STEAMED BAO BUNS
How to make the perfect, soft and fluffy steamed bao buns with step-by-step photos. Follow these tips and tricks to make the perfect homemade bao buns, perfect for filling with your favourite ingredients. Includes instructions for steaming the bao buns on the stove and in a steam oven.
Provided by Thanh | Eat, Little Bird
Categories Bread
Time 1h10m
Number Of Ingredients 7
Steps:
- Measure all of the dry ingredients into a large mixing bowl or the bowl of an electric stand-mixer (if using).
- Measure the warm water and oil into a measuring jug. The water needs to be a bit more than lukewarm to help activate the yeast, but it shouldn't be boiling hot.
- Using the dough hook on medium speed, mixing the liquid ingredients into the dry ingredients. Depending on the type of flour which you have used, you might need more or less liquid that than stated in the recipe.
- Once you have a sticky dough, continue kneading the dough on medium speed until it becomes soft and smooth to touch. This should take about 10 minutes using the stand-mixer on medium speed, or about 5 minutes by hand.
- Once the dough is soft and smooth, I recommend kneading it by hand for a few more minutes on the kitchen benchtop.
- Place the ball of dough back into the (clean) mixing bowl.
- Cover the bowl with some cling film or a re-usable bowl cover.
- Place the bowl somewhere warm for about 60 to 90 minutes for the dough to rise and double in size.
- Once the dough has doubled in size, punch it back and knead it by hand for about 5 minutes to release any air bubbles in the dough.
- Then roll out the dough until it is about 1 cm in height.
- Use your hands to rub some oil onto the surface of the dough.
- Use an 8 cm (3 inch) cookie cutter to cut out rounds from the dough.
- Re-roll the dough as needed.
- Place these rounds onto a small sheet of baking paper - I like to use plain white cupcake wrappers which I flatten with a rolling pin.
- Fold over each round and then use a rolling pin to gently flatten the dough to form the bun shape.
- Place all of the shaped buns onto a large tray, cover with a tea towel, and place in a warm place for about 30 minutes for the buns to rise again. After this time, the bao buns should have puffed up slightly.
- Meanwhile, prepare the steamer on the stove (see Kitchen Notes below).
- Steam the buns in batches for 10 to 12 minutes, or until they are puffy and soft, and cooked all the way through.
- Serve the buns immediately.
STEAMED BAO BUNS (包子), A COMPLETE GUIDE
Tasty filling with fluffy wrapper, homemade bao buns are super comforting! This guide offers tips and tricks to ensure a fail-proof experience.
Provided by Wei Guo
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Mix flour, yeast, sugar and oil in a bowl. Pour in water little by little while mixing.
- Combine and knead with your hands until a very smooth dough forms (see note 4).
- Cover the bowl with a damp tea towel and leave to rise in a warm place until doubled in size (It will take between 40 minutes to 1.5 hours depending on the room temperature).
- Put pork, soy sauce, oyster sauce, salt and Sichuan pepper/Chinese five-spice in a mixing bowl.
- Swirl constantly while gradually adding water/stock until no more liquid can be seen.
- Brief stir fry grated carrot and onion in oil until softened. Add to the pork along with chopped coriander.
- Knead the dough until it goes back to its original size.
- Divide it into 12 equal portions. Roll each piece into a disk-like wrapper.
- Place some filling in the middle of a wrapper then fold into a bao shape.
- Leave all the assembled buns to rest for another 15 minutes or so.
- Place the buns (with parchment paper underneath each one) in the steamer basket (see note 5). Leave 2cm space between the buns and the side of the steamer.
- Start cooking with cold water over a high heat. Turn the heat down to medium-low when the water starts boiling.
- Cook for 15-18 minutes.
- Serve them warm, on their own or with some dipping sauce (find inspirations in my post Six dumpling sauces).
- You can freeze cooked buns. Leave to defrost in the fridge then steam for 8 minutes to warm up, or steam for 15 minutes without defrosting.
