What Are Bao Buns?The Dumpling School
Despite the fact that they are known by many different names in many different nations, regions, dialects, and civilizations, we are here to discuss about Bao Buns! As previously stated, Bao Buns are also known by a variety of other names, including “bao, bay, pow, pau, paoare, Mantou, baozi, humbow, nunu, bakpao, bausak,” but the most commonly used terminology is “bao” or “steamed buns.” Although Bao Buns are also known by a variety of other names, the most commonly used terminology is “bao” or “steamed They have been around for hundreds of years and are delicate and delectable Chinese sweets.
They may be eaten with chopsticks or by hand, depending on your preference.
How Bao Rose To Popularity!
Bao gained popularity originally in Northern China, where wheat, rather than rice, was the staple grain of the region. Steamed buns are also the subject of several intriguing stories, including the story of how they came to be. Despite popular belief, the baozi was developed by the Chinese military strategist Zhuge Liang during the Three Kingdoms era; nevertheless, there is no definitive source for the baozi’s original origin! Most people believe that the Legendary Bao was created as a result of ancient stories and legends, however there is no one real story about how this happened.
What Is Bao Made Of?
Instead of using the traditional dumpling dough, which is made out of water and wheat, bao buns need the use of leavened dough, which entails the usage of yeast. During the steaming process, the wrapper rises to the surface. Ingredients for the Bao Buns’ base:
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Steamed bao buns
- 525g plain flour, with a little more for dusting
- 525g butter
- 12-tablespoon caster sugar, plus a pinch
- 1 teaspoon quick-action dry yeast
- 50mL milk, 1 tablespoon sunflower oil, plus additional for brushing on top and rubbing on the bottom of the bowl
- 1 tablespoon white vinegar
- 1 teaspoon baking powder
- STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin until well combined (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water to make a dough. Bring everything together to form a dough, adding a little additional water if necessary
- STEP 2Turn the dough out onto a lightly floured work area and knead for 10-15 minutes, or until it is smooth and elastic. Placing the dough in a lightly oiled basin and covering it with a moist towel, allow it to rise for 2 hours, or until it has doubled in size. TO COMPLETE STEP 3: Dump the dough onto a clean work area and punch it down. Rolling out with your hands to flatten the dough, sprinkle over the baking powder, and knead for 5 minutes
- SIXTH STEP: Roll out the dough into a long sausage form that is approximately 3cm thick, then cut into pieces that are approximately 3cm broad – you should have 18 pieces total. Roll each piece of dough into a ball in the palm of your hand and let aside to rest for 2-3 minutes
- Then, one by one, using a rolling pin, flatten out each ball into an oval form that is approximately 3-4mm thick. Oil the dough ovals’ surfaces with a pastry brush, then brush a little oil over the end of a chopstick. Place a greased chopstick in the center of each oval and press down. STEP 6Cut 18 squares of baking paper and place a bun on each square. Fold the dough over the chopstick and slowly take the chopstick out of the dough. Transfer to a baking pan, cover with a clean tea towel, and let to prove in a warm area for 1 hour 30 minutes, or until doubled in size
- STEP 7: Preheat a large steamer over a medium-high heat until it is steaming. To steam the buns, steam them for 8 minutes, or until they are puffed up (you may need to do this in batches). Open each bun and stuff with our barbecued pork and pickled carrot mooli (recipe below). Consume them when they are still warm.
Up to the conclusion of step 3, the dough may be readily prepared in a mixer fitted with a dough hook.
FREEZING THE BUNS
The buns can be frozen once they have been cooked. Simply reheat in a steamer once it has been defrosted.
Goes well with
Recipe adapted from the February 2015 issue of Good Food magazine.
What is bao and how does it differ from dumplings
If you ask anyone who has eaten Asian street cuisine, they will tell you that dumplings are the best. Bao buns, on the other hand, have gained in popularity in recent years. Bao buns, originally eaten for breakfast, have evolved into the #1 grab-and-go dish enjoyed in many Southeast Asian nations because of its fluffy texture, versatility, and unlimited amount of fun. This conversation is for you if you are interested in learning how to create baos or if you simply want to learn more about them.
Bao buns may be found at restaurants all around China, Hong Kong, Taiwan, East Asia, and Chinatowns all over the world, including the United States.
As a result, they have a mild woody fragrance. Bao buns are available in a variety of shapes and sizes. Some feature meat fillings, while others are made with seafood or veggies as a filling alternative. The following are the most frequent varieties of bao buns:
- Tangbaozi is a soup-filled baozi that is consumed via a straw. Chiang shui bao (char siu bao) — a steamed bun stuffed with barbecue-flavored pork
- Doushabao is a bao bun filled with sweet bean paste
- Gua bao is an open-faced bao made from flat steamed dough
- It is popular in China. The Tandoori Baozi (Lamb, Potatoes, and Spices) is a type of stuffed bun. Xiaolongbao – a tiny, meat-filled baozi that is served in a flavorful broth
What does bao taste like?
The flavor of Chinese bao buns is determined by the filling that is placed inside of them. The majority of the contents are savory and very faintly sweet. There are so many various ways to create bao buns that the taste of the bao is hardly ever consistent from one method to another. Besides mushrooms, you may also include pork, chicken, beef, and even chocolate if you want a sweet kick! Bao buns are like a blank canvas because they don’t contain any fillings. “Mantou” refers to bao buns that are devoid of any filling.
Basmati rice and plain bao buns are typically served as a side dish with meals such as braised tofu, dongpo pig, stewed eggplant, and a range of other saucy dishes.
