adding more water if necessary halfway through, or until buns are set. Pour 1 inch of water into a big pan and bring to a boil over medium-high heat if you’re using a regular pot to steam vegetables. Place the steamer in the pan and steam for 15 minutes, or until the puff and set is achieved. Allow for 10 minutes of cooling time before serving.
1-pound char siu pork OR 1-pound scotch fillet (collar neck, hog neck, or pork shoulder) OR 1-pound char siu brisket Preparing the Pork: Option 1: Use a shortcut to say: Option 2: Simple and Homemade:
- Rub the five-spice powder into the meat in an equal layer. Preheat a grill pan over medium-high heat until very hot. Cooking spray should be used to coat the pan. Cook the pork for 18 minutes, or until a thermometer reads 155°, flipping the meat once or twice throughout cooking. Remove the pork from the pan and set it aside for 15 minutes.
Option 3: Homemade and lengthy: 1 cup finely sliced green onions for the filling sauce Option 1: a shortened version Option 2: Prepared at home
- 3 tbsp. hoisin sauce
- 2 tbsp. rice vinegar
- 1 tbsp. low-sodium soy sauce
- 12 tbsp. honey
- 1 teaspoon minced peeled fresh ginger
- 1 teaspoon minced garlic
- 14 tbsp. salt
- A half cup of warm water (100-110 degrees F)
- 4 tbsp of white sugar
- 2 cups of plain flour (all purpose)
- 1 cup of cornflour/cornstarch
- 1/4 cup of vegetable oil
- 2 1/2 teaspoons baking powder
- 2 1/2 teaspoons baking soda
Based on recipes from RecipeTinEats, AllRecipes, MyRecipes, and the website WoksOfLife.