Nutrition Facts : ServingSize 1 bun, Calories 148 kcal
STEAMED BAO BUNS (FLUFFY CHINESE BAO)
Steps:
- Combine the all purpose flour, wheat starch, baking powder, yeast, and sugar into the mixing bowl with the dough hook attachment. Set to the lowest / stirring speed until all the mixture is evenly distributed.
- Turn the mixer speed up slightly to level 2.
- In a small mixing bowl, combine the milk and oil. Slowly add the liquid into the mixer.
- Turn up the speed to level 5. When the dough turns into a ball and releases from the sides of the mixing bowl, continue to knead on medium (about level 5) for 5 more minutes. If necessary, scrape down the sides of the bowl. It's done when the ball of dough should look smooth with no lumps and completely detach from the sides of the bowl. See photo for final texture.
- Remove the dough from the mixer, and use your hands to form it into a ball. On a clean surface, hover your hands over the ball while making a heart with your thumbs and fingers, and make circular movements with the ball to get a tight, smooth surface.
- Place the ball into a bowl, cover it with a lid, and let it rest for about 5 minutes to give the dough a break from kneading--you don't want to overwork your dough.
- Poke the ball of dough, if it leaves a mark from your finger and doesn't spring back, you can begin to roll it into balls.
- Transfer the ball onto a clean surface, remove the excess gas from the dough by kneading it a few times with the heel of your hand.
- Weigh your entire dough ball to get its final weight. If you followed this recipe without scaling it up or down, it should be approximately 515 grams.
- Portion out smaller dough balls with a knife, weighing each one to be 32 grams. This will give us 16 bao total if you didn't scale the recipe. Repeat until all the smaller dough balls are portioned out. Keep the unused balls of dough under a towel to prevent them from drying out.
- Take one piece and roll it around until it turns into a ball.
- Use a rolling pin to make it into a 2 ½ x 4 inch oval.
- Lightly brush on the vegetable oil on top and fold it in half. This is your completed bao.
- Place it on top of a parchment paper lined steamer. Make sure each bao is separated by at least 1 ½ inches since these expand when cooked.
- Repeat until you have all the bao made. Note: If you cannot fit all of the proofed bao into your steamer at once, place the remaining bao in the fridge to prevent them from proofing more. Chilling them should slow down the proofing process. Remove them from the fridge about 5 minutes before the proofing and steaming process to get them to room temperature.
- Proof the bao. Add hot, but not boiling water to a sauce pot and place the steamer on top. Add the bao to the steamer. Cover with a lid and let rest for 30 minutes.
- After proofing, uncover and check the dough, they should be at least 1 ½ times bigger. Cover again with the lid and turn on the stove to high heat. When the water begins to boil, lower to low and continue to steam for 20 minutes. Make sure the heat is high enough to generate steam the whole time, and add additional water if it runs too low.
- After 20 minutes of steaming, remove the pot from the stove and let the steamer rest for 4 minutes before opening the lid. This will prevent the bao from deflating from temperature shock.
- Uncover the lid and serve the bao with your preferred fillings immediately.
Nutrition Facts : Calories 87.98 kcal, Carbohydrate 15.55 g, Protein 1.99 g, Fat 1.98 g, SaturatedFat 1.42 g, Cholesterol 0.94 mg, Sodium 37.7 mg, Fiber 0.51 g, Sugar 3.63 g, ServingSize 1 serving
STEAMED BAO BUNS
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
Provided by Jeremy Pang
Categories Buffet, Side dish, Snack, Supper
Time 1h4m
Yield Makes 18 buns
Number Of Ingredients 7
Steps:
- Mix together the flour, caster sugar and ½ tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of sugar in 1 tbsp warm water, then add it to the flour with the milk, sunflower oil, rice vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
- Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Put in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
- Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
- Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide - you should have 18. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
- Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
- Cut 18 squares of baking parchment and put a bun on each. Transfer to a baking tray, cover with a clean tea towel and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
- Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you'll need to do this in batches). Prise open each bun and fill with our barbecue pork and pickled carrot & mooli. Eat while they're still warm.