It is also necessary to add dried yeast to level the buns and make them soft and smooth.
The following is a simple recipe for making bao buns from scratch at home: Ingredients: 12 tablespoon caster sugar550 grams all-purpose flour550 grams all-purpose flour 1 teaspoon dry yeast (optional) 50 milliliters of milk 1 tablespoon extra-virgin olive oil 1 tablespoon rice vinegar (optional) 1 teaspoon baking powder (optional) Water that is only slightly warm Chopsticks Instructions: 1.
- Put the yeast in a small cup with the sugar and 1 tablespoon of lukewarm water and stir until it dissolves.
- Pour in the sunflower oil, rice vinegar, and 200 mL of lukewarm water until the mixture is smooth.
- Once the dough is out on a clean, level surface, flatten it with your hands until it is smooth.
- Allow for 2 to 4 minutes of resting time between each piece rolled into a ball in the palm of your hand.
- Place a greased chopstick in the center of the oval, fold the dough over the chopstick, and then carefully remove the chopstick out of the dough oval.
Bake for 1 12 hours at a moderate temperature. 5. Finally, heat a big steamer over medium-high heat until it is steaming. Steam the buns for 8 minutes, or until they are puffy and golden brown. Warm the dish before serving.
What is the difference between bao and dumplings?
Boiled or fried dumplings are used, but bao buns are steamed instead of boiled or fried. The size of dumplings is smaller than that of bao buns. Bao buns are produced using yeast dough that has been fermented, whereas the dough used to create dumplings has not been fermented. Bao dough has a longer rise time and is folded in a different way than other doughs. Once you have mastered the skill of making smooth and soft bao buns at home, here is a list of bao recipes for you to try out:
- Vietnamese Steamed Pork Buns (Banh Bao)
- Chicken Bao
- Char Sui Bao (Steamed Pork Buns)
- Spicy Cauliflower Bao Buns
- Vegan Tofu Bao Buns with Pickled Vegetables
- Banh Bao Buns (Vietnamese Steamed Pork Buns).
As a result of the growing popularity of bao buns, several local restaurants are now offering intriguing twists on the traditional dish. And although it might take up to four hours to create the ideal bao bun, the work is well worth it! It’s time to get creative in the kitchen now that you’ve learned what bao is. Create some delicious dishes right away!
Steamed Bao Buns
Detailed instructions and photographs on how to create the ideal, soft, and fluffy steamed bao buns. To create the ultimate handmade bao buns, follow these tips and methods. They’ll be excellent for stuffing with your favorite fillings. In this section, you will find methods for steaming bao buns on the stovetop and in a steam oven.
It was about 2004 that David Chang introduced his version of Pork Belly Buns to the menu of his restaurant, Momofuku Noodle Bar in New York, and no one could have imagined that the modest bao buns would go on to become an international gastronomic sensation. Even I made a point of getting a table at Momofuku every time I was in New York, no matter how lengthy the line was. His concept of transforming a normal bao bun into a sandwich or hamburger of sorts, packed with delicious pork belly and a simple garnish of pickled cucumbers, was absolutely brilliant to me.
Homemade Bao Buns
Bao buns were not to be found in Zurich’s stores or restaurants (and this is still the case in 2019! ), so I set out to make my own using a recipe from David Chang’s cookbook, Momofuku, to make steamed bao buns from scratch. After a few years of experimentation (David Chang’s bao bun recipe yields almost 50 buns! ), I settled on the recipe below, which I use on a regular basis throughout the year.
Why This Recipe Works
- Bao buns are a steamed bun that is light, fluffy, and pillowy in texture, and they are ideal for stuffing with your favorite ingredients. Make the bao buns anyway you like using this recipe
- It’s all up to you. This recipe may be used to make bao buns that are filled or stuffed. Once the buns have been rolled out, all that is left to do is fill and shape them before allowing them to rise for the second time according to the instructions. After they’ve been cooked, the bao buns may be frozen and then warmed in the steamer
Buns are traditionally circular in form, with a filling that is either char siu or minced pork mixed with slices of Chinese lap cheong sausage and boiled egg. Char siu pork is the most common filling, although other fillings are also popular. Steamed buns can also be cooked simple, that is, without any filling, to serve as an appetizer. Traditionally, in my family, we prepare simple steamed buns, which are circular in form and tied at the top with a twisted knot, to go with roast duck on Sundays.
Bao Buns Recipe
If you’re lucky, your local Asian supermarket may have pre-made bao buns in the freezer part of their establishment.
It is possible that this simple bao bun recipe will need some planning and preparation, but you will be rewarded with delectably fluffy handmade buns that will thrill everyone who tries them.
How to Make Bao Buns
Bao buns are made with both yeast and baking powder, which helps the buns rise to their full potential. Begin by combining all of the dry ingredients in a large mixing basin and mixing well. Then, using a measuring jug, pour the heated water and oil into the pan. The water should be somewhat warmer than lukewarm in order to aid in the activation of the yeast, but it should not be boiling hot.
The dough for my bao buns is made in my electric stand-mixer; however, you may certainly create everything by hand if you so choose. Using a dough hook on a medium speed, incorporate the liquid components into the dry ones. If you are using a different type of flour than that specified in the recipe, you may require more or less liquid than that specified. You just need a small amount of liquid to bring everything together into a soft dough. Next, with the mixer still running on medium speed, knead the dough until it is soft and smooth to the touch.
