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Bao Buns Recipe

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★★★★★

4.7 from 67 reviews

Soft and fluffy homemade Bao Buns made from a lightly sweetened yeast dough, steamed to perfection. These versatile buns are perfect for savory fillings or enjoyed plain, delivering a tender, pillowy texture that’s a staple in Asian cuisine.

Ingredients

Scale

Dough Ingredients

  • 1/3 cup warm water
  • 2/3 cup warm whole milk
  • 2 tablespoons granulated sugar
  • 1 tablespoon active dry yeast
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable oil

Instructions

  1. Heat liquids: In a small saucepan, combine the warm water and warm whole milk. Heat gently until the temperature reaches about 110°F–115°F to activate the yeast without killing it.
  2. Activate yeast: Remove the liquid mixture from heat and let it cool slightly. Stir in the sugar and active dry yeast, then let it sit for about 5 minutes until frothy and bubbly.
  3. Whisk dry ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and salt.
  4. Mix dough: Make a well in the center of the dry ingredients and pour in the yeast mixture along with the vegetable oil. Stir until a shaggy dough forms. If the dough feels too dry, add an additional tablespoon of warm water.
  5. Knead dough: Turn the dough onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and slightly tacky to the touch.
  6. Rise dough: Place the dough in a lightly greased bowl, turning once to coat with oil. Cover with a clean towel or plastic wrap and let it rise in a warm place until doubled in size, about 90 minutes.
  7. Shape buns: Punch down the risen dough and knead briefly. Roll it out into a 1/4-inch thick rectangle. Use a 3 to 3 1/2-inch round cutter to cut circles. Fold each circle in half into a half-moon shape, pressing gently to seal while keeping the buns puffy.
  8. Rest buns: Place the folded buns on small squares of parchment paper inside a steamer basket, ensuring at least 1 inch of space between them. Cover and let the buns rest for 30 minutes until slightly puffed.
  9. Steam buns: Bring water to a simmer in a pot suitable for steaming. Place the steamer basket over the simmering water, making sure the water does not touch the buns. Cover and steam for 10 minutes until fully puffed and cooked through. Steam in batches if necessary.
  10. Remove buns: Carefully lift the buns from the steamer. Serve warm, plain or with your favorite fillings and dipping sauces.
  11. Cool buns: Allow the buns to cool slightly for best texture and to enjoy their soft, fluffy consistency.

Notes

  • Make sure the liquids used to activate the yeast are not too hot to avoid killing the yeast.
  • Kneading the dough properly is key to developing the gluten and creating the soft texture.
  • Resting the shaped buns before steaming helps them become light and fluffy.
  • Keep buns spaced well in the steamer to prevent sticking together.
  • Use parchment paper squares under each bun for easy removal from the steamer.
  • Serve immediately for the best texture or warm gently before serving.

Keywords: Bao buns, steamed buns, Asian bread, soft buns, yeast dough, homemade bao

Find it online: https://thefoodrecipe.com/bao-buns-recipe/