Nutrition Facts : Calories 119 calories, Fat 1 grams fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
STEAMED PORK BAO BUNS
Steps:
- In a skillet, heat the oil and saute the scallions, garlic, and ginger over medium heat. Stir in the hoisin sauce and oyster sauce, adding barbecue pork while stirring. Reduce heat to low. Thoroughly combine cornstarch with 2 tablespoons water. Pour over pork mixture and stir until sauce thickens. Set aside. On a floured surface, partially separate breadsticks, leaving 2 thick layers of dough. Roll each into a ball. Working with 1 ball at a time, roll out to make a 3-inch circle. Place about 1 tablespoon of filling in center of each round. Gather dough up and twist to secure tightly. Repeat with remaining dough. Cover with kitchen towel. Arrange cabbage leaves on the bottom of 2 large bamboo steamers. Place 6 pork buns on each steamer. Steam buns for 20 minutes. Serve warm.
VIETNAMESE STEAMED BUNS (BANH BAO)
Make and share this Vietnamese Steamed Buns (banh Bao) recipe from Food.com.
Provided by Nolita_Food
Categories Breakfast
Time 1h30m
Yield 30-40 buns
Number Of Ingredients 10
Steps:
- Submerge mushroom in hot water until softened. Take them out, dry and finely juliene. Reserve water.
- Heat some oil in a skillet, put in onions and let it sweat for a while. Stir in the rest of filling except boiled eggs and BBQ pork. Season with fish sauce and pepper to taste.
- Add sugar to milk to dissolve. Add flour one cup at a time, after each time kneed the dough before adding the next cup. Put dough into a large mixing bowl, put a damp cheese cloth over to prevent drying out.
- Cut a handful of dough (size to your choice), roll out thin (use bread roller or the smaller dumpling roller). Add a spoonful of filling, 1 piece of egg, BBQ pork. Seal dough tight around filling and put on a cut-out piece of parchment paper. Steam buns for about 15 minutes. These buns freeze pretty well as well, if you want to make a big batch at a time.
More about "steamed bao buns food"
HOW TO MAKE STEAMED BAO BUNS (GUA BAO BUNS)
From omnivorescookbook.com
Ratings 8Calories 118 per servingCategory Side
- Combine the flour, yeast, baking powder, sugar, and salt in the bowl of a stand mixer. Slowly pour in the milk while using a spoon or spatula to mix with the flour. Once the liquid is fully combined, turn on the mixer and knead for 5 minutes until it forms a firm and coarse dough ball. Alternatively, you can use your hands to knead the dough and it should take about 10 minutes.
- Once the dough has doubled in size, punch the dough gently with your hand to release the air bubbles. Knead for 1 minute.
- Place the dough balls pinched side down onto a clean working surface. Using a rolling pin, roll each ball into a 1/4" (1/2 cm) thick oval that's twice as long as it is wide (about 2.25” x 4.5”/ 5.5 cm X 11 cm). Flip the dough oval over and lightly roll again to smooth it out,
- Right after you finish forming the first batch of buns, prepare the steamer by adding water into the base. When the buns have risen the 2nd time, add the covered steamer rack with the risen buns over the steamer. If using a metal steamer, use two layers of clean kitchen towels between the steamer rack and the lid to prevent water from dripping. Cook covered over medium heat until steam starts coming out of the pot, then turn to medium-low heat. Steam for another 10 minutes.
HOW TO MAKE PERFECT STEAMED BAO BUNS | MY CHEF RECIPE
From mychefrecipe.com
THE BEST ISLAND STYLE STEAMED BAO BUNS WITH SHOYU CHICKEN AND …
From soulandstreusel.com
INSTANT POT STEAMED BUNS (BAO) - TESTED BY AMY + JACKY
From pressurecookrecipes.com
CHINESE BAO BUNS WITH SPICY BEEF // A SIDE OF SWEET
From asideofsweet.com
BASIC STEAMED BAO BUNS RECIPE | SIDECHEF
From sidechef.com
WHAT TO SERVE WITH BAO (BUNS): 30 TASTY FILLINGS & SIDES!