The dough for my bao buns is made in my electric stand-mixer; however, you may certainly prepare them by hand if you like. A dough hook on medium speed is used to combine the liquid and dry components in an even mixture. If you are using a different sort of flour than what is specified in the recipe, you may require more or less liquid than is specified. Just enough liquid will be needed to bring everything together into a cohesive dough. Next, with the mixer still running at medium speed, knead the dough until it is soft and smooth to the touch.
As soon as the dough has doubled in size, punch it down and knead it by hand for around 5 minutes to remove any air bubbles that may have formed in the dough. Afterwards, roll out the dough until it is approximately one centimeter in height. Rub a little amount of oil onto the surface of the dough with your hands. Using this method, you will be able to avoid the dough from sticking together later on while shaping the buns.
To cut out rounds from the dough, use an 8 cm (3 inch) diameter cookie cutter. Continue to re-roll the dough as needed until you have used up all of the dough in the recipe.
Place the rounds on a small sheet of baking paper – I prefer to use simple white cupcake wrappers that I flatten with a rolling pin to make them easier to handle. This saves me the time and effort of having to cut a sheet of baking paper into little pieces before using it. Then, using a rolling pin, carefully flatten the dough to make the bun shape. Repeat with the remaining rounds.
Set everything on a big baking sheet, cover with a tea towel, and set it aside somewhere warm for approximately 30 minutes to let the buns to rise again and become more puffed. It should have taken around 10 minutes for the bao buns to rise somewhat and puff out a little.
In the meantime, heat the steamer on the stovetop (see notes below).
The buns should be steamed in batches for 10 to 12 minutes, or until they are fluffy and soft, and the insides are cooked through.
How to Proof Dough
The yeast in the dough must be activated in a warm atmosphere in order for the dough to rise properly. You might try one of the following suggestions if you don’t have a warm spot in your house:
- In the oven with the oven light turned on (this is only applicable to certain ovens)
- On the lowest shelf of the oven, there is a baking plate filled with boiling water. Use around 1 litre (4 cups) of water, then top it up after approximately 1 hour of cooking
- Cook at a low temperature of around 25-40°C (77-104°F) in the oven or a steamer oven
How to Steam Bao Buns
- Using a bamboo steamer to steam bao buns is a terrific way to save money, and Asian grocery shops usually have a big selection of sizes available at reasonable costs. Aside from the low cost, another advantage of bamboo steamers is that they are attractive when used to serve food at the table. I recommend that you get the largest steamer that will fit your saucepan and stovetop. In order for it to work properly, the bamboo steamer must be the same size as the saucepan you are using below it. To illustrate this point further, if you are using a bamboo steamer with a diameter of 12 inches, your saucepan should likewise be 12 inches in diameter
- If you plan to make bao buns (or even dumplings) on a regular basis, I recommend purchasing at least two steamer baskets that can be stacked on top of each other to reduce cooking (and waiting) time
- If you plan to make dumplings, I recommend purchasing at least two steamer baskets that can be stacked on top of each other. For those who are serious about creating bao buns, I recommend investing in a multi-tiered metal or stainless steel steamer, which can be found at most Asian grocery shops or online. These are also available in a variety of sizes and have the added benefit of being dishwasher-safe
- Fill the saucepan about one-third of the way with boiling water, and then lay the steamer baskets on top of that. Place the pot with the steamer baskets on the stove over a low-medium heat and cook for 10 minutes. There is a chance that the bao buns will overcook or even turn soggy if you steam them at a high enough temperature
- However, if you steam them at a lower temperature, the buns will be OK. Place the bao buns in each steamer basket, leaving enough space between them for them to rise and expand during cooking. Cover and steam for approximately 10 to 12 minutes, or until the buns have risen and are light and fluffy when opened.
Tips For Making Bao Buns
- Plain flour (all-purpose flour) is fine for this recipe, since the cornflour (cornstarch) will aid in giving the buns a light and fluffy texture due to the use of cornstarch. It is not necessary for the buns to be a blinding white as those available in Chinese restaurants
- Nonetheless, the taste and texture should remain the same. To get the pure white appearance of buns found in Chinese restaurants, I recommend using bleached flour, which can be obtained at Asian grocery shops or online. In order for the dough to rise properly, it must be kneaded for the necessary period of time. It is possible that failing to knead the dough adequately can result in buns that are blotchy in appearance (but still taste delicious), and this is due to not mixing the ingredients together well enough and/or failing to remove all of of the air bubbles from the dough. To prevent the buns from becoming soggy, steam them on a low-medium heat until they are just cooked through.
How to Make Steamed Bao Buns with a Steam Oven
The following methods should be followed for proving the dough as well as steaming the bao buns in an electric steam oven or a combi-steam oven:
- First Proof: Place the dough in a large basin that has been gently greased and let aside for 30 minutes. Use some cling film or a disposable bowl cover to keep the contents of the bowl safe. For approximately 1.5 hours, or until the dough has doubled in size, proof the dough in the steam oven/combi-steam oven at 40°C / 104°F
- First, form the bao buns and set them on a tiny piece of baking paper each, then transfer them to a big tray that will fit inside your steam oven/combi-steam oven. Second, proof the bao buns. I can put a big sheet pan into my steam oven, which will adequately accommodate 12 bao buns. There is no need to wrap the buns with plastic wrap. Proof the bao buns in their formed forms at 40°C / 104°F for around 30 minutes, or until the buns have swelled up significantly
- Steaming the Bao Buns: Remove the tray of bao buns from the steam oven/combi-steam oven and place it on a baking sheet. Raise the temperature to 100°C / 212°F if necessary. As soon as the steam oven/combi-steam oven has reached the desired temperature, return the tray of bao buns to the oven and steam them for 10-12 minutes.
