bao - steamed bun recipe on fmitk.com

Bao! (Steamed Buns)

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bao - steamed bun recipe on fmitk.com

My good friend Jamie gave me her tried and true recipe for steamed buns, and now I’m sharing with you!

If you’ve never had a steamed bun before, it’s like a fluffy cloud of bready deliciousness. Not a ton of flavor, but a great vehicle to fill with all of your heart’s desires. My heart’s desires usually consist of marinated meat like bulgogi or crispy pork belly. Or leftover chicken adobo. Or eggs and bacon lol

If using yeast scares you, this is a great first recipe for you! Also, if your kitchen is still a sauna like mine is right now (thanks, summer!), there’s no baking or oven pre-heating involved, just a few minutes of steaming!

bao - steamed bun recipe on fmitk.com

You’ll need flour, sugar, oil and yeast. Easy enough, right?

bao - steamed bun recipe on fmitk.com

In a medium bowl, combine flour, yeast, sugar, hot water and oil. Stir until the mixture comes together.

bao - steamed bun recipe on fmitk.com

Turn the dough out onto a clean surface and knead for about 8-10 minutes…

bao - steamed bun recipe on fmitk.com

…until it’s smooth and elastic.

bao - steamed bun recipe on fmitk.com

Place in a lightly oiled bowl, turning the dough so it’s coated in oil. Let rise until doubled, about 45-60 minutes.

bao - steamed bun recipe on fmitk.com

Punch down the dough and roll it out into a log. Cut into 10-12 even pieces, then roll each piece into a ball and let rest on a parchment-lined baking sheet for 10 minutes.

bao - steamed bun recipe on fmitk.com

Roll out each ball into a 4-5″ circle.

bao - steamed bun recipe on fmitk.com

Brush with a little sesame oil.

bao - steamed bun recipe on fmitk.com

Fold in half (don’t press down) and place on a square of parchment paper. The paper keeps the buns from sticking to the steamer, as well as making transport in/out of the steamer easier.

bao - steamed bun recipe on fmitk.com

Bao down! Cover with a clean towel and let rise another 15 minutes.

bao - steamed bun recipe on fmitk.com

Place in a steamer (I’m using a bamboo steamer), taking care that no part of the buns touch each other or the surface of the steamer.

bao - steamed bun recipe on fmitk.com

Steam on high for 8 minutes. That’s it!

bao - steamed bun recipe on fmitk.com

Lovely, fluffy, pillowy mounds of bao! Just call me The BAOnty Hunter! *rimshot*

 

Bao! (Steamed Buns)
 
Prep time
Cook time
Total time
 
Bao (Steamed Buns) adapted from my good friend @giantpandaheart
Author:
Serves: 12 buns
Ingredients
  • 370g (almost 3 cups) of all-purpose flour
  • 1 1/2 tsp yeast
  • 2 tbsp sugar
  • 1 tbsp vegetable oil
  • 1 cup hot water
  • sesame oil
Instructions
  1. Combine flour, yeast, sugar, oil and hot water in a medium bowl and stir until dough forms. Turn the dough out onto a clean surface and knead until smooth and elastic, about 8-10 minutes. Let rise in a lightly oiled bowl, turning the dough in the bowl so the surface is coated. Cover with a clean towel and let rise in a warm place until about doubled in size, about 45-60 minutes.
  2. Once dough has doubled, punch down dough and roll into a log. Cut into 10-12 equal pieces and roll each piece into a ball. Let rest on a parchment-lined baking sheet for 10 minutes. Roll out each ball into a 4-5" circle. Brush the top of the dough with sesame oil, fold in half (don't press down) and place on a square piece of parchment. Cover with a clean tea towel and let rise another 15 minutes. Place the dough in a steamer (with the parchment so it doesn't stick), making sure that the buns don't touch. Cook in batches as necessary. Steam on high for about 8 minutes.
  3. Leftovers can be refrigerated for a couple days, or frozen for a month. Just re-heat under a damp paper towel in the microwave for 30 seconds or so. Keep an eye on it.
  4. Stuff the bao your favorite things, or try this bulgogi recipe!

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4 replies
  1. beejay45
    beejay45 says:

    Thanks for this! I’d lost my old recipe and missed making them. The filled steamed buns are a great way to use up spicy leftovers. 😉

    Reply
  2. N
    N says:

    FYI- the total time for this recipe doesn’t factor in the extra 25 minutes (10min rest after forming balls and 15min second proof after rolling/shaping) for the dough prep. Adjust your serving time accordingly if you are making these as appetizers for your cocktail party.

    Reply

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  1. […] easy to make them yourself! If you’re new to / scared of cooking with yeast, this is a great intro recipe from my friend Jamie. No baking required, just a little time in the […]

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