From adumplingthing.com
EASY STEAMED BUNS (BAO) WITH SHORT RIB AND KIMCHI - SALTVANILLA.COM
From saltvanilla.com
STEAMED PORK BAO BUNS RECIPE - FOOD NEWS
From foodnewsnews.com
STEAMED BAO BUNS - VEGAN AND NUT FREE- THE FREE FROM FOODIE
From freefromfoodie.com
TAIWANESE STEAMED BAO BUNS + VIDEO | SILK ROAD RECIPES
From silkroadrecipes.com
CHEATER’S BAOS | FOOD GAL
From foodgal.com
WHAT IS A BAO? - FOOD REPUBLIC
From foodrepublic.com
STEAMED BAO BUNS RECIPE: HOW TO MAKE STEAMED BAO BUNS
From recipes.timesofindia.com
STEAMED BAO BUNS RECIPE | NEW IDEA FOOD
From newideafood.com.au
6 AMAZING IDEAS FOR YOUR STEAMED BUN FILLINGS THIS ... - MISS …
From misschinesefood.com
THE BEST STEAMED BAO BUNS - THE BELLY RULES THE MIND
From thebellyrulesthemind.net
STEAMED BEEF BUNS | BAOZI | BACON | BEEF STEW | BREAKFAST | TASTE LIFE
From tastelife.tv
HOMEMADE STEAMED BAO BUNS RECIPE — CHHAYA'S FOOD
From chhayasfood.com
BAO BUNS: HOW TO MAKE STEAMED VEGETABLE BUNS - THE HOBBIT HOLD
From thehobbithold.com
VEGAN BAO BUNS - THE CLASSY BAKER
From theclassybaker.com
HOW TO STORE & REHEAT BAO TO KEEP THEM FLUFFY & FRESH
From pantryandlarder.com
HOW TO STEAM BAO BUNS WITHOUT A STEAMER (MICROWAVE, OVEN, OR …
From kitchenperfect.com
BAO BUNS OR CHINESE STEAMED BUNS - THE PETIT GOURMET
From thepetitgourmet.com
HOMEMADE STEAMED BAO BUNS - MY EAGER EATS
From myeagereats.com
KING BAO | GOURMET STEAMED BUNS | ORLANDO, FLORIDA
From king-bao.com
HOW TO MAKE BAO BUNS (BAOZI): BAU BUN RECIPE WITH PHOTOS
From tasteofhome.com
HOW TO MAKE STEAMED BAO BUNS - SWEET NECTAR DESSERT KITCHEN ...
From sweetnectardk.com
STEAMED BUNS – FRESH NOODLES
From deltafoods.ca
CHINESE SOURDOUGH BAO BUN RECIPE (FLUFFY STEAMED BUNS)
From ourdoughbread.com
STEAMED BAO BUNS
From asianfoodfiesta.com
BAO BUNS RECIPE
From petitegourmets.com
BREAKFAST BAO BUNS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS BAO AND HOW DOES IT DIFFER FROM DUMPLINGS - COOKING CHEW
From cookingchew.com
STEAMED BAO BUNS RECIPE - FOOD NEWS
From foodnewsnews.com
HOW TO STORE AND REHEAT BAO BUNS -TOP WAYS
From onepotdishrecipe.com
VEGAN STEAMED BAO BUNS - GOOD OLD VEGAN
From goodoldvegan.com
MAKE YOUR OWN STEAMED BAO BUNS AT HOME - MY EAGER …
From myeagereats.com
HOW TO PERFECTLY HEAT STEAMED BUNS IN THE MICROWAVE
From japantoday.com
CHINESE STEAMED BAO-BUNS - LAWYER'S LIFE IN AN APRON
From lawyerslifeinanapron.com
TAKE A BAO: THE STEAMED BUNS OF CHINA - GREAT BRITISH CHEFS
From greatbritishchefs.com
STEAMED BAO BUNS RECIPE - LOVE AND LEMONS
From loveandlemons.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love