Freezing Bao Buns
Bao buns are ideally consumed fresh, and as soon as they are steamed, if at all possible. Bao buns can be preserved in zip-lock bags in the freezer for up to two months if they are not used immediately. To reheat frozen bao buns, just steam them for about 5 minutes, or until they are thoroughly warmed through.
What to Serve with Bao Buns
One of my favorite ways to serve bao buns is to stuff them with char siu pork and pickled veggies that I make in a flash. For further information, please refer to my recipe for Sticky Pork Bao Buns. Other excellent toppings for bao buns include the following: Braised Short Ribs with Asian Flavors Pickled Chillies, Chinese Barbecue Pork (Char Siu Pork), and other condiments Print
Steamed Bao Buns
- The resting time is 2 hours, the preparation time is 1 hour, the cooking time is 10 minutes, and the total time is 1 hour 10 minutes. This recipe makes 12-16 buns. Recipe Type:Bread
- Cooking Method:Stovetop
Instructions on how to create the ideal, soft and fluffy steamed bao buns, complete with images. To create the ultimate handmade bao buns, follow these tips and methods. They’ll be excellent for stuffing with your favorite fillings. There are directions for steaming the bao buns on the stovetop and in a steam oven included in the recipe.
- 300 g (2 cups) plain flour (all-purpose flour) or unbleached flour
- 125 g (1 cup) cornflour (cornstarch)
- 5 tablespoonscaster sugar (super-fine sugar)
- 1 teaspooninstant yeast (also known as instant dried yeast or fast-action dried yeast) (see Kitchen Notes)
- 2 1/2 teaspoons baking powder
- 180 ml (3/4 cup) warm water
- 60 ml (1/4 cup) vegetable oil, plus extra
- 300 g (2 cups) plain flour (
In order to prepare the buns
- In a large mixing bowl or the bowl of an electric stand-mixer (if using), combine all of the dry ingredients
- Mix well. Using a measuring jug, pour the heated water and oil into the pan. The water should be somewhat warmer than lukewarm in order to aid in the activation of the yeast, but it should not be boiling hot. Mixing the liquid components into the dry ingredients using the dough hook at a medium speed is recommended. If you are using a different sort of flour than what is specified in the recipe, you may require more or less liquid than is specified in it. Continue kneading the dough on medium speed until the dough becomes soft and silky to the touch until you’ve achieved a sticky dough consistency. This should take around 10 minutes with a stand mixer on medium speed, or approximately 5 minutes if done manually. After the dough has become soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen counter top until it is elastic. Replacing the ball of dough in the (now-empty) mixing bowl
- Use some cling film or a disposable bowl cover to keep the bowl covered. Placing the bowl in a warm location for 60 to 90 minutes will allow the dough to rise and double in size.
In order to form the buns
- To remove any air bubbles that may have formed in the dough, punch it back and knead it by hand for around 5 minutes after it has doubled its size. Then, using a rolling pin, roll out the dough until it is approximately 1 cm in height. Rub a little oil into the surface of the dough with your hands
- To cut out rounds from the dough, use an 8 cm (3 inch) cookie cutter. Re-roll the dough as many times as necessary. Place these circles on a small piece of baking paper – I prefer to use simple white cupcake wrappers that I flatten with a rolling pin – and set them aside to dry. Fold each circle in half and then gently flatten the dough with a rolling pin to make the bun shape
- Set everything on a big baking sheet, cover with a tea towel, and set it aside somewhere warm for approximately 30 minutes to let the buns to rise again and become more puffed. After this period of time, the bao buns should have inflated up a little.
In order to steam the buns
- In the meantime, prepare the steamer on the stove (see the Kitchen Notes section below). Puff and soften the buns by steaming them in batches for 10 to 12 minutes or until they are completely cooked through
- Serve the buns as soon as possible.
The many types of yeast* Please keep in mind that there is a difference between instant yeast (also known as quick dried yeast or fast-action dried yeast) anddried yeast while baking (also calledactive dry yeast). When in doubt about the sort of yeast you have, look for instructions on how to utilize it on the package. If you use instant yeast, you may add it right to the flour mixture without having to wait for it to activate first. If you don’t have instant yeast, I would recommend using the same quantity of dried yeast as you would with instant yeast.
- Combine the dry ingredients in the recipe above with the yeast mixture and vegetable oil, and mix well.
- Although the buns will be a pale yellow in color, they will taste delicious.
- INSTRUCTIONS FOR STEAMING BAO BUNS* Place the steamer basket (whether bamboo or other material) directly on top of a saucepan that has the same size and shape.
- ***Place the steamer basket on top of the saucepan.
- Place the lid on top of the steamer basket and close the lid tightly.
- How to Make Bao Buns in a Steam Oven*First Proof: Cover the bowl with cling film or a re-usable bowl cover to prevent the buns from drying out.
- There is no need to wrap the buns with plastic wrap.
- * Preparing the Bao Buns by steaming them: Take the tray of bao buns out of the steam oven/combi-steam oven and set it aside.
- As soon as the steam oven/combi-steam oven has reached the desired temperature, return the tray of bao buns to the oven and steam them for 10-12 minutes.
To reheat frozen steamed buns, place them in a stovetop steamer for approximately 5 minutes, or until they are completely warmed through. CONVERSIONSIf you need to convert from cups to grams, or vice versa, you may use this handyConversion Chart for Fundamental Ingredients.
This recipe was initially published on May 17, 2019 and has since been updated. More detailed recipe notes have been added to the original version.
Steamed Bao Buns Recipe (Fluffy Chinese Bao)
Steamed bao buns, which are soft and fluffy pillows of milky and slightly sweet dough, are one of the most delicious ways to serve sensitive meat and fresh veggies. Unlike many other steamed bao, these classic Chinese lotus leaf buns are distinguished by their flat and folded form, which makes them ideal for snacking. You will learn how to prepare handmade lotus leaf buns that are served hot from the steamer by following this recipe.
What is bao?
These steamed bao are frequently referred to incorrectly as “bao buns,” which is a mistranslation of the Chinese phrase “bun bun.” Bao are steamed in the same way as other Chinese bao, but they are formed in a flat, folded shape with an opening in the centre, making them ideal for holding a wide range of fillings. Because of its form, this particular variety of bao is referred to as lotus leaf buns. This steamed bao is said to have originated in Fuzhou, China, which is the capital of the Fujian province.
In today’s world, it is loaded with a variety of foods such as fried chicken, kimchi, and more.
Majordomo in Los Angeles is home to one of the most well-known bao that you may have heard of, and I’ve had the pleasure of eating it there several times over the years.
Bao bun ingredients
char siu bao, mantou, and evensiopao asado are all produced using components that are extremely similar to those used to make other Asian buns and bao dough, such as char siu bao. Essentially, it’s a white-based dough created from flour, starch, milk or water, vegetable oil, sugar, and leaveners, all of which are identical in appearance. I prefer to use both yeast and baking powder to ensure that the dough proves and rises sufficiently to provide a light and fluffy texture while baking. In addition to utilizing all-purpose wheat flour in my bao recipes, I prefer to incorporate wheat starch into the dough.
If you don’t have access to wheat starch, you may use cornstarch for the same results.
Where to buy bao buns
In the event that you don’t have time to cook bao at home, you may also purchase frozen bao buns from your local Asian grocery store or supermarket. 99 Ranch has a range of frozen and fresh bao that can be heated or steamed at home; they are a terrific alternative since the bao remain flavorful and fluffy even after being steamed for a long period of time.
Peking duck to-go orders at Chinese restaurants are often accompanied by lotus leaf buns, Peking duck sauce, and scallions, which are all complimentary.
How to make and steam bao buns
You may create lotus leaf buns in a stand mixer by using the same procedure as you would for making mantou dough. Using a stand mixer for these recipes is my favorite method since it eliminates the need to knead with your hands nearly completely. It is possible to begin dividing the dough into 16 equal pieces after 5 minutes of resting the dough in the bowl. After that, you’ll roll out each piece into a ball, then with a rolling pin, flatten each piece into an oval, brush on some vegetable oil to keep it from sticking, and then fold it in half to finish.
Why using a scale is better than a cookie cutter
Using a stand mixer, prepare a dough that is quite similar to mantou for the purpose of making lotus leaf buns. My favorite thing about using a stand mixer for these recipes is how much time it saves me from having to use my hands. It is possible to begin dividing the dough into equal pieces of 16 once it has rested for 5 minutes. Afterwards, you’ll roll out each piece into a ball, then with a rolling pin, flatten each piece into an oval shape, brush on some vegetable oil to keep it from sticking, and then fold it in half again.
This recipe only requires one proofing step, which takes place while the buns are steaming in a steamer over hot water. Once it’s time to steam the buns, each batch should only take around 20 minutes on medium-low heat, with an extra 4 minutes off the heat to allow the buns to adapt to the resting temperature before serving. If you open the lid too rapidly, your buns may become deflated as a result.
Filling options and storage
Because the buns are being cooked in a steamer over warm water, this recipe only requires one proving session. Once it’s time to steam the buns, each batch should only take around 20 minutes on medium-low heat, with an extra 4 minutes off the heat to allow the buns to adapt to the resting temperature before being served. In the event that you open the lid too rapidly, your buns may get deflated.
- 235g (2 cups) all-purpose flour
- 50g (1/4 cup) wheat starch or cornstarch
- 5g (1 teaspoon) baking powder
- 7g (14 teaspoons) instant activated yeast
- 50g (1/4 cup) white granulated sugar
- 150g (5 ounces) whole milk
- 24g (1 ounce) vegetable oil plus more for brushing
- 235g (2 cups) all-purpose flour
- 5g (1 teaspoon) baking
- In a mixing bowl fitted with a dough hook attachment, combine the all-purpose flour, wheat starch, baking powder, yeast, and sugar until well combined. Reduce the speed to the lowest setting and continue swirling until the entire mixture is uniformly dispersed. Increase the mixer speed to level 2 by a small amount. Combine the milk and oil in a small mixing basin until well combined. Slowly pour the liquid into the mixer until it is fully incorporated. Increase the speed to the fifth setting. Continue to knead the dough on medium (about level 5) for another 5 minutes until it has formed a ball and begun to loosen from the edges of the mixing bowl. If necessary, scrape the edges of the dish to remove any stuck-on food. It is finished when the ball of dough seems smooth and free of lumps, and it entirely detaches from the edges of the mixing bowl. The finished texture may be seen in the shot. Remove the dough from the mixer and shape it into a ball with your hands. Repeat with the remaining dough. Hover your hands over the ball while forming a heart with your thumbs and fingers, then use the ball to make circular movements to create a tight, smooth surface on a clean surface. Make a dough ball, place it in a bowl, cover it with a lid, and let it aside for 5 minutes to give the dough a break from kneading–you don’t want to overwork the dough. If you poke the ball of dough with your finger and it does not spring back, you can begin to roll it into balls
- Otherwise, continue to the next step. Transfer the dough ball to a clean surface and knead it a few times with the heel of your palm to release any extra gas from the dough.
- To get the ultimate weight of your dough ball, weigh the entire dough ball. If you follow the recipe exactly as written, without modifying it in any way, the result should be roughly 515 grams. Using a knife, divide the dough into smaller balls, weighing each one to be 32 grams in weight. If you didn’t scale the recipe, we’ll have a total of 16 bao from this batch. Repeat the process until all of the smaller dough balls have been divided. Keep the unused balls of dough covered with a cloth to prevent them from drying out if possible. Take one of the pieces and roll it around in your hands until it forms a ball
- Roll it out into a 2 12 x 4 inch oval shape using a rolling pin. Fold it in half after lightly brushing it with the vegetable oil on top. It’s time to finish off your bao. Place it on top of a steamer that has been lined with parchment paper. Make sure each bao is at least 1 12 inches apart from the others since they will expand when cooked. Continue until you have finished making all of the bao. Remember to store the leftover proofed bao in your refrigerator if you are unable to fit them all into your steamer at once. This will prevent the bao from proofing any further. The process of proofreading should be slowed by chilling them. Remove them from the refrigerator approximately 5 minutes before the proofing and steaming procedure to allow them to come to room temperature before proceeding. Make a test of the bao. A sauce saucepan with hot, but not boiling, water should be placed on top of the steamer to catch the steam. Place the bao in the steamer and turn on the heat. Allow 30 minutes of resting time after covering with a lid.
- After the dough has been proofed, uncover it and examine the size
- It should be at least 1 12 times the original size. Replace the cover and put the heat up to high on the stovetop once again. As soon as the water begins to boil, turn the heat down to low and continue to steam for 20 minutes longer. Maintain a high enough temperature to create steam during the cooking process, and replenish the water if it becomes depleted. Using tongs, take the pot from the heat and set it aside for 4 minutes before lifting the cover. This will prevent the bao from deflating as a result of a temperature change. Remove the lid and serve the bao with your choice fillings as soon as possible.
The following are the nutritional values: calories: 87.98kcal|carbohydrates: 15.55g|protein: 1.99g|fat: 1.98g|saturated fat: 1.42g|cholesterol: 0.94mg|sodium: 37.7mg|potassium: 32.39mg|fiber 0.51g|sugar: 3.63g|vitamin A: 15.19IU|vitamin C:0.01mg|calcium: 31.32m Courses include appetizers, dinners, lunches, side dishes, and sides. Asian and Chinese cuisines are available. Baozi (Chinese dumplings), Peking duck
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Photograph courtesy of Lizzie Munro/Tasting Table A variety of delectable fillings are used to assemble these Chinese-style buns by Johanna Ware, owner ofSmallwares in Portland, Oregon. Ware steams the buns to a light and fluffy perfection, but you may also fry them if you so like. Fun fact: When the buns are fried plain, they are referred to as mantou, and when they are filled, they are referred to as baozi. More information may be found in the book ” Breaking Bao.” Recipe derived from Johanna Ware, Smallwares, Portland, OR Bao Dough (Bao Dough) Chef Johanna Ware of Smallwares in Portland will teach you how to prepare bao dough from scratch.
- A total of 133 cup warm water, 2 teaspoons quick yeast, 2 tablespoons sugar, 1 tablespoon canola oil, and 114 cups whole wheat bread flour, plus more flour as needed 1 teaspoon kosher salt
- 14 teaspoon baking soda
- 1 teaspoon cayenne pepper
- A total of 133 cup warm water, 2 teaspoons quick yeast, 2 tablespoons sugar, 1 tablespoon canola oil, and 114 cups all-purpose flour, plus more flour if needed one-fourth teaspoon baking soda
- One-fourth teaspoon kosher salt
|Calories per Serving||66|
|Total Fat||1.3 g|
|Saturated Fat||0.1 g|
|Trans Fat||0.0 g|
|Total Carbohydrates||11.7 g|
|Dietary Fiber||0.5 g|
|Total Sugars||2.0 g|
Edamam’s best guess based on available ingredients and cooking methods is represented in the table above.
It should not be construed as a substitute for the advice of a licensed professional nutritionist.
Steamed Bao Buns
These steamed bao buns are one of our favorite dishes to prepare for a romantic evening at home together. While Jack is preparing the dough, I am preparing the filling. Then it’s time to eat! Steamed bao bun preparation is our notion of the ultimate Valentine’s Day date. Let me explain. Jack and I adore dining out, but we never do so on Valentine’s Day. The restaurants are more busy, the food is more costly, and we always end up having a better time at home instead of at the restaurant. Consequently, we forego the crowds and celebrate simply by spending quality time together creating something we both like.
- If you ask me, they’re the perfect cookery project for a couple to do together.
- Then mix the two ingredients to create a delectable date-night supper!
- Making these bao buns would be a wonderful hobby to do with friends, a partner, or even by yourself on any given night.
- They are transformed into little bursts of texture and taste when stuffed with spicy marinated tempeh, avocado, and a slew of fresh toppings.
How to Make Steamed Bao Buns
Are you ready to start cooking? What you need to do is as follows: To begin, prepare the dough. Combine the dry yeast, sugar, and warm water in a large mixing bowl and let aside for 5 minutes, or until the yeast begins to bubble. Next, in a large mixing bowl, combine the dry ingredients, then add the yeast mixture and avocado oil. Stir well to blend. Form a rough ball out of the mixture. Turn the dough out onto a lightly floured surface and knead it vigorously for approximately 5 minutes, or until it is smooth and elastic in texture.
After the dough has risen, cut out the bao buns with a sharp knife.
Then, using a drinking glass, cut out three-inch circles of dough and lay each one on a sheet of parchment paper to set aside.
Wrap the buns in plastic wrap and set them aside to rise for another hour or two.
Finally, get to cooking! Each bun should remain on its paper square until it is transferred to a bamboo steamer placed over an inch of boiling water. Cover and steam for 9 to 11 minutes, or until the rice is puffed. That’s all there is to it!
Bao Buns Filling
Traditional bao buns are stuffed with seasoned pork belly, but I choose to use a plant-based filling instead of the traditional meat. Making sweet and savory hoisin tempeh using my preferred tempeh cooking method (steaming, marinating, and baking) is easy! Tofu that has been marinated and baked would be a fantastic addition to this dish as well. While the tempeh bakes, I prepare the fresh vegetable toppings by washing and slicing them. This dish is always served with thinly sliced carrot and/or cucumber, fresh cilantro or mint, avocado, chilies, and sesame seeds on top.
Immediately after taking them out of the steamer, stuff them with the filling because they are at their finest when they are warm and tender.
Bao Bun Recipe Tips
- Make use of a neutral oil. In my recipes, I nearly always ask for extra-virgin olive oil, but I prefer avocado oil in this situation. Because of its neutral flavor, it helps the rich fillings in this dish to really stand out. If you are unable to locate avocado oil, use another neutral oil, such as grapeseed oil, for it. If the dough is too dry, add a tablespoon at a time of water until it is moistened. This bao bun recipe yields a tough dough, so don’t be discouraged if it takes a few minutes longer to create a ball than expected. The dough should be moist enough to hold together, but not too moist. Allow the dough to rise in a warm place until it doubles in size. Because yeast responds to heat, it is preferable to allow your dough to rise in a warm environment to achieve the greatest results. We prefer to set ours up on a sunny ledge, and we like to serve the bao buns hot from the steamer as well. The steamed buns are at their finest right after they’ve been taken off the heat, while they’re still soft and supple. If you have any leftover buns, they may be frozen.
More Favorite Date Night Recipes
If you and your spouse like cooking together, consider one of these enjoyable culinary projects next:
- Maki Sushi
- Fresh spring rolls or avocado summer rolls
- Baked green chile tacos
- Crispy baked falafel with pickled onions and tahini sauce
- Baked green chile tacos Best Vegetarian Lasagna
- Eggplant Parmesan
- Best Vegetarian Lasagna
For even more Valentine’s Day inspiration, check out my25 Best Pasta Recipes or Favorite Vegan Desserts collections. Preparation time: 2 hours and 15 minutes Cooking Time: 10 minutes Serves12buns These steamed bao buns are really tasty and a lot of fun to put together! With fragrant marinated tempeh and plenty of fresh ingredients, I stuff the soft, fluffy buns with deliciousness!
- 2 teaspoons active dry yeast
- 2 teaspoons sugar
- 12 cup plus 2 tablespoons warm water, 110°
- 212 cups all-purpose flour
- 12 teaspoon baking powder
- 12 teaspoon baking soda
- 2 teaspoons sea salt
- 14 cup avocado oil, plus more for brushing
- 2 teaspoons active dry yeast
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- Avocado slices
- 8 ounces tempeh, divided into 12 strips and cooked
- 6 tablespoons hoisin sauce
- 3 tablespoons sriracha
- 1 teaspoon fresh ginger, grated
- 1 teaspoon lime zest Cucumber and/or carrot slices, if desired
- Mint or cilantro are good choices. Thai chilies, diced
- Lime wedges, for serving
- Thai basil
- Make the Bao Buns according to package directions. In a small mixing basin, whisk together the yeast, sugar, and water until well combined. Wait 5 minutes, or until the yeast begins to bubble
- Then remove from heat. In a large mixing basin, whisk together the flour, baking powder, baking soda, and salt until well combined. In a large mixing bowl, combine the avocado oil, yeast mixture, and enough water to create a rough ball. If the dough is too dry, add 1 to 2 tablespoons additional water. Toss the dough with a little flour and roll it into a ball, kneading it vigorously until it is smooth and elastic, approximately 5 minutes
- Brush the interior of a bowl with a little oil and set the dough inside. Refrigerate it for 45 minutes after covering it with plastic wrap. (Please keep in mind that it will not rise as much as other standard yeasted doughs.)
- Make the tempeh filling in a separate bowl. Preheat the oven to 425 degrees Fahrenheit and prepare a baking sheet with parchment paper to prevent sticking. In a small mixing bowl, whisk together the hoisin sauce, sriracha, ginger, and lime zest until well combined and smooth. Half of the sauce should be reserved for serving, and the remaining half should be mixed with the tempeh slices and left aside for 20 minutes to marinade. Place the tempeh on a baking sheet and bake for 10 to 12 minutes, or until it is browned around the edges
- Finish the buns by pressing them together. Prepare a large baking sheet by cutting twelve 4-inch squares of parchment paper and placing them on it. Transfer the dough to a clean work area and roll it out to a 14-inch thickness, spreading it out evenly. Cut out circles of dough with a 3-inch glass and arrange them on the squares of paper to form a pattern. Lightly brush the tops with oil, then fold each circle in half and gently push down, flattening just a little so that the halves adhere together but the buns retain their puffy structure. Wrap the dish in plastic wrap and set aside for 1 hour, or until puffed. Remove from the pan and place in a bamboo steamer placed over a pan filled with 1 inch water. Bring the water to a simmer, cover, and steam for 9 to 11 minutes, or until the rice is puffed. Working in bunches is recommended. Assemble. Add a squeeze of lime juice to the avocado, cucumber, and carrot and mix well. Stack each bread with the tempeh, spooning a little sauce over each tempeh piece, the avocado, the vegetables, herbs, and chiles. Repeat with the remaining buns. The leftover sauce should be served on the side, with lime segments for squeezing.
The recipe for the buns was borrowed from The Elizabeth Street Café Cookbook.
What Is A Bao?
A bao may be filled with nearly any type of filling you like. (Photos courtesy of Nina Gallant.) Buns orbaozi() are steamed buns that include a whole meal that is neatly carried away in a white bun that is still warm and tender from the steaming process. The perfect bao should be spherical, smooth, and soft, and it should be filled with a pork combination in the most traditional way. Furthermore, it should be steamed in bamboo baskets, which give off an inconspicuous woody fragrance, according to Tom Tong, creator of Tom’s Bao Bao, a steamed-bun-focused restaurant with more than 200 locations in China.
- The chain’s first American location will sell a variety of buns, including a pork bun, curry beef bun, chicken bun, sweet potato bun, vegetarian bun, and a lobster bun in season.
- There is no place for interruptions or pauses.
- Throughout this procedure, there is a high level of precision.
- “I remember my grandpa taking me to a farmers’ market when I was around seven years old, and he bought me a bao as a treat,” he recalls.
- “I can still taste the onions in the background.” You may witness the process of making bao by viewing the photos below.
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These Steamed Buns Can Be Filled With Anything Your Heart Desires
They may not be the most attractive steamed buns you’ve ever seen, but don’t let their appearance fool you: they are among the best steamed buns I’ve ever eaten, and they rate high on my list of the best steamed buns I’ve ever eaten. Making steamed buns that resemble beauty queens may take some effort, but the important thing to remember is that what’s on the inside is what counts. Soft but not too cakey, tender yet with a tiny chew, with a faintly sweetened flavour that goes nicely with, um, just about everything.
I’ve included three different filling alternatives, all of which can be prepared a day ahead of time: a hearty cabbage-pork combination, a versatile miso-carrot mixture that can be turned vegan or pescatarian, and a sweet red bean paste variation that may be served as dessert.
The steamed bun, known in Chinese as (baozi), literally translates to “a small package”; at its essence, it is a modest bread home that welcomes everything your heart wishes to cram into it and may be consumed at any time of day, on any day of the year.
In order to maintain consistency in flavor and make the process a bit more accessible for our modern-day lifestyles, I’ve decided to utilize commercial dry yeast in this version of the recipe.
Traditionally, Chinese steamed buns are made with a special sort of low-protein all-purpose flour, which can be difficult to come by in many regions of the United States.
First, mix a water roux with cornstarch to maintain the bun texture airy but not dry and powdery.
This moderately cooked gelatinized mix, which is similar to a tangzhong starter that is widely used in milk bread recipes, will give your bun a little bounce and ideal tackiness.
Using a microwave or stovetop, bring a portion of the milk to a simmer and whisk it into the flour before adding the remaining milk and bloomed yeast mixture.
Dough made by hand versus dough made with a stand mixer If you’re working by hand, bring the dough together and knead it just until it comes together as a cohesive dough with no dry pockets to avoid burning out your arms and aggravating carpal tunnel syndrome.
Return to the basin after 30 minutes and you will notice that the dough has softened and is simpler to knead than before.
Repeat this fast fold two more times on your dough, and your dough should be ready to use.
I prefer to see and feel the dough transform underneath my hands during the process (it’s extremely peaceful and therapeutic!).
To plead or not to plead?
You’ll want to pleat these buns if you want them to have a typical savory steamed bun appearance.
As with anything else, repetition is key to success.
One hand should be used to fold and hold the pleats in place while the other supports the bottom of the bun and continually presses the filling into the dough to ensure that it is completely enclosed.
If the thought of making a mess of pleated buns gives you the same level of anxiety that I had when making these, you can simply cinch the edges together and flip the bun upside down so that the seams are on the bottom instead of the top.
How to prepare your buns for steaming You may either use a metal steamer basket that fits into a deep pot or traditional bamboo steamers to cook your vegetables and grains.
Because they will expand by at least 2 inches throughout the proofing and baking process, make sure there is at least 2 inches of room between each bun.
Allowing the buns to proof uncovered will result in a glossy, chewy skin developing on the buns.
Allow the dough to prove for a longer period of time, about 1 hour, for a fluffier bun.
Gradual heating and cooling will result in a smoother surface on your buns as well as a more uniformly baked bun when you use this method.
After covering your steamer and turning on the heat, wait until the water comes to a boil before turning the heat down to medium-low.
Uncovering the buns immediately may cause them to shrink and wrinkle as a result of the cold air being sucked into them right once.
– In order to reheat, resteam the vegetables in a steamer basket or in the microwave with a separate dish of boiling water nearby (to simulate a steam environment).
June Xie is a Chinese actress.
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